Cable Car Renon
Corno del Renon
Lago di Costalovara Pond
Corno del Renon
Lifts and ski runs
Skicenter Service & Rent
Rittner Horn 2028
Info & Service
Services & Resources
Info & Links
Auna di Sotto/Unterinn
Accommodation & Offers
Interests & Activities
Skiing & Snowboarding
Ice stock sport
Ski school Corno del Renon
Freud on Renon
Commandery of Longomoso
Mystic places & churches
Renon Summer Stage
Customs and traditions
Culture in Bolzano
Shopping & Lifestyle
Excursions in South Tyrol
South Tyrolean Balance
Renon for families
South Tyrolean Farmer’s Cuisine
South Tyrol is known as a place where North and South, rural and modern collide and mingle. And, this special bond has also left its mark in our kitchen. Let us share some culinary secrets to native and rural deliciousness with you! Buckle up because you will enjoy this ride along tasty recipes, inspiring to cook and indulge! Treat yourself today!
Bauernkas (Farmer’s Cheese)
at least 5 liters of skimmed milk
Leave milk at a warm place until it becomes stiff and turns into curd (“Tschottn” as we call it in local vernacular). This curd is then poured into a cloth bag and hung in the open air for 2-3 days until it has completely dripped out.
Then place the curd in a bowl, season with salt and pepper and knead it properly. Place curd balls onto a big wet board and squeeze them out until they have a thickness of about 1 centimeter. Now store for 5-6 days in a warm, dark and flyproof room. As soon as the surface has turned smooth we turn the cheese wheels. After another 2-3 days of storage the wheels then are layered in a bowl and allowed to rest an additional day.
The cheese is then removed in portions (like a cake) from the bowl. It should be marbled and velvety. To avoid rapid aging, cover it and place in fridge. Do not store too long!
This cheese is especially tasty with potatoes and homemade bread!
Here is what Anna Mair (Rauchhof farm in Unterinn), who made this recipe available to us, thinks:
“This was a very special delicacy for my parents! The aroma is intense but the taste is mild. It was produced solely during the summer. Aging is aided by warm and humid weather.”
50 dg bread cubes
3 dg buckwheat flour
0.5 liter of milk
20 dg Tyrolean grey cheese
you can add moderate amount of any other cheese at your taste
some chives and parsley
parmesan and butter
Brown the finely chopped onion lightly and then mix with bread cubes. Whisk milk and eggs together and then add to the bread cubes. Now add finely chopped parsley and chives, cubed grey cheese (and any other cheese you wish to add), buckwheat and salt. Mix and then form dumplings from the mass. Cook the dumplings for 10 minutes. Sprinkle with Parmesan and add brown melted butter.
Gschlingele or Beuschel (Lights)
(partially without measurements in handwritten recipe):
pork or veal lung
heart and kidneys
broth or water
1 onion, garlic, butter, 2 bay leaves, flour,
salt, pepper, paprika and pimento, lemon,
shot of vinegar
Cut meat into small cubes or stripes. Lightly brown onion and garlic in butter, add meat and season. Then roast it all well, sprinkle with just a little bit of flour, then add broth (or water) and let it cook briefly. Now add raw, coarsely cut potatoes and then let it all cook until potatoes are soft.
The anonymous author of this recipe suggests serving this dish with meat-free dumplings.
Sauerkraut and salami in puff pastry
400 g sauerkraut
1/2 l meat broth
80 g Salami
30 g puff pastry
1 large onion
1 tsp sugar
1 tsp caraway
Sauté the onion in butter then add the finely cubed salami and sauerkraut. Now pour the broth, season with sugar and caraway and then cover and cook for 30 minutes. Then let it cool off, put it on the puff pastry, form a roll and brush it with the egg. Place in oven and bake for 20-30 minutes.
(recipe courtesy of Adelheid Unterhofer)
Slice zucchini into leaves, sauté with butter and garlic, then add whipping cream, parmesan and parsley and stir.
(courtesy of Adelheid Unterhofer)
Lämmerschwänz (Lamb’s Tails)
1/2 cup of lard or 100 g of butter or margarine
750 g of flour
1/4 to 1/8 liters of soured milk
1 tsp Salt
1 tsp baking soda
Lemon juice and chafed lemon zest
Mix the flour with the salt, lemon zest, lemon juice and baking soda and then stir in eggs and milk until you have a medium hard dough. Then stir in the lard (or butter, or margarine). Now form thumb-sized rolls from this dough and then cut them into 10-cm-long pieces and then fried in hot fat.
