Smells & flavours from South Tyrol

Among the most interesting culinary aspects of Northern Italy, the region of South Tyrol has an important place because of its mixture of traditional Italian and European influences.

Which often translate into refined dishes and dedicated to the alpine culture.

Starting from traditional fruit breads as regards pastry specialities and ‘canederli’ dumplings with speck among the most interesting salty dishes of the area, both to enjoy with the fine wines of the region.

Not missing, among the offer of flavours South Tyrol, is a constant presence of traditional dishes offered by the local inns and restaurants.

Where thanks to a genuine familiar spirit and respect for traditional values in the kitchen you can find dishes sometimes even rewarded by the union local farmers, including the classic apple strudel of drawn dough, the barley soup prepared in the typical Tyrolean way and the peasant bread, known as Fladenbrot, prepared according to specifications that make it fragrant thanks to natural ingredients such as rye, corn, wheat and sunflower seeds.

South Tyrol is also a land well suited to those who want to enjoy the traditional flavours of the meat, resulting in grills (including the famous Gröstl) where spices and natural ingredients don’t fail.

Whether it is food prepared with typical Italian cuisine influences or German ones.

Even cheese occupies a preferential place among the traditional products, as it is used to prepare the classic ‘canederli’ dumplings which are added with healthy and wholesome local ingredients like butter and milk, in the name of taste and nutrition in wild places and known for their alpine beauty.