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About Snails in Tyrol

The ubiquitous mollusks have been featured on Tirolean menus for centuries – a delicatessen with a difference.

Tirolean Mountain Pigs

Cows and sheep are nothing unusual on mountain pastures. But pigs? That’s something hikers have to get used to …

Fish Culture in Tirol

Thanks to its abundance of natural water resources Tirol has always had a great fish population. And as fish dishes are becoming more and more popular many restaurants and...

Tirolean Kid - A Rare Easter Specialty

Unlike the lamb, the kid has no religious connection with Easter. As ancient goat races only had young in spring, the Easter period was the only time of year where fresh and...

Smoke is in the Air ....

The opulent Christmas meals, rich desserts and tasty cookies hang around your hips and you decide it’s time to go on a diet. You chastise yourself for a few days, but then...

Dried Codfish - A Rare Lenten Dish

Bacalao is dried and salted cod fish. It is one of those old-fashioned preserved foods whose popularity has outlasted the need for its particular form of preservation.

Blood - A Cooking Ingredient With A Different

Cooking with blood is not everybody’s cup of tea. As time goes on we more and more lose touch with the origins of our food. Although almost all of us eat meat, no one wants to...

Herring Feasts - The Lavish Start of Lent Season

Ash Wednesday is the beginning of Lent for Western Christian churches. It's a day of penitence to clean the soul before the Lent fast. Special services are held at which...

The Chamois - Venison from the Mountains

Chamois meat is firm and slightly tangy and has this typical venison taste to it making it so popular among connoisseurs. In the past hunting for these animals was quite...

The "Yearling" - Tasty Meat from Tirol

For many years now there has been a tendency of change in Tirol’s produce market. Be it fruit, vegetables, grains or meat – there is a clear shift toward local, seasonal and...