&noscript=1 /> The most popular recipes from South Tyrol
 
Apple strudel
Apple strudel

The best recipes directly from the farm

Mountain inns (Hofschänke) and wine taverns (Buschenschänke)

The most popular recipes from the farm

South Tyrol for the palate

Here we present you the 20 most popular recipes of our farmers. South Tyrolean cuisine in its diversity appeals to every palate. Down-to-earth meat dishes are just as common in South Tyrol as light vegetarian dishes. Have fun preparing and enjoying the farmhouse specialties!

 

Starter
 

Bread soup

An old farmer’s recipe with only a few ingredients, quick to prepare and a warming meal, especially in winter.

Speck dumpling broth

Speck dumplings are basically served in two ways: with or without broth. In the first, the dumplings are cooked directly in the meat broth.

Wine soup

Wine soups have purportedly been around since Roman times, used to strengthen the sick. This popular soup is traditionally made with white wine.

Barley soup

It was once prepared mainly during Lent, sometimes with and sometimes without smoked meat. Today it’s a permanent fixture on the Törggelen menu.

Herb ravioli

Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.

Cornmeal "Muas"

A dish that was on the table almost every day in South Tyrol until the 1970s. It is eaten directly out of the pan with a spoon.

Cheese pressed dumplings

These flattened dumplings are first fried, then boiled and then served with cabbage slaw or soup.

Beetroot dumplings

This dumpling variant brings a lot of colour to the plate. They are best steamed so that they maintain their red colour.

Farmer's omelette

The farmer's version of omelette uses speck and onions.
 

Main course
 

Farmhouse roast

The farmer's roast has become a much-loved dish over the years, often eaten on special occasions in the rural community.

Farmer's Gröstl

Unlike the Herrengröstl, the Bauerngröstl uses beef from ethically reared cows instead of veal.

Boiled beef

The thinly sliced beef is an lovely light dish, especially good in summer.

Buckwheat "Riebler"

Riebler are cut-up pancakes made from buckwheat (black polenta). This much-loved dessert is usually served as a main course.

Asparagus with Bozner sauce

In South Tyrol 65 tonnes of white asparagus are harvested annually. The most popular way to serve it is with Bozner sauce and ham.
 

Dessert
 

Apple fritters

These apple fritters were once even eaten instead of a wedding cake. They are best when tossed in cinnamon and sugar.

“Kaiserschmarrn”

This classic from the time of the Austro-Hungarian monarchy has also persisted on the farms in South Tyrol and is very popular.

Apricot dumplings

These sweet dumplings made from potato dough are a real treat, especially made with the famous apricots from Vinschgau.

‘Krapfen’ fritters filled with jam

These traditional saint’s day pastries can be round, square or oblong shaped. They come filled with different things, depending on the season.

Strauben

The scent of ‘Strauben’ is the scent of a saint’s day, since this sweet work of art made from choux pastry is particularly popular at folk festivals.

Plum dumplings

Who can eat the most plum dumplings? Count up the plum stones on the edge of the plate to reveal the winner!

Here we present you the 20 most popular recipes of our farmers. South Tyrolean cuisine in its diversity appeals to every palate. Down-to-earth meat dishes are just as common in South Tyrol as light vegetarian dishes. Have fun preparing and enjoying the farmhouse specialties!

 

Starter
 

Bread soup

An old farmer’s recipe with only a few ingredients, quick to prepare and a warming meal, especially in winter.

Speck dumpling broth

Speck dumplings are basically served in two ways: with or without broth. In the first, the dumplings are cooked directly in the meat broth.

Wine soup

Wine soups have purportedly been around since Roman times, used to strengthen the sick. This popular soup is traditionally made with white wine.

Barley soup

It was once prepared mainly during Lent, sometimes with and sometimes without smoked meat. Today it’s a permanent fixture on the Törggelen menu.

Herb ravioli

Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.

Cornmeal "Muas"

A dish that was on the table almost every day in South Tyrol until the 1970s. It is eaten directly out of the pan with a spoon.

Cheese pressed dumplings

These flattened dumplings are first fried, then boiled and then served with cabbage slaw or soup.

