Safety first! The current situation does not allow us to go ahead with event as we had planned. With a heavy heart, we have decided to cancel. At the same time, we are optimistic about the future - and look forward to next year all the more.
Keschtnriggl
Keschtnriggl
Keschtnriggl
Keschtnriggl
Keschtnriggl
Keschtnriggl

Keschtnriggl - Chestnut festival

Culture and culinary highlights in autumn.

Once a staple food in Lana, Foiana, Tesimo and Prissiano, the chestnut is now the highlight of the Törggelen festival held every autumn. The Keschtnriggl Chestnut Days (Kastanientage) celebrate the culture and customs of the region, with a special emphasis on the chestnut and its place in the life and history of the local population.

Selected restaurants offer traditional or exciting new menus during Keschtnriggl, holding in store some culinary surprises.

During this celebration, a number of restaurants prepare surprisingly innovative versions of traditional chestnut-based dishes. The climax of the festivities in Foiana, the Chestnut Feast, includes music, a farmer's market, antique handicrafts, traditional country dishes and chestnut-based delicacies.

On hikes through autumnal forests led by local farmers and foresters, you can learn and be entertained at the same time. One of the highlights is the "Keschtnfestl" in Völlan/Foiana on October 18th, featuring traditional music, farmer's market, traditional handicrafts, rustic dishes and chestnut delicacies. 

The event series is named after a traditional South Tyrolean utensil - the "Keschtnriggl". It is used to remove the husks from the freshly roasted chestnuts.

All in all the Chestnut Days are a culinary highlight of the area. Many taverns and award-winning restaurants in Lana and its neighbouring villages offer traditional or exciting new menus during Keschtnriggl. In particular, as in past years, visitors may enjoy the degustation menu, "Three fortresses in one night" ("Drei Burgen in einer Nacht").

Did you know?

A Keschtnriggl is a basket woven from chestnut wood, which has been used in South Tyrol for centuries to peel roasted chestnuts.