ESECUTIVO STRADE VINO E SAPORI inglese.cdr - Trentino

the territory and its products
Trentino D.O.C. Müller Thurgau
The cross between the Riesling and Chasselas varieties was first obtained in 1881 by the Swiss
researcher Hermann Müller di Thurgau. The vine has found its ideal habitat in Valle di Cembra,
where it chieves the maximum freshness and fragrance for which it is known. It is cultivated
throughout the valley in an area known as the “classic zone”, where the vineyards are situated
above 500 metres a.s.l. The fruit tastes particularly sweet, while the wine is a pale yellow colour
with notable golden reflections and hints of greenness. This vine and its wine have become one of
the symbols of Valle di Cembra, where the International Exhibition of the Müller Thurgau Wines is
held in July every year.
Trentino Grappa
The presence of grappa in Trentino is lost in the mists of time. Traces of the ancient familiarity with
the stills and a centuries-old experience, which has made distillation an art, remain in the small
distilleries where the presence and skill of man are of primary importance. The principles of
traditional distillation have remained the same and the old rules are handed down from generation
to generation. At the same time, however, more modern production techniques have been
introduced. The production zones of grappa are: Pressano in the Avisio hills, Mezzocorona and
Mezzolombardo in the Piana Rotaliana and Faver and Segonzano in Valle di Cembra.
Carne salmistrada and carne fumada of Valle di Cembra
The cured meat of Valle di Cembra is fresh, fragrant and aromatic, a nice dark red colour and tender
to cut. When it is smoked it is called ‘carne fumada’ and is a nice dark colour outside and a bright red
colour inside and it has the flavour and fragrance of smoked products. It is obtained using the rump
of various animals, such as bullock, pig, horse, donkey, mutton, goat or deer. The pieces of meat are
placed in specific containers and sprinkled with a dry mixture of salt, black pepper, juniper berries,
bay leaf, cinnamon and cloves, all dampened with white wine. Left to rest for at least 20 days, it is
then put in special rooms for a brief maturing period.
Teroldego rotaliano D.O.C.
Without doubt the star of Trentino winemaking, Teroldego is a native vine that produces what has
always justly been considered the "prince" of Trentino wines, Teroldego rotaliano D.O.C. This vine
expresses its maximum quality only in the Piana Rotaliana soil. In fact, the composition of the
terrain, formed by the alluvial deposits of the river Noce, and the particular summer insulation are
fundamental for its characteristics. Tradition and seriousness in cultivation and winemaking have
established the name of this wine over the centuries and, indeed, its indisputable quality was
awarded the mark of Controlled Denomination of Origin “Teroldego rotaliano” in 1971, the first
D.O.C. in Trentino.
only here
Asparagus of Zambana
The Asparagus of Zambana is a completely white asparagus that
derives its specific characteristics (delicacy, tenderness and absence
of fibre) from the particular conditions of the ground and climate and
the method of cultivation. The first references to the cultivation of
this particular vegetable date back to the early 19th century. Today, as
then, the asparagus is picked by hand, or using traditional tools, in the
months of April and May. The vegetable is produced in small quantities
and so the producers are able to preserve only a few thousand jars of
it in sweet and sour sauce. Zambana has had the De.Co. mark
(Communal Denomination) for its asparagus for some years. The
Asparagus of Zambana is the first white asparagus to be listed among
the Arca Products of Slow Food and in the Atlas of traditional products
of Trentino. In the months of April and May the Wine and Flavours
Route organises a gastronomic event featuring the Asparagus of
Zambana and in many Trentino restaurants you can find tasty menus
presenting this vegetable.
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