This area has always had an unlucky geographic position because it has been given a strategic importance in the event of a war between Austria-Hungary and Italy, and has been used as a buffer region with many loss of freedom and life. With the Treaty of Saint Germain (1919), Trentino was annexed to Italy, together with the new Province of Bolzano/Bozen (South Tyrol).
After Second World War, the treaty signed by the Italian and Austrian Ministers of Foreign affairs, Alcide De Gasperi and Karl Gruber, the autonomous Region of Trentino Alto Adige/Sud Tirolwas created
In the following decades many problems occured, until when Trentino Alto Adige obtained amministrative and economic autonomy, in respect of different cultures and languages.
In the last years Trentino Alto Adige witnessed strong economic development, spurred mainly by the tourism sector and by the new autonomy. It is currently one of the richest and best developed Italian provinces.
I am egoisticly happy to go easily to such well organized region where people,even the oldest, are friendly and lead the way for welcoming hospitality and are ahead in their attention to nature ecology.
Also, I like finding little places, far form the crowd, and smell and taste the nature of the mountains.
300 g potatoes
400 g veal
1 tablespoon parsley (fresh cut)
1 tablespoon marjorin and laurel
oil and butter
salt and pepper
- Boil the potatoes. Peel, halve and leave to cool.And cut them
- Cook in a pan the veal cubes together with onion, speck, marjorin, laurel and oil.
- Add potatoes
- Season with salt, pepper, butter and parsley