A traditional Toerggele evening starts with a tasty soup and finishes with sweet chestnuts and krapfen with chestnut or fruit filling
Image gallery: Toerggele dishes
Combined with a hike across the sun-drenched autumn landscape around Lake Caldaro, a traditional Toerggele evening with family or friends is a treat for body and soul as well as an unforgettable culinary experience. From October on, several taverns and inns invite you in the afternoon or in the evening to enjoy their special delicacies.
An afternoon snack includes the “Suser” (new wine) and grape must, tasty rye bread, mountain cheese and delicious local bacon called “Speck”. Roasted chestnuts, served in a big bowl covered by a wet cloth, are peeled, and it’s the best time to sing and chat with each other.
If it is a Toerggele dinner, starters consist of a tasty barley soup or vegetable soup. If you don’t like soups, you can usually also choose between Schlutzkrapfen (a type of semi-circular ravioli) and a plate of dumplings. Then comes the “Schlachtplatte” (literally “slaughter platter”), a meat platter with blood sausages, selected types of other sausages, spareribs, salt meat and sauerkraut, seasoned with juniper berries and bay leaves. A Toerggele dinner is completed with roasted chestnuts, called “Keschtn”, and sweet krapfen. A schnapps helps to digest. Enjoy your meal!