goulash

Beef goulash from the Dolomites – braised with smoked speck and a red wine from Trentino. The pieces of meat are hand-cut, resulting in rustic, juicy pieces that give the sauce body as it simmers. The speck provides a smoky, salty base, while the Trentino red wine contributes dark fruit and a subtle acidity that brightens the meat flavors.

A classic accompaniment is polenta – preferably coarsely ground so it holds its own against the sauce. Spätzle or potato gnocchi also go well. A Teroldego Rotaliano or a Lagrein from South Tyrol are suitable wine pairings – both offer enough structure and dark fruit to complement the braised flavor.