Parampampoli is an alcoholic drink made with wine, coffee, honey, grappa (fruit brandy), and caramelized sugar. The drink was invented in the 1950s by Purin Giordano at Rifugio Crucolo, a mountain tavern located near Valsugana in the municipality of Scurelle.

The exact recipe is a closely guarded secret, but in addition to the basic ingredients, the drink also includes a secret list of spices. Parampampoli is first heated then flambéed before it is served in ceramic cups. This wintertime drink is mostly enjoyed in alpine huts and on Christmas markets.

This dark red Italian wine is exclusively produced from the local Teroldego grapes which are primarily grown in the Rotaliana plain located in the province of Trento. The wines are praised for their rich, fruity notes of blackberries, raspberries, and blueberries, with the occasional nuances of licorice and balsamic.

When young, these food-friendly, medium-bodied wines are a perfect match to rustic, local dishes, but if aged correctly they can pair well with roasted meat, game, and mature cheese. The DOC also includes rosé (rosato or kretzer) styles.

Cappelletti is an Italian wine-based aperitif that is colored with natural carmine and infused with various Alpine herbs. The drink originated in 1920, and it is still produced following the original secret recipe based on white wine and a selection of herbs and spices.

Cappelletti is a bitter red liqueur with 17% ABV. It has a light bittersweet character with a fruity aroma that is partnered with herbal and spice-like notes. It can be enjoyed on its own, served chilled over ice, but it is also a great ingredient in cocktails, best suited for Spritz Veneziano and other spritz-like variations.

Marzemino is a native Italian red grape. It is an old variety with vague origins, but it is mainly cultivated and associated with northern Italy. Marzemino is used to produce varietal wines, but it is probably best known for its use in Colli di Conegliano, a dessert wine made from partially dried (passito) grapes.

This late-ripening grape produces fragrant and fresh ruby red wines with a light and smooth body. The aroma is often reminiscent of red fruits and violets. It is sometimes vinified in off-dry or lightly sparkling styles, but most production focuses on still red wines within the Trentino DOC. 

Trento or Trentodoc is an Italian wine region that produces white and rosé sparkling wines with varying percentages of Chardonnay, Pinot Bianco, Pinot Meunier, and Pinot Nero. All the wines are produced with metodo classico – in which the second fermentation takes place in the bottle.

Trento wines are characterized by fine and persistent perlage, crisp acidity and minerality, while they typically display fruity and floral notes that may be complemented by hints of apricot, tropical fruit, nuts, or vanilla. Trentodoc wines are best served well-chilled, and although they make an excellent aperitif, they are a perfect match to a variety of dishes including light and hearty pasta dishes, risottos, fish, or crustaceans, as well as poultry and red meat.

Grappa del Trentino, also known as Grappa Trentina, is a grape marc spirit produced exclusively within the autonomous province of Trento, Italy. This spirit is crafted by distilling well-preserved fermented or semi-fermented grape skins, known as pomace, derived from locally grown and vinified grapes.

The distillation process employs traditional discontinuous (batch) methods, often utilizing steam or adding water directly into the alembic still. Notably, Tullio Zadra, a coppersmith from Trentino, perfected the "bain-marie batch distillation method" in the 1950s and 60s, a technique still in use today. 

Pasubio is an alpine-style liqueur from Alto Adige. It is made with a wine base enriched with Pinus mugo pine, herbs, and wild blueberries. This amaro is rich, smooth, and pleasantly bitter. The aroma is herbal, reminiscent of pine and Alpine herbs, with hints of earthy notes and a touch of mint.

Pasubio can be served chilled or at room temperature. It is best enjoyed neat, preferably as a digestif. Pasubio is produced by Antica Erboristeria Cappelletti in Aldeno, Trentino. It was introduced in the early 20th century, and it is bottled at 17% ABV.

Nosiola is the only remaining native Trentino grape. The variety makes both dry and sweet white wines, and it is the main grape used in the rare Trentino Vino Santo, a wine made from dried grapes (passito) affected by noble rot. Dry white wines made from Nosiola are light-bodied and approachable.

They usually have a refreshing and mineral character with lemon and apple aromas. Nosiola will usually display a distinctive nutty note, and it is believed that this feature gave the grape its name—Italian nocciola translates as hazelnut. Nosiola is now cultivated only in Trentino, but it was once common in Alto Adige.