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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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