A simple dessert from Trentino-Alto Adige, made both in restaurants and at home by filling crespelle (thin crêpes) with stewed fruit, cutting them into thin strips, and serving them hot with fresh cream. Given the region's numerous heirloom apple varieties, kaiserscharrn are often stuffed with local apples; prunes and cherries are traditional fillings as well.

This is a smoked pork sausage from Trentino-Alto Adige, usually served accompanied by an assortment of cured meats, sauerkraut, and steamed potatoes for a filling, hearty main course.

(Canederli in Italian) These dumplings evolved as a way of using leftover bread in Trentino-Alto Adige. Most versions begin with rye or dark bread that is cubed and soaked in milk, water, or broth, then enriched by speck, liver (leberknödel), or cheese. Herbs and spices are folded into the batter for additional flavor, and eggs usually hold it together. Knödel are served as accompaniments to hearty, flavorful stews like gulasch or boiled meat, or as a filling garnish for clear broths. Most recipes call for poaching the knödel in water for a few minutes, although some suggest boiling them directly in the broth in which they are to be served, despite the fact that they tend to make the broth cloudy. Schwarze knödel (black knödel) are among the most famous variations, a combination of rye bread and buckwheat flour with sautéed pancetta, onion, leek, and garlic.

In every Italian region except German-speaking Trentino-Alto Adige the word refers to sweet yeasted fritters, more often than not filled with vanilla or lemon-scented pastry cream or a simple fruit jam and dusted with confectioner's sugar. Since krapfen simply means fritter in German, without reference to the filling, the various types are identified in German-speaking areas by a modifier such as mohnkrapfen, meaning poppy seed fritter. It seems that krapfens were named in the late 1600s by a woman named Krapft, who invented the pillowy fritters in her own kitchen.