As the old saying goes: "Noodles, Gnocchi, Polenta and Dumplings, these are the four Tyrolean elements". In fact, the traditional, down-to-earth South Tyrolean cuisine is based on ingredients produced by hard work in the mountains, so it therefore had to be satisfying. In addition, the Mediterranean influence means that in South Tyrol's cookbooks there is a suitable recipe for every connoisseur.
The classic South Tyrolean dish par excellence is dumplings, visibly immortalized in a fresco in the castle chapel of Hocheppan at the beginning of the 13th century. Older people of Schenna/Scena say that in hard times they ate dumplings for lunch almost every day, especially on the farms. Today, these are not served every day, but in many variations, from savory bacon dumplings to the popular cheese and spinach dumplings, beetroot or buckwheat dumplings, and many more. As sweet variations there are apricot and plum dumplings, served as traditional desserts in the mountain inns and Alpine huts.