Dumplings and Schlutzkrapfen

In South Tyrol traditions are not quickly forgotten and the recipes are passed down from generation to generation. So the dumplings have a long tradition: This meal was probably already known in the 13th century. In the little chapel of Castel d'Appiano frescoes from this period can be admired, where a maid is eating dumplings. Nowadays there are dumplings in all variations, whether sweet apricot dumplings, healthy spinach dumplings or delicious bacon dumplings.

The Schlutzkrapfen pasties, called "Schlutzer" in dialect, are also a very delicious and hearty dish of the local cuisine. It is believed that this dish comes from the Val Pusteria valley. The old dialect word "schluzen" means slide or glide. Traditionally the filling of the Schlutzkrapfen consists of spinach and curd cheese, but they are also offered today in all kinds of variations. You can taste Schlutzkrapfen with hearty South Tyrolean Speck bacon or with home-grown herbs.

The filled pasties are served with Parmesan cheese and brown butter. Dumplings, however, can be enjoyed in a soup, with Parmesan cheese or - the sweeter ones - with poppy seed or cinnamon. Several events celebrate these culinary delights every year, such as the South Tyrolean Dumpling Festival in Vipiteno which offers 70 different specialities of dumplings.