Typical dish of Bolzano
Sauerkraut with Sausage and Speck
A rustic, fragrant dish that arrives at the table steaming: a generous bed of stewed sauerkraut, tender and slightly tangy, accompanied by juicy sausages and slices of speck with its distinctive smoky aroma. The flavors are intense yet balanced, combining the fermented freshness of cabbage with the richness of the meats. The texture alternates between the softness of the sauerkraut, the hearty bite of the sausage, and the savory depth of the speck. It’s a substantial dish, perfect for a tavern lunch or a warming dinner during the colder seasons.
Season: Autunno-Inverno€12–18
Why it matters
This dish tells the story of the Mitteleuropean soul of Bolzano, a border city where Italian and Tyrolean traditions meet. Fermented sauerkraut and smoked meats reflect a mountain cuisine designed to face the winter, deeply rooted in the everyday life of South Tyrolean taverns.
Origin story
Sauerkraut is an ancient preparation widespread across the Alpine and Germanic regions, originally developed as a way to preserve cabbage during the long winters. In South Tyrol it has traditionally been paired with local meats such as pork sausages and smoked speck, creating a robust one‑dish meal. Over time it became one of the classics of the stube and inns of Bolzano.
Typical ingredients
crauti fermentatisalsiccia di maialespeck altoatesinocipollabacche di ginepro
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