Törggelen with a difference

Once autumn arrives, South Tyrol turns into a gloriously coloured picture book. The forests glow red and gold, while the clear mountain air tempts you to go on long hikes. And, when your feet get tired, a centuries-old, delicious tradition awaits: törggelen.

What was originally a custom of local farms - the tasting of the new wine accompanied by simple farmhouse fare - is now a firm tradition in South Tyrol. Visitors and locals alike stop off at welcoming farmhouse taverns and inns to taste the “Nuien”, the young wine, along with roast chestnuts and hearty home cooking.
Substantial barley soup, dumplings and “Schlutzer” (stuffed pasta pockets), platters of salt-cured meat, pork ribs, tasty homemade sausages, sauerkraut and pan-roast potatoes. And, to finish off, there are chestnuts, grapes and sweet fritters served with poppy seeds, chestnuts or cranberries to tempt every jolly, satiated gathering.

But traditions can also change, at least when it comes to one particular aspect: you know that we at the Vitalpina Hotels of South Tyrol stand for a sustainable, nature-loving way of life – which is why we cordially invite you to rethink the delights of törggelen in a way that is meat-free, plant-based and light– one that’s nevertheless full of the flavours of autumn and just as much fun to savour with others!

A must-try:
Pumpkin and chestnut risotto

Ingredients
For 6 portions (to be enjoyed in good company!)

• 375 g Hokkaido pumpkin
• ¾ onion
• 1½ garlic cloves
• 1–2 tsp olive oil
• 375 g risotto rice
• 150 ml white wine
• 525 ml vegetable stock
• 75 g parmesan or vegetarian hard cheese
• ¾ bundle sage
• 225 g peeled edible chestnuts, boiled or roasted
• 150 g butter
• salt and pepper

Preparation

• Step 1

Preheat the oven (fan oven: 140°C). Quarter the pumpkin, remove the seeds and bake in the oven with the skin on for approx. 40 minutes until soft (make sure it does not get too brown – if so, reduce the temperature slightly!).

• Step 2

Peel and finely chop the onion and garlic. Heat 1 tbsp oil in a pan. Add the rice and sauté briefly. Season with salt and pepper, then add the white wine and let it completely boil away. Now add the vegetable stock to the risotto and simmer gently until all the liquid has evaporated. Don’t forget to stir!

• Step 3

In the meantime, chop the pumpkin into small pieces and purée it with the skin. Season with salt and pepper. Coarsely grate the parmesan and set aside for later.

• Step 4

Wash the sage for the chestnut mixture, shake it dry and cut into strips, then cut the chestnuts into slices. Brown 75 g of butter in a pan and fry the chestnuts in it, turning them. Sauté the sage briefly and toss everything well.

• Step 5

Stir the pumpkin purée, 75 g of butter and the parmesan into the risotto. Bring to the boil again and simmer until the risotto has reached the perfect consistency, then serve it up with the chestnut and sage mixture - together with a friendly “enjoy your meal” and a glass of fine wine!

Speaking of fine wine…
The perfect companion in a glass
A young South Tyrolean Sylvaner or Kerner - fruity, elegant, yet restrained – will go wonderfully with this dish and ideally pair with the autumnal flavours on the plate.
Here, too, you can break with tradition and replace the young wine with a non-alcoholic alternative if you like:
Naturally cloudy apple juice, for example - fresh, fruity and slightly acidic – makes a perfect match for the beautiful creaminess of the risotto.

A top idea for dessert?
How about panna cotta with Vitalpina redcurrant syrup?
To the recipe.

And, by simply replacing the fresh mint with finely chopped apple or plum slices, briefly cooked with a little sugar in a pan until golden brown, you have a wonderfully delicious autumn version of panna cotta that makes a perfect culinary end to the evening.
Of course, roast chestnuts and grapes can also be served afterwards - we don’t want a complete break with tradition!

Have a great evening and enjoy your meal!

If you feel like it, send us a picture of your creation and let us know how it went!
info@vitalpina.info
And feel free to tag us on Instagram & Co.
@vitalpinahotels