The altitude and climate of the Alta Val di Non/Deutschnonsberg region are ideal for growing Treviso radicchio, which has been cultivated here for many years.
During the annual September and October harvest, radicchio takes center stage in the kitchen and on the dinner table. During the Radicchio Days, famous chefs share new ideas derived from this healthy herb. It is may be broiled or grilled as a starter or side dish, used as a filling for ravioli, as a garnish for gnocchi or pasta dishes, and even as an ingredient in desserts.
The varied Radicchio Days fair include a radicchio fair in Proves/Proveis, culinary demonstrations at the Widumstadl, a former hay barn in the village of Senale/Unsere liebe Frau im Walde. The local restaurants offer a varied menu, with local vegetables and different kinds of meat sourced from the nearby farms.