Curiosità e ricette della tradizione altoatesina
Ingredients (approx. 8 pieces)
- 150 g old bread
- 40 g flour
- 20g butter
- 100ml milk
- 2 big eggs
- 50gr onion
- 100gr speck
- Salt and pepper
Canederli are large gnocchi made from old bread to which a variety of ingredients can be added, from the more common speck to cheese, spinach, red turnips, mushrooms, pumpkin, liver and much more. Canederli are eaten as a main dish with melted butter and parmesan cheese, in broth or as a side dish with goulash, roasts and other meat dishes.
They are prepared by cutting the bread into cubes of about 1cm while melting the butter and frying the onion in a frying pan on the side. Add all the ingredients to the bread cubes: flour, bacon, eggs, parsley, salt, pepper, melted butter, onion and milk. Knead the mixture until it is completely moist and let it rest for 15 minutes.
Now form the gnocchi by pressing them well and boil them in salted water for 15 minutes.
Tip: Wet your hands before pressing each gnocco so that the Canederli do not fall apart in the water.
Once cooked, serve the Canederli in a meat stock sprinkled with chives.
For cheese Canederli, instead of speck, add a mix of 100g of cheese.
For the spinach Canederli reduce the milk to 50ml and pan-fry 200g of spinach together with the onions in melted butter. Once cooked, blend the spinach with the eggs and add to the rest of the mixture.
Schlutzkrapfen are crescent-shaped ravioli filled with ricotta and spinach. They are served with melted butter, grated Parmesan cheese and chives.
Ingredients for the dough (4 persons):
- 150gr rye flour
- 100 g soft wheat flour
- 1 egg
- 60ml lukewarm water
- 1 tablespoon oil
- Pinch of salt
Ingredients for the filling
- 150gr cooked spinach
- 50g onion
- ½ clove of garlic, chopped
- 1 tablespoon butter
- 100gr ricotta cheese
- Parmesan cheese
- Salt and pepper
Mix the two types of flour and the salt with the lukewarm water, the oil and the egg. Let the mixture rest for 30 minutes and in the meantime cook the spinach in a pan with butter, onion and garlic.
After the cooked spinach has cooled, add the ricotta cheese, Parmesan cheese, chives, salt, pepper and nutmeg.
Roll out the pastry very thin, preferably with a pastry cutter, and cup it in a round mould with a diameter of 7cm. Place a teaspoon of spinach mass in the center of the pastry rounds, moisten the edges of the round and close it in half to form the famous half-moon. Press the edges together well to make them stick.
Cook the Schlutzkrapfen in salted water for 3-4 minutes and then serve with melted butter, chives and grated Parmesan cheese.
Barley Soup (Gerstensuppe)
Barley soup is a hearty dish containing vegetables, cereals and meat. It can therefore be eaten as a single dish and is ideal for cold winter days.
Ingredients (4 persons)
- 150 g barley
- 1 ½ l meat broth
- 1 onion
- 30 g carrot
- 30 g celery
- 20 g potato
- 1 tablespoon butter
- 80 g smoked meat
- one bay leaf
Melt the butter and add the diced onion, carrot and celery.
Rinse the barley in a colander under cold water and add it to the mirepoix. Now add the stock, the smoked meat and diced potatoes and the bay leaf. Cook until the stock has reduced (30-40 minutes). At the end, add the chives, salt and pepper.
Asparagus with “Bolzanina” sauce
Ingredients for the sauce
- 4 eggs
- 4-6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Freshly ground pepper
- 3 tablespoons chives, finely chopped
For the asparagus
- 5 kg Terlan asparagus (original brand name "Margarete")
- 50 g butter
- 1 pinch of sugar
Boil the eggs for 8 minutes, rinse with cold water and peel. Separate the yolks, pass through a sieve and mix slowly and constantly with the olive oil until a thick mixture is obtained. Gradually stir in the white wine vinegar, salt and pepper. Finally, add the chives and coarsely chopped egg whites.
Wash the asparagus and peel them from the tips, cutting off the woody ends of the stalks if necessary. If you don't have the option of cooking the asparagus vertically with the tips up, you can also lay them out in a pan and cover them with water. Add the butter, salt and sugar, cover with buttered baking paper and steam gently until almost all the liquid has evaporated (about 20 minutes).
Tip: Serve preferably with boiled potatoes and a good cooked ham or Easter ham.
- 5 eggs
- 1 pinch of salt
- 600 ml milk
- 500 g flour
- 60 g butter
- Icing sugar for decoration
- Cranberry jam or your choice of jam
Beat the eggs with a pinch of salt and add the milk gradually until the mixture is frothy. Continue to beat the mixture with the whisk and add the flour a little at a time. Melt the butter in a frying pan, pour in the mixture and cook over a low heat, stirring occasionally. When it is well toasted, cut it into pieces, place it on a plate, sprinkle it with icing sugar and add the jam on the side.
Ingredients for the shortcrust pastry
- 300 g flour
- 200g butter
- 100g icing sugar
- 1 egg (or 2 yolks)
- 1 sachet vanillin
- Grated lemon peel
- 1 pinch of salt
Mix the flour with the butter cut into cubes, the icing sugar, the egg, the vanillin, the lemon peel and a pinch of salt until the mixture becomes homogeneous and the butter is no longer visible.
Let the dough rest wrapped in cling film for about an hour in the fridge.
Ingredients for the filling
- 4 apples
- 50 g sugar
- 50 g breadcrumbs
- 20 g pine nuts
- 1 sachet vanillin
- ½ teaspoon cinnamon
- 1 egg for brushing
Peel the apples and cut them into slices. In a bowl mix them with sugar, breadcrumbs, pine nuts, vanilla and cinnamon. Roll out the dough into a rectangular/oval shape on a floured pastry board and place it on a baking tray lined with baking paper. Place the apple filling in the middle and along the length of the pastry and brush the edges with beaten egg. Place the edges on top of the apples to close the strudel and brush the whole surface with egg. Bake in a preheated oven at 180 degrees for about 35 minutes. Remove from the oven and sprinkle with icing sugar.
Canederli are also good in a sweet version, not just a savoury one! The dough is made of potatoes instead of bread, and the filling can be made with seasonal fruit: plums, apricots, strawberries, cherries, fresh figs or berries.
Ingredients for the dough (12 dumplings)
- 400 g potatoes
- 2 egg yolks
- 120 g flour
- 1 tablespoon butter
- Salt, nutmeg
- 12 apricots/plums/ figs etc...
- 6 sugar cubes
- 70 g sugar
- 150 g breadcrumbs
- 70 g butter
- 1 tablespoon cinnamon
Peel and cut the potatoes into cubes, cook them in salted water for 15 minutes, drain and leave to cool until lukewarm. Press them into a puree, add the egg yolks and butter and mix. Allow the mixture to cool and add the flour, salt and nutmeg.
Cut the fruit in half and remove the stones, if any. Replace the stone with half a sugar cube.
Divide the dough into 12 loaves and flatten them like pizzas. Wrap the dough around the fruit and close tightly until the closure is no longer noticeable.
Boil in salted water for 15 minutes.
Melt the butter in a saucepan and add the toasted breadcrumbs, sugar and cinnamon. Drain the dumplings from the water and turn them in the pan until they are well coated in breadcrumbs.
The South Tyrolean aperitif that rivals the classic spritz in summer: cool and refreshing, with Alpine flavours!
- 15cl sparkling wine or prosecco
- 2cl elderflower syrup
- 1 drop of soda or mineral water
- a few fresh mints leave
Pour 2cl elderflower syrup, 15cl sparkling wine or prosecco, a dash of soda or mineral water into a wine glass and serve with a few ice cubes and fresh mint.
Mulled Wine "Glühwein”
Mulled wine is a delicious and tasty drink, which in the winter months and especially during the Christmas period warms and cheers up.
- 750 ml Schiava wine or a not too full-bodied red table wine
- 50 g sugar
- 1 cinnamon stick
- 5 cloves
- 1 star anise
Put the wine in a saucepan and cook it with the sugar and the spices until just before boiling when a little foam begins to form. Turn off the flame and pour into cups.
The traditional fruit bread is a mix of oriental spices, southern fruits and South Tyrolean goodness.
Preparation time: 2 hours
Ingredients for 4 people
- 20 g yeast
- 2 tbsp sugar
- 150 g flour
- 100 g rye flour
- 15 g salt
- 1 tbsp oil
- 1 tsp anise
- 1 tsp cumin
- 500 g dried figs, diced or cut into strips
- 250 g raisin
- 120 g sultanas
- 120 g mixed nuts (hazelnuts, walnuts, peanuts), chopped
- 120 g pine nuts
- 50 g candied lemon peel
- 50 g candied orange peel
- 50 ml white wine
- 3 tbsp rum
- 70 g honey
- 1/2 tsp grated lemon zest
- 1/2 tsp grated orange zest
- 1/2 tsp cinnamon
- 1 pinch of clove powder
- 1 pinch of allspice
- 1 pinch of nutmeg
- walnuts, hazelnuts or peeled almonds and candied cherries for decoration
- honey or sugar syrup to brush on
Mix the yeast and sugar with the warm water and leave to rise for 10 minutes. Add the flour, rye flour, salt, oil, anise, cumin and knead the dough in a kneading machine. Leave to rise at 35 degrees (covered) for 30 minutes. Marinate in rum and honey for at least 1 hour the figs, raisin, sultanas, mixed nuts, pine nuts, almonds, candied lemon peel, candied orange peel in white wine, so that the zelten acquires a good aroma. Add the grated lemon zest, grated orange zest, cinnamon, clove powder, allspice and nutmeg. Mix the bread dough with the marinated fruits and nuts in the kneading machine. Form round or elongated zelten and decorate with the nuts and almonds. Place them on a baking tray and leave to rest for another 20 minutes. Bake in the preheated oven, brushing frequently with honey or sugar syrup, until they are a deep brown colour. Allow to cool, decorate with candied cherries, then wrap in cling film.
Baking temperature: 170° C, cooking time: approx. 40 minutes.
Did you know that...
...up until the 19th century, to be “from Bolzano”, it was sufficient to meet 8 requirements: having a house under the arcades, having wine from your own estate in the cellar, having a summer residence on the Ritten, a pew in the church, a box in the theatre, a family tomb, enough bed linen for at least six months and being married to a lady from Bolzano!
Wolfgang Amadeus Mozart
...on his way to Milan for the premiere of "Lucio Silla", stayed with his father in Bolzano in 1772. Unsettled by the bad weather and uncomfortable reception, he "consoled himself" by composing the KV 155 quartet known as the "Quartetto Bolzano", later included among the six so-called "Milanese Quartets".
Pier Paolo Pasolini
...shot numerous scenes for his 'Decameron' (1971): under the arcades, in the Civic Museum where he fell in love with a late 15th-century Stube from Chiusa, which he immortalised in a number of shots, and at Castel Roncolo, where he shot several scenes for the film based on Giovanni Boccaccio's work of the same name.
...a pioneer of rocketry and space research as well as a scholar of astronomy, was born in Bolzano in 1895; in 1929 he set a speed record of 400 km per hour with a vehicle propelled by a rocket on the frozen surface of a lake near Munich and his studies were taken up by Wernher von Braun. A lunar crater is also named after him.
The great-grandson of Dracula
...the Prince of Moldavia Petru Schiopul (also known as Peter the Lame) arrived in Bolzano in 1592 after being exiled from Moldavia and living in Greece, Turkey, Hungary, Poland and Austria. A cultured and multilingual person, interested in various subjects and a lover of music, he lived in Castel Novale until his death in 1594. He was buried in the Franciscan Church, where his tombstone can still be seen today.
Johann Wolfgang von Goethe
... described the fruit and vegetable stalls in Piazza Erbe in his essay "Italian Journey" in 1786. He stayed at the Hotel Sonnenwirt right on the square and travelled around Italy under the false name of Philipp Möller in order to remain anonymous and be able to travel in peace.
