Drinking grappa the traditional Trentino way
Born from the habit of rinsing dishes before washing them, the people of Trentino developed a ritual known as “resentin”, meaning “rinse” in local dialect. This unique tradition consists of pouring a dash of grappa into your espresso cup once you’ve finished your coffee, swirling it gently to absorb the last drops of aroma, and then drinking the mix as a digestif.
Still common today, this habit takes on a local twist in Garda Trentino – where everything from the coffee to the grappa is homegrown.
You can choose an espresso from Omkafè, a coffee roastery based in Arco since 1947, and pair it with a grappa made by the artisanal distilleries of the Valle dei Laghi, especially in Santa Massenza – a village with a distilling tradition dating back to the 16th century.
The grappa is produced exclusively from fresh, locally sourced pomace. It is processed in small batches and distilled using a traditional bain-marie method. The result is an elegant, high-quality spirit that can be enjoyed either young or aged in fine barrels – primarily oak, but also acacia or cherry wood.
A true expression of local history and culture, resentin forms a remarkable bridge between the rich flavour of coffee and the time-honoured art of Trentino distilling.
This article was published in the third issue of BLU, the Garda Trentino magazine. It’s a tribute to a tradition that captures the character of mountain life – genuine, humble and full of flavour.
