Di Teldra Köscht

The northernmost valley in South Tyrol is worth visiting also 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 of 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 “Ahrntaler Graukas” with predilection in the fast 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.

When the time of taste begins in the Ahrntal Valley, everything revolves around authentic cuisine, original ingredients, and genuine craftsmanship. In restaurants, inns, farmhouse taverns, and rustic alpine huts, local chefs show how diverse and refined regional products can be.
The time of taste invites you to rediscover the flavors of the Ahrntal Valley – whether dining in cozy local restaurants, tasting products straight from the producers, or recreating traditional recipes at home.