Welcome to our new blog feature, a portrait of South Tyrolean cuisine! Our first post will leave you dreaming of ‘Tirtlan’, the delicious filled pastry from the Pustertal valley. Bon appétit!

Savour the flavours of the Pustertal valley
The pastries, known as ‘Tirtlan’, ‘Tirtlen’ or ‘Tirschtlan’, depending on location, are fried treats with various fillings.
So, what’s so special about them? When you close your eyes, bite into a perfectly crisp Tirtlan and let the soft filling melt in your mouth, you really get a taste of South Tyrol in all of its humble, natural, warm and friendly beauty!

The tantalising history of Tirtlan
Tirtlan is a traditional, rural delicacy mainly found in the Pustertal valley. The round, fried treats are made using simple ingredients and filled with sauerkraut, potatoes or spinach and curd cheese. They’re also available with sweet fillings like jam, poppy seeds or nuts. Tirtlan were traditionally only served on holidays, adding an extra pinch of excitement around the already popular treats known and loved by all ages.

Tirtlan: a delicacy to be shared
And they remain highly popular today! Much to foodies’ delight, they are no longer reserved for special occasions. In fact, Tirtlan are a versatile treat to be enjoyed at any time. Whether you eat them with a hearty barley soup at a traditional ‘Törggelen’ get-together in autumn, in a mountain hut after a hike, as a savoury morsel whilst discovering a local town or as a snack during a stay at a local farm, Tirtlan always stand for savouring your time with others.
 
 

How to ‘Tirtlan’
But enough talk – here’s the recipe to make them yourself.

Spinach and Curd Cheese Tirtlan
serves 6

Dough:
250g rye flour
250g wheat flour
1 egg
15g salt
1 tbsp butter

Spinach filling:
150g spinach (blanched)
1 tbsp oil or butter
½ onion (finely chopped)
150g curd cheese
Salt
Freshly ground pepper

Oil for frying

Filling:
Blanch the spinach, chop finely and then sauté in a little oil together with the onions. Season with salt and pepper, and then mix well into the curd cheese.

Dough:
Combine the ingredients until a smooth dough forms, and let it rest for 30 minutes. Divide the dough into walnut-sized portions and roll it out into thin circles. Spread the filling onto the dough circle, place another dough circle on top and press the edges down. Place in hot oil and fry until golden brown on both sides. Remove and place on kitchen paper to absorb excess oil.

Feel free to use the different fillings mentioned above to switch things up.

And if your mouth is already watering, you’ll be in good hands with the hosts in the Pustertal valley, in the heart of the Dolomites – especially when it comes to food.

Yours from the heart,
Sabine