Top 21 Traditional Foods
in South Tyrol

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper. Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.Expand

Lighter in flavor than its heavily smoked Alpine counterparts, but more robust than the delicate Mediterranean prosciuttos, Speck is the most prized food product of the autonomous Trentino-Alto Adige, Italy's northernmost region also known as Südtirol or South Tyrol. With the region sharing not only a border but also strong cultural connections with the neighboring Austria, this distinctly flavored, smoked and cured ham represents the character of Alto Adige’s cuisine, which is an interesting blend of Northern European and Mediterranean traditions. Produced in the province of Bolzano, gently smoked over low-resin wood and finally cured in the crisp Alpine air, Speck Alto Adige takes on a mildly smoky flavor yet remains sweet, which brings its tender saltiness to the fore. Even though Speck is featured in countless traditional recipes of Alto Adige, it is most often sliced as thinly as possible and enjoyed in the most simple way: eaten by hand together with some bread, cheese, and washed down with a glass of hearty red wine.Expand

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian). The dough is typically made from wheat and buckwheat flour, semolina, eggs, and olive oil. The pasta is stuffed with various ingredients, just like ravioli. Common fillings include ingredients such as cheese, mushrooms, potatoes, meat, or spinach. Mezzelune are often served with sauces such as pesto and paired with seafood, sausages (salsiccia), or fresh vegetables such as cherry tomatoes.Expand

Tiroler gröstl is a traditional dish from Tirol, an Austrian region famous for its skiing and hiking courses. Like most Alpine dishes, gröstl is simple, yet rich, consisting of fried potatoes, onions, and bacon. Traditionally, the dish is served with a fried egg on top. Gröstl provides an ideal way of using yesterday's leftovers and transforming them into a great, hearty, and warming mountain lunch that can be shared communally, straight from the pan. It is recommended to pair the dish with the famous kaiserschmarrn in a separate pan. Gröstl is also commonly prepared in the neighboring South Tyrol.Expand

Südtiroler gulasch is a traditional goulash originating from the South Tyrol region. Influenced by Austria and Hungary, this stew is usually made with a combination of beef, cumin, paprika, olive oil, onions, pancetta, stock, garlic, salt, pepper, and thyme. Despite clear Hungarian influence (the addition of paprika powder), this goulash is much thicker and darker than its Hungarian counterpart. During the cooking process, stock is gradually added to the stew, which gives it a gentle flavor. Salt should be added carefully as pancetta is a part of this goulash, so it could become too salty if one doesn't pay attention. Once done, this hearty and thick goulash is typically served with runny polenta, canederli dumplings, or mashed potatoes and toasted bread on the side. It can also be served in a hollowed out loaf of bread, if desired. Südtiroler gulasch is typically served in shallow plates because there is not as much sauce as there is in other gulasch varieties.Expand

This semi-hard cheese comes from the Stelvio Valley and the province of Bolzano, located in the mountainous northern Italian region of Trentino-Alto Adige, bordered by Austria to the north-east, which is why Stelvio is sometimes called by its German name - Stilfser. A product of the well-established cheesemaking culture of the wider Bolzano area, Stelvio or Stilfser is made with milk from cows raised on the local mountain farms. Made for hundreds of years before, it wasn't recognized and named up until the early 1900s. The cheese is aged for approximately 60 days, developing a semi-hard texture. It has a reddish colored rind, and an ivory colored paste. The flavor of Stelvio is rich and buttery with an intense aroma and a slightly tangy taste. Expand

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately. The dumplings are first cooked, then added to the soup which can contain additional ingredients such as carrots and leeks. When ready to serve, this dumpling soup is usually garnished with chopped chives or parsley.Expand

Schüttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fiè allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, and herbs and spices such as fennel, cumin, and fenugreek. The seeds are crushed or pounded in a mortar, then kneaded into the dough. The dough is rolled flat – either paper-thin or a bit thicker – and it's then baked until crunchy and golden brown. If desired, whole rye kernels can also be added to the dough before baking, but the kernels should always be pre-soaked in warm water. Once baked, schüttelbrot is typically served with cheeses and sliced smoked ham or similar cold cuts. This flatbread keeps very well, so it's recommended to store it in a tightly closed container.Expand

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture. Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts. Interestingly, there is also an Italian variety of Gräukase from South Tyrol and it's protected by a PAT designation.Expand

Tortino di patate e carne is a traditional pie originating from the region of Alto Adige. This savory crustless pie is usually made with a combination of onions, butter, olive oil, potatoes, bay leaves, marjoram, parsley, seasonings, and pieces of boiled or roasted meat such as veal, beef, or chicken. The onions are sautéed in butter and oil, followed by the meat, potatoes, bay leaves, and marjoram. Once all the ingredients have been browned, the dish is seasoned with salt and pepper and mixed with chopped parsley. The mixture is worked into the shape of a pie with a wooden spoon, and it's then served warm.Expand

