Neustift monastery

Name: Vinschger Paarl
Prep time: 15 min
Cook time: 25 min
Total time: 5 h 35 min

The Collegiate Church Tower and the Chapel of St. Michael

Founded in 1142, the Augustinian monastery of Novacella/Neustift near Bressanone/Brixen is one of the largest and most significant in the Alpine regions, both from a cultural and historical standpoint. Numerous art treasures from the medieval and early modern-era are still preserved in the Abbey, which is well worth visiting at any time of the year. The nave, cloisters and adjoining buildings of the Romanesque monastery complex date back to the late 12th Century. At the entrance of the monastery, the Chapel of St. Michael and the imposing tower of the monastery also date back to this period. With its characteristic double-arched Romanesque windows, the western tower is visible from afar.

The Chapel of St. Michael owes its moniker, “Angel's Castle”, to its resemblance to the famous Castel Sant’Angelo on the Tiber River. Far smaller scale as compared to the papal castle in Rome, it was fortified in the late 15th Century against the threat of the Ottomans.

CONTACT DATA

Neustift Abbey Museum
Stiftstraße 1
I-39040 Vahrn (BZ)

www.kloster-neustift.it
T. +39 0472 83 61 89

Impressions

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The church on the Tartscher Bichl hill St. Veit's Church

Back

Vinschger Paarl

Traditonal bread from South Tyrol

15 Min

Preparation

25 Min

Cook

Ingredients

Serves 4

350 g rye flour
150 g wheat flour
10 g salt
2 tsp sugar
1 cube yeast
2 g fennel seeds
2 g caraway
4 g bread clover
2 g crushed coriander
320 ml water

Preparation

Mix all the ingredients for the dough in a bowl and stir to a tough dough. Then leave to rest for approx. 2 hours. Beat the dough again and let it rest again for approx. 3 hours.
Preheat the oven to about 210/220°. Portion the soft dough with a spatula and shape into pairs. Place on a floured baking tray or directly in the bread oven. Bake for approx. 20/25 minutes until brown.

Our tip:
The Vinschger Paarl cannot be missing from a traditional "Marende", but it can also be used in a dried state as the basis of a wonderfully tasty Vinschger bread soup!

Did you already know?
The history of South Tyrol's most popular type of bread goes back to the Marienberg monastery in Burgeis in the Vinschgau Valley, where the Benedictine monks were the first to produce these two connected three-centimetre-thick loaves of bread.
According to historical lore, in former times only half pairs were served at the "funeral feast" after funerals!

Recipe by: Tourist office Partschins/Parcines