In the charming municipality of Ratschings in South Tyrol, autumn brings with it not only the vivid colors of the changing leaves, but also a culinary tradition known as “Törggelen.” This practice is more than just a meal shared with family and friends; it is an experience that celebrates local culture, food and wine in a welcoming and festive setting. Let’s explore Törggelen together, a tradition that fascinates visitors and locals alike!

What is Törggelen?

Törggelen is a tradition that has its roots in the agricultural environment of the South Tyrol region. Originally, it was a time dedicated to celebrating the annual harvest, when farmers and families gathered to enjoy the delights of the fall season. Today, Törggelen has become a widespread practice among tourists and locals, offering a unique opportunity to immerse oneself in South Tyrolean culture and gastronomy. Traditionally, Törggelen takes place between September and November, when the valley mountains are tinged with warm autumn colors and the harvest fruits reach their full ripeness and are ready to be enjoyed. The three valleys of Racines, including Val Ridanna, Val Racines, and Val Giovo, offer numerous opportunities to participate in this unique experience, with wineries, farmhouses, and taverns opening their doors to welcome visitors and invite them to savor the pleasures of tradition. In addition, the hotels offer breathtaking panoramic views of the surrounding landscape, making the experience even more atmospheric.

Canederli altoatesini

What to taste and drink

The Törggelen menu is a true showcase of local flavors and traditions. Typical dishes include dumplings, Schlutzkrapfen, barley soup, potato leaves with sauerkraut, as well as a South Tyrolean chopping board with bacon, sausages, and cheese just to name a few. Next comes the desserts, such as apple strudel, Krapfen, or Kaiserschmarrn. The courses are plentiful and rich, but Törggelen would not be complete without the pairing with local wines. Alto Adige wineries produce some of Italy’s most renowned wines, including Gewürztraminer, Lagrein, Pinot Noir and Chardonnay. And, not to be forgotten: since we are in the middle of the mountains of Ratschings, it’s only right to explore nature! Before or after your meal, the opportunity arises to take advantage of the beautiful fall weather to take a walk along the scenic trails in the surrounding mountains.

And for anyone who also wants to taste South Tyrolean cuisine from home, here is a recipe:

Apple strudel with shortcrust pastry

Ingredients for the dough

125g butter
125g powdered sugar or sugar
1/2 pinch grated lemon zest One tablespoon milk
1 egg
250g flour
1 teaspoon baking powder
1 pinch salt

For the filling

600g apples
50g sugar
50g breadcrumbs toasted in butter
40g raisins
20g pine nuts
2 tablespoons of rum
1 sachet of vanilla sugar
1 pinch of cinnamon powder
1 pinch of grated lemon zest
egg for brushing the strudel
powdered sugar for dusting

Preparation

Mix butter (room temperature), sugar, lemon zest and vanilla sugar in a bowl until smooth. Add the egg and milk, incorporate the flour, salt and baking powder and mix. Let the dough rest for 1/2 hour before using. Peel the apples and remove their cores, slice them and mix with sugar, breadcrumbs, raisins, pine nuts, rum, vanilla sugar, cinnamon and lemon zest. Heat the oven. Roll out the dough on a floured pastry board and then lay it on a baking sheet that has been buttered or lined with baking paper. Lay the apple filling on the dough and fold the strudel over. Brush the surface of the strudel using a beaten egg, decorate it with the remaining dough and bake it in the oven. Dust the strudel with powdered sugar.

Oven temperature: 180 degrees
Baking time: 35 minutes

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Ph. ©KOTTERSTEGER, Racines Turismo