Products made in Val Venosta

The taste of authenticity

For us at Garberhof, it is essential that the ingredients used in the kitchen come from local producers. Regionality and authenticity: these are our core principles. Below, we offer you a sampling of the Venosta delights that will tempt your palate...


The Vinschger Paarl

The origin of this specialty bread goes back to the Benedictine abbey of Monte Maria in Burgusio, where in the thirteenth century, the first Vinschger Paarl was prepared, starting from yeast, cumin, fenugreek and fennel. The traditional recipe calls for about 70% of rye flour mixed with whole wheat flour.


Mountain farm cheese

The taste of light, air and the mountain landscape. We buy butter and cheese from a trusted cheesemonger in Monteschino (1,400 metres above Malles). Every type of cheese has a distinct taste, depending on the place where the cows graze and which grass they consume.


A speck with character

For speck, we rely on the Tondelli family in Gomagoi, specialized in the preparation of this typical South Tyrolean product for over 25 years. Father and son work according to traditional methods, with no employees. Here, at an altitude of approx. 1,400 meters, the climate is perfect for the natural production, without the use of air conditioning or artificial air curing.


Great wines for the most demanding palates

At the Calvenschlössl winery (Laudes) , the wine-growing company of the Van den dries family, originally from Belgium, time seems to slow down. Even donkeys help during the grape harvest on the terraced land. The winery produces approximately 2,500 bottles of their high-quality biodynamic wine annually, and Klaus, year after year, has to struggle to keep a few bottles of his own "Goldboden" or "Lootscher" wines.

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