
2 minute read
The Törggelen tradition in Partschins
Autumnal delights: chestnuts and wine
No autumn in South Tyrol is complete without the traditional Törggelen, the convivial annual festivity following the harvest. Roast chestnuts and the new wine are the key ingredients throughout the course of these autumn celebrations in South Tyrol. In the traditional inns and taverns the typical Törggelen menu consists of a plate of barley soup, a mixed platter with local sausage and smoked meat, garnished with sauerkraut and dumplings.
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For dessert, roast chestnuts and stuffed doughnuts are washed down with the new wine, locally known as Suser. The farmsteads, wineries and taverns celebrating the Törggelen in Partschins mainly utilize homegrown ingredients for the traditional platters and the new wine matured in the local cellars. The term Törggelen originates from Torggl, meaning a winepress in German. At the Stachelburg Castle wine cellars, there are guided tours with tastings once a week and an old refurbished wine press is on show.
Vertigner Chestnut Round Trip
The popular family chestnut round trip in Partschins is a great pleasure for hikers – not only in autumn! Walk suitable for children and buggies!
Head north along Hubenstraße road from the Partschins Church Square. Continue on the Vertigen Road to Route No. 10B to Hotel Niedermair. Then turn left, following the signs to the Graswegerkeller Tavern and continue on Route. No. 7A back to the Hubenstraße road and back to the starting point in Partschins Church Square.
/ Partschins 1 h 2,7 km / 116 m
OUR "TÖRGGELEN" INNS
Discover the best farmhouse inns for Törggelen in Partschins with wine and chestnuts, dumplings, Schlutzkrapfen...

Recipes
South Tyrolean bacon dumplings

Ingredients (4 people):
250 g white bread (at least 2 days old)
150 g South Tyrolean bacon
2 eggs
250 ml of milk
1 onion
50 g butter parsley (quantity as desired)
30 g of flour salt and pepper chives
Preparation: Stir eggs and milk and add to the cubed white bread. Fry the chopped onion in the butter with the finely diced bacon. Add parsley and flour. Season with salt and pepper. Let the dumpling mass rest for about half an hour. If the mass is too soft, add some breadcrumbs (no flour added, otherwise they will be hard). Now make dumplings by hand with the help of a small trowel or a tablespoon (divide up the mass for about 8 dumplings). Soak in boiling and salted water for about 15 minutes. Sprinkle with chives and serve in meat or vegetable broth.
Kaiserschmarrn

A South Tyrolean delicacy - homemade simply irresistible
Ingredients (4 people):
150 g flour
200 ml milk
6 eggs (separate)
1 pinch of salt
1 tbsp sugar
1 tbsp oil for the pan
To finish
25 g butter
1 tsp vanilla sugar
1 tbsp sugar
Icing sugar
Preparation
Stir the flour, milk and salt into a smooth batter. Stir in the egg yolks, beat the egg whites with 1 tbsp sugar until stiff and fold into the mixture. Heat the oil in a large frying pan and pour in the Schmarrn dough. Bake until golden on the underside, then turn over and cover with a lid. Bake until done. Tear the Schmarren into pieces with 2 forks, lightly caramelise with butter, sugar and vanilla sugar. Arrange on hot plates, sprinkle with icing sugar. Serve with homemade cranberry jam.
Our tip
You can also add a handful of sultanas to the Schmarrn dough. The Kaiserschmarren can also be served with apple compote or plum compote.
240 km hiking paths
