Törggelen in South Tyrol: Autumnal pleasure hikes with potato dumplings and wine

History of Törggelen
The term "Törggelen" refers to the "Torggl" (lat. torquere, to turn) - the wooden wine press in the cellars of farmhouses and wineries. In the past, winemakers would wander from Torggl to Torggl and taste each other's fresh musts and young wines. This is where both the custom and the name come from.

Typical dishes
The farming families usually serve their guests a sumptuous, multi-course meal. It often begins with a portion of the home-made South Tyrolean bacon with Schüttelbrot. It continues with delicacies such as homemade Schlutzkrapfen, sour meat and strongly seasoned homemade sausages. A particularly popular speciality is Kartoffelblattlen - thin, crispy fried potato clouds that you top with mild sauerkraut. To finish, there are sweet doughnuts filled with jam, for example. Of course, the "Keschtn" are a must. In the evening, the farmers light the "Keschtnfeuer" (chestnut fire), over which the fresh chestnuts are roasted.

Wine is part of Törggelen
A hearty Törggelen is of course rounded off with a nice selection of South Tyrolean wines. Vernatsch goes well with bacon, Pinot Blanc with Schlutzkrapfen or Chardonnay with potato puffs. The diverse South Tyrolean wine world has the right accompaniment for every dish. Traditionally, two types of "wine" were served with the Törggelen menu: "Suser" - fresh grape must with little alcohol and "Nuier" - partially fermented, red or white "wine". There are a whole range of culinary establishments that are recommended for the Törggele period and beyond. The South Tyrol Wine Consortium has put together a list of all wine producers here , which can also be filtered by culinary offering.