A taste of chestnut culture
When the golden season of autumn settles over Burggrafenamt, the “Törggele” season begins in South Tyrol – a centuries-old tradition celebrating the harvest’s new wine. This is accompanied by the arrival of the chestnut: once the staple food of farmers in times of need, today a versatile delicacy in autumn. Originally from Anatolia, the chestnut was cultivated in Etschtal long ago and has become an integral part of local traditions: “Törggelen” dates back to the days of pressing wine together and refers to the old “Torggl” a wooden wine press. Nowadays, the meal with friends and family in rustic “Buschenschänken” (farmhouse inns) is often prefaced with a short
hike through the autumnal countryside. After some barley soup or “Schlutzkrapfen” (stuffed pasta), “Knödel” (bread dumplings) and cabbage, “Blutwurst” (blood sausage) and “Schopf” (ham), eating chestnuts roasted over an open fire is a must. “Sußer”, a lightly fermented grape must, rounds off the festive autumn culinary experience.

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