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.

Apricot shake

A simple and quick recipe for a delicious kick of freshness in between.

Leek soup

A perfect recipe for a light appetizer

Pusterer Breatl "little loaves"

This round flat loaf belongs in Val Pusteria to every kitchen. The bread consists of a fresh rye, wheat mixture and sourdough.

Buttered potato noodles

Whether with potatoes or vegetables, no matter how we call them - buttered potato noddles are simply delicious!

Farmer's zelten

An easy and good recipe for 10 Farmer's zelten.

Hazelnut Squares

It isn’t Christmas without hazelnuts, and these biscuits use 100 grams of South Tyrolean nuts.

Hugo: the South Tyrolean Aperitif

The Aperol Spritz cocktail is yesterday’s news. Today, South Tyroleans are drinking the Hugo. Made with sparkling wine, elderflower syrup and mint leaves this aperitif is especially refreshing in...

South Tyrolean wine cake

Wine and South Tyrolean cuisine perfectly combined in this unique creation: the South Tyrolean wine cake.

Quiche with smoked ham and asparagus

This simple recipe is inspired by the french cuisine and made of delicious South Tyrolean ham and fresh asparagus

Apple “Knödel”

This traditional recipe for the sweet South Tyrolean dessert "Apple Knödel" delights young and old.

Poppy seed doughnuts (Krapfen)

They are a classic dish from the South Tyrolean region Val d'Ultimo. Discover this culinary specialty in your own kitchen with this simple recipe.

Potato ravioli with finferli mushrooms

A successful blend of Alpine and Mediterranean, typical of South Tyrol: potato ravioli with fresh mushrooms!

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