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Bolzano is the capital of the autonomous province of Trentino-Alto Adige and is situated in a valley in the middle of hills rich in vineyards. It is the gateway to the Dolomites mountain range in the Italian Alps. In the medieval center of the city, the Archaeological Museum of South Tyrol is home to the Neolithic mummy, known as Ötzi, the man of the Similaun. Kissed by the sun, with a very pleasant climate and a dreamy landscape dotted with vineyards and orchards, but also characterized by secluded valleys and vast mid-mountain plateaus, it is a region that like few will satisfy your desire for a golfing holiday.

GOLF COURSES

GOLF CLUB EPPAN

GOLF CLUB CAREZZA

GOLF CLUB PETERSBERG

  • 18-Hole
  • Period of the year recommended: from May to October

GOLF CLUB St. VIGIL SIUSI

GOLF CLUB PASSEIER

GOLF CLUB PUSTERTAL

WHERE TO STAY IN BOLZANO and SOUTH TYROL

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Villas & Apartments

WHAT TO EAT IN BOLZANO and SOUTH TYROL

The cuisine of Bolzano, better known as South Tyrolean cuisine, is a delicious mix of flavors from Tyrolean and Italian cuisine, also sinking its roots in traditional (and very tasty) Viennese cuisine.

Among the first courses, it is impossible not to mention the wonderful dumplings (Knödel), one of the first courses typical of south-east German cuisine and therefore, as mentioned, also of the cuisine of Bolzano. The dumplings are very tasty gnocchi composed of a variable dough of stale bread and, unlike German cuisine where they are almost homogeneously widespread, in Italy they are specialties of only Trentino Alto Adige, Friuli (chineglis or chineghi), Venezia Giulia (gnochi de pan), the upper Veneto (bales or balotes) and the upper Valtellina. There are two variants: the first, the ‘savory’ dumplings, includes in its typical recipe a composition of stale bread, milk, eggs, speck (or bacon), or cheese and, sometimes, even onion; they are served with cooking broth or even with melted butter. The ‘sweet’ version instead provides a totally different preparation, whether it is apricot dumplings (Marillenknödel) or plum dumplings (Zwetschgenknödel): the same dough of potatoes and flour is used to make the gnocchi , and spread it out; the apricots / plums are emptied and sugar is removed, cinnamon and cloves are removed; by toasting part of the breadcrumbs (with sugar and cinnamon), the fruits are wrapped in the dough and rolled in the breadcrumbs: a delicacy!

Another of the typical first courses of Bolzano are undoubtedly the schlutzkrapfen, ravioli (or agnolotti) stuffed with ricotta and spinach, specialties of the Val Pusteria, but widespread throughout Tyrol; in the Ladin valleys, schlutzkrapfen are known as crafuncins or cajincì, while in Belluno they are known as casunziei.

In the province of Bolzano, one of the most important (and tasty!) Second courses is definitely castrated meat (Hammelfleischgerichte), that is, sheep’s meat aged between 6 months and 2 years, castrated if male, given birth if it is female. With a very strong taste and smell, castrate is usually prepared stewed or stewed, and is also used in other typical recipes, such as gröstl, another of the typical dishes of the Bolzanese cuisine: in its basic version it is composed from Röstkartoffeln (boiled potatoes and then sautéed in a pan with onions) and leftover meat; other more elaborate versions provide that the meat (pork neck or mutton) is specially prepared, and is often accompanied by ox-eye eggs or head cabbage salad. Typical from the village party is tirtlen (or tirtlan or tutra), a food made up of a sheet of rye flour and a filling of spinach, potatoes or sauerkraut, fried in oil or lard. But the most famous product in the world in the province of Bolzano (and throughout Trentino Alto Adige) is undoubtedly speck, a boneless and slightly smoked raw ham, protected by the EU with the PGI mark; the particular flavor is given above all by its traditional processing method, which involves light smoking of the salted pork leg, an average seasoning of about 22 weeks and a saline presence of no more than 5% in the final product. It is the typical product of the South Tyrolean snacks (la Brettljause), composed of a cutting board of speck, salami, sausages, typical cheeses and cucumbers, accompanied by good wine and homemade bread.

