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The Cuisine of the Italian Alps

The Cuisine of the Italian Alps

Sweeping across northern Italy, the Alps hold a special place in every Italian’s heart. Skiers rejoice in the snowy peaks, travelers fall for the charming villages, and artists are captured by the extraordinary beauty. And — let’s be real — we all love the food.

Italy’s northern regions are known for their hearty, rustic cuisine that is designed to warm you down to your toes after an exhilarating day in the cold mountain air. These traditional dishes developed out of need: stranded among the treacherous peaks, villagers had to be creative with the readily-available ingredients over the long winters. Perfected over centuries, the resulting products are rich with flavor, such as smoky speck (cured pork leg from Trentino-Alto Adige), creamy Montasio (DOP cheese invented by an alpine chapter of Benedictine monks) or savory polenta (milled maize lauded for its versatility), are coveted across the world today.

In Italy, with delicious food always comes excellent wine. Northern Italy boasts a wide selection of sparkling, white, and red wines that bring out their culinary counterpart’s best attributes (and vice versa), reminding us of the old adage, “What goes together grows together.” In the case of the Italian Alps, this means that there is always room for vin brulè: spiced mulled wine.

vin brule baita wine mulled