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Autumn delights with chestnut recipes

The heart-shaped fruit enriches the culinary scene of the Eisacktal valley

Transformed into a creamy puree, flour or filling. Roasted or cooked chestnuts can be used to make a delicate soup. The heart-shaped chestnut, in whatever form, is an healthy delight. Besides high-quality protein, it is a good source of important vitamins, minerals and polyunsaturated fatty acids. The chestnut is also a naturally gluten-free source of carbohydrates. We gave you a thousand reasons to come to the Eisacktal chestnut weeks, but there’s something more:in autumn, the chestnut embellishes the area with its shining and colorful leaves. During the Eisacktal valley Chestnut Weeks, from October 14 to November 3, the hosts and hostesses of the participating businesses will present a variety of recipes, while a program of hikes, exhibitions and festivals will celebrate this precious fruit from our homeland.


Chestnut on the plate

You can experience how our chefs interpret the chestnut in their cuisine when you visit these restaurants and inns. It's best to reserve your table right away, the chestnut weeks are in high demand.

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The magnificent chestnut!

Beyond the plate, the noble autumn fruit knows how to inspire us. During the chestnut season, the local tourist associations offer a varied supporting program based around guided hikes, autumn festivals and exhibitions. Deep dive into a golden landscape while crossing ancient chestnut groves along the Chestnut Trail, in the warm autumn sun. The next day, rummage through local produce and discover the special handicrafts at the farmers’ market, and in the evening, sway to the beat of a brass band’s folk songs at a concert.

Want more?

Where the chestnut is, the Törggelen is not far! Find out why we South Tyroleans celebrate this custom every autumn and where else in our land it’s enchanting at this time of year.

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