Our region's bakery is a very important part of the South Tyrol culture.
During the period of the Austro-Hungarian Empire, and because of the Turkish Empire invasion, our bakery had become a particular feature of our local food.
You will be able to find a wide variety of typical cakes (and especially our apple strudel) both in our Hotels and in the mountain huts.

We wanted to share the Apple Strudel recipe for you to make it at home:

Ingredients:
- Kg. 1 (35 oz.) of rennet apples
- g. 350 (12 oz.) of flour 00 type
- g. 100 (3.5 oz) of currant raisins
- g. 50 (2 oz.) of pinoles
- g. 150 (5 oz.) of butter
- 3 eggs, a hint of salt and grated bread
- white sugar as needed
- cinnamon powder
- veil sugar
- one small glass of Maraschino (optional)

This is the orginal granda Barbara's apple strudel recipe, the way it is still made in South Tyrol.
Preheat oven to 400F. Moist raisins in thaw water and Maraschino. Meanwhile, combine flour, half of the butter, salt, eggs, two tablespoons of sugar and a few thaw water. Stir until lumps disappear. Let the pastry rest for about one hour. Meanwhile, toast grated bread onto hot skillet with pinoles and 50 g. (2 oz) of butter and few sugar. Toast until dry.
Slightly slice South Tyrol apples, and wet them with Maraschino; at the same time, divide pastry into two parts (you will make two strudels) and stretch until thin, brush with hot butter leaving a free edge of 1 inch, distribute raisins, cinnamon and toasted bread on the pastry. Wrap it up so that filling couldn't flow out, brush the surface of strudels with eggwhite and bake for about 40 minutes.

Drop some veil vanilla sugar on the strudels when cooked.

Recommended wines that couple with strudels:
South Tyrol Rosenmuskateller, Trentino Yellow Muscat, Asti raisin wine Muscat, South Tyron Goldmuskateller, Trentino Pink Muscat.