Alto Adige’s multifaceted climate, landscape and culture have resulted in a superb gastronomic tradition. Alto adige food combines the best of Alpine and Mediterranean cuisine and produces unexpectedly delightful flavors that can be found nowhere else in the world. The region’s warm and sunny days (over 300 of them), cool nights, and long ripening season create ideal conditions for yielding juicy, flavorsome fruits, particularly grapes and apples.
From its bountiful orchards, to its dairy rich tradition and specialty brown breads, visitors will find a wide range of tempting specialties.
Speck ham, originally considered “poor man’s fare” is made from haunches of pork rubbed with a mixture of garlic, bay leaf, juniper, pepper and other herbs,and is now considered a highly prized delicacy. Speck is lightly smoked at a low temperature and then air-dried for 20-24 weeks before release.
Knödels (a type of dumpling) can also be found in every shape and size and are made with a wide range of ingredients such as potato, buckwheat, cheese, beets and even chocolate.
Every day cooperatives and small dairies collect fresh milk from valley farmers and mountain farmsteads, turning it into butter, yogurt, cream cheese, light mozzarella, and other mountain cheeses. Bread is a staple of the local diet, and each valley has its own specialty. The most typical bread is the thin, crunchy Schüttelbrot made from soft, leavened rye dough.
Throughout the Alto Adige region, you’ll find a rich selection of culinary options to satisfy the most discriminating palate, from traditional Austrian fare to the new fusion of Austro-Mediterranean cuisine.