Rye pastry · Festival fry-up
Tirtlen (Tirtlan)
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The pastry is made with rye as well as wheat flour, and the classic filling is quark (Topfen), though sauerkraut, potato or spinach are just as common.
Large, thin rounds of rye and wheat pastry filled with quark, spinach, sauerkraut or potato, fried golden and served at folk festivals and during the autumn Törggelen season.
Why it's made this way: A farmhouse speciality of the Puster Valley, on the province of Bolzano's list of traditional products and now served at festivals all over South Tyrol.
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