The fall is unlikely, the traditional “Torggelen” in South Tyrol is on everyone’s lips. History of the “Torggelen” that the “Torggelen” in the Isarco Valley has its origin, is undisputed. How it came to this tasty tradition, there are three theories. Some assume that it was the conclusion of a swap transaction: the wine growers of the farmers brought your animals during the summer on the Alpine pastures. A peasant Feast was the thanks and the payment for the herding of animals in the autumn.

Others assume that the “Torggelen” was the conclusion of the harvest season, where with all harvest helpers together the result of harvesting cost. And the third method says that wine merchants from all over Tyrol travelled to South Tyrol wines and to stock up the year’s supply. So when the whole wine tasting the alcohol not too fast went out as the winner, a little food was served. Of course it can this theory out to be that the food was a small bribe to make the better impression to the buyer. Wine and chestnuts Wine and chestnut are the most important elements in the “Torggelen”. Everything else is decoration around. Chestnuts were an important component of the diet in the past, they were used among other things as a bread substitute.

The culinary use of chestnut was handed down from the monasteries, which brought arguably the fruit from the Mediterranean to South Tyrol. It is well known that the Benedictine friars were culinary very open-minded. And that roasted chestnuts are a culinary highlight, that should be obvious to anyone who once enjoyed. Weeks today today the “Torggelen” is versatile and is available almost everywhere. The days are gone when it is been offered only in wine shops, so wine farms. So the old traditions are lost today some wine is moving into the background, the food does not come in many places from own production, some try with refined features to stand out. It can be so that the “Torggelen” is already offered in September, when the grapes on the vines, long hang. And it may well be that the “Torggelen” on high gel close pastures or in cooling areas is offered, where vines do not even have a chance of survival in the greenhouse. So is the central theme of the “Torggelen”, the tasting of the “Nuien” in the background. Nevertheless, “Torggelen” in South Tyrol is a custom for lovers, and it mobilizes locals and holidaymakers alike. It has more than ever his permission. And it is a tradition that adapts. David Rogier describes an additional similar source. More information on: