help Here you find the answers!
help Frequently Asked Questions
Find the answers to the most frequently asked questions
help
Südtiroler Privatvermieter
og-blogbeitrag-stille-suedtirol
Stories from the whole South Tyrol
Quanto bene conoscete l’Alto Adige? Le tradizioni, la storia e gli usi e costumi di ogni sua valle? Se a queste domande scuotete la testa, allora siete finiti sulla pagina giusta. In questo blog vogliamo condividere con voi esperienze, eventi e particolarità del nostro amato territorio, i punti panoramici più belli da cui ammirare il tramonto, le migliori ricette di ogni singola valle (le calorie non si contano!) e le attività più entusiasmanti. E molto, molto di più. Partite per un viaggio virtuale attraverso l’Alto Adige!
loader
Sometimes it comes round like a ball and soft as butter. Sometimes it comes flat and crunchy. Whether filled with 'speck', spread with jam or packed with cereals and nuts, we have to admit that it is our favourite accompaniment to all sorts of dishes. We're talking about bread, of course.

Quality bread from South Tyrol

A very high value is placed on bread in a place like South Tyrol, so steeped in rural culture. Quality bread from South Tyroltherefore has to follow very strict guidelines. It may not contain less than 75% locally grown grain, which is sourced from around 50 farmers who produce an annual 350 tonnes of grain in the Pustertal, Vinschgau and Eisacktal valleys.

A number of different types of flour are mixed into South Tyrolean bread, but the main grain is rye. No preservatives or flavour enhancers are added. Natural yeast or home-made sour dough is used to make the bread rise. The latter makes the bread especially tasty and easier to digest.

Recipe philosophy

The recipes behind bread from South Tyrol have been passed down from generation to generation over the centuries. Every baker has their own recipe, lending the same type of bread a different taste, depending on the bakery. The typical types of bread from South Tyrol are 'Pusterer Breatl', the 'Vinschger Paarl'and, of course, 'Schüttelbrot' . The 'Vinschger Paarl' can boast a hefty dose of fibre: 7.27 g are contained in 100 g of bread. 100 g of 'Schüttelbrot', on the other hand, contains nearly 9 g of protein!

Tracking down bread...

Grain was first grown in South Tyrol in around 4500 BC, including barley, oats and buckwheat. Even though it is the most typical grain found in South Tyrol today, rye only arrived here in 800 BC. In those days, baking bread involved a lot of work. When the farmers started up their ovens, bread had to be produced in large quantities. So it had to last a long time and was dried there and then, creating South Tyrolean 'Schüttelbrot'. These days, this crispbread were stored by farmers in lofts in its own special rack. There were even chopping boards for breaking the crispy flatbread into smaller, bite-sized pieces.

If you have worked up an appetite for bread, then ask your private landlord or landlady about their favourite bread! Maybe they still bake it themselves, or will do so again for you.
Back
vps-badlkultur
Show
The original bathing cult, or ‘before wellness’
Anyone who has driven through the odd valley in South Tyrol is sure to have noticed the description 'Bad' or 'Badl' written in front of or after the name of guesthouses, inns or restaurants in some places. This indicates an old health spa, and in ...
19. February 2016
sarner
Show
Honest and genuine – the “Sarner Jangger”, a traditional jacket
As the apple is to the inhabitants of the Vinschgau Valley, so is the Jangger to the people of the Sarntal Valley. The difference could hardly be greater. Thus, armed only with an apple as befits a true Vinschgau girl, I boldly set off for the ...
20. September 2016
og-faschingsbraueche
Show
Farewell to winter
The 3 must-see carnival parades in South Tyrol The original idea behind Carnival was to drive out winter. In villages up and down the land, people meet, walk through the streets together and focus on ancient customs in order to drive away the cold, ...
13. February 2017
Südtirol Privat
Schlachthofstraße 59
39100 Bozen - South Tyrol
+39 0471 981939
Look for the ideal accommodation
more Find accommodation Voucher Voucher