from a for apple to z for "zwetscke"

Looking for a vitamin boost? Around Brixen and Natz-Schabs, our apples grow on sun-kissed slopes. In spring, their blossoms transform the landscape, and there is nothing quite like biting into a crisp apple in autumn. Whether as a quick snack or deliciously wrapped in sweet strudel pastry - as the saying goes: an apple a day... 

In South Tyrol’s farming culture, bread has long been a staple of everyday life, often baked in large batches and carefully stored in wooden bread chests for months. Crisp Schüttelbrot, the traditional Vinschger Paarl and hearty rye and farmhouse breads tell the story of those times to this day. Many bakeries continue to follow recipes handed down through generations - and you can taste the tradition in every bite. 

Winegrowers in the Isarco Valley live for their grapes and craft wines of remarkable quality. In Italy’s northernmost wine-growing region, mineral-rich soils and Alpine conditions create the perfect setting for fresh, fruity wines full of character. At tastings, visitors can step into the world of small wineries and discover the craft behind the wines, as well as the unique terroir that makes them unique. 

To savour the scent of South Tyrol’s meadows and forests all year round, simply dip a spoon into a jar of honey. Whether wildflower, dandelion or forest honey, this golden treasure delights with its rich aroma and natural sweetness. Each variety captures a little of the landscape it comes from - a taste of summer preserved in every drop. 

Autumn is chestnut season. In Brixen Südtirol, the sweet chestnut has been a firm fixture for years, and even gives rise to its own time of year - the fifth season. Roasted or boiled, the small fruit brings people together for Törggelen and invites them out onto the trails, especially along the Keschtnweg that winds through our holiday region. The chestnut groves around Feldthurns are a wonderful place to experience nature up close. 

For herbs to develop their full strength, they need sunshine, a gentle climate and pure mountain air - all of which Brixen Südtirol has in abundance. Brewed as tea, mixed into dumplings or sprinkled over fresh salads, they add flavour and vitality to many dishes. And then there is the mountain pine that grows in abundance on the Villanderer Alm. Its fragrant oil is prized both as a natural remedy and in wellness treatments. 

Good cheese begins with good milk - plenty of it - and our region offers ideal conditions for dairy farming. In recent years, cheese-making on alpine pastures and in small farm dairies has experienced a renaissance. It all starts with the exceptional quality of the milk. When combined with the skill of experienced cheesemakers and their individual recipes, the result is cheeses full of flavour and character. 

What is one of South Tyrol’s best-known specialities? Speck. In the past, farmers cured it on their farms to preserve the meat for the months ahead. All it takes is a little salt, a touch of smoke and plenty of fresh mountain air. Each producer adds their own blend of spices before the speck slowly matures for several months, developing the rich flavour that makes it so distinctive. 

Barbian and the "Zwetschke" - the local word for plum - have been closely connected since the Middle Ages. Once an important export product, today it is mainly enjoyed right here in the region. With its aromatic sweetness, it is perfect for desserts such as plum dumplings and cakes. Anyone strolling through Barbian will soon see the fruit growing on many of the surrounding slopes.