Wining and dining

The Alto Adige region's cuisine has benefited hugely from its position straddling central and southern Europe. On the one hand, you can still find traditional Alpine recipes, on the other, a constant "dialogue" has been established with Mediterranean cuisine, resulting in a successful fusion. Numerous chefs from the region more than likely owe their fame to this constant "give and take". Indeed, Alto Adige has its fair share of star and award-winning restaurants.

Just as the Ladin language is still alive and kicking, so is Val Badia still home to traditional local specialities that are simply a must-try, like "liagnes sciömiades" (smoked sausages made from chamois meat), "gnoch da zigher" (gnocchi with goat's cheese) or "crafuns mori" (fried pastries).

You can enjoy these and many other specialities in one of San Vigilio's many restaurants.