The gastronomy in Ahrntal Valley
Rustic, down-to-earth and hearty - the kitchen of Ahrntal Valley
In the kitchens of the restaurants, mountain inns, alpine pastures, pizzerias and farm inns the alpine ingredients blend with the flavors of the Mediterranean to create unique and simply delicious dishes... The northernmost valley in South Tyrol - the Ahrntal Valley - is worth visiting especially because of the local products that are offered in many restaurants and shops.
Some of these products once were considered as “poor man’s food”, as the “Ahrntaler Graukäse” a cheese made sour skim milk. This sort of cheese is used as ingredient for “Knödel”, can be eaten alone or with vinegar, oil and onion. For some time now it’s experiencing a revival in South Tyrolean top gastronomy. Star chefs in the whole province use the “Ahrtnaler Graukas” with predilection in the slow food sector. Also „Ahrntaler Schlutzkrapfen“ filled with spinach, quark and potatoes, are very popular. A specialty are considered the "Erdäpfelblattlan“, made of potato dough and fried in hot oil.