South Tyrol’s original speciality breads encompass a lively tradition
Our hand-crafted bread with the South Tyrolean seal of quality seal of quality is closely linked with our culture and origins. These typical bread varieties are a flagship for our small gourmet land. Are you familiar with the spiced Vinschger Paarl which represents a whole valley and for generations has characterised the South Tyrolean baking tradition? Get to know our passion for good bread.
The aroma of tradition, local cereals and a passion for craftsmanship
The masterful art of baking is firmly rooted in South Tyrol and still today results in some high-quality, delicious bread varieties. These include the Vinschger Urpaarl with its origins dating back to the monastery bakeries of the Middle Ages. All of our local bread varieties are prepared according to handed down recipes and made based on traditional production processes. Both are pre-requisites for the South Tyrolean seal of quality. This guarantees the use of exclusively natural ingredients such as flour, water, salt, yeast, sour dough and spices in the preparation of the dough. By specifically forgoing the use of preservatives and other additives, the South Tyrolean bread is more easily digestible. Our tip for you: experience and sample our excellent South Tyrolean bread in its full variety with a visit to the annual Bread & Strudel Market in Brixen/Bressanone.
With “Regiokorn”, we are bringing back the cultivation of regional grains from the past and promoting the cultivation of spelt and rye along with the cultural landscape of South Tyrol. For refined speciality breads and baking, based on regional grain.
Fewer ingredients, better taste and a focus on whole grain!
Today, Hannes Schwienbacher is running the “Ultner Brot” family bakery in its fourth generation. It has now developed to become the largest employer in the valley and supplies the entire region with a wide range of delicious fresh bread and bakery items such as grissini and cookies. All of the ingredients are naturally sourced from controlled organic farming.
His mother made the big switchover to organic bread from conventionally produced bread and wanted to explore new avenues. While back then it was a novelty, today it is a fixed feature of many bakeries. Since 1982, there has been a large stone mill at the bakery, representing the turning point in the development of the business into an organic bakery.
The way to the heart is through the stomach. But in this case, it is through the hands first. In South Tyrol, there are several museums and mills where you can experience the traditional craft of baking and learn a few tricks. And of course, sampling the traditional baking and speciality breads is all part of this.
Confirmation email has been sent. Don't you find it? Check your spam folder.
