The Schlutzer – Popular Farmer‘s Dish from South Tyrol

In the past, the best food was not served on Sundays by the farmers, but on Saturday evening, as the long work week came to an end and people could finally enjoy their time off. In the Puster Valley, Schlutzkrapfen – or simply called Schlutzer – were often prepared. Barley and rye flour were mixed with water and salt, and the dough was filled with pickled, finely shredded turnips or with potatoes or spinach mixed with quark. The word “Schlutzer” is derived from the term “schluzen,” which means to glide or slide, as the dumplings were once more slurped than eaten.

Traditional dish

Today, the specialty is usually made with wheat flour instead of barley flour. Schlutzer are recognized by the edges pressed together with fingers. Among the Ladin people, Schlutzkrapfen are also called “cajincì” or “cancì,” and were once filled with field turnips or cooked beets. After preparation, the Schlutzkrapfen are cooked in salted water and served with melted butter and grated cheese. Here you can find the recipe for Schlutzkrapfen.