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Recipes

Recipes from Venosta Valley

From Poor Man’s Food to the Stars

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. up to re-interpreted sweets and desserts such as apricot dumplings and Venostan cream. The valley offers some of the best white and red wines of Italy, mainly produced by small wine-growers, as well as home-made juices and single-varietal grappa and fruit brandies.
 
Try some of the traditional recipes for yourself.
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Apricot Dumplings

Stir together the butter with the sugar until the mixture begins to foam. Add cottage cheese and gradually stir in the egg yolk and the whole egg. Add vanilla sugar, lemon zest, rum, salt and white bread, and stir briefly. Allow the mixture to cool for about 30 minutes. Form 10 small dumplings and place in the centre of each half an apricot. Bring water to a boil in a saucepan, add salt and dumplings and cook with the lid on for 15 minutes over low heat. On the side, mix breadcrumbs, sugar and ...
 
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Cheese Dumplings Montemaria/Marienberg with Spinach and Sour Cream

Cheese Gnocchi Place the bread in a suitable bowl. Sauté onion and garlic in butter. Add cheese, flour, parsley, eggs, milk, salt, and pepper, and stir until the mixture is smooth. Allow to stand for 15 minutes while covered, then form the gnocchi and boil them in salted water for about 10 minutes over low heat, keeping the pot quite covered. Sour Cream 150 g sour cream 50 g cream Salt White pepper 1 pinch of sugar Mix the cream and sour cream together and bring to the boil in a suitable ...
 
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Cream of Wheat

Mix the wheat flour with the milk, add salt and bring to the boil, stirring constantly. Continue cooking over medium heat for about 10 minutes. Garnish with cinnamon and sugar and season with clarified butter. Preparation time:
 
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Potato Pasta with Cabbage and Speck

Potato Pasta   Peel potatoes, cut in half and cook in salted water for about 20-30 minutes, or steam completely, drain and allow to cool for a moment. Mash on a work surface, spreading the potatoes apart and allow to cool completely. Mix well with eggs, melted lard, salt and nutmeg. Use the flour for kneading.  Form tubes of about 5 cm in length and the thickness of a finger, giving a pointed shape to the ends. Cook the pasta in boiling salted water, bring to the boil again, and douse with cold ...
 
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Schmarren with Palabirn pears

Peel the potatoes, cut into slices and roast in a hot pan with clarified butter. Season with salt and pepper. Add onion and Palabirn pears and roast the whole. The dish known as “Schmarren with pears” (with the local pear variety Palabirn) was prepared primarily to use up overripe pears. Preparation time:
 
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Val Venosta Bread Soup

Vegetable Broth  Heat clarified butter in a pan, add the vegetable scraps, allow to cook for taste a few minutes, then add the water. Simmer for about 1 hour, until the broth is reduced to about one litre, strain and salt to taste. Bread Soup  Dice the onion, fry in clarified butter, add the bread in small pieces, cover with vegetable broth and cook through, stirring in herbs and seasoning with salt. Val Venosta bread soup can also be prepared with water. In this case it is called ...
 
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Val Venosta Snow Milk

Cut the bread into small cubes and place in a shallow dish. Wash the raisins, scatter them over the bread and moisten with some milk. Combine, but not too much, the cream with the sugar, then add the rum and spread evenly over the bread mixture. Let the snow milk stand for one hour in the refrigerator Before serving, sprinkle with chocolate chips and serve.  Preparation time:
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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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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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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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In Venosta Valley, the ancient culinary traditions of Tyrol meet Italian food culture and innovative chefs.
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.