A handful of flour, a splash of milk, butter, and sugar – that’s all it takes for South Tyroleans to whip up fluffy Kaiserschmarrn. If you prefer something savoury, you’ll love the unparalleled South Tyrolean barley soup. Especially in winter, these traditional dishes warm both heart and body.

Is your mouth watering already?

With red cheeks, cold hands, and tired legs, skiers take a seat at a set table in a cosy parlour after an action-packed day. A wonderful scent fills the air, one glance at the menu, and the decision is made: barley soup (or Gerstensuppe in German). What could be better for warming up from the inside and recharging for the next day on the slopes? The first spoonful leaves you wanting more, the second seals the deal, and by the third, someone’s already asking for the recipe. We’re happy to share it with you.

South Tyrolean soul food

You’ll need these ingredients for a proper barley soup:
• 1.5l water
• 150 g smoked pork meat
• 1 small piece of smoked streaky bacon (pork belly)
• 100g pearl barley
• 1 potato
• 1 onion
• 1 clove of garlic
• 1 carrot
• celery leaves (or a piece of celery root)
• parsley
• salt and pepper
First, lightly sauté the onion, garlic, celery leaves, and carrot in a pot. Rinse the barley briefly under cold water and add it to the pot with the vegetables. Pour in the water, then add the meat and the streaky bacon. Let everything simmer for around 40 minutes, then add the potato and cook for another 10 minutes. Season with salt, pepper, and parsley and voilà – enjoy!




There’s always room for dessert.

Even after a hearty bowl of barley soup, there’s always space for something sweet – like Kaiserschmarrn, sweet pancake.
So, here’s how to make this classic:
Stir 150g of flour, 200ml of milk, and a pinch of salt into a smooth batter. Mix in six egg yolks. Whisk the remaining egg whites with 1 tbsp sugar until stiff, then gently fold them into the mixture. Fry the batter in a hot pan with a little oil until golden on both sides. Then give the dessert its signature look by tearing it into pieces with a fork, and lightly caramelise it with butter, sugar, and vanilla sugar. And most importantly: South Tyrolean Kaiserschmarrn tastes best with homemade cranberry jam.
We wish you lots of fun recreating and baking these traditional South Tyrolean dishes. And don’t worry if something doesn’t work out straight away – on your next holiday in South Tyrol, you’ll definitely find even more culinary inspiration.