“Törggelen” in South Tyrol

Törggelen is just as much about traditional South Tyrolean dishes as it is about new wine. The meal usually starts with barley soup, cheese dumplings or Schlutzkrapfen. These crescent-shaped dumplings are traditionally made from a dough containing rye and wheat flour and are usually filled with spinach and quark. They are served with brown butter, Parmesan and chives. If you’d like to try making them yourself, you’ll find the recipe for traditional South Tyrolean Schlutzkrapfen here. 

After the soup, dumplings and Schlutzkrapfen come the hearty classics: Roast meat, spare ribs and homemade sausages served with Knödel dumplings and sauerkraut. The sweet finale consists of Krapfen doughnuts and freshly roasted chestnuts. To go with it, you drink a ‘Siaßn’ – that is, fresh grape must or young wine. It is a long-standing tradition for such generous feasts to be served at Törggelen: Originally, the farmers would thank the harvest helpers by treating them to an autumnal feast.

It is the distinguishing feature of “Authentic Törggelen”: all farms with these “Buschen” fulfil the quality criteria of the Red Rooster trademark.
So guided tours through the chestnut groves await you here, and while sampling the first wine, you will get a taste of Törggelen. You can also try the popular “Sußer”, the fresh grape must, or the in-house Speck smoked ham from the smokehouse. At the end, the farmers light the “Keschtnfeuer” and finally the first chestnuts of the season are roasted over the fire.