Tucci in Trentino-Alto Adige: Every Dish From Episode 3 of Tucci in Italy

Stanley Tucci explores Trentino-Alto Adige’s unique culinary mix of Italian and Austrian flavors in Episode 3—plus recipes like Schlutzkrapfen and knödel.

Jillian Dara

10 Minute read

30 May 2025

Stanley delves into the complex identity of Italy's northernmost region, where many speak German as well as Italian. Credit: National Geographic/Matt Holyoak

Stanley Tucci explores Trentino-Alto Adige’s unique culinary mix of Italian and Austrian flavors.

In Episode 3 of Tucci in Italy, Stanley Tucci ventures into Trentino-Alto Adige, a region where Italy's alpine north reveals a tapestry woven from both Italian and Austrian threads. Here, snow-capped peaks and hearty mountain fare tell stories of a complex cultural heritage.

A Toast in Two Tongues

Tucci sets the tone with a German greeting and a beer stein in hand, highlighting the region's bilingual nature and its history under Austrian rule until the end of World War I. "The food is as complex as the region itself," he notes, preparing viewers for a culinary journey that straddles borders.

Comfort Food in the Dolomites

In the alpine haven of Alpe di Siusi, Tucci indulges in a warming plate of beef goulash, sauerkraut, and polenta—a meal reflecting the area's Austrian influences. Despite the Habsburg flavors, Italian customs like aperitivo remain integral, leading Tucci to describe the cuisine as "Austrian with a hint of Italian."

Foraging with Chef Franz Mulser

High-altitude living demands resourcefulness. Tucci joins Chef Franz Mulser, who forages stone pine to create a unique pesto served over Schlutzkrapfen—durum wheat dumplings filled with dried pear flower and topped with tomato compote. Mulser also prepares a herb and flower cream soup, comprising 25 hand-picked mountain herbs, served in a bread bowl and garnished with blossoms. This recipe, passed down from his grandfather who survived in the woods during WWII, embodies resilience and tradition.

How to Make Schlutzkrapfen Like a South Tyrolean Nonna

In this video from Pasta Grannies, 80-year-old Maria makes Schlutzkrapfen the traditional way, rolling out dough by hand and forming each piece with practiced precision.

A Tale of Two Starches in Merano

In Merano, Tucci explores the duality of the region's cuisine at Castel Fragsburg's Michelin-starred restaurant. He samples a trio of knödel—speck, beetroot with gorgonzola, and Tyrolean grey cheese—alongside Italian gnocchi bathed in a fondue of alp and Parmesan cheeses. Each dish is topped with distinct herbs, reflecting the harmonious blend of cultures.

Fishing and Freedom on the Sarka River

Tucci joins local anglers Stefano and Paolo on the banks of the Sarka River, casting lines for marble trout in glacial waters. Though the fish prove elusive, Tucci prepares herb-stuffed Alpine Arctic char, cooking it with guanciale over an open flame. The experience becomes a meditation on freedom and connection to nature.

A Classic German Knödel Recipe

This tutorial walks you through how to make Semmelknödel (bread dumplings) from scratch, including texture tips and proper shaping.

Market Strolls and Global Flavors in Bolzano

In Bolzano, Tucci meanders through a bustling market, sampling local delicacies like panino con würstel with mustard. He also shares a meal with an Ethiopian family, enjoying tikel gomen and sour fermented flatbread, showcasing the city's evolving culinary landscape influenced by immigration.

How to Make Injera from Scratch

This detailed tutorial explains how to prepare Injera at home, from fermenting the batter to perfecting the cooking process.

Preserving Tradition with the Ladins

Tucci concludes his journey in San Vigilio, home to the Ladins, an ancient community preserving their culinary heritage through techniques like curing speck with bay leaves and juniper. At Plazores, he savors dishes such as ricotta patata (red ravioli with toasted poppy and dried raspberries), furtaies (a sweet funnel cake-like dessert with berry jams), and potato gnocchi with pancetta and sour cabbage, dusted with speck powder.

Reflecting on the experience, Tucci observes, "They take the best from all cultures… to enrich their food and their sense of self."

Uli Ties adds toasted poppies to her dish of canci checi, a Ladin staple consisting of fried ravioli, in the outdoor space of her restaurant Plazores. Credit: National Geographic

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About the author

Jillian Dara is a freelance writer and editor reporting on wine and spirits, travel and cuisine. She enjoys reporting on the intersection of them all for publications including...

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