It used to be essential for the inhabitants of the Alps to prepare non-perishable food supplies for the long winter months. Bread types such as the easily digestible Vinschger Paarl or the Schuettelbrot were particularly popular for this reason hey and have their origins in the medieval abbey bakeries. The Vinschger Paarl was first baked in the Marienberg Benedictine Abbey in Burgusio/Burgeis in the 13th century.

The sour dough is made of rye, wheat and spelt as well as cumin, bread clover, fennel and sometimes aniseed. The Paarl is eaten together with cheese, local smoked sausages and ham. A glass of good local red wine or elder berry juice are recommended as an accompaniment.