X Cookies allow us to provide our services. By using our services, you agree that we may use cookies. Click here for further information.
Home
Farm bars
Glossary of farm dishes

Glossary of farm dishes

From your farm hosts – ‘Schlutzer’ spinach ravioli, ‘Zieger’ fresh farm cheese and ‘Kniekiechl’ pastries

To make all South Tyrol fans’ mouths water, our glossary explains traditional farm dishes. Simply click onto the word!

This Item uses Adobe Flashplayer.
You can download it using the button below.

Get Adobe Flash player

Äpfelkiechl

apple pastry

Bauerngröstl

beef sautéd with potatoes

Brennsuppe

browned roux cooked with soup

Erdäpfelblattlen

fried slivers of potato pastry

Kaiserschmarrn

cut-up snd sugared pancake with raisins

Kniekiechl

fried ball of yeast pastry

Krapfen

fried pastry with or without filling

Muas

hot milk and flour

Pressknödel

flattened cheese dumplings, first fried and then boiled

Saure Schwartlen

boiled bacon rind with vinegar and oil

Schlutzer

ravioli with spinach and cream cheese filling

Schöpsernes

meat dish containing lamb or mutton

Schupfnudel

small, hand-formed pasta made from potato dough

Tirtlen

fried pastry usually stuffed with herb or cream

Zieger

spicy, skittle-shaped mountain cheese made from goat’s milk

Grüne Zaache

fried slivers of potato pastry filled with spinach