Go ahead! Try everything out! You will surely find something suiting your taste in the huge variety of specialities from the kitchen and the vineyard! Be it Italian delicatessen o Tyrolean delicacies, there are no frontiers on our menus. And the Aldeiner Mohnkrapfen or the Strauben for dessert are definitely worth a little sin. Just pop along and let yourself be spoiled in our hotels, inns and restaurants.

You do not need to bring with your appetite. We can assure you that you will find plenty of it walking in the meadows and woods around Aldino and Redagno. Perhaps you might want to enjoy a snack on Speck and home-made cheese and butter in one of our alpine pastures and would like to drink a glass of South Tyrolean Vernatsch or Blauburgunder. You can find culinary delicacies in every house around here, but there is one thing which unites all of them, namely local products and a sense for quality.

Try this recipe yourself - "Aldeiner Kloazenschlutzer"

10 portions Dough:
500 g wheat flour; 4 eggs; 1 tablespoon of oil; salt;

a bit of water Put the flour onto a clean surface, punch a hole in the middle, add all of the remaining ingredients and work up a really smooth dough. Cover it and let it rest for 1 h approximately.

Kloazenschlutzer:
You need the dough made of ½ kg flour; albumen for coating; 300 g dried pears; ½ l of water, very finely ground poppy seed; sugar; browned butter.

Cook the dried pears in the water until they are tender, put them into the mincer and let them cool down. Roll the dough out very thinly, spread the filling in small heaps and coat the dough between the heaps with albumen, cover the whole with a sheet of dough of the same size and press firmly between the heaps in order to let the air evacuate. Cut out squares of  8 x 8 cm. Cook the Schlutzer in a generous amount of salted water, take them out of the water with a skimmer and let them dry a bit on a cloth. Then you can prepare them on plates, sprinkle them with poppy seed and sugar, cover them with browned butter and serve.

(Recipe taken from the cookbook:  „Zum Schluß das Beste“ – Nachspeisen aus Südtirol; Author: Richard Ploner of the “Ploner” restaurant in Aldino)