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!