300 grams flour
200 grams soft butter
150 grams sugar
1 kg apples
2 egg yolks
raisins and pine nuts
Knead all ingredients into a nice smooth dough and allow to rest for an hour. Cut apples in not-too-thin slices and mix them with raisins, pine nuts, sugar and cinnamon.
Roll out dough onto baking parchment, lay out apple filling onto the dough and then roll it all up. Brush with egg yolk and bake in oven for about 45 minutes at 200°.
Scheiterhaufen (Bread and Apple Pie)
4 - 6 bread rolls (Semmel)
5 - 6 apples
3 - 4 eggs
1/4 - 1/8 liters of milk or cream
4 tbsps. sugar
1 tsp cinnamon
Cut bread rolls into slices and pile half of them into a greased casserole. Spread sliced apples on top. Mix sugar and cinnamon and then sprinkle over the bread and apples. Then layer the other half of bread slices on top. Mix eggs with milk or cream and then pour onto the pile and then sprinkle with sugar. Casserole should be about ¾ full.
Grießnudel (Semolina Noodles)
1 l milk
coarse wheat semolina
2 - 3 eggs
some salt, nutmeg, sugar, cinnamon, breadcrumbs
cherry compote or rasberry sirup
Bring milk to a boil and then add as much wheat semolina as needed to generate a thick porridge. Season with salt and nutmeg and boil for a few more minutes. The porridge should become rather solid. Then allow this semolina mass to cool down, drop it onto worktop, add eggs and some milk and knead it all through. Now roll the dough into noodles about a finger-thick, cut into 6-7 cm long noodles and then fry in hot fat until they are golden. Finally, turn the still-hot noodles in the breadcrumb, cinnamon and sugar mixture. Serve the semolina noodles with cherry compote or raspberry syrup.
(courtesy of Anna Mair)
3 old bread rolls
5 dg butter
6 dg sugar
3 dg raisins
chafed lemon zest
Cut bread rolls into small cubes and moisten with milk. Now whip butter, sugar and egg yolks until foamy. Beat egg white until stiff. Stir bread cubes, raisins and lemon zest into the foamy mass and then fold egg white into the batter. Fill into a casserole and bake in oven for about 35 minutes at 175°.
Serve “Wiegele” with compote.
Doughnuts filled with dried pears
1 kg wheat flour (type “0”)
200 g rye flour, 600 ml lukewarm milk, 50 g butter
3 tbsps. oil, 2 eggs, salt, shot of rum or schnapps
600 g of dried pears (Kloatzn)
200 g of plum jam, 3 tbsps. sugar, some cinnamon and clove powder, frying oil or fat
Mix flour and salt in a bowl and then add melted butter, oil, eggs, rum/schnapps and by and by add milk. Knead to smooth dough, part into two round loafs and form these into balls. Cover with cloth and allow to rest for 1-2 hours.
Hull the dried pears, cook them until soft and then puree them with plum jam, season to taste with cinnamon and clove powder. If the mass is too thick, add some of the water you gathered from washing the pears. Roll the dough out thinly onto a floured pasta board. Spread the filling on half of the dough then fold up and press down firmly on the sides.
Cut out rectangular doughnuts with the pastry wheel and then fry them out in hot fat or oil.
Instead of making rectangular doughnuts you can also make “Honigkrapflen” (honey bites). Here you cut out and fry small diamonds. Drained “Krapflen” are then layered in a bowl. Pour honey water and ground poppy seeds onto each layer.
In the past, melted butter would be added to this already quite sumptuous meal. As our anonymous author of this recipe states, it might make this dish a tad bit too rich.
Kalter Hund („Cold Snout“)
30 dg (dry) biscuits
15 dg sugar
15 dg butter
5 dg cocoa powder
2 tbsps. rum
Whip eggs, butter and sugar until foamy and creamy and then add and mix the crumbled biscuit pieces and form a roll with the mass and roll it into baking parchment. Store the “cold snout” in fridge for at least 3 hours or store it somewhere cool overnight.
(courtesy Adelheid Unterhofer)
Summarized and adapted by Heinz und Klaus Demar - Renon
Accommodation & Offers
Interests & Activities
South Tyrolean Balance
You might also be interested in
Renon culinary >
The RittenCard >