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 Marienberg Benedictine abbey near Burgusio/Burgeis
in the 13th century. 70% of the bread consists of rye flour, also using wheat and spelt flour. “Paarl” or pair bread is an outstanding accompaniment to the traditional South Tyrolean “Marende”
with zesty Alpine cheese
” sausages, and ham
But it’s not just the traditional “Vinschgerle” that finds its way onto the shelves of local bakeries: rye bread, “mugale”, “kornlaibchen” and “prosti” are also made fresh daily in the Angerer village bakery in S. Valentino alla Muta/St. Valentin auf der Haide.