Tyrol - regional specialties

The Tyrolean cuisine is very traditional and therefore you can find different dumpling variations and hearty dishes which often consist of pasta, dumplings, dumplings and polenta. In this article you will find typical recipes from the Tyrolean cuisine for cooking and some general information about the Tyrolean cuisine.

Tyrolean cuisine

Tyrolean cuisine is very traditional and offers hearty dishes.

General information about the Tyrolean cuisine

This federal state not only impresses with its breathtaking views and landscapes, but also with its hearty and traditional Tyrolean cuisine .

The four basic elements are:

  • Noodles
  • cam
  • Dumplings
  • polenta

Nowadays, interest in genuine, regional and culinary traditions and dishes is growing.

Some traditional delicacies of the Tyrolean country are:

  • Tyrolean bacon
  • Dumplings in different variations (bacon dumplings, spinach dumplings or cheese dumplings),
  • Gray cheese
  • Tiroler Gröstl
  • gentian
  • different fruit schnapps
  • Tirtln
  • Schlutzkrapfen
  • fried donut
  • Kiachln (Küchl)
  • Polish daily dishes
  • Black plenten (buckwheat)
  • Tirggelen (maize ore)
  • Huniknudai (honey noodles)
  • Dumplings
  • Schlutzer
  • Cranberry Nokken

The gray cheese is particularly noteworthy because it is made according to an old farmer's recipe and is extremely popular in this region.

Influences on Tyrolean cuisine

After the First World War, North and East Tyrol were separated, but these have grown together again in culinary terms - South Tyrol's cuisine is partly influenced by Italian influences.

Some recipes for typical Tyrolean cuisine

The Innsbruck garlic soup

For this dish you need 1 large onion, 4 dag of butter, 3 dag of flour, 1/2 liter of milk, 1/2 liter of meat soup, vegetable stock or water, 6 dag of garlic, salt, nutmeg, four tablespoons of cream and the inlay is used a bread roll, 2 dag butter, 3 cloves of garlic and parsley.

The onion is cut into small pieces, roasted with the butter (about five minutes), dusted with flour (lightly roast) and then the milk and soup are added (let it cook for ten minutes). After this process, cut the garlic finely and add it to the soup (season) - the soup can be refined with liquid cream.

To make the bread insert, take the bread into cubes and roast them in a mixture of butter and crushed garlic. The soup is served with plenty of parsley.

  • Innsbruck garlic soup

The Tyrolean liver

You need 500 g of veal / beef or pork liver, 2 onions, 2 apples, 2 soup cubes, 2 teaspoons of soy sauce, 200 ml of sour cream, 2 tablespoons of oil (lard), black pepper and salt.

The liver is cut into strips, the apples should be peeled (cut into cubes) and the onion should be finely chopped. Then put the liver in a hot pan (pepper well) for a short moment. Then remove them (keep warm) and fry the onions in the same pan.

After a short time, the apple cubes are added (pour water - add the soup cubes and a little soy sauce) and this mixture is then boiled (strong). If necessary, add sour cream (thicken with flour) and add this sauce to the liver (warm up for about two minutes). Finally, the liver should be salted. This dish is served with potatoes and rice.

  • Tyrolean liver

Stockfish grilled (for one person)

You need 200 g potatoes (cooked and cut into leaves), 100 g stockfish (watered and deboned), 1 small carrot, 1 spring onion, fresh dill, 1 onion (cut into strips), 1/16 liter cream, 1 clove of garlic (chopped), Salt and pepper.

The potatoes should be cooked in their skins (let them cool and cut). Then roast them in clarified butter and add the stockfish, onion, garlic and vegetables. Then add salt and pepper and the chopped dill (at the end when serving). A green salad is traditionally served as a side dish.

  • Stockfish gröstl

Gray cheese with vinegar and oil

For this traditional dish, 400g bacon gray cheese, 2 large white onions, 80g walnut kernels, salt, pepper, 2 tablespoons of vinegar, 4 tablespoons of oil, finely chopped parsley or chives are used.

The cheese is cut into cubes, the onion is finely chopped, the nuts are peeled and cut in half. After this process, the ingredients are mixed with salt, pepper, vinegar (raspberry vinegar) and walnut oil and served with the freshly chopped parsley and a hearty piece of bread.

  • Gray cheese in vinegar and oil

Other special recipes are:

Virgental Schöpsernes

This dish requires garlic, mixed herbs (lemon balm, marjoram, rosemary), salt, pepper, herb vinegar, vegetable oil, a leg of lamb, root plants, onion, smoked bacon, flour for dusting, lamb stock or beef soup and sour cream. Traditionally, tomatoes (fried) and roasted potatoes are eaten with this dish.

  • Virgental Schöpsernes

The Tyrolean pancakes

You need eggs, milk, flour, salt, frying fat. Bacon, leek, black pudding, onions and Emmental cheese. A fresh tomato salad goes best with this dish.

  • Tyrolean pancakes

The bacon dumplings

These consist of bread rolls (from the previous day), bacon, onions, butter, eggs, milk, chopped parsley, salt, flour and chives. This dish is very traditional and is an indispensable part of Tyrol.

  • Tyrolean bacon dumplings

The East Tyrolean Schlipfkrapfen

For the donuts you need flour, oil, water or milk, boiled potatoes, garlic, fresh parsley, butter or margarine, leek, chives, salt, a little butter and grated parmesan. This dish is eaten with a green salad, a coleslaw or a beet salad.

  • Osttiroler Schlipfkrapfen

More Tyrolean recipes:

  • Tyrolean rice meat
  • Apple sticky
  • Potato platters
  • Tyrolean mountain cheese dumplings
  • Tyrolean curd cheese strudel
  • other recipes of Tyrolean cuisine

This state is known not only for the beautiful views and the mountains, but also for the hearty and excellent cuisine. If, in addition to the numerous sporting opportunities that Tyrol offers, you still have some time, you should definitely go to a traditional inn in order to be served there.