Autumn time is Törggele time in South Tyrol. The so-called fifth season has always been a tradition and is a must for everyone spending their autumn holiday in the South Tyrolean region. Today, Törggele is a custom known far beyond South Tyrol’s borders, where the exuberance of nature in autumn is celebrated: the golden forests under a blue sky and the scent of ripe grapes on sun-kissed slopes put everyone in high spirits!

But Törggele has to be learned. To succeed at a sociable Törggele evening, here are some useful tips:
“One Törggele please!” — with this order, you will only get a puzzled smile from your waiter and no Törggele specialties. Törggele is a traditional custom and by no means a dish.
A prepared Törggele guest should be able to tell quite a bit about the South Tyrolean custom. When asked where the word Törggele comes from, please do not answer: “Törggele comes from staggering after one or two glasses too many.” The custom of Törggele dates back to a time when it was common for farmers to invite all their helpers to a meal on their farm after the hard work of the harvest in autumn. In the South Tyrolean wine-growing areas, this meal usually took place in the cellar where the so-called Torggl (dialect for wine press) stood, hence the name “Törggele.”
The preceding hike is also very important for Törggele. Because one “geat” (dialect for goes) Törggele and does not go directly to the parlor. After a nice autumn hike, there is the delicious reward. The motto during the hike is: “To the hiker the landscape, to the farmer the harvest.”
The dress code also plays a role in Törggele. High heels and short dresses should stay in the closet. For Törggele, come sporty and casual; the onion-look (layered clothing) is recommended because the later it gets, the warmer it gets in the parlor.
If you are on a diet, you should take a cheat day at Törggele because there is no talk of light fare in this South Tyrolean custom.
To conclude, a little Törggele ABC:
Siaßer: sweet grape must just beginning to ferment.
Nuier: the new, young wine.
Schlutzer: dumplings with spinach and curd cheese.
Keschtn: roasted chestnuts.
Erdäpfelblattln: fried potato dough in oil.
Treber: a must after the meal! A schnapps distilled by the farmer.
And the most important thing at the end:
The Törggele code of conduct is to be sociable and strong in drinking!

Here you will find our autumn tips for the Ritten.