From Äpfelkiechl to Zwetschkenknödel

What are 'Strauben', and what do the farmers mean by 'plent'? Not to worry, with our help you will become a true South Tyrolean expert. We will explain over 15 typical farmhouse dishes with Tyrolean terms.

Äpfelkiechl  apple pastry

Bauerngröstl  beef sautéd with potatoes

Brennsuppe  browned roux cooked with soup

Erdäpfelblattlen  fried slivers of potato pastry

Grüne Zaache  fried slivers of potato pastry filled with spinach

Kaiserschmarrn  cut-up snd sugared pancake with raisins

Kniekiechl  fried ball of yeast pastry

Krapfen  fried pastry with or without filling

Muas  hot milk and flour

Pressknödel  flattened cheese dumplings, first fried and then boiled

Saure Schwartlen  boiled bacon rind with vinegar and oil

Schlutzer  ravioli with spinach and cream cheese filling

Schöpsernes  meat dish containing lamb or mutton

Schupfnudel  small, hand-formed pasta made from potato dough

Tirtlen  fried pastry usually stuffed with herb or cream

Zieger  spicy, skittle-shaped mountain cheese made from goat’s milk