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.

Mulled wine (Glühwein)

It's your choice! You can enjoy a glass of mulled wine with or without alcohol. Here is the perfect recipe.

Farmer's zelten

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

Vorschlag loaves

Discover the recipe of this South Tyrolean "Vorschlag" bread, which is known far beyond the country.

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.

Speckknödel (bread dumplings) with lettuce

You don't necessarily have to eat the Specknödel with soup. Why don't try it out with fresh salad?

White bread

Bake your own white bread - simple, soft and delicious for fresh sandwiches

Aniseed Coins

Anise, usually used in Schüttelbrot flatbread, gives these winter cookies their authentic local taste.

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

Whoever likes meat will love this dish! The unique taste of South Tyrolean Speck gives the finishing touch to the beef tagliata.

Speck Onion quiche

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

Lebkuchen Biscuits

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

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