Farmhouse Kitchen in the Upper Val Passiria

"From past to present" is the theme when selected innkeepers in the Upper Val Passiria - specifically in Moso, Plan, Ulfas and the surrounding area - host the traditional "Farmhouse Kitchen in the Upper Val Passiria", or "Bauernkuchl im Hinterpasseier". This culinary event revives classic recipes such as barley soup, buckwheat Riebl, and Muas - a traditional porridge eaten directly from the pan -, combining them with creative new touches.

Using local produce is a central focus. Chefs transform fresh valley ingredients, such as meat from local farmers and locally grown vegetables, into starters, main courses, and desserts that sound absolutely delicious. Curious? Here is a small taster: Homemade ravioli made from Schüttelbrot filled with local porcini mushrooms and pumpkin butter feature on the menus. You might also find a South Tyrolean apple and horseradish cream soup with locally reared char fillet from the Val Passiria, or roast hare served with autumn vegetables and rustic roast potatoes.

To finish, you can enjoy something sweet, such as a curd cheese pancake with blueberry jam or a chestnut dessert with persimmon and hazelnut. This is fitting, as the autumn culinary tradition of Toerggelen is widely celebrated in the Val Passiria, and sweet chestnuts are in peak season from October onwards. Naturally, these hearty dishes taste particularly good after a hike through the Val Passiria in the autumn. Enjoy your meal!