For many centuries the cultivation of grain was a primary activity in the Upper Venosta Valley and for this reason it was dubbed the "Granary of the Tyrol"
. In the 20th Century, the cultivation of grain and fruit growing ceased, due to the economic conditions at the time.
However, in more recent years, the growing demand for organic bread
has revived the popularity of local grains and traditional bread made from local grains is now back in vogue. The Venosta Valley bread type, which is popular among latter-day consumers, was invented in the Middle Ages by the Benedictine monks of the Monte Maria Abbey
Today, the cultivation of organic wheat, rye and spelt has been revived in the Venosta Valley. Buckwheat, which has an historical role in the traditional cuisine of the area, is also enjoying a renaissance. A significant consumer of the local organic grain is the Italian whisky distillery PUNI