Bread & bakery products
Experience the taste and variety of all the bread and baked goods South Tyrol has to offer. Apple strudel and fruit bread (Zelten) are popular regional specialties.
South Tyrolean bread is made according to traditional methods using only the best cereal grains. Over the centuries, we have developed several regional types of bread. Only natural ingredients such as flour, water, salt, yeast, sourdough and spices may be used in breads bearing the South Tyrol Seal of Quality. Preservatives and other additives are taboo.
South Tyrolean Schüttelbrot is a thin type of flatbread. Its name - literally ‘shake bread' or ‘jiggle bread' - comes from the way it is made. After two-thirds of the rise time, a small round wooden board is used to shake the raw dough flat. The flat pieces are then baked. Schüttelbrot is made from soft rye dough leavened with sourdough. Salt and spices including caraway, coriander and fennel give add a savoury note to its flavour. Since this bread is almost entirely made up of crust, it has a long shelf life. South Tyrolean Schüttelbrot has an especially crunchy consistency. Serve it with speck (bacon), sausage, cold cuts, cheese, and wine. It can also be eaten on its own as a crispy snack.
The Seal of Quality guarantees
- the use of purely natural ingredients like flour, water, spices, salt and natural sourdough made by the bakers themselves. Ready-made flour or baking mixes, preservatives or other additives may not be used.
- the use of exclusively South Tyrolean apples in the apple strudel.
- strict adherence to guidelines thanks to regular inspections by an independent agency.
Look for the Seal of Quality and you will taste the difference.
Here is some advice on how to keep it fresh and tasty:
- Store fresh bread out of the sunlight at room temperature and in low humidity
- Ceramic containers with air holes are ideal for storing bread.
- Wooden bread boxes and paper bags absorb the bread's moisture, so they should only be used to store bread for very short periods.
- Avoid storing bread alongside products with a strong smell.
- You can also freeze bread.
How long does bread keep?
- wheat-based breads: up to 3 days
- wheat blends: 3 to 5 days
- wheat-rye blends: 4 to 6 days
- rye blends: 5 to 7 days
- pure rye bread: 6 to 10 days
- wholemeal rye or rye groat: 8 to 12 days
- South Tyrolean Schüttelbrot keeps for up to 12 months
How can yesterday's bread rolls be made crispy again?
- Dampen the crust with water and bake them in the oven.
Can bread be made to keep for longer than a week?
- Put the bread in a plastic storage bag and store it in the freezer. Defrost it in the oven for 5 minutes at 200°C / 400°F.
A few interesting facts and figures about South Tyrolean bread
- 88 bakers and pastry chefs in South Tyrol make bread, apple strudel and Zelten (fruit bread) bearing the South Tyrol Seal of Quality.
- The largest markets for these products are Italy, Germany and Austria. Smaller amounts are also sold all over Europe.
- Thanks to their long shelf life, certain bread types are especially suitable for export. These include "Vinschger Paarl," "Pustertaler Breatl" and "Schüttelbrot."
Bread mostly contains carbohydrates. Dark or wholegrain breads are especially rich in protein. Wholegrain bread contains valuable B-vitamins, vitamin E and minerals, as well as important trace elements such as selenium, iron, zinc, copper and manganese. Wholegrain bread is also high in dietary fibres. No meal is complete without South Tyrolean bread.
The history of South Tyrolean bread goes back to 4500 B.C. After the first wild-growing varieties, three species of wheat (spelt, emmer and einkorn) were cultivated here. Around 800 B.C., rye was introduced to the region. Rye, oats, barley and buckwheat are robust plants that thrive in the South Tyrolean climate. The traditional types of South Tyrolean bread were born of necessity: since many people only baked twice a year, bread had to keep for a long time. This is where many of the popular varieties such as the typically South Tyrolean Schüttelbrot originate. Even today, traditional recipes are passed down from one generation to the next.
