Di Teldra Köscht – So koch(t)en die Ahrntaler

Tauferer Ahrntal Valley: Local food makes the difference.

The Tauferer Ahrntal Valley is known for its 84 three thousand meters high mountains, the numerous hiking possibilities and the ski resorts Speikboden and Klausberg. But the northernmost valley in South Tyrol is worth visiting also because of the local products that are offered in many restaurants and shops.
Some of these products once were considered as “poor man’s food”, as the “Ahrntaler Graukäse” a cheese made sour skim milk. This sort of cheese is used as ingredient for “Knödel”, can be eaten alone or with vinegar, oil and onion. For some time now it’s experiencing a revival in South Tyrolean top gastronomy. Star chefs in the whole province use the “Ahrtnaler Graukas” with predilection in the fast food sector.

That’s the way the inhabitants here are (were) cooking
Also „Ahrntaler Schlutzkrapfen“ filled with spinach, quark and potatoes, are very popular. A specialty are considered the Erdäpfelblattlan“, made of potato dough and fried in hot oil. The regional association „Ahrntal Natur“ offers agricultural products as eggs, poultry, cheese, herb mix, potatoes and much more.

In the local shops, by the direct marketer or by “Ahrntal Natur” you can buy farm products before you return home. The book „Di Teldra Köscht – So koch(t)en die Ahrntaler“ realized by South Tyrolean authors is a collection of traditional recipes – a wonderful hodge-podge for interested people.
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