Welcome back to @BitesofItaly 🏔️ Join us as we continue our journey through the Italian Alps, focusing on South Tyrol, a captivating region where Italy meets Austria. This episode highlights the unique culinary landscape of Bressanone, also known as Brixen, offering a taste of authentic northern Italy travel experiences. We explore the rich traditions and flavors that make this area a must-visit for anyone planning an Italy travel adventure, providing insights that serve as a great Dolomites travel guide. Get ready to visit Italy and savor the distinct blend of cultures and cuisines!
We share three unforgettable food experiences in and around Bressanone:
🏡 A Scenic Farmhouse Just Outside Town
A family-run agriturismo surrounded by vineyards and chestnut groves, where everything is homemade and deeply rooted in local tradition. Warm interiors, mountain views, and a true sense of Alpine hospitality.
🥩 An Artisan Butcher With Rock ’n’ Roll Spirit
In the historic center, we meet a passionate butcher whose family shop has been operating since 1947. Known for ethical sourcing, exceptional craftsmanship, and some of the finest cured meats in South Tyrol, this stop proves that a butcher shop can be a culinary destination in its own right.
⛷️ Dining on the Slopes of Mount Plose
Just minutes from town, the Plose ski area offers not only beautiful views but also excellent, independently run mountain restaurants. We highlight three spots — from casual and accessible to panoramic high-altitude dining — showing why skiing in Italy is as much about food as it is about snow.
Whether you visit in winter for skiing and Christmas markets or in summer for hiking, this episode gives you a perfect eating plan.
⏱️ Chapters
00:00 – Welcome back to the Italian Alps – From Bolzano to Bressanone (Brixen)
00:30 – Christmas markets & winter atmosphere
01:25 – Why Bressanone’s food is so unique
02:30 – First stop: Agriturismo Gummererhof – a scenic family-run farmhouse
02:49 – What an agriturismo really is
03:32 – Traditional mountain comfort cooking
05:12 – Home-made wines, juices & reviving local traditions
06:37 – Second stop: Thomas Fink – an artisan butcher in town
07:10 – Craftsmanship, ethics & local meat culture
07:21 – Why South Tyrol is famous for speck
08:01 – Charcuterie board & Tyrolean potato salad (no mayo!)
08:37 – Ready-to-cook specialties & local sides
09:07 – Third stop: Plose Ski Resort – From eating to skiing in Mont Plose
09:25 – How European ski resorts work
10:14 – Plose – Stodl: First mountain restaurant near the gondola
10:27 – Ban Rutzner: Dining without the afternoon break
11:00 – Plose Hütte: Top of the mountain & panoramic dining
11:23 – Alpine food after skiing
12:28 – Final Thoughts: Final Thoughts: Why the food in Bressanone is so good
12:55 – Next destination: Livigno
13:39 – Holiday break & Christmas wishes
👇 Links & Resources
Full podcast audio: https://open.spotify.com/episode/0THnY1AVCQHpUvplX84r6O
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