Flour, salt and water are the main ingredients of the Pusterer Tirtlan, a typical dish of the Val Pusteria which are a must-have on special occasions
Image gallery: Pusterer Tirtlan
The Tirtlan are one of the most characteristic delicacies of the Val Pusteria. They look like round Krapfen and are filled with ricotta cheese and spinach. Usually, they are served as a side dish with a barley soup. Only a few ingredients are necessary for the Pusterer Tirtlan.
The dough is made of flour (soft wheat or rye flour), lukewarm water, salt and eggs. It should rest for some time before being spread thin with a rolling pin. Then, you form thin circles with a diameter of about 15 cm. Spread the filling on half of the circles and use the other half to cover them firmly. The edges of each pair of circles must stick together perfectly in order to prevent any filling from coming out. The Tirtlan are then fried in hot oil. Once they are golden, they are ready to be served and tasted.
The Pusterer Tirtlan are well-known both in South Tyrol and abroad. The original recipe was modified several times and nowadays fillings other than spinach and ricotta are used as well, most commonly herbs cheese, potatoes and ricotta cheese, sauerkraut, chives, or, for the sweet Tirtlan, nuts or poppy seeds.
