The Terlan asparagus hosts are situated in sunny Val d’Adige at an altitude of 250 m. The restaurants, which are open all year round, can be reached by bicycle along the Adige cycle path and by car, bus or train from Bolzano and Merano.
Since the founding year of the Terlan Asparagus Season in 1983, regionality has not been an empty phrase for the Terlan asparagus hosts, but a culinary obligation. When preparing the culinary delicacies, the Terlan asparagus hosts have always used the local Terlan Margarete asparagus and served it with the special asparagus wine from the Terlan Winery.
But what would be the Terlan asparagus without its typical sauce? The full-flavoured addition to the royal vegetable has a longstand tradition, which goes back almost as long as the consumption of asparagus in Terlan and was invented decades ago in the former guesthouse “Huber Schwarz” in Terlan. The quality of the eggs is very important for the taste of the Bozner sauce. For this reason the asparagus hosts use only free-range and organic eggs with the South Tyrolean seal of quality for the preparation of Bozner sauce.