South Tyrolean cuisine is characterized by diversity, Alpine-Mediterranean influences, tradition and an appreciation for local produce. Tirolo’s restaurants, inns and mountain huts have plenty to offer their guests in this regard. Menus include Kaasknödel (cheese dumplings) on an equal footing with Vitello Tonnato (cold sliced veal in tuna sauce). Dishes such as Muas (wheat flour cooked in milk) or Schlutzkrapfen ravioli handed down over the generations blend with innovative dishes such as beetroot carpaccio or aioli ravioli with saffron vegetables to produce a culinary offering that it would be difficult to surpass. And local produce, which is a guarantor of quality and authenticity, is a constant at the heart of it all. South Tyrol’s cuisine is also an important part of traditional customs such as autumn’s Törggelen.