Toerggele dishes

A traditional Toerggele evening starts with a tasty soup and finishes with sweet chestnuts and krapfen with chestnut or fruit filling

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Video : Pure: Toerggelen
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The Toerggele season starts in late autumn, after the grape harvest, with the new wine.
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Roasted chestnuts, called “Keschtn” in dialect, are the protagonists of the Toerggelen.
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The Speck Alto Adige PGI is a lightly smoked ham which matures for 22 weeks.
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“Suser” (new wine) or grape must is drunk at a Toerggele afternoon or evening.
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Barley soup, made of smoked meat, barley and vegetables, is served as a starter.
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Another delicacy: “Erdäpflblattlan”, rolled-out pastry made of potatoes, deep-fried to a golden yellow in hot grease and served with sauerkraut.
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The tasty dumpling tris consists of a spinach, a speck and a cheese dumpling.
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The Schlutzkrapfen are a semi-circular stuffed pasta served with butter and parmesan.
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Surfleisch, that’s to say salt meat, is a main component of the so-called “Schlachtplatte”.
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The sauerkraut is cooked for a long time and seasoned with juniper berries and bay leaves.
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A popular dessert: the fresh krapfen with a sweet filling made of fruit or chestnuts.
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video : Toerggelen in South Tyrol - part 2
video : Toerggelen in South Tyrol - part 1

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!

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