Enogastronomic events in the mountains

In the Alpine region, agricultural and livestock products are characteristic and often produced in a traditional and sustainable way. Vegetables, fruits, honey, cheese, wine... a variety of food and wine delicacies, which can also be discovered at specialist events.

21 May - 29 May 2022
Enogastronomy

Specialty Weeks Spring

The Villnöss valley presents its gastronomic specialties during spring.

Valley Funes / Villnösser Tal

Valle Isarco / Eisacktal, Alto Adige

Nature awakens from hibernation and all flowers start blooming - it is spring in Villnöss valley! We would also like to interpret this period of time from a gastronomic point of view and invite you to the specialty weeks in spring that take place from 21st to 29th May 2022 in different restaurants in the valley. In cooperation with Slow Food Travel, the restaurants welcome you with traditional delicacies typical of Villnöss valley. The dishes have been reinterpreted and refined; the focus is on regional products... continue

21 Jul - 30 Jul 2022
Enogastronomy

Wine culture weeks

Wine events in S. Pauls - Eppan

Appiano sulla Strada del Vino / Eppan an der Weinstrasse

Bolzano / Bozen and surroundings, South Tyrol

In its 22nd edition, the enogastronomic event series will once again be dominated by the Eppaner wine. Numerous wine-rich events promise a special kind of enjoyment in the ambience of the pretty alleys, corners and historic oriels. The culinary highlight of the WineCultureWeeks will be the "Great Gourmet Event in St. Pauls | Eppan" on 28th July, directed by Herbert Hintner, a star chef from Eppan.

17 Sep - 25 Sep 2022
Enogastronomy

"Graukäse" days in the Ahrntal valley

17/09/2022 - 25/09/2022

San Giovanni / St. Johann (Valle Aurina / Ahrntal)

Tauferer Ahrntal, South Tyrol

A traditional South Tyrolean speciality consists of bacon, wine, “Schüttelbrot” (brittle bread) and, of course, an aromatic alpine cheese: the “Graukäse” (grey cheese). This cheese has a long tradition in the Tyrolean Alps and is even today produced with lots of skill and passion at the huts of the Ahrntal valley. The basic product is skimmed milk from cows which only graze on lush alpine meadows. After the curdling, the milk is heated, so that a cheese curd is being formed. Afterwards, the alpine cheese has to... continue

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