Eat, Drink and Ski in Tyrol (but mostly eat)

Tyrol is breathtaking. There are the snowy mountains, the nice people and the unique local cuisine, so what’s not to like. I have some good memories that bind me to this region. The first skiing is right on top of the list.

I’m not a fantastic skier … well, not a skier at all, but I imagine myself slipping down the hill like a snow queen. My first skiing experience was in the Tyrol. Simply put, that was a big mistake even to try! One of my friends had the great idea to just take me to the top of the mountain and let me loose saying that I will learn to ski that way. I really thought I was going to die on the way down. The rest of the week I sat in the hut and ate a lot of Germknödel (steamed buns, filled with jam, served with vanilla sauce and poppy seeds) and rum. After this big “ski trauma” it took many years until I even considered returning to the ski slopes. Honestly, I prefer cross-country skiing and a visit to Tyrol is well worth it. If not for skiing, then surely for the delicious dumplings, apple strudel, and Jägertea.

Dumpling is a Tyrolean specialty and is usually served with soup. I prefer dumplings with mushroom sauce, I find them a little odd in the soup, but that’s just me. Apple strudel and the Tyrol belong together, so does Germknödel. The difference to other apple strudel recipes is that the Tyrolean kind has also pine nuts in the filling.

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