Recipe: Carne salada e fasòi, the authentic flavour of Canale di Tenno

Ph. GARDATRENTINO ©WATCHSOME_BORGHI_CANALE_AGRITUR_CALVOLA

One of the most charming villages in Trentino, Canale di Tenno preserves a gastronomic tradition that tells the story and identity of the Upper Garda area. One of the region’s most iconic dishes is carne salada e fasòi, a simple but characterful dish that originated as a method of preserving meat and has become a true local speciality over time.

This dish combines the delicacy of cured beef with beans, creating a perfect balance between intense flavours and rustic authenticity. Even today, it is a staple of Trentino cuisine, festivals and convivial moments that enliven the village throughout the year.

Origins and tradition of carne salada

Carne salada originated in the Upper Garda area of Trentino as a traditional method of preserving beef. Lean cuts of beef are left to marinate for several days in a mixture of salt, garlic, bay leaves, juniper, pepper and spices, which enhances the flavour and allows for long-term preservation.

In the Tenno area, located between the mountains and Lake Garda, this dish has become one of the symbols of local cuisine over time. Here, carne salada is often accompanied by fasòi, or beans, creating a dish that perfectly represents rural tradition and the use of simple but authentic ingredients.

Ingredients

500 g of carne salada (lean cured beef)
250 g of dried beans or 400 g of pre-cooked beans
1 onion
extra virgin olive oil from Garda Trentino
salt and pepper to taste
bay leaves or other herbs to taste

Preparation

1. Prepare the beans
   If using dried beans, soak them overnight and then boil them in lightly salted water until soft.
2. Fry the onion
   Heat a drizzle of extra virgin olive oil in a large frying pan and fry the finely chopped onion until golden brown.
3. Add the beans
   Add the cooked beans to the pan and leave to cook for a few minutes, seasoning with salt and pepper.
4. Cook the carne salada
   Cut the carne salada into thin slices and quickly sear it in a pan with a drizzle of oil. Cook quickly to keep the meat tender.
5. Assemble the dish
   Arrange the beans on a plate and place the hot carne salada on top. Serve with a drizzle of raw oil.

A convivial dish from the Trentino side of Lake Garda

Carne salada e fasòi is a dish that reflects the conviviality of the communities of the Upper Garda area. In Tenno and its hamlets, it is prepared throughout the year and is often served at local festivals and celebrations, where it provides an opportunity for people to meet and share.

There is also a very popular variation in which carne salada is served raw and thinly sliced, dressed with extra virgin olive oil, lemon and cheese shavings, but the combination with fasòi remains the most representative of the local tradition.

Savouring carne salada e fasòi means entering into the heart of the gastronomic culture of Trentino and the village of Canale di Tenno. A dish born out of the need to preserve meat, it has now become a symbol of local identity, capable of simply recounting the link between the territory, tradition and authentic cuisine.