Beetroot dumplings

This dumpling variant brings a lot of colour to the plate. They are best steamed so that they maintain their red colour.

Farmer's omelette

The farmer's version of omelette uses speck and onions.
 

Main course
 

Farmhouse roast

The farmer's roast has become a much-loved dish over the years, often eaten on special occasions in the rural community.

Farmer's Gröstl

Unlike the Herrengröstl, the Bauerngröstl uses beef from ethically reared cows instead of veal.

Boiled beef

The thinly sliced beef is an lovely light dish, especially good in summer.

Buckwheat "Riebler"

Riebler are cut-up pancakes made from buckwheat (black polenta). This much-loved dessert is usually served as a main course.

Asparagus with Bozner sauce

In South Tyrol 65 tonnes of white asparagus are harvested annually. The most popular way to serve it is with Bozner sauce and ham.
 

Dessert
 

Apple fritters

These apple fritters were once even eaten instead of a wedding cake. They are best when tossed in cinnamon and sugar.

“Kaiserschmarrn”

This classic from the time of the Austro-Hungarian monarchy has also persisted on the farms in South Tyrol and is very popular.

Apricot dumplings

These sweet dumplings made from potato dough are a real treat, especially made with the famous apricots from Vinschgau.

 

‘Krapfen’ fritters filled with jam

 

These traditional saint’s day pastries can be round, square or oblong shaped. They come filled with different things, depending on the season.

Strauben

The scent of ‘Strauben’ is the scent of a saint’s day, since this sweet work of art made from choux pastry is particularly popular at folk festivals.

Plum dumplings

Who can eat the most plum dumplings? Count up the plum stones on the edge of the plate to reveal the winner!

Farm search

All farmhouse inns

Don't feel like cooking? Here you can find the best farm inns in South Tyrol with many traditional, rural dishes.

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8 farm found farms found
Pirchhof
Fam. Müller  | Naturns  (Meran and environs)
South Tyrolean inn
Farm's own products Bündnerfleisch, Goat 'kaminwurz' salami, Goat salami, House goat sausage, Kaminwurzen ...
4,9
"Ausgezeichnet"
(5 Reviews)
Lüch de Survisc
Fam. Vallazza  | Wengen  (The Dolomites)
South Tyrolean inn
Farm's own products Blackcurrant cordial, Blackcurrant jam, Sauerkraut, apricot jam, butter ...
Gostnerhof
Fam. Winkler  | Barbian  (Eisacktal valley)
Typical Tyrolean wine tavern
Farm's own products Müller Thurgau, Vernatsch, Chestnut filling, House sausages, Lingonberry jam ...
Ebnicherhof
Fam. Tauferer  | Ritten  (Bolzano and environs)
Typical Tyrolean wine tavern
Farm's own products Kerner, Vernatsch, Blackcurrant jam, Chestnut cream, House sausages ...
Burgerhof
Fam. Meßner  | Brixen  (Eisacktal valley)
Typical Tyrolean wine tavern
Farm's own products Burgfrieden, INSekt, 'Kaminwurzen' cured sausage, Blackcurrant cordial, Farmhouse bread ...
Steidlerhof
Fam. Gasser  | Bozen  (Bolzano and environs)
Typical Tyrolean wine tavern
Farm's own products Apple brandy in oak barrels, Brandy in oak barrels, House sausages, Kaminwurzen, Lingonberry jam ...
Luggin Steffelehof
Fam. Luggin  | Kaltern an der Weinstraße  (Bolzano and environs)
Typical Tyrolean wine tavern
Farm's own products 'Bella vita' liqueur, 'Liebeslikör' liqueur, Grappa, Odorus grappa made from dried grapes, apple brandy ...
4,5
"Ausgezeichnet"
(12 Reviews)
Huberhof
Fam. Gostner  | Völs am Schlern  (The Dolomites)
South Tyrolean inn
Farm's own products 'Kaminwurzen' cured sausage, Apple and grape juice, Bündnerfleisch meat, Red wine, Sauerkraut ...
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