Alto Adige, a UNESCO World Heritage Site, mountain traditions and viticulture.
Thanks to its extraordinary natural elements – mountains, lakes, pastures – the Alto Adige region sparks a sense of purity and well-being, as well as the desire to enjoy good and natural food. This is a land that has always practiced a circular economy, which places man and respect for nature at the center, often by following biological and biodynamic practices.
Thanks to the different microclimates present, international grape varieties like Riesling, Sauvignon Blanc, Pinot Blanc, Merlot and Cabernet yield wines endowed with character and elegance. Native varieties Lagrein and Schiava embody the peculiarities of this territory. And the rare Moscato Rosa, vinified as a red wine, brings forth curious pairings.
The typical Alto Adige cuisine has garnered numerous Michelin stars. Many dishes were inspired by the Habsburg cuisine that reveals traces of contact with Italy, like gnocchi and barley soups. Exquisite cheeses like Graukase and Stanga di Dobbiaco are served with potatoes cultivated in the mountains, speck and kaminwurzen, small sausages made from lean pork and beef, and are smoked and air-dried. Traditional pastry-making is influenced by nearby Austria featuring Krapfen, Strauben and delicious Strudel stuffed with the famous apples from Alto Adige.