...stayed in Bolzano in 1756. In one of the books of the Menz company's extensive accountancy archive in the Mercantile Museum one can still see the letter in which Georg Anton von Menz begged Casanova to pay off a debt. In his Memoirs the Gentleman recounts his escape from the Piombi, the ancient prisons of the lagoon city, and his meeting with the banker Menz.
The typical products
For more information on quality products of South Tyrol, please visit:
Bolzano is surrounded by approximately 500 hectares of vineyards interlacing amidst the houses. Its particular climate, good soil and variety of cultivating areas create the conditions for an exceptional production. The two autochthonous wines are Lagrein and Santa Maddalena, although cultivation has recently been enriched with other types of grapevines. 98% of grapevines are D.O.C. designated. This confirms the high quality of the wines of Bolzano.
Speck Alto Adige IGP
Speck Alto Adige IGP is a lightly smoked and cured ham. The distinctive aspect, aroma and flavour owe its special character to traditional methods of production, which have been passed from generation to generation and are protected by the European Union. The production rule is essentially: a little smoke, seasoning of 22 weeks and a little salt, i.e. not more than 5%. Compliance with the production regulations results in the fire branding of the finished product with the seal "Speck Alto Adige PGI" (Protected Geographical Indication).
Delicious, crisp apples of South Tyrol
Guaranteed goodness is not easily achieved: 300 days of sunshine per year, integrated production, a centenary tradition in producing and preserving, are just a few elements that contribute to creating the exceptional apple varieties of South Tyrol, a pleasure to look at and to e
A classic apple strudel baked according to the traditional recipe of South Tyrol can be made with short-crust or puff pastry filled with only apples from South Tyrol, and mixed with slivered walnuts and pine nuts. It is a delicious desert, served with vanilla ice-cream or whipped cream and a cup of good tea or coffee.
From nature directly: milk and dairy
Milk, butter, cheeses, mozzarella and yoghurt come directly from the mountain farms. They are processed in the dairy farms, undergoing strict quality controls before arriving at the table. The cheeses selected are natural products while genetically modified products are banned. Farming and the health of animals are also regarded with the highest respect.
Our bakers are passionate about baking bread and use the best ingredients to create different types of breads, from the classic white, to Schüttelbrot, to wholemeal bread.
Similaun is a new loaf, produced by one of the top bakers in the city. It is deliciously tasty and healthy bread made of rye, with the addition of a special variety of pears, hazelnuts and plums.
Zelten of Bolzano
Zelten of Bolzano is sweet bread filled with dried and candied fruit, nuts and other ingredients. It is the Christmas cake par excellence and can be found in any patisserie in December.
It just takes a quick look at the slopes surrounding the city for magic to happen: autumn in Bolzano is full of emotional resonance and fascinating places to explore. It offers a caleidoscope of colours and textures, a stunning and unique landscape, with the touch of an artist. This period of the year is rich in open-air initiatives dedicated to gastronomy and the most authentic traditional flavours. Let yourself be inspired by the intense notes of ripe fruit and sweet scent of grapes inviting you to spend some quiet time in nature and enjoy the last rays of sunshine.
A great opportunity to discover what autumn means in South Tyrol is the tradition of "Törggelen". The term comes from the Latin word torquere, meaning to press, i.e. press the must after the grape harvest. This tradition, which is deeply felt in our area, begins in October and usually lasts until the end of November. Of course, the tradition of Törggelen can also to be interpreted as an opportunity to go on relaxing walks on the paths leading from the city to the slopes of the Salto/Salten and the Colle/Kohlern areas. Try and taste the simple yet savory traditional dishes that farmers prepare today as peasants once did.
Every year the tradition of Törggelen fascinates our guests from all around the world, who spend their holidays in South Tyrol. Moreover, some restaurants in Bolzano offer various dishes and special menus to celebrate the "Gastronomic Autumn". The list of places near Bolzano where you can try the Törggelen is available here