At first glance, the foods of Trentino-Alto Adige aren't usually recognizable to outsiders – some of the names don't even sound stereotypically Italian. The northeast region, home to the majestic Dolomites, borders Austria and here, German is the mother tongue – but these foods and recipes are just as Italian as Parmigiano-Reggiano. Speck is the best known, and the others are more obscure. Here are six specialty foods of Trentino-Alto Adige.  

1. Carne Salada
Produced (at least) as far back as the 15th century, carne salada, which is similar to corned beef, was created out of necessity – to preserve meat for a long time. It's obtained from the topside or the magatello of adult cows. The cut is left to macerate with salt and spices for around 20 days, and it's cut into thin slices before being used in recipes. It's enjoyed both raw, like a carpaccio, and cooked in a pan or on the grill. A smoked version can be found in the Cembra Valley, located about 16 miles north of the city of Trento.