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The Tyrol
The Tyrol or Tirol, once an independent political entity under the Counts of the Tyrol, now spreads across two countries, Italy and Austria. Its native languages, dialects of Ladin and other "Romansch-group" languages, now share the area with Italian and German, and so recipes are likely to appear or be named in any of these...if you can find them.
Tyrolean cooking is distinct from both Austrian and German in its far more emphatic reflection of the "high Alpine" lifestyle. A great dependence on cured meats (especially pork), cheeses, and hardy grains like oats, barley and buckwheat reflects the difficulties of keeping oneself fed in the high valleys, where grazing is at a premium, little ground can be spared for arable use, and the growing season is short.
The Tyrolean recipe collection at our site includes:
More recipes will be added during April 2008.
Elsewhere on the web...
Here's a link to the one other online source of Tyrolean recipes that we know of:
Other resources:- A gateway to recipe collections and a Recipe of the Week at ORF Tirol, the Tirolean section of the Austrian national broadcaster ORF
- We're marking this one to keep an eye on it, as they say they're going to have recipes available soon: Sport / Kur / Spa Bad Moos: Culinary
- Tyrolean Black Pepper and Bacon Bread from Cooking.com
- Tyrolean Bacon Dumplings
- Tyrolean Omelette
Food events in the region for 2008:
- Brot- und Strudelmarkt, Brixen / Bressanone
- TopWine 2950:Wine at Altitude: Rifugio Maria, Sass Pordoi
- Festa Tobié, Val di Fassa
- Wine Festival, Brixen / Bressanone, July 25, 2008
Shopping resources:
- H&H Shop: groceries, wines, grappas from the Sudtirol
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