Slow Food in South Tyrol

Our Ahrntal grey cheese, for example, made from the sour skimmed milk left over after butter production, used to be considered as “poor man's food". Nowadays, it is used in our haute cuisine. Or the Vinschger Ur-Paarl, a bread made from dark rye flour that has been around since the Middle Ages. The recipe originated from Benedictine monks and, at that time, was mainly baked for weddings: the two round-shaped loaves represent a united couple.  

Our grey cattle and Villnöss sheep also belong to us. The indigenous mountain cattle breed feeds on lush grass and spicy mountain herbs, which makes its meat particularly high quality. Our Villnöss sheep is South Tyrol's oldest sheep breed. Its wool is considered to be particularly soft, and its lamb meat particularly fine and delicate.

The Altreier lupine brings a bright blue colour to the fields around the mountain village of Altrei/Anterivo. Growers are however primarily interested in seeds; harvested by hand, sun dried, roasted and finally ground into fine powder for generations to produce the "Altreier coffee". Today, lupin seed powder is also used to season meat and make schnapps, beer, chocolate, ice cream and other desserts.