welcome to Giro d’Italia, our culinary tour through Italy’s regions
Trentino–Alto Adige
WEEK 2: 16th JANUARY 2026
Trentino–Alto Adige is a region you really feel when you eat it.
It’s up in the mountains, close to Austria, so the food is a little different from what people usually expect from Italy. Less tomato, less olive oil — more butter, cheese, bread, and slow-cooked comfort.
This is the kind of food made for cold days.
Simple dishes that warm you up and fill you properly.
You’ll find things like canederli — soft bread dumplings, often served in broth or with melted butter. Speck, lightly smoked and cured, sliced thin and eaten slowly. Local cheeses, mushrooms, potatoes, and herbs that come straight from the mountains.
Nothing is complicated.
Everything makes sense.
Even desserts are simple — apples are everywhere, especially in strudel, baked just enough, not too sweet.
Trentino–Alto Adige food is about sitting down, taking your time, and eating well without thinking too much about it.
It’s honest food.
The kind you’d happily eat again the next day.
That’s what this week is about 🇮🇹
Lombardy
WEEK 1: 9th JANUARY 2026
Lombardy is where food is rich, comforting, and full of flavour.
It’s home to Milan, but also to countryside cooking that’s been around forever. The dishes here are not light — they’re meant to satisfy you. Butter instead of olive oil, slow cooking, deep sauces, proper portions.
This is the land of risotto, cooked slowly and patiently, stirred until it’s just right. Saffron gives colour and warmth. Osso buco is a perfect example of Lombardy cooking — meat cooked slowly until it’s soft and full of flavour, served the way it has always been.
Cheeses are important here too. Strong, creamy, made to be eaten with bread and shared.
Lombardy food is about taking your time.
You sit, you eat, you talk, you don’t rush.
It’s not about showing off — it’s about cooking things properly and enjoying them together.
