Trentino is a land embraced by the mountains and it has preserved its gastronomic tradition: on one hand it is the result of old contacts and exchanges with the German world, from which it took numerous recipes; on the other hand, it comes from the old poor farmers' life, which gave birth to simple recipes. What the "trentina" cuisine offers is de facto a mixture of what Mother Nature can offer at that particular time adapted to each period of the year, preserving the traditional taste. Lavarone, that is a wide area characterized by pastures and wavy meadows which had been theatre of hard bloody battles during the First World War (testified by the rests of several forts and war structures that you can visit), is at 1100 metres of altitude and this means to have the direct possibility to plunge in tastes and flavours of the characteristic mountain cuisine. During All Saints so also a long eno-gastronomic journey will start for you: dishes made with vegetables and mushrooms, with simple or sophisticated appetisers based on regional ingredients, unique pasta dishes with homemade pasta with different kinds of flour (whole-meat, yellow-flour, saracen-flour…) as "canederli" and "strangolapreti", meat as rabbit, chicken, goose, duck, venison and roe deer served with the famous "polenta" (a meal made with maize flour corn usually poured into a traditional wooden bread-board, from which it is served in slices cut with a special wire - never a knife) are always a favourite dish on the table.