From June 12 to 14, the Ratschings-Jaufen hiking area hosts the Strudel Days, celebrating freshly baked treats. The mountain huts are filled with the tempting aroma of strudels, ranging from classic apple to inventive, fruit-filled flavours. Each hut offers its unique specialties. Set against breathtaking alpine scenery, this event combines nature, tradition, and indulgence to create a truly unforgettable experience.
Stay in Ratschings, the three valleys community, and explore untouched nature and welcoming locals who cherish tradition. Experience breathtaking moments year-round. Spring features dewy Alpine meadows; summer offers lakes for dips; autumn turns valleys into gourmet spots; winter has groomed slopes, cross-country ski runs, and tobogganing. Enjoy cozy huts, Alpine pastures, and Sterzing's cultural events.
In Ratschings/Racines, you'll find a vibrant culinary scene featuring traditional "Törggelen" taverns, cozy ski huts, rustic alpine huts, and welcoming cafes and restaurants. Indulge in regional specialties and experience South Tyrolean hospitality amid a stunning mountain backdrop – ideal for a relaxing stop after hiking, skiing, or just enjoying the moment.Ratschings (Racines), a beautiful valley in South Tyrol, Italy, offers a delightful blend of traditional Alpine-Tyrolean and light Mediterranean cuisines. Local menus prominently feature farm-fresh ingredients, showcasing hearty dumplings, regional cheeses, and rustic, comforting desserts. Local specialties to try including Schlutzkrapfen: classic half-moon ravioli filled with spinach and ricotta, topped with melted butter and parmesan. Kaspressknödel: substantial, savory cheese dumplings that are often flattened, fried, and served either in warm broth or with fresh cabbage salad. Graukäse (Gray Cheese): a distinctive, sharp, low-fat Alpine cow's milk cheese native to the region, traditionally seasoned with oil, vinegar, and thin onion slices. Polenta with Wild Mushrooms: offered creamy or grilled, often accompanied by foraged chanterelles (funferli). Kaiserschmarrn: a rich, shredded sweet pancake caramelized and served with tart lingonberry jam or apple compote.
Tiroler Apfelstrudel - South Tyrolean Apple Strudel
And for anyone who also wants to taste South Tyrolean cuisine from home, here is a recipe.
Ingredients:
125g butter; 125g powdered sugar or sugar; 1/2 pinch grated lemon zest; one tablespoon milk; 1 egg; 250g flour; 1 teaspoon baking powder; 1 pinch salt.
For the filling: 600g apples; 50g sugar; 50g breadcrumbs toasted in butter; 40g raisins; 20g pine nuts; 2 tablespoons of rum; 1 sachet of vanilla sugar; 1 pinch of cinnamon powder; 1 pinch of grated lemon zest; egg for brushing the strudel; powdered sugar for dusting
Preparation:
Mix butter (room temperature), sugar, lemon zest and vanilla sugar in a bowl until smooth. Add the egg and milk, incorporate the flour, salt and baking powder and mix. Let the dough rest for 1/2 hour before using. Peel the apples and remove their cores, slice them and mix with sugar, breadcrumbs, raisins, pine nuts, rum, vanilla sugar, cinnamon and lemon zest. Heat the oven. Roll out the dough on a floured pastry board and then lay it on a baking sheet that has been buttered or lined with baking paper. Lay the apple filling on the dough and fold the strudel over. Brush the surface of the strudel using a beaten egg, decorate it with the remaining dough and bake it in the oven. Dust the strudel with powdered sugar.
Oven temperature: 180 degrees
Baking time: 35 minutes
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