Cuisine, recipes, cookery courses
South Tyrol’s cuisine: blending north and south
Alpine cuisine coupled with Italian sophistication and lightness. The natural coexistence of specialities from both culinary traditions in South Tyrol results in unique gastronomic delights.
The Alpine and Mediterranean diversity manifested in South Tyrol’s cuisine leaves little to be desired. Traditional Alpine fare such as Knödel (dumplings) and Kaiserschmarren appear on...
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Südtiroler Apfel PGI
Speck Alto Adige
South Tyrolean bread and bakery products
South Tyrolean Wine DOC
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Zelten (Fruit bread)
Mix all the fruit mixture ingredients with rum, honey and red wine and allow to marinade overnight.
Bread dough:
Dissolve the yeast in water, then mix with the flour, salt, aniseed and oil, and... more
Vinschger Paarl
Sourdough starter:
Dissolve the yeast in warm water, mix well with the flour, keep stirring for 5 min., then knead vigorously for further 5 min. Cover with cheesecloth and leave in a warm place... more
Pusterer Breatl "little loaves"
Sourdough starter:
Dissolve the yeast in warm water, mix all ingredients well, cover with a moist cloth and leave to rest in a warm place (30 °C) for 1 hour.
Completion:
Knead the sourdough... more
Rye bread loaves
Sourdough starter:
Mix well the rye flour, lukewarm water and yeast to form dough, cover with cheesecloth and leave to rise in a warm place (28-30 °C) for 18 hours.
Completion:
Mix the... more
South Tyrolean white bread
Pre-dough starter:
Dissolve the yeast in warm water, mix with the wheat flour to make a uniform dough, fill into a bowl with high sides, cover and allow to rise for 1 hour at 30 °C, then keep in... more
South Tyrol for iPhone
