Enogastronomic events in the mountains

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

The Villnöss/Funes valley hosts the lamb speciality weeks of “Villnösser Brillenschaf”, where culinary delicacies of this breed can be tasted. Various restaurants in the valley and partner restaurants will take part in the culinary initiative and present various culinary delicacies based on lamb meat.

In Nosellari, then, as a vegetable that has become a bit of a symbol of this small hamlet, its harvesting turns into a festival, a 'celebration' and also a cue to propose a reflection on mountain agriculture, so different and so difficult compared to other places with less impervious terrain and less rigid temperatures. This is how, for the sixth time this year, the 'Festival of Mountain Agriculture - Nosellari Leek Day' was born, strongly desired by the Pro Loco Nosellari-Oltresommo to put the spotlight on the... continue