Knödel
– Classic South Tyrolean dumplings (e.g., bread or potato dumplings).
Schlutzkrapfen
– A type of ravioli with spinach or cheese, typical of the region.
Tirteln (Tirtlan)
– Fried pastry pockets with filling (e.g., quark or other fillings) made according to traditional recipes.
Hirtenmakkaroni
– A pasta dish with cream, mushrooms, peas, and ham (a typical mountain dish).
Strauben
– A type of funnel cake / fried batter, popular in the region.
Chestnut dishes
– In the autumn season, dishes with chestnuts are common, such as chestnut soup, chestnut noodles, or chestnut mousse.
Local cheeses
– Cheeses from the region, often served with bread or cured meats.
Speck
– Smoked ham / bacon typical of South Tyrol, often served with bread or cheese.
Törggelen dishes
– During the “Törggelen” season (autumn), you can taste farm-fresh dishes: seasonal products, wines, chestnuts, and typical snacks.
Brot & Strudel
– At the bread and strudel market in Brixen, you’ll find a variety of bread specialties and sweet strudels.
Monastery kitchen interpretations
– At Restaurant Fink (Brixen), simple, natural dishes are served using seasonal ingredients, inspired by old monastery traditions.
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