Real Quality in the Mountains recipes served at the awarded huts
In the Venosta Valley sumptuous dumplings are as ubiquitous as pasta dishes
Fresh, seasonal ingredients from the region are the basis of authentic South Tyrolean platters. The staple dishes include dumplings, Schlutzkrapfen and Strudel, as well as antipasti/hors d’oeuvres, risottos and pastas. This is the result of the historical fusion of Italian, Tyrolean and Austrian-Danubian culinary traditions renewed over time – resulting in the broad range and variety of dishes and flavours that comprise modern South Tyrolean cuisine.
The reinterpretation of old peasant recipes in the mountain huts and inns remain as popular as the innovative new food creations and exciting new combinations – such as risottos served with apples or pastas garnished with fresh cheeses from the mountain pastures.
The Real Quality in the Mountains award go to all those mountain huts, Alpine inns and shelters that serve traditional platters, and reinterpreted recipes with the emphasis on sustainably sourced, regional ingredients.