Typical dish of Trento
Strangolapreti
Trentino strangolapreti are small, green dumplings, soft and irregular, made with stale bread and spinach. Once boiled, they are coated in the warm aroma of melted butter and sage, often finished with a sprinkling of aged cheese. The flavor is delicate yet full, with a soft texture that contrasts with the aromatic seasoning. It is a comforting first course, typical of mountain tables and Sunday lunches.
Season: Tutto l'anno€9–14
Why it matters
In Trento, strangolapreti are a symbol of resourceful cooking and peasant ingenuity. They tell the story of a domestic tradition built on simplicity, seasonality, and respect for bread, a precious ingredient in Alpine households. Even today they remain one of the most distinctive dishes of Trentino gastronomy.
Origin story
Their origins lie in the humble cooking of Trentino and the Alpine region, where stale bread was turned into hearty doughs with herbs and vegetables. According to popular tradition, the name jokingly refers to greedy priests who ate these dumplings so quickly that they risked choking on them. Over time the recipe became established with the addition of spinach and the classic butter and sage dressing.
Typical ingredients
pane raffermospinaciuovafarinaburrosalviaformaggio grana
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