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Di Teldra Köscht

Cooking in Ahrntal Valley

The northernmost valley in South Tyrol is worth visiting also because of the local products that are offered in many restaurants and shops.
Some of these products once were considered as “poor man’s food”, as the “Ahrntaler Graukäse” a cheese made sour skim milk. This sort of cheese is used as ingredient for “Knödel”, can be eaten alone or with vinegar, oil and onion. For some time now it’s experiencing a revival in South Tyrolean top gastronomy. Star chefs in the whole province use the “Ahrntaler Graukas” with predilection in the fast food sector.

Also „Ahrntaler Schlutzkrapfen“ filled with spinach, quark and potatoes, are very popular. A specialty are considered the Erdäpfelblattlan“, made of potato dough and fried in hot oil.
Preparation of Buchteln: Mix the lukewarm milk with the yeast and sugar and cover it for approx. 20 ...
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Preparation: First you mix all the ingredients for the filling. For the dough, the flour is sifted ...
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