Kellerei Terlan - Cantina Terlano is one of the most respected cooperative wineries in South Tyrol, with a history dating back to 1893 and a strong reputation for producing long-lived, terroir-driven wines. Based in the village of Terlan, the winery works with high-altitude vineyards rooted in distinctive volcanic porphyry soils, which give its wines pronounced minerality, structure, and clarity. The alpine climate, marked by cool nights and strong diurnal temperature shifts, preserves freshness and aromatic precision, especially in white varieties. Terlan is particularly renowned for its white wines, including Pinot Bianco, Chardonnay, Sauvignon Blanc, and the historic Terlaner blends, all known for their depth and exceptional aging potential. Winemaking emphasizes careful selection, extended lees aging, and patient maturation, often keeping wines in the cellar longer than required before release. The resulting style favors balance, tension, and longevity over immediate richness. Kellerei Terlan stands as a benchmark for South Tyrol, combining collective tradition with a disciplined, quality-focused approach that consistently highlights the uniqueness of its terroir.Expand

Cantina Andriano is the oldest cooperative winery in Alto Adige, founded in 1893 in the village of Andrian at the foothills of the Dolomites. Today part of Cantina Terlano, it maintains a distinct identity with a strong focus on expressing the unique terroir of its vineyards. The vineyards are situated on hillside slopes between 260 and 340 meters above sea level, on a mix of limestone and porphyry soils that contribute to the wines’ minerality and structure. The climate combines alpine and Mediterranean influences, with warm days and cool nights that allow for slow, balanced ripening while preserving acidity. The estate focuses primarily on white varieties such as Pinot Bianco, Chardonnay, Sauvignon Blanc, and Gewürztraminer, alongside reds like Lagrein and Pinot Noir. The wines are defined by precision, purity of fruit, and freshness, with winemaking that balances traditional methods and modern techniques. Overall, Cantina Andriano produces elegant, terroir-driven wines that reflect both the alpine character and the refined style of Alto Adige.Expand

Roner Distillerie, an Italian family-owned distillery with over 75 years of experience, specializes in artisanal spirits crafted in South Tyrol. They are renowned for high-quality grappas, fruit liqueurs, and innovative products like R74 Rum, using traditional methods and premium ingredients. Roner prioritizes sustainability and proudly celebrates South Tyrolean culture through their products.Expand

Alpe Pragas is an Italian producer of fruit spreads, compotes, syrups, and juices, based in South Tyrol, in the village of Braies di Fuori in the Dolomites, where the company was founded in 1997. The brand was created from the idea of processing fruit in a way that preserves its natural character as much as possible, without relying on artificial flavors, colors, or unnecessary additives. The core of their philosophy is a high fruit content in finished products, often reaching up to 75%, which results in a clear, pure, and distinctive taste. Their portfolio includes classic and premium preserves, fruit spreads with no added sugar, organic products, and dedicated lines for the HoReCa sector. Special emphasis is placed on the origin of raw materials and the careful selection of fruit from chosen regions, with the aim of preserving the authenticity of each variety. Production combines modern technological standards with a continued artisanal approach to processing and flavor balancing. Their products are widely used not only at breakfast, but also in gastronomy, as accompaniments to cheeses, desserts, and refined dishes.Expand

Karuna Chocolate is a craft chocolate workshop from South Tyrol, Italy, founded in 2018 by Katya Waldboth and Armin Untersteiner. They are the first in the region to produce organic chocolate using the "bean-to-bar" method, sourcing only ethically grown cacao beans from Latin America, Asia, and Africa. Their story began in 2014 when Katya was working in southern India, where they became familiar with cacao cultivation. After returning to Italy, they decided to combine their passion for food and sustainability, founding Karuna Chocolate as a family project. Among their products are chocolates with distinctive flavors such as dark chocolate with orange and timut pepper, gin-infused dark chocolate, and white chocolate with raspberries. Their packaging is eco-friendly, made from natural materials and printed with plant-based inks.Expand

Manincor is a family-owned winery located in Kaltern, in the Alto Adige (South Tyrol) region of Italy. The estate's history dates back to 1608, and it is currently managed by Count Michael Goëss-Enzenberg and his wife Sophie, who took over in 1991. The winery spans approximately 50 hectares of vineyards, cultivating varieties such as Pinot Bianco, Chardonnay, Sauvignon Blanc, Lagrein, Merlot, and Cabernet Sauvignon. Manincor is dedicated to biodynamic farming, believing that maintaining natural balance is essential for producing high-quality wines. The winery's cellar is uniquely situated beneath the vineyards, minimizing environmental impact and allowing for gravitational wine flow during production. This combination of traditional values and modern technology enables Manincor to craft wines that truly reflect the character of South Tyrol's terroir.Expand

Kuenhof is a renowned winery located in the Valle Isarco (Eisacktal) region of South Tyrol, Italy. Owned and operated by Brigitte and Peter Pliger since 1990, the estate has a rich history dating back to the 12th century. The Pligers are dedicated to producing high-quality white wines that reflect the unique terroir of their vineyards. The Pliger family is committed to supporting nature and maintaining its balance. Their main goal is to find a symbiosis between human beings, cultivated plants, and nature. They practice organic farming methods, tending towards a biodynamic approach, to ensure the health and vitality of their vineyards. Expand

Aignerhof is a cheese producer located in St. Martin in Passeier. The business specializes in crafting various artisanal cheeses using traditional methods. The farm emphasizes the use of high-quality, locally sourced milk. Visitors can tour the facility to learn about the cheese-making process and sample their products.Expand