HomeGasthaus newsKopie von Kopie von Kopie von Kopie von Kopie von Restaurateurs and butchers to collaborate more closely
Farmers didn’t eat the best meal for Sunday lunch, but on Saturday for dinner, when a long working week was over and after work was rung in. “Schlutzkrapfen” were often served in Val Pusteria on this occasion.
“Schneemilch” is an old feast day dessert from Val Venosta. The whole family were sitting – and still sit – around the table on Christmas Eve or other feast days and were spooning this treat from one bowl.