Venosta Valley was once the
Granary of Tyrol, and grain a major export crop. Agricultural farming dominated the lives of the people, grain production was a main sector of farming and an important export good. Widespread grain cultivation was supplanted by the more lucrative
fruit orchards in the 20th century.
Increased awareness for natural foods and organic farming has increased demand in recent years, making regional grain production attractive once again. The original
Venosta Valley Paarlbrot baked with regional grain is flourishing. This wholesome bread made from wheat and rye flour was first baked in the 13th century by the monks in the Marienberg monastery. Even today the bakers of the Silandro and Lasa holiday area use natural, locally-sourced grain and flour for their fragrant products. One of the main purchasers of Venosta Valley grain, is the first and only Italian whiskey distillery,
PUNI, in Glorenza/Glurns.
Today near
Cengles/Tschengls and
Las/Laasa, primarily rye, wheat, spelt and buckwheat are cultivated. Buckwheat, known in the dialect as Schwarzplent, enjoys great popularity in the regional cuisine, especially in desserts. Every year during the harvest season, the golden grain is celebrated during the
Jakobi Fest (St. James festival), with the traditional grain-cutting in the Tilga field near the Ottiliakirche church in
Cengles.