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The farmer's wife knows how they should taste: bacon dumplings / The best of both worlds: char fillets from the gourmet kitchen / Lots of butter, but incredibly tasty: Pustertaler Schlutzkrapfen / Centuries-old knowledge: The secrets of South Tyrolean bacon / Baked with passion: Schüttelbrot from the Ultental / 300 days of sunshine and ideal soil: Excellent South Tyrolean wines / Sweet festive feast: poppy seed doughnuts made according to an old original recipe Subscribe to NZZ Format: https://goo.gl/Fy28as The South Tyroleans cook up their own little soup. In Italy's northernmost province, Austrian-influenced, traditional, down-to-earth, Alpine cuisine meets lighter Italian, Mediterranean cooking with its southern sophistication. At the intersection of two food cultures, quality has been a conscious priority since the 1980s. Natural, local products play a central role, whether served in a wild, romantic mountain hut, a farm tavern or an elegant gourmet restaurant. When South Tyrol's farmers' wives get going and the region's top chefs combine hearty alpine specialties with Mediterranean lightness, a unique taste experience is guaranteed.