|
|
This is how South Tyrol cooks – keeping the best |
| |
The South Tyrolean cuisine is of interest to experts, restaurant-critics, gourmets and the local people. But it is mainly the South Tyrolean chefs that study the South Tyrolean cuisine. Much of what was discarded as food for poor people or what once ended up on the table to provide the strength and energy needed for the hard work in the steep meadows and fields was rescued from oblivion and brought to life again in the kitchens. One thing is for sure: the South Tyrolean cuisine is honest, traditional and authentic. The old farmers’ wives are in great demand right now as it is them who can help keep and pass on the tradition of what was once cooked without too much a fuss.
No wonder that a cookery book about the South Tyrolean cuisine has become a bestseller in South Tyrol and by now even far beyond the borders. “So kocht Südtirol” (This is how South Tyrol cooks) has now appeared in its 13th edition and has been sold 150,000 times. The 528 pages are more than just a very concrete and “hands-on” cook book. It is also the attempt to keep alive the cuisine of a country with all its influences, with its refined but still simple character. The subtitle “A culinary journey from the Alps to the South” is a very good summary of its content. |
| |
|
|
|
|
