Understand

Part of the Eisack Valley district territory has a rich history with various rulers. It was under the direct control of the Bishop of Brixen, who was protected by the Counts of Tyrol before and the Hapsburgs after. The first capital of the Bishopric was Sben near Klausen, known as Sabione in Roman times. Brixen was founded in 901 and became the center of the bishopric in 980. Since then, Brixen has held the title of the religious capital of Tyrol. The diocese was established in the 6th century and gradually gained secular powers. In 1179, the Bishopric of Brixen was elevated to an immediate principality of the Holy Roman Empire. However, in 1803, it lost its worldly powers when its territory was annexed by Austria. In 1964, the Bishopric of Brixen merged with the Diocese of Bolzano, becoming part of the Diocese of Bolzano-Brixen. Although the seat of the diocese is now in Bolzano, the Cathedral in Brixen still holds this title, while the Cathedral in Bolzano is officially a Co-Cathedral. From 1803 to 1919, the area between Klausen and Brixen, extending to a few kilometers north of the Brenner Pass, was part of the Brixen district. Meanwhile, Klausen was part of the Bolzano district. In 1968, the district of the Eisack Valley was established, initially including the municipalities of the Wipp Valley. The climate in the low valley is continental with strong Alpine influences, while the upper lateral valleys experience a significantly Alpine climate.

Map & Climate

Popular Foods

Pizza Margherita - A classic Italian pizza featuring a thin crust, topped with San Marzano tomatoes, mozzarella cheese, fresh basil, and olive oil. The pizza is typically circular, baked in a wood-fired oven and cut into slices.

Pasta Carbonara - This beloved Italian dish features cooked spaghetti tossed with eggs, pancetta (or bacon), grated cheese (typically Parmesan or Pecorino Romano), and black pepper. The residual heat from the pasta cooks the eggs, creating a creamy, savory sauce that clings to each strand of pasta.

Risotto alla Milanese - A creamy, savory rice dish originating from Milan, made with Carnaroli rice, saffron, butter, and Parmesan cheese. It features a rich, slightly spiced flavor and a smooth, creamy texture.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing