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.

Apple “Knödel”

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

Lebkuchen Biscuits

The individual recipes are usually secret  only honey from South Tyrol is a constant.

Potato ravioli with finferli mushrooms

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

Snow Star Biscuits

Every winter, snowflakes sparkling in the sunlight put you in the mood for an edible, sweet version.

Speck Onion quiche

The slightly different cake: the South Tyrolean bacon in this delicious speck onion quiche.

Broiled fillet of perch with Speck and lentils

Fresh Fish goes well with South Tyrolean Speck - try out this simple recipe!

Rye bread loaves

South Tyrolean rye bread is characterized by a content of 90% rye flour. With this recipe, it also succeeds in your kitchen.

Farmer's zelten

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

Leek soup

A perfect recipe for a light appetizer

Smoked ham rolls on a rocket and pine nut salad with schüttelbrot crispbread

The perfect combination of bacon, arugula, pine nut salad and Schüttelbrot. Easy to imitate.

Cod „Gröstel“ with fine vegetables

The simple recipe for salted dried cod with fine and fresh vegetables. Refined according to traditional South Tyrolean style.

Potato Casserole

The South Tyrolean potato casserole tastes as a side dish, but as a main course, too. A simple recipe that inspires.

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