Formerly known as the ‘breadbasket of the Tyrol’, the pace of life in the upper Val Venosta has always been set by agriculture. Wheat was an important export product of these South Tyrolean "Highlands" and nowadays, with the rediscovery of the traditional local Vinschger Paarl bread type
together with the opening the first whiskey distillery in Italy (PUNI), wheat cultivation has taken on a new lease of life.
The "Ur-Paarl" (monastery bread) is the oldest type of bread from Venosta Valley. This loaf, which is made of sourdough, cumin, bread clover and fennel, was first invented in the Benedictine abbey of Monte Maria
near Burgusio/Burgeis in the 13th century. 70% of the bread consists of rye flour, also using wheat and spelt flour. The Paarl is an excellent snack together with spicy pasture cheese
from Venosta Valley and Speck (smoked ham), accompanied by a glass of red wine
or home-made elderberry juice.
Even the non-intensive, free-range farming of animals and the farm culture of the high pastures has remained unchanged for centuries. Completely natural, unprocessed dairy products such as as butter, yogurt, hard cheese and cottage cheese
are produced as they were in the past and the Val Venosta Alpine cheese is renown for its authentic taste. The best way to obtain these dairy products is to buy them directly from the farm.
The altitude of the areas around the Resia Pass and the pastures near the Resia and St. Valentino lakes
is also suitable for the cultivation of fruit and mountain herbs. The region around the Resia Pass provides a wealth of local products and is a place where life is easy and pleasant. Guided tours to the local farms
and tasting of locally distilled spirits are also very popular with visitors.