South Tyrolean Specialities

You don’t know what “Äpflkiachln“ are? Almost impossible to pronounce for anyone not native to South Tyrol, these are apple rings steeped into a milk-egg dough which are then baked in hot oil. How about “Buchtln“? Buchtln are a South Tyrolean dessert speciality. This dessert is made from sweet filled or unfilled fluffy yeast dumplings which are baked in the oven. Buchtln originate from the Bohemian cuisine where they are filled with plum puree, poppy seeds, cottage cheese or apricot jam. The South Tyrolean Buchtln are filled with apricot jam. Homemade custard goes especially well with Buchtln.

South Tyrolean specialities –
bacon dumplings, Schlutzkrapfen, Schüttelbrot and much more

One of the most popular and most typical South Tyrolean specialities are dumplings. They have a long tradition in the South Tyrolean cuisine and are available in all shapes, sizes and various ingredients. Dumplings are served as starters in a soup, as a snack with salad or as main meal with meat. The most famous are the bacon dumplings. There are many special recipes across South Tyrol but the main ingredients are bread, eggs, milk, bacon and flour. Also famous are cheese dumplings with browned butter and Parmesan cheese, spinach dumplings or as sweet temptation filled with cottage cheese and apricots.

The “Schlutzkrapfen“, in South Tyrol also called “Schlutzer”, are similar to the Italian ravioli but smaller and are also a tasty and hearty dish from the South Tyrolean cuisine. Schlutzer are about the size of a nut and are made from a rye- wheat flour mixture. Mainly spinach and cottage cheese is used for the traditional filling in South Tyrol. South Tyrolean Schlutzkrapfen are often served with butter and Parmesan cheese and are a traditional starter at the Törggelen (feast after the end of the grape harvest).

Schüttelbrot is a typical South Tyrolean hard, crisp flatbread made from rye flour, water, yeast, salt and spices. Caraway and fennel seeds are the traditional main spices for the Original South Tyrolean Schüttelbrot. Those two spices are very beneficial for the stomach and the intestine. The typical South Tyrolean Schüttelbrot gets its name from the original way of making it. The dough is loosened by shaking it and creating the characteristic thin flatbread shape before baking. By doing so, the bread becomes hard very quickly after baking thus the bread can be kept for longer. Schüttelbrot is served traditionally with bacon or cheese at a Jause or as a snack or, as the South Tyrolean natives called it, a “Marende”. The Schüttelbrot is related to the soft flatbread from the Vinschgau District but is much thinner, crisper and can be kept much longer.

The polenta (South Tyrolean: plent) is a firm porridge made from cornmeal and is a typical dish of the South Tyrolean cuisine. Used to be known as “paupers’ meal”, polenta is now a popular side dish. Although polenta can be served as part of a sweet dish or hearty meal, it is mainly the side dish for meat or game.