Badia/Abtei

Badia/Abtei, positioned beneath the sheer rock faces of the Sasso di Santa Croce in the Dolomite Alps, relies on high-altitude survival techniques that shaped its culinary identity. Within this Alpine terrain, 15 protected denominations overlap, celebrated for preserving intense mountain flavors. The cold, dry air of the Val Badia helps cure the crunchy rye-based Südtiroler Schüttelbrot IGP, while local orchards yield the stone fruits distilled into the potent Südtiroler Zwetschgeler IG. These steep slopes also define the extreme viticulture of the Mitterberg IGT, proving how dramatic topography influences alpine gastronomy.