The crisp pleasure of ancient tradition
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Small but tasty! The mini-Schüttelbrot is a small version of the traditional Schüttelbrot and it is Trenker's true strong point. The Mini-Schüttelbrot is ideal in your free time for snacks, during a walk or on the ski slopes, but it is also a snack that is highly appraised by students and other people who do intellectual work. This original Trenker product is also fat-free and contains no flavour enhancers or preservatives.
Miniature dry version of the classic Brezen. It has a long durability and is distinguished by the extraordinary friability that the baker has been able to give the product without diminishing the flavor.
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The handmade brezels taste great and are uniquely crispy. Ideal with beer or wine.
Natural whole linseeds
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.
Goodness squared So much taste and a mine of fibres, vitamins and minerals with only 4 ingredients, all natural? It seems impossible, but... it works out! This wholemeal rye bread, in pre-cut slices, is light but also a real "brick" with which to build a rich and balanced diet.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
