South Tyrolean Cuisine: A Journey Through Authentic Flavours of Tradition
South Tyrolean cuisine is the perfect blend of Tyrolean tradition, Ladin influences and Mediterranean touches. Genuine and seasonal, it is based on simple yet flavourful ingredients such as rye bread, aromatic herbs, fresh vegetables and high-quality meat. Each dish tells a story of the mountains, of rural life, and of passion for the land.
Tyrolean Starters: Refined Simplicity from the Past
Typical South Tyrolean starters are an ode to simplicity and the quality of ingredients. Among the most characteristic dishes are:
Goat cheese on salad: farmhouse cheese served on white cabbage with crispy speck.
Tirtlan: fried Ladin ravioli filled with ricotta and spinach or sauerkraut.
Mixed platters: a selection of local cured meats and cheeses.
First Courses: The Meeting of Tyrolean, Ladin and Italian Traditions
South Tyrol’s first courses are born from the union of Tyrolean and Ladin tradition with a touch of Italian creativity. The main protagonists are:
Soups: hearty and comforting, such as the barley soup (Gerstensuppe) made with pearled barley, seasonal vegetables, speck or bacon and meat broth, or the Italian-style vegetable minestrone. Perfect for warming up cold winter days.
Canederli (Knödel): delicious bread dumplings served in broth or with speck, sausage or vegetables such as cabbage salad. Available in several versions — spinach, cheese or beetroot.
Spätzle: small soft dumplings made from flour, eggs, water and salt. Typically white or green (spinach version), dressed with melted butter or cream and speck.
Schlutzkrapfen: half-moon ravioli filled with spinach and ricotta — creamy and flavourful, served with melted butter and chives.
Main Courses: Tradition and Authentic Taste
South Tyrol’s main courses reflect the rural roots of local cuisine and a deep passion for game and high-quality meat. Some of the most typical dishes include:
Gulasch: a rich stew of meat and vegetables, spicy and full of flavour, often served with polenta or bread dumplings.
Schöpsernes: a traditional peasant dish made with lamb, potatoes and sauerkraut.
Venison medallions: tender and aromatic meat enhanced with red wine and gingerbread spice.
Spiegeleier: fried eggs served on a bed of sautéed potatoes and crispy speck.
South Tyrolean Desserts: A Sweet Finale
South Tyrolean desserts combine fresh and dried fruit with soft textures and warm, spicy aromas.
Apple strudel: the region’s signature dessert, filled with apples, raisins, pine nuts and cinnamon.
Rhubarb tart: an original alternative, perfectly balancing sweetness and acidity.
Kaiserschmarrn: a fluffy, caramelized shredded pancake served with powdered sugar and fruit compote.
Zelten: a traditional Christmas cake made with dried fruit such as figs, raisins, almonds, walnuts and pine nuts.
Strauben: deep-fried batter spirals served with blueberry jam and powdered sugar.
Buchtel: soft sweet rolls baked in the oven and filled with jam.
Bread: A South Tyrolean Specialty
Bread has a long-standing tradition in South Tyrol and is made from simple yet flavourful ingredients.
Schüttelbrot: thin, crunchy rye bread with a rustic flavour, perfect with speck and cheese.
Vinschgerle: the farmer’s bread roll — dark bread flavoured with fennel seeds.
Bretzel: the famous twisted salty bread loved by all ages.
Laugenbrot: a soft bread roll with a thin crust, similar to the Bretzel, ideal to accompany speck and cheese.
South Tyrolean cuisine is a mosaic of flavours — born from the meeting of different cultures and enriched by high-quality local ingredients. A gastronomic journey to be experienced with all your senses!