Northern Italy's Young chef scene

The exceptionally high standard of South Tyrolean cuisine is nothing new. Traditional inns and numerous hotels in the Italian Alps have been serving outstanding dishes for decades. Pioneers such as Herbert Hintner ("Zur Rose", Eppan), Karl Baumgartner ("Schöneck", Pfalzen) or Anna Matscher ("Zum Löwen", Tisens) were largely responsible for this development. Above all, they popularized high-end, home-style cooking long before the word "bistronomy" existed. "Kloazn-Ravioli with Graukäse" – a Hintner dish – is emblematic of this modernized traditional mountain cuisine.