Venosta Valley was once the Granary of Tyrol
, and grain a major export crop. Agricultural farming dominated the lives of the people, grain production was a main sector of farming and an important export good. Widespread grain cultivation was supplanted by the more lucrative fruit orchards
in the 20th century.
Increased awareness for natural foods and organic farming has increased demand in recent years, making regional grain production attractive once again. The original Venosta Valley Paarlbrot
baked with regional grain is flourishing. This wholesome bread made from wheat and rye flour was first baked in the 13th century by the monks in the Marienberg monastery. Even today the bakers of the Silandro and Lasa holiday area use natural, locally-sourced grain and flour for their fragrant products. One of the main purchasers of Venosta Valley grain, is the first and only Italian whiskey distillery, PUNI
, in Glorenza/Glurns.
Today near Cengles/Tschengls
, primarily rye, wheat, spelt and buckwheat are cultivated. Buckwheat, known in the dialect as Schwarzplent, enjoys great popularity in the regional cuisine, especially in desserts. Every year during the harvest season, the golden grain is celebrated during the Jakobi Fest (St. James festival), with the traditional grain-cutting
in the Tilga field near the Ottiliakirche church in Cengles