When you visit these Italian monasteries, you can eat as monks have eaten for centuries.
3. Novacella Abbey, Tyrol
Founded in 1142 by the Bishop of Brixen, the Blessed Hartmann, as an Augustinian monastery, Novacella Abbey is located in Tyrol, the northernmost wine producing region in Italy. Thanks to its rich mineral soil, this area is known all around the world for the production of fine white wines such as Sylvaner and Müller Thurgau, and Novacella’s monks are some of the longest standing wine producers. Visitors can ask to step inside the beautifully preserved medieval cellar to taste white wine, pomace brandy and cider paired with monk-produced cold cuts and cheese. During winter, the monastery is also known for its oat soup, a recipe first created by Augustinian monks in the Middle Ages.
4. Monastero di Santa Caterina, Latium
Located some 43 miles northeast of Rome, the Benedictine Monastery of St. Catherine of Alexandria has been producing some of the finest regional dishes since it was inaugurated in 1327. Today, Benedictine nuns still follow those same culinary practices started by their ancestors some 700 years ago. From pasta all’amatriciana made with tomatoes grown in the monastery’s vegetable garden, to lentil soup and lamb stew, visitors are guarantee to enjoy the full breadth of northern Latium cuisine prepared in the monastery’s medieval kitchen.
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