SOUTH TYROLEAN CUISINE

Bacon and “Schüttelbrot”, a type of bread, are regional specialties. Hearty snacks include “Graukäse” (Tyrolean cheese), “Zieger” (a goat cheese made from whey), “Kaminwurzen” (a smoked sausage) and “Passo” (a strong spicy rye bread). Dumplings of all kinds, for example, with bacon, cream cheese, or apricots, are other South Tyrolean delicacies.

In any case, you should try the many meat dishes such as “Schöpsernes” (mutton), or “Gamsbraten Herrengröstl” (veal with fried potatoes). Don’t forget the sinfully delicious cheese, liver and spinach dumplings.

Due to favorable climatic conditions, the vineyards in South Tyrol look back on 2500 years of tradition. In the north, the Alps keep out the cold winds and mild air flows into the region from the south. Due to the variety of locations, soils and types of grape a wide choice of high quality wines can be found in South Tyrol. This makes the region one of the leading wine regions of Italy. The best known red grape varieties are Vernatsch, Lagrein and Pinot Noir. While these can easily compete with the wines from the Chianti and Piedmont, the whites of the region are considered the best in Italy.

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