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).
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.