Historically, the Alta Val di Non/Deutschnonsberg
area was a land of poor farmers who lived on a potato-based diet. Due to the numerous wayfarers and pilgrims who frequently passed through the area, a local culinary tradition
gradually developed in the valley inns and taverns
. Today, this rich legacy continues to flourish in the restaurants and taverns in Deutschnonsberg.
Farmers and chefs skillfully transform local ingredients
into a rich array of sophisticated delicacies. The local LaugenRind beef
and lamb varieties, herbs, poppy seeds and TrentinGrana
cheese form the basis of the most popular dishes. There are well-publicized food fairs dedicated to the dandelion and radicchio, which grow in ideal conditions beneath the Laugen summit.