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- South Tyrolean Restaurant
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THE DUMPLING HUNT HAS ENDED!
Contrats to the winner Mr. R.B. We wish him a wonderful vacation in our cosy new Gassenwirt Superior Rooms.
Taste Factory
Unique culinary experiences
A place of culinary passion, where we cook with love and let our creativity run wild. A place of culinary discovery, where we turn unknown ingredients into delicious dishes. A place of culinary experiences, where seductive scents and surprising flavour combinations blend into culinary masterpieces. A place of culinary pleasure, where we exchange secret recipes and gastronomic advices... Welcome to our Taste Factory!
Flavours, scents, aromas
Multisensory cooking experiences
From tapping and kneading to braising and roasting: In the Gassenwirt experiential kitchen we reveal you interesting facts about the history and origin of our regional ingredients and products and show you how to cook them gently and to appreciate their nutritional properties.
Taste & enjoy
Alpine-Mediterranean treats
Let us infect you with our enthusiasm for local food!
Whether cheese, wine or South Tyrolean speck – in various, delicious tastings we want to introduce you to the excellent quality products our region has to offer!
Special venues
for your special event
Experience unforgettable moments in a special place, surrounded by a unique atmosphere. Don’t be just a guest - in the Gassenwirt experiential kitchen you can set your culinary creativity free. Let us surprise you!
For meetings, work conferences or presentations, you can also rent our Taste Factory as a conference room for up to 30 participants.
Enjoy your meal!
Our Gassenwirt recipe corner
To give you a taste of our culinary tradition, we reveal you some of our tasty secret recipes:
Gassenwirt Pressknödel
Dumplings with Aurina Valley grey cheese
Ingredients for 4 persons:
- 150 g of stale South Tyrolean white bread
- 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
- 80 ml of South Tyrolean milk
- 2 eggs
- 1 teaspoon of chopped parsely
- 1 tablespoonf of flour
- 20 g of butter
- Salt and freshly ground pepper
- White silver beets from the Val Pusteria
- Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
"Erdepflblattlan"
Fried potato patties
Ingredients for 4 persons:
- 300 g of floury potatoes
- 1 egg yolk
- 1 tablespoon of melted butter
- 100 g of flour
- 1 teaspoon of anise
- Salt to taste
- Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Wild herb dumplings
with butter and SouthTyrolean cheese
Ingredients for 4 persons:
- 60 g of onion and 1 clove of garlic
- 200 g of wild herbs
- 2 tablespoons of butter
- 2 eggs
- 50 ml of milk
- 30 g of cheese cubes
- 1 tablespoon of flour
- 150 g of stale South Tyrolean white bread (cut into cubes)
- Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
