The "Ur-Paarl" (monastery bread) is the
oldest type of bread from Venosta Valley. This loaf, which is made of sourdough, cumin, bread clover and fennel, was first invented in the
Marienberg Benedictine abbey near Burgusio/Burgeis in the 13th century. 70% of the bread consists of rye flour, also using wheat and spelt flour. “Paarl” or pair bread is an outstanding accompaniment to the
traditional South Tyrolean “Marende” with zesty
Alpine cheese, “
Kaminwurzen”
sausages, and ham.
But it’s not just the traditional “Vinschgerle” that finds its way onto the shelves of local bakeries: rye bread, “mugale”, “kornlaibchen” and “prosti” are also made fresh daily in the
Angerer village bakery in S. Valentino alla Muta/St. Valentin auf der Haide.