The blend of German, Italian and Ladin cultures found in South Tyrol is reflected in typical Tyrolean cuisine. An eclectic mix of Alpine and Italian dishes, local specialties include Schlutzkrapfen, a type of Ravioli, and Terlan wine soup. South Tyrol is also famous for its many cheese specialties made from the milk of cows that graze freely on alpine pastures. Dumplings, the 'national dish' are also available in a vast array of shapes and sizes. Rich with lush vegetation, South Tyrol is also well known for apples, accounting for one tenth of Europe's total apple production!
During summer and autumn months hikers can enjoy the traditional music and local dishes laid out at many of the beautiful alpine dairy huts. Wine tours to local wineries are also popular. South Tyrol also boasts an abundance of gourmet restaurants and chic hotels offering first class dining. In Alta Badia, for example, you can find 3 Michelin star restaurants for your culinary pleasure! Look out for "St Hubertus" and "La Siriola".
There are also a number of food related festivals to be enjoyed. Some of the best include:
The Chestnut Festival - celebrating the use of Chestnuts in local cuisine.
Torggelen - visiting local farms to sample young Wine during September and November.
The Buschenschaenke - farmhouse inns open throughout the summer offering visitors the opportunity to sample local produce and typical South Tyrolean cuisine.
Farmers Market - Held every July, this market includes homemade foods such as the famous Speck, Kaminwurzen (salted and smoked sausage); local cheeses; Vinschgerl (strong rye-bread rolls) and Ladin specialties.
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