Hi Incurable travellers,
in recent weeks we have brought with us to discover the Val Pusteria, where we stayed at the Falkensteiner hotel lido Ehrenburgerhof, you can read our judgment about the hotel, in this article: Family Hotel Falkensteiner Lido Ehrenburgerhof Family and in particular of its territory, while today we want to bring in their specialties.
South Tyrol, in general, is characterized by particularly tasty dishes and challenging for a line!
The undisputed master is the famous speck that smells and tastes different depending on the Valley in which it is produced and sometimes even depending on the manufacturer, as the blend of herbs and spices varies from recipe to recipe, but is without a doubt yummy especially if accompanied with the typical bread of these areas.
For bread you need to reserve a separate chapter, as entering a backerei is a sensory experience all round. One begins to appreciate, even before they cross the threshold of the shop, the beautiful and fragrant smell of bread and continue with a feast for the eyes of shapes and colors of bakery products to conclude with the unique taste of the bread.
I especially love some products I can find only type i Tyrol brezel, a kind of ring with both ends tied together, that unlike what commonly is found in supermarkets in the Plains is soft and slightly salted on the surface, perfect companion for a great dish of sauerkraut and sausages; or the Schuttelbrot, a flat and crispy rye bread flavored with cumin, which owes its name to the method of production is rattled and banged to assume the typical shape to “flat disc” and is great served with speck and mountain cheeses, always of rye but definitely softer is the typical Vinschger Paarl Vinschgau Valley great even the latter with the meats and the creen, the sauce slightly spicy horseradish-based.
On stale bread, though, is the basis of one of the most popular recipes and enjoy South Tyrol dumplings, knodel, which you can find both with melted butter and cheese soup. The recipes are different depending on the ingredients that are added to the soaked bread, egg and flour, then we find them with Bacon and cheese or spinach or beet or the most characteristic with the liver.
An interesting paragraph in the world of dumplings should be dedicated to Zwetschgenknödel Marillenknödel or gnocchi or cakes filled with apricot Plum in the first case and in the second they are tasted like dish and they see the olive fruit covered with a mixture of potato, boiled and passed into the bread crumbs to give them that typical gilding.
Other specialty dessert that is served as a main dish and very often the Kaiserschmarren, a cross between a soufflé and a sweet pancake with raisins, sprinkled with powdered sugar and served with cranberry sauce, in analogy with South Tyrolean specialities or the Strauben another, always a fried egg preparation like a spiral in boiling oil.
So far I have focused on my favorite dishes of South Tyrolean cuisine, although still very much we would have to tell because fortunately is not only sweet but also has plenty of tasty savory preparations! This, however, I will speak on another occasion, I leave you with mouth watering but I hope with the desire for a holiday in Val Pusteria!