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

Buchteln  Yeast pastry filled with jam

Bauerngröstl  beef sautéd with potatoes

Brennsuppe  browned roux cooked with soup

Erdäpfelblattlen  fried slivers of potato pastry

Fleischkrapfen  minced patties

Grüne Zaache  fried slivers of potato pastry filled with spinach

Geselchtes  Smoked meat from pork, beef or game

Kaiserschmarrn  cut-up snd sugared pancake with raisins

Kaminwurzen  Smoked, air-dried sausages

Kesselfleisch  Pork neck cooked in a schnapps pot

Kloatzenkrapfen  Dough doughnuts with Kloatzen filling (dried pears, cooked and chopped)

Kniekiechl  fried ball of yeast pastry

Krapfen  fried pastry with or without filling

Minggelen  small yeast doughnuts without filling

Muas  hot milk and flour

Plent  solid porridge made from maize semolina

Pressknödel  flattened cheese dumplings, first fried and then boiled

Saure Schwartlen  boiled bacon rind with vinegar and oil

Saure Suppe  ‘Brennsuppe’ with tripe (rumen)

Schlutzer  ravioli with spinach and cream cheese filling

Schnalser Nudel   A dish baked in fat from rye flour and curd cheese

Schneemilch  creamy dessert made from bread, apples and cinnamon

Schöpsernes  meat dish containing lamb or mutton

Schupfnudel  small, hand-formed pasta made from potato dough

‘Schwarzplentene dumplings’  dumplings made from buckwheat flour

‘Schwarzplentener Kuchen’  cake made from buckwheat flour

‘Schwarzplentener Riebl’  baked, shredded pancake made from buckwheat

‘Strauben’  batter moulded into a spiral in hot fat

‘Surfleisch’  cured pork meat

Tirtlen  fried pastry usually stuffed with auerkraut or spinach

Zieger  spicy, skittle-shaped mountain cheese made from cow milk