What to eat

South Tyrolean cuisine represents the union of two cultures that come together to create a perfect balance. The warmth of Italian cuisine meets the rigour of Nordic culture, resulting in dishes that are rich in flavour, full-bodied but above all with top-quality ingredients.




Schlutzkrapfen are crescent-shaped ravioli popular throughout the Tyrol region. They are characterised by a mixture of rye and wheat flour and a filling made from a combination of spinach and goat’s cheese. A rich and tasty dish handed down from generation to generation, which requires great skill but above all a great appreciation of the local raw materials. To eat this dish is to immerse oneself completely in the South Tyrolean tradition of tradition and culture.



Speck is one of Italy’s products of excellence with an unmistakable flavour and aroma. Originating in the valleys of the Dolomites in South Tyrol, it is a boned raw ham that is made using the method of fresh-air curing in South Tyrol. The history of this product is very old and has a popular origin as it was the food of the farmers. A food that tells the story of the confluence of two cultures and has given rise to a product that did not exist before. Craftsmanship, tradition and careful selection of raw materials are the main elements that make speck a speciality; the old golden rule says “little salt, little smoke and lots of fresh air.”



Strudel is the South Tyrolean dessert par excellence. Its origins are very old and can be traced back to contacts with the Ottoman and Central European empires. Evidence dates back to the 16th century where a ‘different’ version of baklava was mentioned where apples were used instead of dried fruit. The ingredients are indeed simple and genuine: apples, raisins, cinnamon, sugar, flour and butter. What makes the difference is the dough; it must be elastic and thin, so that it allows more turns when rolling around the filling. The cake can be eaten warm or even cold.

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