In the kitchens of hotels and restaurants in the Passeiertal Valley, Alpine pragmatism meets Mediterranean lightness. Dumplings on pasta. Bauerngreaschtl on Vitello Tonnato. The most important part of any dish is fresh ingredients from the region, guaranteeing the high quality
of the local cuisine. Many of the delicious South Tyrolean classic dishes originated in farm kitchens. Traditional farmhouse cuisine in Hinterpasseier is dominated by ancient recipes, handed down from generation to generation – Muas, Schwarzplentener Riibl or Schepsernes, for example – and this traditional South Tyrolean fare can be found on the menus of the inns and restaurants in the far end of the Passeiertal Valley.