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Food & Drink

Living and Eating: Whoever wants to get to know better the region between Brenner and Bozen will find some interesting publications in the South Tyrolean bookshops.

The way to get to a man’s heart is through his stomach. That is especially true in this country. Two of the three recent publications at the Southern Tyrolean Book Market are all about – how could it be otherwise – eating or, rather, about cooking. “Südtirols Küche – Raffiniert Einfach” (“Southern Tyrolean Cuisine – Sophisticatedly Simple”) is the new joint work from top chef Tobias Schmalzl and the successful cook book author Anneliese Kompatscher.

From Schlutzkrapfen (a type of cheese ravioli with harvest corn) to bacon dumplings, chicory ravioli and boletus mushrooms with pecorino cheese – the more than 100 collected recipes span from cooking of peasant origin, through to noble cuisine with a Mediterranean influence.

A cuisine that never stops to wonder its guests with all of its surprises all year long. In autumn you just cannot miss the typical Törggelen going through traditional restaurants tasting chestnuts and the new wine.

Some of South Tyrol's most recommendable restaurants and inns are available also as free brochure!

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