Food and Wine in Lana and Environs

Enjoy diverse cuisine in Lana

Several high-profile food and wine events take place in Lana and Environs. Theme food fairs are held throughout the year and include the Wild Herbs Days (Wildkräutertage), the Blossom Festival (Blütenfesttage) in spring or the Keschtnriggl Chestnut Days (Kastanientage) in the fall. During the Pumpkin Festival, (Kürbisfest) the vegetable is celebrated in a wide range of dishes. The chestnut season coincides with the traditional Törggelen in autumn. This is the perfect time to gather with friends for a glass of new wine.

For visitors dining out, the restaurant guide and the Real Quality in the Mountains label can be useful. Traditional recipe books and high-quality local food products from Lana and Environs may be taken home as souvenirs of a holiday in South Tyrol.

Every season brings a new traditional speciality

Local South Tyrolean cuisine keeps up with the times but also changes with the seasons.
In spring Lana and its surroundings are dominated by fresh and light cooking. You will find dishes like dumplings made of nettles, pastries filled with wild garlic and "Zigori" salad. During that time the Lana area invites you to a series of culinary events such as the Blossom Festival, the Wild Herbs Days or the Dandelion Weeks in the neighbouring area of Nonsberg. After that the menu offers local specialities such as fresh asparagus and delicate fresh meat.

In summer guests can enjoy pasta, freshly prepared salads, antipasti and light desserts on the sunny terraces of the farm restaurants. The colourful and warm autumn of South Tyrol, however, is not only the harvest season but also the time for the many culinary highlights of the area. One of the old customs is the "Törggelen" evening, where traditional fare such as "Schlutzkrapfen", sauerkraut and dumplings are enjoyed together with young wine and roasted chestnuts.

Living in the Alps, South Tyrol's inhabitants always needed to make preparations for the cold season, including food of cause. So apart from innovative dishes like beetroot dumplings (so called "Rohnenknödel") winter was the season for traditional fare such as meat platters garnished with sauerkraut.

Tip:
After a long day of hiking take a break at a tavern or a typical snack bar called "Jausenstation", and sample the traditional South Tyrolean food. Most of these taverns also provide breathtaking views over the mountains and valleys.