Trentino cuisine is influenced by the legacy of the Italo-Venetian tradition, even though over the centuries individualities have become more and more amalgamated. A specialty of Trentino cuisine is polenta. Among the dishes we find the dumplings, large balls of stale bread kneaded with milk, eggs, bacon, luganeghe, cheese and parsley, cooked in different soups (milk, eggs) or even dry preparations, in canederli de frito, from lean and white. In Alto Adige, a century ago, the cuisine was rather heavy, affected by the German-Tyrolean heritage, but then refined, quite lightened and now more responsive to the needs of modern life. Among the local dishes, starters are few, and among these we can mention the gems gefulltes, stuffed vegetables, tomatoes, zucchini, stuffed peppers with rice and minced meat, the hirn-profesen made of slices of bread covered with one layer of cooked brains. Among the salami you can taste the famous speck, obtained from the legs of pork, which are boned and seasoned with salt, garlic, saltpeter, juniper, bay, pepper, aromatic herbs and smoking, using sweet wood and fresh juniper bushes. Among the desserts there are krapfen and krapfen alla tirolese, with flour, olive oil, cream, eggs, jam and a splash of brandy. Follow the kastaniantorte, typical of the Bolzano area, made with crushed boiled chestnuts, mixed with flour, butter and sugar, apricot sknodels with sugar, grilled bread, potatoes, butter, flour and eggs.