Authentic Tyrolean home cooking is once again becoming popular, and the trend towards home cooking is unmistakable. However, there are certain dishes that you simply can't and don't want to make yourself - such as Schlutzkrapfen or Knodel (dumplings), which require a good deal of skill as well as time. But you don't have to miss out.

Austrian originals

Dieter Kuhl

Dengg is a Tyrolean institution and produces singular local specialties with the best regional ingredients and – last but not least – a great deal of flair. For over 20 years, the company has endeavored to produce Schlutzkrapfen, Krapfen and Knödel by hand, either based on traditional, old recipes or creating its own variations. What drives their tireless staffers to consistent excellence is a close bond with the region and a special attitude to life.

Dieter Kuhl

However, Krapfen and Knödel are only as good as the ingredients used to make them – which is why sustainability is very important to Dengg as a regional producer. Their factory uses local ingredients wherever possible; anything that is not available from Tyrol is sourced from Austria whenever possible. The regional nature of the ingredients used means that some dishes are only available seasonally - but freshness and origin can be guaranteed with a clear conscience.

Read more: Tyrol: Foodie paradise