A culinary journey

A successful symbiosis of Alpine charm and Mediterranean temperament are uniquely reflected in South Tyrolean cuisine. The enjoyment that comes from South Tyrolean cuisines and cellars is a result of Tyrolean earthiness and Italian refinement. Whatever they put on a plate in South Tyrol mirrors the climate, the landscape, the culture and the people of this region.

South Tyrolean products

From January to December, there is always a part of South Tyrol on our tables: bread, Zelten (type of fruit cake), strawberries, speck, wine and grappa are only a few of the South Tyrolean quality products, which guarantee a special culinary adventure. Recipes, addresses and information

» South Tyrolean products    

Schüttelbrot

This thin type of bread is made of soft rye dough. Leaven is used for loosening the bread and spices round off the flavour. Small pieces of dough are 'shaken' into shape with a round piece of wood and then baked. Schüttelbrot is nearly all crust and is served with speck, sausage, cheese and wine or simply offered as nibbles.

» South Tyrolean bread

Cheese

During the summer, numerous Alpine meadows produce their own cheese. The dairymaids can be watched at their work and you can try the cheese if you like. Lots of fun not only for kids! Guided farmhouse tours and more information about the quality products can be found at

» Red Rooster   
» South Tyrolean cheese specialities 

Grey cheese

The Italian delicatessen for slow food promoted grey cheese to a peerage in 2005. A low-fat sour cream cheese with no more than 2% fat content, rose to the level of a 'Presidio' product. This makes it part of the 200 Italian food items, which are particularly valuable, but threatened by extinction.