Lasa/Laas in Venosta Valley is internationally known for its
pure marble, but also among connoisseurs for its
apricots and especially for its
sauerkraut. The area around Lasa is a cold pole at the foot of the Ortles massif, and is ideal for the cultivation of cabbage, which is then processed into the exquisite traditional sauerkraut. During the Törggelen season in October Lasa celebrates its Cabbage Weeks. The people of Lasa provide annual proof of their creativity with the Kraut Mander+Weibelen festival.
Lasa in Venosta Valley is internationally known for its pure marble, but also among connoisseurs for its apricots and especially for ist sauerkraut. The area around Lasa is a cold pole at the foot of the Ortler massif, and is ideal for the cultivation of cabbage, which is then processed into the exquisite traditional sauerkraut. During the Törggelen season in October Lasa celebrates its Cabbage Weeks.
It is no coincidence that South Tyrol’s largest sauerkraut producer is located in Lasa. The production of sauerkraut has been the Lechners’ family business for three generations. They prepare it according to a traditional recipe, using only cabbage from the fields of Lasa and its environs.