As Deutschnonsberg (Italian Alta Val di Non) become three German speakers too South-Tirol belonging communities at the upper end of the Non Valley. The other communities in the valley have Italian-speaking residents and belong to the Trentino.
places
![](https://maps.wikimedia.org/img/osm-intl,12,46.485,11.082,602x500.png?lang=de&domain=de.wikivoyage.org&title=Deutschnonsberg&groups=Maske,Track,Aktivitaet,Anderes,Anreise,Ausgehen,Aussicht,Besiedelt,Fehler,Gebiet,Kaufen,Kueche,Sehenswert,Unterkunft,aquamarinblau,cosmos,gold,hellgruen,orange,pflaumenblau,rot,silber,violett)
Map of Deutschnonsberg
- Proveis lies at an altitude of 1420 m
- Laurein lies at an altitude of 1150 m
- Our Lady in the Walde-St. Felix, consists of the localities:
- Our Lady in the Forest at an altitude of 1350 m
- St. Felix at an altitude of 1250 m
View of Proveis
Look at Laurein
Our Lady in the Forest
St. Felix
Other goals
background
language
getting there
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Karte_der_Nonsberggruppe.png/220px-Karte_der_Nonsberggruppe.png)
The Nonsberg group
You can reach the villages from Etschtal over the Gampenpass or from Ultental over the Hofmahdjoch, or over a short distance through Trentin over the Mendelpass. The villages can be reached from Trentino through the Val di Non via the Fondo district of the municipality Borgo d’Anaunia.
mobility
Tourist Attractions
activities
Regular events
- Dandelion weeks. The dandelion weeks are held at the end of April and beginning of May.
- Patronage. The patronage is celebrated on the last Sunday in August. This is a holiday in the village Felix day called.
- Radicchio days. The Radicchio Days are held at the end of September and beginning of October. Participating inns offer special dishes with radicchio.
kitchen
- The Lye beef is a local beef brand. The cattle, predominantly gray cattle breed, come from mountain farms in the Deutschnonsberg, Ulten and Vinschgau area.
- Mortandela della Val di Non consists of finely chopped, seasoned pork. The salami mass is formed into a loaf and carefully smoked under juniper berry wood. After a few weeks of ripening, the salami can be cut into slices and eaten raw or fried.
- At the end of April and beginning of May the Dandelion weeks hosted. Participating inns offer special dishes with dandelions.
Mortandela della Val di Non
dandelion salad