Just like most of the Alpine dishes, Tyrolean dishes are simple but rich. The so called " poor cuisine" originated to suit the specific needs of each zone and place.
In Tyrol dishes are very proteinic, as they must help keeping the body warm during the cold winter months and through the hard life on the mountains.
For this reason, the main course is soup, which once represented the main meal. To taste the genuine Tyrol Cuisine we recommend to try the small restaurants, which are often family-run.
Usually you are invited to eat on wooden planks, sitting down on engraved benches.
Generally some suffused lights or a fireplace are used to light up the rooms. The visitor that enters one of these restaurants is overwhelmed by the heat coming out of the kitchen and the irresistible blend of soups, potatoes, meat and grappa.
glossario
There are no typical wines in Tyrol, so we suggest to accompany your main meal with beer, whereas a grappa made with berries is perfect at the end of the meal to accompany the dessert .
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The various main courses are all very tasty, usually including gnocchi with vegetables, speck and cheese.
From the combination of traditional cuisine with a more refined culinary art originated gnocchi soups and the famous Canederli. These ones are perfect to warm up the cold winter nights, and are based on bread. The traditional version sees the use of speck, whereas there are various versions with cheese, eggs, meat, ricotta cheese exc..
The best way to try all these versions is visiting the traditional trattorias in the village.
Meat
Once again it is mountain that determines the quality of meat, which comes from pasture cattle lands.
Veal dominates the cuisine with liver. There are some special kinds of chopped meat prepared with mushrooms or ham, eggs and potatoes.
Game is also very common on Tyrolean tables, as well as würstel meat, which is also very good as a quick snack.
Products packed in sacks are also very famous, especially cheeses, which are often produced in the alpine huts of the surrounding mountains.
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The numerous Tyrolean pastry shops offer a wide range of cakes, generally made with cream or the typical mountain fruits: strawberries, currants, blackberries, bilberries, cranberries (also used to prepare alcoholic and non alcoholic drinks).
Cakes are normally accompanied with aromatic tea or a thick hot chocolate with cream.
Chocolates of every size stand out from the windows of the numerous pastry shops, drawing visitors with their inviting aspect.
At last, the little sweets made with marzipan provide a final touch of colour and happiness.
Here are a couple of recipes which we want to suggest you. Feel free to send us others, or to show us different versions.
Recipies
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