Sauerbraten, bratwurst, spaetzle, kartoffelpuffer and sachlich all are great examples of fine Italian cooking. No, I have not gone mad. These and many more Germanic foods are the usual fare of the Italian population of northeastern Italy’s Alto Adige.

Once part of Austria, the area was ceded to Italy as reparations after World War I, but, like the French Alsace-Lorraine, the language and customs remained German along with the food and wine.