Altipiani cimbri

At an average altitude of 1,000-1200 meters above sea level, the absolute protagonist is dairy farming. The purity of the air and the richness of the meadows produce straightforward, flavorful dairy products with an unmistakably mountain taste. The throne of cheeses is occupied by two excellencies: sweet Lavarone, said to be loved by Emperor Franz Joseph, and Vezzena, mezzano, old, extra-old, from malga. It is fragrant, has a deep yellow paste, a pleasantly bitter aftertaste, and an amiably spicy persistence. Stravecchio, con una stagionatura aged between 18 and 24 months, is ideal for grating and being tasted in flakes; malga cheese is made exclusively with milk from grazing cows of the Grigio alpina or Bruna breed.

And to get the full scent of the Highlands in your mouth, there is butter and freshricotta. Deer, roe deer, Trentino luganega, herbs, fresh eggs, speck, fresh sausages, honey (Lavarone is one of the Italian municipalities with the most beehives!), herb liqueurs, mountain potatoes, artisanal beers and niche goat cheese productions embellish the table of Alpe Cimbra flavors.