Fresh and seasonal ingredients form the basis of many South Tyrolean recipes. The classics include Knödel (dumplings) and Strudel, as well as risotti and antipasti. The diversity of South Tyrolean cuisine becomes apparent in the airy and light recipes which draw on the culinary traditions of Italy and Austria.
Modern and Mediterranean interpretations of traditional rustic dishes are every bit as convincing as delicious new creative approaches. Risotto is combined with apple, while South Tyrolean Alpine cheese is used with pasta.
The Real Quality in the Mountains (Echte Qualität am Berg) initiative highlights mountain huts and inns with exceptional local food.