South Tyrol – a culinary cornucopia
Alpine tastiness blending with Mediterranean lightness. South Tyrolean cooking draws on an enormous variety of raw materials: venison (chamois, stag, roedeer), lamb, pork, veal and beef, as well as exotic poultry such as guinea-fowl; not only freshwater fish are available: thanks to the relative proximity of the Mediterranean, a wide variety of saltwater fish is also on offer. In addition, South Tyrolean cooking encompasses various types of pasta from all other Italian regions. Dumplings enjoy star status. This fundamental item in the history of nutrition is produced in many different varieties: spinach, cheese, bread or bacon dumplings as savoury versions, and plum, apricot or yeast dumplings as desserts. Many regions, towns or villages organise “speciality” weeks throughout the year: Terlan and Vinschgau asparagus weeks, Kastelruth “Hoazat” dishes, Sarn weeks, culinary Bozen, Isarco cuisine – the spectrum is almost unlimited. With these specialities, excellent wines produced by top-quality local wine-growers are always served.