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Schlutzer

Dish with a long history

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.
"Schlutzer" are made with a dough of rye or barley flour with salt and water filled with „Ruabnkraut“ (turnips that are cut into fine noodles and soured), spinach or potatoes mixed with „Tschottn“ (curd). “Schlüpfkrapfen” – as this speciality is also called – are today mainly made with wheat flour instead of barley flour. Homemade „Pitschkrapfen“, another name for “Schlutzer”, are recognized by „zuagepitscht“ edges, i.e. edges that are pressed together with the fingers. The Ladins in the Badia and Gardena valleys also know “Schlutzer” as „cancì“ or „cajincì“, which were filled with boiled beetroot or even with field turnips in times of need.
“Schlutzer” are boiled in salted water and served with melted butter and grated cheese. Nevertheless, “Schlutzkrapfen” were not substantial enough for farm workers who often criticized them with the following smug comment: “Stell ma lei an Stecken zan Tisch, dass i aufstehn kann“ (Put a stick next to the table, so that I can stand up).


​To look up:
Fink, Hans: Südtiroler Küche Tisch und Keller. Im Lauf der Jahrhunderte. Bozen 1980
Fink, Hans: Verzaubertes Land. Volkskult und Ahnenbrauch in Südtirol. Innsbruck Wien München 1969
Hubatschek, Erika: Über Alltagskost beim Tiroler Bergbauern. In: Beiträge zur Volkskunde Tirols. Festschrift zu Ehren Herrn Wopferns, 2. Teil (Schlern-Schriften Nr. 53), Innsbruck 1948, S. 159-178
 
02.05.2017Südtiroler Gasthaus
 
 
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