The typical preserved ham or Speck of Alto Adige has always played a fundamental part in the diet of the people of this mountainous area, yet it was only fairly recently that companies really begin to produce the meat on a large commercial scale. For this reason a rich variety of recipes and preparations are still very much alive, all based on family tradition and well kept secrets.

Although on first appearance speck seems a raw product, rather like uncooked bacon, it is one of the classic examples of conserved meat from the Alto Adige region.

Only if it is prepared with the closest care and attention will a manufacturer in the area receive the brand seal 'Süd Tirol' or 'Alto Adige' for his product.

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Like many of the valleys of Trentino Alto Adige, the cultivation of fruit in the valley is fundamental to the local economy, not least the apples of the Val di Non. The fruit is even at the forefront of its tourism promotions and local identity abroad.

Orchards are scattered everywhere and small cooperatives combine forces to form an industry of notable size.

As the River Avisio leaves the Val di Fiemme it enters the Val di Cembra, or more precisely, Müller Thurgau territory.  It is neither the most expensive on the wine list nor the cheapest and its name is suitably vague as to not offend nor impress anyone. So we tend to order it.

Wine making has taken place in Trentino for over 3000 years. It was introduced by the Greek tribe 'Illiri' who disembarked in Liguria and walked all the way inland. They were followed in Roman times by the 'Retici' and subsequently the monks who introduced the first wine making rules and import regulations.

The Parco delle Terme at Comano Terme recently hosted the World Trout Fishing Championships. We know little about trout and even less about fishing, but the press release covering the event opened up a whole new world for us.

Early autumn sees the harvesting of one of the most important crops in Trentino Alto Adige - apples. It's also a good excuse to celebrate one of Italy's least considered culinary delicacies, the apple strudel.

The 'Week of the Apple Strudel' is held in the Altopiano dello Sciliar usually in the first half of September and is an occasion for discovering the many ways of preparing this typical 'altoatesino' sweet dish from South Tyrolean cuisine.

The 'pasticceri' shops of Siusi in particular are noted for their many variations of strudel. The crust can be high or low, subtle or doorstop thick.

As well as apples a strudel can be filled with cherries, apricots, pears or grapes. A strudel may also come packed with ricotta cheese or papavero seeds.

The Parco delle Terme at Comano Terme recently hosted the World Trout Fishing Championships. We know little about trout and even less about fishing, but the press release covering the event opened up a whole new world for us.