Gastronomy in South Tyrol is something you don't want to miss! On one hand there is a solid genuine country cooking, on the other there are the specialties of the Mediterranean gastronomic tradition. The same often includes spaghetti (Italian pasta) and Knödel (bread dumblings), Ossobuco (marrow-bone) and Gröstl (beef cooked in a saucepan with potatoes and onions).

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Even though the region covers an area of only 7,500 sq Km, it scored more Michelin stars than any other regions of Italy! Taking part of a cooking class it's a great opportunity to dive into the local culinary tradition whether you choose a class led by a Chef or one led by a local housewive that will welcome you in her home and kitchen.

Locations could vary from restaurants, local homes to even mountain huts depending on request.