Grain Cultivation in the Upper Venosta Valley
From the traditional "Urpaarl" to today’s bread in the Upper Venosta Valley
It used to be essential for the inhabitants of the Alps to prepare non-perishable food supplies for the long winter months. Bread types such as the easily digestible Vinschger Paarl or the Schuettelbrot were particularly popular for this reason hey and have their origins in the medieval abbey bakeries. The Vinschger Paarl was first baked in the Marienberg Benedictine Abbey in Burgusio/Burgeis in the 13th century.
The cultivation of grain was a central part of the agriculture in the Upper Venosta Valley, and gave to the valley the nickname "the Granary of Tyrol". During the 20th century it was replaced by the lucrative fruit-growing industry and only during the last decade, the demand for grain has increased and cultivating it has again become economically viable.
The association Kornkammer Vinschgau has been reviving regional grain farming since 2008. The citizens’ group “Adam & Epfl” has made it its mission to head off the selling out of the Upper Venosta Valley’s cultural landscape with innovative ideas. Rye, wheat, spelt and buckwheat are planted.
One of the customers for local grain in the Upper Venosta Valley is PUNI, the first and only Italian Whisky distillery, based in Glorenza/Glurns.