The Dolomites boast the most extensive hut system in the world. Part of the hut-to-hut experience is sampling the cuisine of South Tyrol. There are some standard dishes that are popular everywhere, and there are some specialties specific to certain huts. Everything tastes better here, with the clean, fresh alpine winds enhancing flavors and aromas.
Many of the huts you visit fall into the Schwaige category: summer cabins that were originally meant to give shelter to the families who brought their cows, goats or sheep to the plentiful green meadows for summer pasturing. These farms can now provide their families with extra income by inviting in the hikers and mountaineers looking for refreshment and a rest. The viands available on the menu are often based on cheeses and meats derived on site from their own herds. The intense flavor of these foods are grounded in the grasses and in particular on the mountain flowers that the lucky animals munch on during the summer.
Newly added to the mint of different culinary and sensual experiences are the Biohütten: huts that cater to the pursuit of health by offering vegan, gluten- and dairy-free options; herbal tinctures and waters; mountain hay or mud baths, etc.
But, here, we showcase some of the classic old-world recipes that define the region's past and traditions, and a few very particularly enchanting and creative dishes not to be found anywhere else.
Many of the huts you visit fall into the Schwaige category: summer cabins that were originally meant to give shelter to the families who brought their cows, goats or sheep to the plentiful green meadows for summer pasturing. These farms can now provide their families with extra income by inviting in the hikers and mountaineers looking for refreshment and a rest. The viands available on the menu are often based on cheeses and meats derived on site from their own herds. The intense flavor of these foods are grounded in the grasses and in particular on the mountain flowers that the lucky animals munch on during the summer.
Newly added to the mint of different culinary and sensual experiences are the Biohütten: huts that cater to the pursuit of health by offering vegan, gluten- and dairy-free options; herbal tinctures and waters; mountain hay or mud baths, etc.
But, here, we showcase some of the classic old-world recipes that define the region's past and traditions, and a few very particularly enchanting and creative dishes not to be found anywhere else.
Südtiroler Speck: juniper flavored dry-cured and lightly smoked firm pork thighs.
Following the rule of "a little salt, a little smoke and a lot of fresh air", the meat is lightly cured in alternation between smoke and fresh air. Tissue-thin slices of speck can also be served with horseradish, pickles and dark rye bread. PGI - protected geographical indication Cioce in Ladine, Prosciutto in Italian |
Kaminwurst: Long, thin mini salami-like sausages of beef, lamb or goat meat that is slightly spiced. It is cold smoked and air dried, typically on site, and served with cheese, bread and radishes.
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Berglerharass: mountaineer picnic. An old tradition of mountain climbers, such as Reinhold Messner, the legendary climber who soloed Everest without oxygen - twice! He was raised in this region, in the Vilnoß valley, on this combo, up on high, on the rocks.
Knödel: known to you as dumplings. If you think you are going to lose weight on your trip, it won't happen if you don't hike.....a lot. The main reason is the Knödel: bread with speck, spinach, beet, and other exotic dumplings are served with ample melted butter and grated parmasan cheese. To sit in front of a plate of these and catch the aroma before tucking in is certainly one of life's best anticipations. Also popular is steamy, clear dumpling soup with floating chives (less calories!). |
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Rindergulaschsuppe: savory homemade beef goulash soup rife with beef from
cows fed by the clean cool air, green, green grass and mountain meadow blossoms.
More Knödel!
...these, sprinkled with dried alpine enzian blossoms.
BrennesselOmelette - (stinging nettle omelette) ancient secret recipe and renowned and beloved specialty of one of the huts that also boasts a refreshing outdoor shower with a view of goats grazing on green grass and wild mountain flowers.
Housemade Schnapps: the flavor landscape for Schnapps is endless. Flavors are extracted from plants creating a aromatic tinctures with their own distinct colors.
Above from left to right: sweet Kirsch (cherry), spicy Zirbel (a type of pine tree), and herby, bitter Enzian (a deep cobalt alpine flower - Gentian in English).
Kaiserschmarren: fondly known as "Emperor's Mess", this filling dish is a relic of the Hapsburg Monarchy and is therefor well known in the whole region that was once the Austrio-Hungarian Empire (Bavaria, Austria, Hungary, the Czech Republic, Slovenia and northern Croatia). It was one of the favorites of Austrian emperor Franz Joseph I.
This fluffy, eggy, sugar-dusted shredded pancake is traditionally served with prieselbeeren, the euro version of cranberry sauce, (alternatively with apple or vanilla sauce), preferably in the warm heavy iron skillet in which it was cooked. Modern trendy versions will include fresh berries, too.
This is a belly-buster, so if you can, split one order between you and at least one other person!
This fluffy, eggy, sugar-dusted shredded pancake is traditionally served with prieselbeeren, the euro version of cranberry sauce, (alternatively with apple or vanilla sauce), preferably in the warm heavy iron skillet in which it was cooked. Modern trendy versions will include fresh berries, too.
This is a belly-buster, so if you can, split one order between you and at least one other person!
Buchweizentorte: also called Schwarzplententorte, this is no plain-jane piece of cake. In typical Südtirolean style, it is simple and elegant to the eye, but is a surprise to the tounge. Pre-dating the present food trends by centuries, this gluten-free almond meal and buckwheat based batter is complimented by preisselbeeren (euro cranberries), either mixed in or in layers of gelee. Often dusted with powdered sugar, it tastes best served with vanilla yoghurt sauce (unbelievably, this is better than with whipped cream!)
(Buchweizenmehl or Schwarzplentenmehl = buckwheat flour) |
We are pretty sure that these Nutella Dumplings are not traditional Südtirolean, but we are glad they exist.