Unsurprisingly, there is ample variety in a region where palm trees grow beneath snow-covered mountain peaks. This outstanding diversity applies to both the landscape and the cuisine. After all, where else can you get the best Italian pizza and as well as famous South Tyrolean dumplings in the same restaurant? How about classic risotto or a steak with fried potatoes? Or what about the combination of aromatic Italian espresso and homemade schnapps and liqueurs after a delicious meal?
South Tyrolean cuisine is truly one of a kind: The region showcases traditional down-home dishes influenced by Bella Italia as well as old recipes from grandmother's cookbook, some of which have been (re)interpreted in a modern way. All dishes of course feature regional ingredients wherever possible.
We South Tyroleans love to cook with fresh herbs and vegetables, preferably from our own gardens or sourced from the farmers in the surrounding area. That way we know where they come from and we can be sure that they’re free from flavour enhancers and artificial additives. Broths are prepared from vegetables and the salt is enriched with dried herbs.
Depending on the season, we create dishes that are as one-of-a-kind as the province itself. And of course, each valley and village has its own special recipes. The Ultental valley, for instance, is famous for poppyseed doughnuts while the Vinschgau valley is known for ‘snow milk’and so on and so forth.
Many of these recipes have been handed down for generations. Our mothers and grandmothers cooked these delicious traditional South Tyrolean dishes and taught us along the way. Many households boast an ever expanding home recipe book that’s never truly finished.