A FOOD TRADITION
South Tyrolean Cuisine
South Tyrolean cuisine is rooted in the Alpine valleys of Italy’s far northeast and reflects German-speaking Tyrolean, Ladin, and Italian influences. Rye, barley, potatoes, cabbage, apples, speck, smoked meats, freshwater fish, game, and mountain cheeses are central. Dumplings, soups, filled pasta, baking, curing, and preservation are characteristic techniques. Representative dishes include canederli, schlutzkrapfen, and speck with local accompaniments. The tradition differs from broadly Italian regional cooking through its Alpine pantry and Central European forms, while remaining part of Italy’s contemporary cultural landscape.
Dishes linked to this cuisine
1–5 of 5
Mohnkrapfen
South Tyrolean fried pastries filled with a sweet poppy-seed mixture.
Schlutzkrapfen
South Tyrolean crescent-shaped ravioli with a spinach-and-quark filling.
South Tyrolean Apfelschmarren
A South Tyrolean apple pancake torn into pieces after frying and baking, then dusted with sugar.
South Tyrolean apple strudel
A South Tyrolean shortcrust strudel filled with apples, raisins, pine nuts and cinnamon.
South Tyrolean barley orzotto
Creamy barley orzotto with braised radicchio, South Tyrolean speck and apple.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.