5 food & wine trails in Trentino
Springtime is the perfect season for visiting the countryside and trying out its products
Through streets of old towns or along long silent country roads. On foot, by car or by bike. Alone, in company or with family or friends. Here are five tasty springtime itineraries that will take you on a road of discovery of Trentino’s local food and wines. Visit fruit orchards, vineyards and cellars, meet the producers and absorb the knowledge they impart. An experience for all your senses with fine wines, delicious dishes and an awe-inspiring panorama to enjoy and photograph.
San Leonardo wine tour
In Vallagarina along the banks of the river Adige, a small church stands out in the verdant vineyards surrounding the village of San Leonardo and the homonymous local winery. Visit for a relaxing walk through the vines and the unmissable wine tasting in the cellar.
Food tours by bike on Alpe Cimbra
Two ways to discover the valley at its bests are: by bike or through the local cuisine. “Bike con gusto” is an initiative that combines bike excursions in Folgaria, Lavarone and Luserna with culinary experiences, rigorously carbon neutral.
Nosiola wine, which takes its name from the native vines of the Valle dei Laghi, must be enjoyed slowly. Therefore we recommend you take a slow-paced stroll through these vineyards and their pale grapes, and then onto any of the numerous cellars in the area where the ancient tradition of winemaking is passed on from father to son.
Trek and Dine along the River Sarca
Picture a fairy tale scene of a secluded house in the woods. Perched on a leafy cliff overlooking the Sarca gorge, Maso Limarò offers a unique dining experience: locally sourced produce and traditional dishes in a most extraordinary setting. Plus, great trekking excursions and the nearby amenities of Terme di Comano.
Asparagus, from the ground to the table
In spring, on the Rotaliana plain, the white asparagus of Zambana is celebrated with a series of experiences and events that allow visitors to discover the secrets of this vegetable, unique in its taste and texture and part of the Slow Food presidium. Follow the whole production line, from the fields to the harvest and from the kitchen to the dining table.