Vegetarian dishes from South Tyrol and Tyrol – Enjoyable and regionally inspired

You make a dough from equal parts flour, butter and curd cheese. This creates delicate, crumbly little pockets. Crispy on the outside, soft on the inside. Filled with cream cheese, they are perfect for an aperitif, a snack or a buffet.

You want spring rolls that are really crispy and don‘t feel greasy. You want fresh ingredients instead of standard filling. That‘s exactly what you‘ll get here. Step by step, I‘ll show you how to make spring rolls yourself, roll them neatly, and fry them perfectly. With clear tips to keep them crispy on the outside and juicy on the inside.

Crispy asparagus strudel with ham and herb omelette, served on fresh lamb‘s lettuce. Perfect for spring and gourmet cuisine.

Light, moist and precise in flavor. The spinach-ricotta dumplings bring creaminess, the braised tomatoes depth and subtle acidity. The key is the right consistency of the mixture and gentle cooking.

You combine earthy beetroot with fresh acidity and a hint of sweetness. Almonds add crunch. Smoke provides depth. Clear, light, and precise in flavor.

You combine soft, creamy, fresh, and crispy. Every bite brings contrast. You work cleanly and reduce to the essentials.

You work with few ingredients and get maximum flavor. Crispy base, clear tomato aroma, clean appearance. This tartelette fits perfectly with light Alpine cuisine and works as a starter, finger food, or menu component in the Plunhof style.

You combine grilled green asparagus with an intense morel cream sauce and creamy potato gratin. Clear flavors, clean technique, and a plate that tastes like spring in South Tyrol.

Airy, delicate and full of Mediterranean flavors. This polenta soufflé combines the hearty warmth of Alpine cuisine with fresh vegetables and a fruity tomato base. An elegant vegetarian dish that impresses both as a starter and as a main course. Especially popular in South Tyrolean cuisine when high-quality ingredients and clear flavors take center stage.

When spring arrives in South Tyrol, one classic must not be missed: asparagus with Bozner sauce. Tender white asparagus meets creamy egg sauce with mustard and chives – a simple yet sophisticated dish that combines tradition and indulgence. Served with butter, Parmesan, and fine South Tyrolean ham, it becomes a festive meal that brings spring to the plate.

A classic that always tastes good: mushrooms on toast. Tender mushrooms sautéed in butter, served on crispy bread and rounded off with fresh parsley.

Gnocchi alla Romana – a true classic from Italian cuisine that is still far too little known in Germany. These Roman semolina dumplings delight with their creamy texture, crispy cheese crust, and buttery aroma. Whether as a vegetarian main course or a refined side dish – they are true soul food from the oven. Simple, hearty, irresistible!