And just with bread we close the paragraph on second courses. Perfect to accompany your Brettljause is undoubtedly the black bread (also called rye bread), used above all in the German and Scandinavian areas; the main difference consists in the fact that this bread is kneaded in white flour but in rye flour, a cereal more resistant to the cold climates of mountain villages. The best known variant of black bread is undoubtedly the Vinschger Paarl, mixed with rye flour and wheat, obtained by combining two round and flat breads (‘paarl’ means ‘couple’), whose recipe has been kept for centuries by Benedictine friars of the Abbey of Monte Maria, in the municipality of Malles.

SWEETS AND WINES

Delight for our palates, krapfen is the best known dessert in the Bolzano area, although there are variations in different areas of Italy, known as the donut. Ball-shaped, krapfen is made of sweet leavened dough fried in lard or oil, filled with a jam (injected with a large syringe, after the batter is fried) and with the icing sugar on top. Another delicious dessert, even if less known, is the strauben, inevitable in every village festival in the province of Bolzano, consisting of a batter made with flour, butter, milk, grappa, eggs and oil; the batter is then poured into the boiling oil, and at the end of the cooking, icing sugar is added and, often, also a delicious cranberry jam.

Among the wines, it should be noted that in Alto Adige there are several vineyards, each with a totally different flavor, thanks to the incredible variety of the South Tyrolean soils. Among the reds, it is impossible not to mention Lagrein, the most renowned Bolzano wine, with its intense dark color and its blackberry and blueberry flavor; we also recommend the delicious Santa Maddalena, located on the hill of the same name north of Bolzano, light and fruity, produced with slave grapes. Among the whites, however, we recommend the Müller-Thurgau and the Sylvaner, whose vineyards are at incredibly high altitudes, however enjoying a lower body and alcohol content.

Where to eat in Bolzano and South Tyrol

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Starred Restaurants

  • 3 stars

Alta Badia – San Cassiano (BZ) – St. Hubertus

  • 2 stars

Alta Badia – San Cassiano (BZ) – La Siriola
Chiusa (BZ) – Jasmin
Mules (BZ) – Gourmetstube Einhorn
Sarentino (BZ) – Terra
Tirolo (BZ) – Trenkerstube

  • 1 star

Alta Badia – Corvara (BZ) – La Stüa de Michil
Appiano sulla Strada del Vino – S. Michele (BZ) – Zur Rose
Bolzano – In Viaggio, Claudio Melis – NEW!
Castelbello Ciardes (BZ) – Kuppelrain
Collepietra (BZ) – Astra – NEW!
Dobbiaco (BZ) – Tilia
Falzes – Molini (BZ) – Schöneck
Merano (BZ) – Sissi
Nova Levante (BZ) – Johannes-Stube
Ortisei (BZ) – Anna Stuben
Sarentino (BZ) – Alpes
Selva di Val Gardena (BZ) – Alpenroyal Gormet
Tesimo (BZ) – Zum Löwen
Tirolo (BZ) – Culinaria im Farmerkreuz

Slow Food Restaurants & Taverns

KürbishofAnterivo-Altrei (Bz)
Alter Fausthof Fiè Allo Sciliar-Voels Am Schlern (Bz)
Pitzock Funes (Bz)
Signaterhof Renon-Ritten (Bz)
Lamm Mitterwirt San Martino In Passiria Sankt Martin In Passeier (Bz)
Waldruhe Sesto-Sexten (Bz)
Durnwald Valle Di Casies-Gsies (Bz)

YOUR EXTRA – GOLF FREE TIME IN BOLZANO SOUTH TYROL

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Tours & Activities

Some examples of the over 70 Tours & Activities and top Food, Wine & Nightlife that you can practice in Bolzano and South Tyrol.

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HOW TO REACH BOLZANO and SOUTH TYROL

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Verona – Valerio Catullo Airport

Venice – Airport Marco Polo

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