In the northern reaches of Italy, high up in the mountains and just below the Austrian border, lies Trentino-Alto Adige. Historically a very poor and isolated part of the country, it now boasts an incredibly high concentration of Michelin-starred restaurants and its traditional cuisine is celebrated.

This collection of Trentino-Alto Adige (or South Tyrolean) recipes sheds some light on the rich flavours of the region. Being such a mountainous region means dishes are rich, hearty and robust – the famous Spätzle con speck e panna being a perfect example. Dumplings are an important part of the local diet too, making the most of stale bread to create Strangolapreti and Canederli. Of course, there's always pasta, too – the unusually named Schlutzkrapfen are filled with the classic Italian combination of spinach and ricotta.