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.