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
An old farmer’s recipe with only a few ingredients, quick to prepare and a warming meal, especially in winter.
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 soups have purportedly been around since Roman times, used to strengthen the sick. This popular soup is traditionally made with white wine.
It was once prepared mainly during Lent, sometimes with and sometimes without smoked meat. Today it’s a permanent fixture on the Törggelen menu.
Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.
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.
These flattened dumplings are first fried, then boiled and then served with cabbage slaw or soup.
This dumpling variant brings a lot of colour to the plate. They are best steamed so that they maintain their red colour.
The farmer's version of omelette uses speck and onions.
Main course
The farmer's roast has become a much-loved dish over the years, often eaten on special occasions in the rural community.
Unlike the Herrengröstl, the Bauerngröstl uses beef from ethically reared cows instead of veal.
The thinly sliced beef is an lovely light dish, especially good in summer.
Riebler are cut-up pancakes made from buckwheat (black polenta). This much-loved dessert is usually served as a main course.
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
These apple fritters were once even eaten instead of a wedding cake. They are best when tossed in cinnamon and sugar.
This classic from the time of the Austro-Hungarian monarchy has also persisted on the farms in South Tyrol and is very popular.
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.
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.
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
An old farmer’s recipe with only a few ingredients, quick to prepare and a warming meal, especially in winter.
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 soups have purportedly been around since Roman times, used to strengthen the sick. This popular soup is traditionally made with white wine.
It was once prepared mainly during Lent, sometimes with and sometimes without smoked meat. Today it’s a permanent fixture on the Törggelen menu.
Schlutzer with fresh herbs are the spring version of the famous South Tyrolean Schlutzkrapfen.
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.
These flattened dumplings are first fried, then boiled and then served with cabbage slaw or soup.
This dumpling variant brings a lot of colour to the plate. They are best steamed so that they maintain their red colour.
The farmer's version of omelette uses speck and onions.
Main course
The farmer's roast has become a much-loved dish over the years, often eaten on special occasions in the rural community.
Unlike the Herrengröstl, the Bauerngröstl uses beef from ethically reared cows instead of veal.
The thinly sliced beef is an lovely light dish, especially good in summer.
Riebler are cut-up pancakes made from buckwheat (black polenta). This much-loved dessert is usually served as a main course.
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
These apple fritters were once even eaten instead of a wedding cake. They are best when tossed in cinnamon and sugar.
This classic from the time of the Austro-Hungarian monarchy has also persisted on the farms in South Tyrol and is very popular.
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.
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.
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.