A Bolognese Marries a Russian in Trentino Alto-Adige, But What’s on the Menu?

A guy from Bologna meets and marries a gal from Russia. All fine and good, but when they decide to hold their wedding up in the mountains in Val di Sole in Trentino-Alto Adige you can’t help but wonder: will the food be Bolognese, Russian or, please please please, Trentino?

Pre-wedding I had been afforded a look at the excellent choice of wines, all from Trentino including a delicious and fragrant Nosiola, but when I tried to get some information on the food, well you’d have thought I’d ask the see the bride’s wedding dress. So as I followed the ceremony in a beautiful little church, I mulled over the Bolognese-Russian-Trentino question and weighed the possibilities.

I gave Bolognese a 35% chance of being the pick, after all it is one of Italy’s most vaunted cuisines and you certainly would be hard pressed to complain if somebody served you tortellini and mortadella at a wedding. Russian was a long shot since a plate of stewed cabbage and ground beef (my probably erroneous idea of what a Russian meal might include) would have been too much of a shock for the Italians present so I put that at 15%. That meant I was giving an even 50% chance at Trentino food, which I realize is a total cop out, kind of like when you hear the weather report and they say there’s a 50% chance of rain. What does that really mean anyway? If I live the same day over 100 times, like Bill Murray in Groundhog Day, then it’s going to rain 50 times?

No matter, Trentino it was, which is as it should be because what’s better than eating the local food (except when you go for dinner at my friend David’s)? Does risotto alla milanese ever taste as good as when you’re in Milan? Is a hotdog ever any better than when you have it with a beer at the baseball stadium? And can canederli be better than at a friend’s wedding in Trentino? Nothing, no, no, no.

On that last (rhetorical) question I realize many will disagree seeing how canederli are an integral part of the cuisine of southern Germany as well as Austria. These simple balls of bread, milk and egg (with the addition usually of cheese, speck, or spinach) served in a warm broth are quintessential comfort food. Sounds a bit like a matzo ball cause the two are pretty close (substitute bread with matzo meal and hold the speck).

There was more, much much more, to eat. Click on the menu to have a look, but only if you aren’t hungry. And lest I forget, many congratulations to the newly weds Andrea and Olga.

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9 thoughts on “A Bolognese Marries a Russian in Trentino Alto-Adige, But What’s on the Menu?

  1. Is a hotdog ever any better than when you have it with a beer at the baseball stadium?
    Is Parma Ham better than when you are in Parma with the ex press Officer of the Parma Ham Consortium ?!?!?
    Please come to visit us 😉 I can offer you some raw wood. Hard, but cool!
    CIAO
    Fabrizio

    • Raw wood not quite as tempting as some Parma Ham and seems it wouldn’t be terribly easy to digest, but I’m open to new experiences. And we could always pop over to the bar for a panino with some Parma Ham inside…

  2. newly weds? ehm are we talking of the same andrea and olga who have just re-married? i understand food is the point here but that’s hardly a secondary detail, is it?

    • Well, yes, they are the ones. I did think it was a secondary detail. I was going to say “congratulations to the (re)newly weds” at the end, but that would have begged too many questions. anyway, if two people are that in love that they want to get remarried after five years I think that’s great and doesn’t need any explaining. Don’t know if you are married Vale, but I wonder if you’d want to get remarried after five years with your hubby. If you do and I’m invited, I’ll write about the menu and promise to mention that you and hubby are tying the knot for a second time.

    • What a treat! Thanks for this simple reicpe Christina. I can’t wait to try them. The look crunchy and sugary outside and their soft fruit filling must be absolutely delicious!

  3. For true Italian-Slavic fusion you could always ask some of the 300 Italians left in Kerch, Crimea:

    http://www.ladante.it/?q=comunicatistampa/italiani-perseguitati-da-stalin-e-poi-dimenticati-crimea

    I’m not sure if whatever they’d make could top canederli in Trentino. Although I think Italian borek (savory phyllo pies) would be worth a trip to Kerch.

    Best hot dog ever? Maybe at the Schoenbrunn Palace, although I guess that’s just a wiener. Fine: at Camden Yards with a National Boh, then.

    I’m a fan of multiple weddings, having had a couple myself (to the same lass). Menus? Fish round one and Colli Euganei specialties the second. The stupid tourist slogan about Veneto being between heaven and earth is almost true if heaven is bigoli and earth is a sea full of mussels and shellfish.

    • Wow. What a story about the Italians in Crimea, that is news to me. A trip to Kerch would certainly be worthwhile both for the food, but also the history. It would be incredible to speak to one of these people.

      A wiener in Wien, that’s probably gotta be high up there on the best of list. Though, as you surmise, maybe doesn’t qualify as a lowly hot dog.

      I think we have to organize to get invited to same wedding. We could muse about the menu in real time while talking about our best wedding menus of the past.

    • Hi! I make a savory viosern of this all of the time and use it as a kind of creamy pesto. I don’t soak the nuts (although if I was more of a planner I would), but I use hot water and either boiled collards or carrots. Delish!

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