This ancient piece of South Tyrolean folk wisdom hits the culinary nail on the head! After all, dumplings, gnocchi, pasta and so on are rightly considered to be the fundamental pillars of South Tyrolean cuisine.
Be it pressed dumplings, bacon dumplings, cheese or spinach gnocchi, served on a bed of salad or dished up in a soup - these round treats are available in seemingly endless variations. Incidentally: if you order your dumplings “Uan zu Wosser und uan zu Lond” (one for the water and one for the land) you will receive two dumplings in your soup with a salad as a side dish. This is because tradition has it that one dumpling should be eaten with soup and the other with salad.
The Mediterranean influence of Italian cuisine can be seen clearly from the multitude of delicious varieties of risotto and refined pasta and polenta dishes.
The South Tyrolean cooking pot usually contains a successful blend of alpine and Mediterranean flavours, down-to-earth home cooking and southern finesse. This is because our cuisine is as diverse as our culture. There are no limits on our creativity and unique moments of indulgence are assured.