The terrain of the Venosta Valley is perfect for growing sweet, yellow-orange apricots. Due to the high temperature changes and low rainfall, the traditional Venostan apricots can ripen slowly at altitudes between 500 and 1000m, in order to gain their optimal size, consistency and taste.

Real Venosta Valley apricots do ripen slowly but should be consumed soon after harvesting, as they are not ideal for long storage, but best eaten freshly harvested. For a long time, the people of the Venosta Valley have been making an exquisite marmalade out of the apricots in order to prolong the enjoyment of this fruit. Every year the marble village of Lasa/Laas celebrates the event Marmor und Marillen (marble and apricots).