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Granary

Venosta Valley – the Granary of Tyrol

The cultivation of grain was once a central part of agriculture in the Upper Venosta Valley, and gave to the valley the nickname "the Granary of Tyrol". In the 20th century, fruit-growing replaced the cultivation of grain. However, due to the high demand for organic food in recent decades the local grain has gained new importance.

Today, the original Vinschger Paarl (typical pair-bread), made from local grain, can be found again. This renaissance of natural foods has encouraged the farmers again to grow wheat, rye, buckwheat and spelt. Venosta Valley rye was once exported everywhere in Europe, but today it is buckwheat which is used most in South Tyrol's kitchens.

One of the main buyers of Venosta Valley grain is PUNI, Italy's first and only whisky distillery, which is located in Glorenza/Glurns.
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Venosta Valley is the largest dry valley in the Alps, with less than 500mm of rainfall per year and being characterized by sunny days and cool winds at night.
 
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Efficiency and durability of food has always been of major importance for the inhabitants of the Alps, and to have sufficient provisions for the winter was vital.
 
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Traditional farmer's markets have been held weekly without interruption for many centuries in Venosta Valley. Today, they offer high-quality regional products and crafts.
 
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The recipes of the varied local Venosta cuisine run from traditional antipasti and appetizers focused on buckwheat or potatoes to hearty main dishes such as freshwater fish, game stew, lamb and fawn.
Welcome to the Venosta Valley cultural region
Hike along ancient irrigation channels, partake of winter sports on glacial areas beneath impressive Alpine peaks or ride your bike along the Roman trade route Via Claudia Augusta. Relax in small villages and peaceful valleys with amiable hosts. Discover numerous cultural sites and the unique culinary delights of Venosta Valley.