12/10/2026
Last friday we celebrated the art of Törggelen, an Autumn South Tyrolean tradition 🍂🌰
Swipe and discover all the details about this South Tyrolean tradition, part of the October Taste Stories ➡️
Next date: Friday 30 October 🗓️
An exclusive culinary encounter with Michelin-starred Chef 𝙏𝙝𝙚𝙤𝙙𝙤𝙧 𝙁𝙖𝙡𝙨𝙚𝙧 👨🏻🍳
Spelt ditalini | game ragout | wild berries | Sasso Nero cheese ⛰️
The name “Törggelen” comes from the “torggl”, traditionally used to extract the juice from the grapes, which means “old w**e press” in the South Tyrolean dialect 🗣️
Beetroot and spinach dumplings | mountain cheese fondue | sautéed mushrooms | wild herbs
Originally, after the harvest, farmers and w**e merchants went from farm to farm (“Hof” in dialect) to taste the new w**e before buying it 🍂
Venison cheek braised in Lagrein | red polenta from Termeno | Alpine gremolata 🍷
The custom: gather with the family and beloved ones around the table once the harvest was in and tasted the “Suser”: young w**e still fermenting, sweet and slightly cloudy 🍇
The Törggelen usually ends with sweet Krapfen, filled with jam, poppy seeds or chestnuts ➡️
For this special occasion the dishes were reinterpreted by Federico Carsili & 𝙏𝙝𝙚𝙤𝙙𝙤𝙧 𝙁𝙖𝙡𝙨𝙚𝙧 with the refined and contemporary vision of the dining cuisine 🍽️🫱🏻🫲🏼
Passiria Valley char | Pustertal Valley potato leaves | sauerkraut finished with sparkling w**e 🐟🥔
Mini Tyrolean Krapfen | Chestnut semifreddo | persimmons sauce | hay milk foam 🌰🥛✨
