South Tyrolean recipes

South Tyrolean recipes for everyone

The best, most traditional, most famous, most creative and tastiest dishes to cook at home

In South Tyrol, food is more than just a meal — it is an essential part of the culture and community. Enjoying healthy, regional ingredients together is the top priority, whether it's after work in the vineyards, among friends or at a family party. Nature has an abundance of fine ingredients here. You’ll find everything you need here to enjoy varied and wholesome South Tyrolean cuisine in your own home. From savoury bacon dumplings to refined risottos or sweet apple strudel: choose which of our favourite recipes you would like to cook, from traditional to imaginative, from crispy to juicy. Good luck.

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Stir, knead, roast, fry: is your mouth watering at the thought of homemade tagliatelle, vegetable dishes packed with vitamins, and fruity-sweet apricot dumplings?

Cooking like in the old days

The region's rural past is also evident in its cuisine: after a hard day's work in the fields, tasty local foods such as potatoes, wheat, eggs and dairy products were the ideal way to satisfy hungry appetites. Bauernmuas, Pressknödel or Scheiterhaufen are still ideal today ...

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Typical South Tyrol

Traditional dishes such as bacon dumplings, cheese dumplings, or apple strudel all have something in common: they can be prepared in a few simple steps and with a few high-quality ingredients, and the results are perfect.

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Alpine-Mediterranean symbiosis

In South Tyrolean cuisine, hearty mountain fare meets the Mediterranean lightness of the south. This unique combination is reflected in dishes that are both down-to-earth and refined, bringing the diversity of the region to the plate. The best examples of this are beef tagliata wrapped in bacon or a creamy asparagus risotto with cheese and bacon.

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Vegetarian indulgence

Shakshuka with ricotta, tagliolini with radicchio and Rohnenknödel (beetroot dumplings): South Tyrolean ingredients can also be used to make vegetarian dishes that will go down just as well with your family or guests. Whether you choose a dish from grandma's recipe collection or from the modern kitchen, smiles all round are guaranteed.

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Cooking according to the seasons

Fresh from the field, the meadow or the forest — seasonal ingredients enrich the varied South Tyrolean cuisine. Some of the traditional recipes are closely linked to popular traditions, such as the custom of "Törggelen"" in autumn.

IDM Südtirol-Alto Adige/Marion Lafogler

Winter treats

A Christmassy aroma wafts through the bakery as soon as the traditional Südtiroler Zelten or delicious Spitzbuben filled with jam are put in the oven during the colder months. All you need is a cup of tea or an aromatic mulled wine for the perfect cosy feeling.

Asparagus time in spring

Crisp and fresh, only making it from field to plate for around two months of the year: asparagus, a sophisticated vegetable with the finest characteristics. The most classic version is probably asparagus with Bozner sauce and ham. But it also tastes delicious in a risotto or in a panko coating.

The taste of summer

Probably the greatest variety of colourful vegetables, fruit, berries and herbs is found in the warmer months. For the classic Marillenknödel with cinnamon and butter, we prefer to use apricots from Val Venosta; for dessert with strawberries and butter biscuits, the vitamin-rich red fruit are sourced from the high alpine Val Martello.

The flavours of autumn

Pumpkin, sauerkraut and chestnuts all belong in Törggele season. A convivial custom where people meet in cosy farmhouse parlours to celebrate the rich harvest and the new wine. Traditional and new autumn dishes such as Schlutzkrapfen ravioli, potato pancakes with sauerkraut or pumpkin gnocchi with bacon enrich your visit to the rustic taverns known locally as "Buschenschank".

Round, round, bacon dumplings

Knödelbrot (dumpling bread), fried South Tyrolean bacon, eggs, milk: these basic ingredients, first mixed in the right proportions and then carefully twisted, are probably the region's national dish. Whether they are served in a hearty meat broth or with a crispy salad — South Tyrolean bacon dumplings (Speckknödel) bring the genuine flavour of their homeland to your plate.

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Sweet delicacies

Creamy, fluffy, nutty, crunchy: South Tyrolean recipes also promise heavenly moments of indulgence with desserts and sweet dishes.

Apfelschmarren (apple pancakes)

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Mohnkrapfen (poppy seed doughnuts)

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Baked apple with spices

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Bread and pastries

For breakfast, as an accompaniment to a meal or for a picnic: baked goods are an important part of the South Tyrolean menu.

Bread and pastries from South Tyrol reflect the region's deep roots in tradition and craftsmanship. The Pusterer Breatl, a dark, strong bread from the Pustertal valley, is made from rye and wheat flour and spices such as fennel and caraway. It goes just as well with bacon and cheese as it does with crispy Schüttelbrot, a thin flatbread made from more or less the same ingredients. The South Tyrolean baking tradition also includes apple strudel made from juicy apples in a delicate yet crisp shortcrust pastry that showcases the region's fresh produce.

A piece of South Tyrol in your kitchen

With the right ingredients, you can make the best South Tyrolean recipes in no time at all. You can get some things directly from your local farmer, such as fresh vegetables, fruit or dairy products. But authentic specialities from South Tyrol make all the difference. Südtiroler Speck g.g.A, for example, gives your bacon dumplings their unmistakable spicy flavour, while dried mountain herbs bring the scent of Alpine meadows to your plate. Get these regional treasures from selected online shops and bring them straight into your kitchen. Are you planning a South Tyrolean evening? Then order the right wine directly from the South Tyrol vineyard. Your meal will not only be a delicious experience, you will bring a piece of South Tyrol into your home.

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