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Paarlbrot – Pair Bread from Venosta Valley

The Vinschger Paarl Bread

Efficiency and durability of food has always been of major importance for the inhabitants of the Alps, and to have sufficient provisions for the winter was vital. Therefore, the abbeys created durable types of bread such as the Vinschger Paarl or the crispy Schuettelbrot.

The "Ur-Paarl" (monastery bread) is the oldest type of bread from Venosta Valley. This loaf, which is made of sourdough, cumin, bread clover and fennel, was first invented in the Benedictine abbey of Monte Maria near Burgusio/Burgeis in the 13th century. 70% of the bread consists of rye flour, also using wheat and spelt flour. The Paarl is an excellent snack together with spicy pasture cheese from Venosta Valley and Speck (smoked ham), accompanied by a glass of red wine or home-made elderberry juice.
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The cultivation of grain was once a central part of agriculture in the Upper Venosta Valley, and gave to the valley the nickname "the Granary of Tyrol".
 
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Traditional farmer's markets have been held weekly without interruption for many centuries in Venosta Valley. Today, they offer high-quality regional products and crafts.
 
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Venosta Valley is the largest dry valley in the Alps, with less than 500mm of rainfall per year and being characterized by sunny days and cool winds at night.
 
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The recipes of the varied local Venosta cuisine run from traditional antipasti and appetizers focused on buckwheat or potatoes to hearty main dishes such as freshwater fish, game stew, lamb and fawn.
Welcome to the Venosta Valley cultural region
Hike along ancient irrigation channels, partake of winter sports on glacial areas beneath impressive Alpine peaks or ride your bike along the Roman trade route Via Claudia Augusta. Relax in small villages and peaceful valleys with amiable hosts. Discover numerous cultural sites and the unique culinary delights of Venosta Valley.