When you enjoy a hearty South Tyrolean Marende snack, of course the crispy Schüttelbrot bread must not be missing
Image gallery: Schüttelbrot
The round flat bread got its name from its original production process, which is still used: The dough, made from rye flour, water, yeast and spices is shaken flat by hand and then baked crispy.
Uncomplicated storage, long shelf life and of course its natural ingredients make the Schüttelbrot something very special. How to eat it? Simply open the package, take out a bread with the flat side down and break it with a light hit with the fist. Yummy, what a taste!
Many bakeries offer their own Schüttelbrot, hand shaked and often also as a mini edition or in various flavours such as rosemary, onion, sesame or with kamut. The right thing for in between!
