In the heart of Corvara, the street transforms for one day into a vibrant place of connection. Le lüch te paisc comes to life: a celebration of the land, of the people who cultivate it with dedication, and of the knowledge passed down through generations.
Local producers bring to the village what has defined their farms for centuries: aged mountain cheeses, golden honey, wild herbs, and ancient grains. Together with local chefs, they create authentic and creative dishes, made precisely with these ingredients. A cuisine rooted here – born from the close dialogue between farming and culinary art.
As the flavors of the region come to life on the plate, stories unfold all around – through scents, sounds, and smiles: a botanist revealing the secrets of alpine herbs, a beekeeper in harmony with his bees, a cheesemaker who knows every stage and shape of his craft – and many more waiting to be discovered.
The traffic-free street in the heart of Corvara turns into a charming open-air market, where local producers and restaurateurs present the very best of regional specialties. Visitors can discover and taste honey, cheese, herbal products, jams, craft beers and many other local delicacies.
Participating producers:
Bio Lüch Ruances
- Variety of cheese and yogurt
Dolomites Farm – Bio-Ethical Farming
- Fresh eggs & high-quality alpaca wool products
Flusdemunt – Milio (beekeeper)
- Homemade honey
Helga, botanist - Ütia L'Tamá Badia
- Alcoholic and non-alcoholic aperitif, scented pillows, aromatic salts, herbal infusions, lip balm, dried flower garlands
Ciajó de Chi Prà Dairy
- Variety of cheese and yogurt
Lü de Pincia
- Jams, variety of syrups, herbal infusions, mead (honey-wine)
Participating restaurants:
Pizzeria Caterina
- Fried mini pizza with tomato, Rusié cheese from the Lüch Ruances organic farm, and speck
- Fried mini pizza with tomato, Robiola cheese from the Lüch Ruances organic farm, chives, and chanterelle mushrooms
- Alcoholic and non-alcoholic aperitifs made with elderflower and rose syrup from Lü de Pincia farm
Hotel Col Alto
- Homemade potato gnocchi made with potatoes from Val Pusteria, sautéed in butter and topped with asparagus cream and a “Müfa” fondue from Bio Lüch Ruances
La Stüa de Michil – Simone Cantafio
- Mountain potato piadina, filled with sausage from Hubert’s piglets, fresh salad from Georg, and a double sauce made with Ioppolo’s nduja and yogurt from the Chi Prà farm
Stüa dal Tê Raetia
- Green cake with lemon and nettle
- Biscuit filled with rosehip jam, white chocolate, and rosehip powder
- Gluten-free buckwheat and oat cookie with Milio’s honey and mountain pine powder
Craft beer by:
Biraria L’Murin
- Latte più Blanche - Retorto
- Seceda West Coast Ipa - Monpier
- Hell "Ladina" - Monpier
- Hopf Weisse - Hopf
WATER is as preciuos as life.
Tonight we won’t be selling any water; the only water available will be the one gifted to us by nature.
The evening will be accompanied by live music from Arton Duo, Hilda & Paul, Vic & Daniel and Bridge Project.
In case of bad weather, the event will be postponed to 06.08.2026.
Follow the SS244 Val Badia road towards Corvara.
Is it a market?
Yes, but not the kind you rush through. No shouting, no hurry. Just time – the time it takes for cheese to age, for bread to rise, for bees to dance around their queen. You don’t come here to shop. You come here to listen, to taste, to understand.
What happens when you really slow down?
You start to see. The cheesemaker’s hands, steady and sure. The glint in someone’s eye as they name a wild herb by scent alone. A story about barley, planted by hand and harvested with care. And suddenly, food feels like something sacred again.
Who are the real stars here?
Hands. The ones that milk, knead, stir, harvest. Voices that carry the language of the land. Smiles that don’t need translating. Le lüch te paisc belongs to those who stay – and those who choose to return.
What do you take home?
Maybe a taste that lingers. A story you didn’t expect. A name jotted down on a scrap of paper – the beekeeper with that unforgettable honey. Or maybe just a quiet question that stays with you: What does “good” really mean?
Str. Col Alt 36, Corvara
