Trentino Alto Adige is a region particularly rich in food specialties, many famous, others more limited to local consumption. Although united in one region, Trentino and Alto Adige are two very different areas in terms of history, geography, and traditions. This difference is also reflected in the typical products and recipes of the typical cuisine of the area, which however also share products and recipes, albeit often with slight nuances and different names.

Typical products of the province of Trento include, among others, the IGP Trentino Apples, particularly famous those of the Val di Non, linked to typical specialties such as strudel and apple fritters. Also important are the cheeses of Trentino, including Asiago, Grana Trentino, Vezzena, Fontal, Taleggio, ricotta, Spressa delle Giudicarie, Puzzone di Moena, many of which are protected by DOP denominations. Among other products, we remember the butter from the mountain pastures of Primiero, and Trentino honey, especially that of chestnut and rhododendron. Extra virgin olive oil is produced in the area of Lake Garda. There are also numerous typical meats and cold cuts, although not all covered by origin denominations, among which Speck, Carne salada, Trentino Luganega, Kaminwurz, a salami obtained with speck combined with beef or sheep meat, traditionally smoked in the chimneys of the mountain huts, and many others.

Alto Adige, identified with the province of Bolzano, is famous for its Dolomite landscapes, but also for its gastronomy with typically Alpine connotations. Among the various local specialties, many are covered by origin denominations, including Alto Adige IGP Speck, Alto Adige IGP Apple, and Stelvio DOP Cheese. There are numerous dishes of Tyrolean and Bavarian cuisine integrated with the local one and now universally known, such as schultzkrapfen (spinach-filled ravioli), spätzle (irregularly shaped gnocchi made from soft wheat flour), apple strudel, and many others.