The traditional kinds of bread in the Venosta Valley are characterized primarily by their capacity for conservation and South Tyroleans always took care to determine the durability of their food. This was for reasons of survival, making it essential to have sufficient food stocks available to last throughout the long winter months. In this way, types of bread like Paarl or crispbread like the Schüttelbrot, have their historic origins in the small medieval ovens of several centuries ago.

The original “Paarl” bread, a traditional double loaf, is recognised as the precursor of the Venosta Valley Paarl bread. It is on record that it was already being made at the Benedictine Abbey of Marienberg in Burgusio/Burgeis as far back as the thirteenth century. Visitors can see for themselves the milling process and baking of bread at the Soyreit Mill in Val Martello.