The culinary tradition of the sparsely populated Deutschnonsberg is diverse and yet independent. For centuries, German and Italian mountain farmers shared the meadows and fields and provided travelers and pilgrims with food. Over time, an independent culinary tradition and a long history of gastronomy developed along the shared border at Deutschnonsberg.
The staple of this mountain region was and remains the potato. In addition, game, herbs, dandelion and radicchio all play a major role in the local cuisine. Today, the Deutschnonsberg is home to several down-to-earth and refined inns offering Alpine-Mediterranean dishes according to the Nonsberg tradition. The Real Quality in the Mountains seal marks authentic Alpine hut owners along the trails. There are also a number of culinary events held in the area, including the Dandelion Weeks in spring and the Radicchio Days in autumn.