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Venostan Cuisine

Cuisine of Venosta Valley

Once derided as poor man’s food, the simple Alpine cuisine of the Venosta Valley has gained a high reputation in recent decades. It has remained plain and based on genuine natural produce until now, but has also developed great variety and numerous ways in which it can be interpreted anew. As a result, world renowned chefs such as Andreas Hellrigl derive from Venosta Valley.

Today, one can get delicious food not only in high-end restaurants but also in regular inns and farmers’ guesthouses. Excellent fruit and honey, asparagus and potatoes, local cereal and cheese varieties, organic meat and freshwater fish form the basic ingredients of many local dishes.
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The Venosta Valley SkiCard is valid for all ski resorts in the Venosta Valley and provides access to five ski areas, 39 lift facilities and 133 km of slopes.
 
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In Venosta Valley, the ancient culinary traditions of Tyrol meet Italian food culture and innovative chefs.
 
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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.
 
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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.
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.