The so-called “Schlutzer” are a culinary highlight. The roots of the Schlutzkrapfen are in the Val Pusteria valley.
Image gallery: Schlutzkrapfen
No holiday without Schlutzkrapfen. Home-made “Schlutzer”, a culinary delight that awaits you in the Val Pusteria valley and not only during the Törggele period. The Schlutzkrapfen are a typical dish of the regional cuisine. In all likelihood the name comes from “schluzen” what means sliding. And in earlier times the Schlutzkrapfen were literally sipped with pleasure.
According to the original recipe, these dumplings are filled with spinach and curd cheese. Today, however, the Schlutzkrapfen are also available in other varieties and flavours. The preparation is quite easy, but it takes a lot of time. Nevertheless, in the Val Pusteria valley the Schlutzkrapfen are still prepared by hand in various businesses and households, in painstaking detail work. When cooking the “Schlutzer” there is one rule: they are ready when they float on top of the water. This delicacy is usually served with melted butter and grated Parmesan cheese.
Enjoy your meal!