The 'Festa della Transumanza' at Caldonazzo takes place in the 3rd week of September and celebrates the return of the cattle and other animals from the high Alpine pastures to lower ground for the end of the summer.

This traditional type of pasta will certainly keep you warm in the mountains during the cooler months.

ingredients

1 glass of water, 1 litre of milk, 100g flour, 50g flour 'granoturco', 1 egg, salt, butter

This recipe for 'Ruffòi Cimbri al Burro' was provided by the APT Val Sugana, which is the next valley to the Val di Cembra.

ingredients

500gr of fresh pasta, 700g of Savoy cabbage, 40g smokey bacon, 40g parmesan cheese, 20g egg yolk, 50g butter, 80 papavero seeds.

This asparagus recipe is great for early Spring and should be consumed in a mountain 'maso' near Bolzano in Alto Adige. Specifically the 'Il Pschnickerhof' in Villandro, also known as a 'Buschenschänke' where wine and home made dishes are traditionally offered in the territory.

The cake shops of Bolzano or Bressanone must be visited if only for the mythical Torta Sacher. Imported from over the border in Austira, this rich chocolate cake is now very much part of the gastronomic tradition of Sud Tirol. The recipe below is from the Alto Adige Tourism Board.