<P> Before the Council of Trent in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine . When the prelates of the Catholic Church established there, they brought the art of fine cooking with them . Later, also influences from Venice and the Austrian Habsburg Empire came in . </P> <P> The Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake, and freshwater fish . In the Südtirol (Alto Adige) subregion, due to the German - speaking majority population, strong Austrian and Slavic influences prevail . The most renowned local product is traditional speck juniper - flavored ham which, as Speck Alto Adige, is regulated by the European Union under the protected geographical indication (PGI) status . Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle, and rye bread are regular dishes, along with potatoes, dumpling, homemade sauerkraut, and lard . The territory of Bolzano is also reputed for its Müller - Thurgau white wines . </P> <P> Simplicity is central to the Tuscan cuisine . Legumes, bread, cheese, vegetables, mushrooms, and fresh fruit are used . A good example of typical Tuscan food is ribollita, a notable soup whose name literally means "reboiled ." Like most Tuscan cuisine, the soup has peasant origins . Ribollita was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day . There are many variations but the main ingredients always include leftover bread, cannellini beans, and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan kale), onion, and olive oil . </P> <P> A regional Tuscan pasta known as pici resembles thick, grainy - surfaced spaghetti, and is often rolled by hand . White truffles from San Miniato appear in October and November . High - quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma . </P>

Mexican cuisine may have origins in all the following cultures except