Delicacies from South Tyrol: Delicious bread made from high-quality ingredients

Around 2250 BC, cereal varieties such as einkorn, emmer and spelt also became established, followed by buckwheat, barley and oats. It was not until around 800 BC that rye also reached South Tyrol, where it still plays an essential role in bread production today and is mainly cultivated in the Puster Valley and Vinschgau.

Bread as a staple food

In the past, baking bread was an extremely laborious process, so bread was baked in advance. As the ovens could only be fired up rarely, the bread was also dried, resulting in the so-called Schüttelbrot. Sourdough, which is made by the bakers themselves, is also typical of South Tyrolean bread.

Many different types of bread

In addition to the well-known Schüttelbrot, other types of bread such as Vinschger Paarl or Pusterer Breatln are also made in South Tyrol, with each baker having their own unique recipe, which is kept a closely guarded secret. The wide variety of bread specialities is characterised by different mixing ratios, which create the individual flavour.

South Tyrolean Bread and Strudel Market

October is a date to remember, as the traditional Bread and Strudel Market takes place in Brixen, where you can sample regional specialities such as South Tyrolean apple strudel or South Tyrolean bread. In addition, a historical trail will provide information about the baking tradition, and there will also be the opportunity to take part in a baking course. Little bakers can visit the children's bakery, and there will also be musical entertainment. October also features the ceremonial procession of bakers and pastry chefs followed by a harvest thanksgiving mass.