Trentino Alto Adige became famous for its uncontaminated nature (Adamello Brenta Natural Park, Stelvio Natural Park and Gruppo di Tessa Natural Park) and a very well-equipped ski resort.
This region combines two culturally different areas: Trentino, which retains Italian culture and language and Upper Adige, which retains German culture and language.The valleys of this region are characterised by the presence of lakes, rivers, streams and alpine pastures. The most important ski resorts are Madonna di Campiglio and San Martino di Castrozza.
Other important ski resorts are Andalo, Fai della Paganella, Molveno, Pinzolo in the Dolomiti of Brenta and Moena, Soraga, Campitello and Canazei, internationally known tourist destinations, located in the Valle di Fassa. We must mention some spas such as Levico Terme, Vetriolo Terme and Roncegno Terme.
Garda Lake is the biggest Italian lake and to the north it borders on Trentino, to the west on Lombardy and to the south and east on Veneto; we suggest Riva del Garda (Trento) for windsurfing lovers, this is located at the head of the lake.
We suggest a visit to Trento , with its cathedral, a Romanesque building of the thirteenth century, the Piazza del Duomo, the main Piazza of the town and Buonconsiglio castle: built in the thirteenth century as part of the defensive area of the town, it surrounds the Magno Palazzo (XVI century), evidence of Trento richness in the Renaissance. Bolzano , with a typically Tyrolean atmosphere, offers an old centre, Piazza Walther, overlooked by the gothic Cathedral (XV century),the Dominican Church and the Civic Museum.

LOCAL CULINARY SPECIALITIES:
First course: " bro brusà, panada, and fregoloti" (barley and bran soups), pasta with beans, aromatized with scented grasses, mushrooms, Terlano wine and cinnamon soup, the "ravioli" of Trento, " cazoncei" and upper adige "gnocchi" stuffed with ricotta or spleen.
Second course : roe-deer, deer, chamois, hare "alla trentina" or "alla Valsugana", "the robusti of Rovereto", wurstel, old Trento beef, chicken cooked "alla trentina"; among the side dishes we suggest the sauerkraut, the mushrooms with polenta and among the cheeses Provolone Valpadana, Spressa, Casolét, Tosela, Canestrato of Vallagarina and Puzzone of Moena stand out.
Cakes: "the pinza of Trento", "the fiatoni of Trento", "the rosada del prete","the basini de Trent", " cranfùns, strudel, krapfen and chocolate cake.
Wines: Teroldego Rotaliano, Pinot Nero, Cabernet, Merlot, Marzemino, Schiava, Sauvignon, Muller Thurgau, Riesling, Chardonnay, Pinot Bianco, Gewurztraminer, Spumante Trento Bianco, Spumante Rosé, Vino Santo, Moscato Giallo and Moscato Rosa.