Țrggelen Рan antique South Tyrolean tradition

Let’s go Törggelen…

In autumn, when the days grow shorter and nature wears its unique, colourful dress, then in the Isarco Valley the fifth season starts, the traditional Törggele time. We, too, open our taverns in the old farmhouse and offer guests home-made delicacies from the farm and the fields.

Right next to the Chestnut Trail, south of Bressanone, you’ll find the Farm Wöhrmannhof. Since 40 years, guest stop for a bite in the two antique, wood-panelled rooms with fireplace. A special treat from the kitchen are the tasty “Feldthurner Krapfen” (Donuts), fried on the traditional wood stove in a dripping pan.

Törggelen tradition in South Tyrol

Törggelen is a historic South Tyrolean autumn tradition and includes the tasting of the new wine, called “Nuien”.

The word “Törggelen” derives from the term Torggl (= wine press – torcquere). Previously, the Törggelen season began on St. Martin’s Day (November 11th).

A leisurely walk through the breathtaking and picturesque autumn landscape, past chestnut groves, in the background shining red peaks, and the last rays of sun shining through the old “Keschtnbäume” (chestnut trees) – this is the right time to stop for a bite in our cosy tavern.

Specialties Törggelen

Bacon, cheese, smoked sausages, traditional Tyrolean bread “Schüttelbrot” and “Brätln”, jacket potatoes, crispy Tyrolean crackers with cabbage, barley soup, “Schlutzkrapfen” (spinach pasties), sausages and meat dishes with cabbage, meat platters and donuts with plum jam and spinach, and roasted chestnuts belong to a typical Törggele menu, served with home-made wine and juice.

In our Törggele tavern you will find even more mouth-watering products: home-made cheese, various pasties, cheese dumplings, spare ribs, and farmer’s roasts are also on our menu.

Recipe

South Tyrolean “Speckknödl” (Bacon Dumplings)

Ingredients: 80 g bacon, cut into fine dice

½ onion (40 g)

150 g firm white bread or dumpling bread

1 tablespoon butter

2 tablespoons flour

About 100 ml of milk or water

2 eggs

Parsley, chives, finely chopped

Salt

Cut the white bread into small cubes. Stew the finely diced onion in the butter and pour over the bread. Add the flour and the bacon.

Mix eggs, milk and seasonings and pour over the bread.

Let the mass rest for about 15 min.; now form firm dumplings with your hands and cook them in boiling salted water for 10 – 15 min.

Enjoy bacon dumplings in a rich meat soup or as a side dish to roast pork, or as a main dish with salad.

Enjoy your home-made dumplings!