Culinary Indulgence: Speciality Weeks in Silandro and Lasa You’ll be spoilt for choice, with local restaurants offering both traditional platters and creative innovations on the menu. Find out more now!
During the speciality weeks held throughout the year, the focus is on sustainably-farmed
regional produce from the Silandro/Schlanders and Lasa/Laas holiday region. Guest houses, taverns and restaurants in
Silandro, the main urban centre in the Venosta Valley and in
Lasa, village of artists and marble, tempt visitors with traditional specialities as well as creative culinary interpretations based on seasonal produce from the area.
In spring, the emphasis is on a lighter cuisine focussing on the
Castelbello/Kastelbell asparagus. In summer, it’s all about the
apricots from the Venosta Valley with their irresistible sweetness. Autumn is
harvest-time, when game, fish and cheese platters are imaginatively garnished with apples, chestnuts, fruit and cabbage, in an explosion of autumnal flavours. The new harvest contributes to the sumptuous traditional dishes, as well as more creative innovations.
Gastronomic Specialities in Silandro and Lasa Lent: fish
Spring: light cuisine, fresh herbs and asparagus
Summer: chanterelle mushrooms
Music&Wine and LONGfriday: gastronomic evenings
End-July – mid-August: apricots (
Marble & Apricots)
Early September: apples (
Silandro Apple Days)
Mid-October – mid-November: cabbage & chestnuts (
Lasa Cabbage Weeks), Törggelen, venison dishes
Menu staples (with variations):
traditional South Tyrolean dumplings and
Italian pasta dishes.