Bread from Val d'Ultimo/Ultental

The bakeries in Val d'Ultimo/Ultental proudly respect their century-long tradition when baking bread. Traditional bread types are elaborated manually from only the finest organic ingredients.
And you can taste the difference.

The most well-known bread specialties produced here are the famous “Schüttelbrot” or “Vinschgerl”, but all in all, more than 70 types of pastries are produced here.

“Schüttelbrot”
South Tyrolean “Schüttelbrot” is a thin, very crispy flatbread made from rye-sourdough. During production the small dough balls are “shaken” into a flat form through the use of a rounded board and then baked, thus the name “Schüttelbrot”. The bread is seasoned with salt, caraway seed coriander and fennel. The crisp dry-bread end product has a very long shelf-life. It is well-suited to South Tyrolean “Marende” with “Speck” and cheese, and just “as is” as a healthy snack for in between meals.

“Vinschgerlen“ or „Vinschger Paarln“
These flat rye-wheat rolls are always baked in pairs, thus the name “Vinschger Paarl” (or “Vinschger-pair”). A clover mixture, caraway seed and fennel give this dark bread its distinctive taste. It tastes the best plain and with butter, dried and used as croutons it also is served in soups. 

Ultnerbrot OHG
Schwienbacher R. & Co.
Santa Valburga/St. Walburg 114
Phone: 0473 +39 795327
www.ultnerbrot.it

Fritz Trafoier Bakery
San Nicolò/St. Nikolaus 131
Phone: +39 (0)473 790124