Typical dish of Bolzano
Strauben
Strauben are spectacular spiral fritters, golden and light, piped directly into boiling oil to form a crisp rosette. Once drained, they are generously dusted with powdered sugar and served with a bright lingonberry jam. With each bite they are crisp on the outside and soft inside, balancing sweetness with the jam’s pleasantly tart note. They are most often enjoyed as a convivial dessert in Alpine inns or during festive celebrations.
Season: Autunno-Inverno€5–8
Why it matters
In Bolzano, Strauben represent the festive spirit of Tyrolean tradition, shared between South Tyrol and historic Tyrol. They are a dessert that brings to mind village fairs, markets, and moments of conviviality in mountain stube. Their striking shape and the aroma of frying immediately evoke the atmosphere of Alpine festivities.
Origin story
Strauben has its roots in the rural cuisine of Tyrol, where as early as the Middle Ages there were preparations of fried batter shaped into decorative forms. The name likely derives from the German term "Straube", referring to something curled or twisted. Over time it became one of the signature sweets of Alpine fairs and markets, spreading throughout South Tyrol.
Typical ingredients
farinauovalattegrappa o rumzucchero a veloolio per fritturamarmellata di mirtilli rossi
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