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Throughout the seasons
Every season brings a new traditional speciality
Throughout the seasons
Throughout the seasons

Throughout the seasons

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.
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