The culinary tradition is influenced by the proximity to Austria. Local specialty is bacon, smoked and tasty, served with the characteristic “Schüttelbrot”, crispbread. Among the first courses we find the characteristic “dumpling”, ball of bread enriched with bacon, or cheese, or spinach, or beetroot, but also with sweet apricots and plums, and Tyrolean ravioli, with various fillings. Popular are the polenta with deer or chanterelle mushrooms, venison goulash and pork loin with sauerkraut. Also, you can taste the fish from the lake and river. For the sweet tooth, do not miss the classic Apple Strudel, the buckwheat cake with cranberries, the “Zelten” of Bolzano, eaten at Christmas made of dried and candied fruit, cookies Lebkuchen, the farmer’s donuts and bread soup. Excellent wines, especially the local wines like Lagrein, Vernatsch and Gewürztraminer.