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Italian · V The Canonical Dishes · Trentino-Alto Adige

Strucia di Mele Trentina — Apple Strudel of Trentino

Trentino

‹ Trentino-Alto Adige

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Origin

Trentino — apple cultivation in the Trentino valleys is one of the most important agricultural traditions; Mela della Val di Non DOP is the designation for the most celebrated zone. The strudel tradition arrived from Austria during the Habsburg period and became fully naturalised.

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Description

Strudel di mele trentino (strucia in the Trentino dialect) is the Trentino version of the most celebrated Alpine pastry — thin, unleavened strudel dough (pasta strudel, an Italian interpretation of the Austrian filo) stretched to translucence over a kitchen cloth, filled with thinly sliced apples from the Trentino DOP orchards (Mela della Val di Non DOP, grown on the floors of the Non and Sole valleys), raisins, toasted pine nuts, cinnamon, and a little Trentino grappa. The Trentino version differs from the Viennese in that the dough is slightly thicker and more bread-like, and the apple filling uses the local golden rennet varieties.

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The Thread

—Thin stretched dough filled with apple, raisin, cinnamon, and breadcrumbs, rolled and baked — the Viennese apfelstrudel and the Trentino strudel di mele are the same preparation in two adjacent cultural zones; the Viennese uses fully paper-thin filo; the Trentino uses a slightly thicker pasta strudel; the filling is nearly identical Austrian
—Stretched pastry filled with fruit and spice — the Hungarian rétes and the Trentino strucia are all expressions of the same Central European stretched-pastry-filled tradition; the apple-raisin-cinnamon combination is common to all; the dough thickness and technique vary by region Hungarian
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Flavour Context

Strudel di mele trentino warm from the oven is golden, fragrant with cinnamon and apple, the pastry crackling at the score lines. The apple filling inside is soft and sweet, with the raisin's grape sweetness and the pine nut's crunch. The grappa note is gentle but present. Dusted with icing sugar, served with a knob of whipped cream, it is the Alps in dessert form.

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