the original south tyrolean "marende"
The real South Tyrolean eats five times a day: breakfast, "Neinern", lunch, "Marende" and dinner. The mountain farmers are usually already in their stables at 5 am - no wonder that they are hungry again at 9 am. The physical work also requires a refreshment in the afternoon: the "Marende". And this must not be missing on any menu of the huts. Typically, the "Marende" is composed of local salty products. And this belongs on the table:
° A good piece of "Speck" (bacon): it is typically sliced by hand.
° Cheese from the farm: In the past, many farms made their own cheese. Today the milk is taken to the cheese dairy daily. Even today there are still some farm cheese dairies that make cow, goat and sheep cheese.
° "Kaminwurzen", a real classic: The "Kaminwurze" is a salami model made from mixed meat and smoked.
° Horseradish: the healthy horseradish is grown in our own vegetable gardens. Because it is so hot, it is typically mixed with cream, eggs, cranberries or apples. There is no limit to the imagination in the recipes.
° Butter and spread: butter was also made on the farm itself in the past; the taste of a real alpine butter is unmistakable.
° Vegetables from the garden: the Marende also needs something sour. It doesn't matter whether it is pickled gherkins, onions or mixed vegetables. Whatever grows in the garden, if not consumed fresh, they preserve the vegetables for winter.
° "A guits Broat": Schüttelbrot or any other wholegrain bread goes very well with the typical salty Marende!
° "Epas Guits zi trinkn": whether a glass of South Tyrolean red wine or apple juice. Of course, fresh spring water is also part of it; nowhere else it tastes as good as in the mountains!