The traditional recipes of the Val Gardena valley are passed on from generation to generation and are still in use exactly for this reason.
Whereas in bygone days the farmers had only a small selection of home-grown and cultured food, which had to be cured and processed into typical dishes, today a full range of new ingredients are added. Like this, traditional recipes are prepared in a new way and skilfully varied.
Still today typical dishes such as “Crafuncins” (staffed pasta) or “Puessl” (apple pancake, cut into small pieces) are served in the local restaurants of the valley. Further traditional dishes are dumplings and the “Gröstl”, a combination of meat and potatoes. For dessert you can enjoy the “Tëurta de furmenton”, a buckwheat cake, made according to the traditional recipe with cinnamon and decorated with wild berries. Bon appétit! Or as the locals say in the Val Gardena, “Bun pró”!
Also something special is the so-called Marende, a typical South Tyrolean snack made of speck, flat bread (Schüttelbrot), grey or alp cheese and radishes, cucumbers and chives. By the way: in summer, regularly cookery courses with farm women of the Val Gardena are on offer, which enjoy great popularity.