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Dish with a long history

“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.
Cut bread, „Weimerlan“ (raisins) and sweeted cream (“Schnee”) are the main ingredients. But “Schneemilch” is slightly different in every valley, on every farm and in every kitchen. This dish probably has its origins in tasting „Luckmilch“, the first cream in the butter bucket during the butter production that sticks to the cover, the so-called “Luck”. Sweetened and often stretched with pieces of bread to make it go further, it was a delicacy for the whole family. “Schneemilch” was reportedly also put on windowsills in order to entice secret future sons-in law out.
“Schneemilch” from a mountain farm looked different from the one in the valley and “Schneemilch” from a rich farmer tasted different from the one in poor families. In addition to „Zibeben“ (dried grapes), walnuts, dried figs or „pignoli“ (pine nuts) are also added to the white bread which is either cut into cubes or slices. “Schneemilch” is layered in some areas, whereas others just cover the surface with lots of whipped cream. “Schneemilch” is garnished with cinnamon, chocolate powder or grated chocolate (mainly in Upper Val Venosta).

To look up:
de Rachewiltz, Siegfried: Brot im südlichen Tirol. Schlanders 1980
Fink, Hans: Südtiroler Küche Tisch und Keller. Im Lauf der Jahrhunderte. Bozen 1980
Platzer, Erik & Asam, Oskar & Theiner, Otto: Köstliches aus dem Vinschgau. Der Geschichte der Vinschger Küche auf der Spur. Überlieferte Rezepte, original und verfeinert. Bozen 2008
Rampold, Josef: Vinschgau - Landschaft, Geschichte und Gegenwart am Oberlauf der Etsch - Das westliche Südtirol zwischen Reschen und Meran. Bozen 1977
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Dish with a long history

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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.
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Gsieser Osterochsen - Easter ox from Val Casies

Dish with a long history

Contemporaries fell into raptures with this tender, fine-fibred meat of the mighty "Gsieser Osterochsen" ("Easter ox from Val Casies") as soon as 200 years ago.
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