The South Tyroleans make their own soup. In the northernmost province of Italy, the traditional Austrian alpine cuisine meets the lighter Italian Mediterranean cuisine with its southern delicacy.
Subscribe to wocomoCOOK:
Follow us on Facebook:
At the intersection of two eating cultures, quality has been a conscious focus since the 80s. Near-natural, local products play a central role, whether served in a wildly romantic mountain hut, in a courtyard tavern or in an elegant restaurant. When South Tyrolean farmers’ wives steam up and South Tyrolean top chefs combine hearty alpine specialities with Mediterranean lightness, a unique taste experience is guaranteed.
This is an excerpt from the documentary “South Tyrolean Cuisine”