Enjoy delicious food! | Tyrol's Terroir Food Bureau
A Culinary Tour of Tyrol
TYROLEAN FLAVOR
01.
🥗 A Dish, A Geological Epic
When a geologist and a chef meet in Tyrol, the "Heart of the Alps," a dialogue about "rock and flavor" unfolds. It turns out that the history of every inch of Tyrol's soil is already hidden in every Tyrolean dish.
For geologist Hannah Pomella, the mountains are both her research subject and her working tool. She not only works in the lab in her white lab coat but also frequently dons mountaineering gear, ice axe in hand, studying the formation history of the Alps. She met chef Christoph Krabichler at the Gnadenwalder Hinterhornalm, embarking on a mountain dialogue. Chef Christophe also prepared a dish that subtly connects Tyrol's geology and flavor: rock salt-cured Kölner trout served with quince, yellow beets, dwarf pine, and Chardonnay concentrate.
This dish is far more than just a combination of local ingredients; it's Chef Christophe's heartfelt depiction of the local terroir:
▸ Trout symbolizes the marine sedimentary soils common in Tyrol;
▸ 30-hour rock salt curing echoes the millennia-old salt mining tradition of the Halltal Valley;
▸ Dwarf pine needles infuse the curd with the spirit of the Alps;
▸ The sweet and sour flavor of fermented quince chutney reflects the acidic soils of the Ing Valley;
▸ Pickled yellow beets balance the sweetness with an earthy, salty flavor, representing the alkaline soils of the southern bank of the Ing Valley and the Wipptal Valley;
▸ A concentrated sauce blended with Chardonnay wine and a touch of buttermilk, rich in minerals due to the limestone soils, gives the dish a crisp acidity;
▸ Pine needle oil, fresh yarrow leaves, and pickled elderflower buds complete the dish;
▸ The terracotta plate alludes to the Halltal clay layers buried deep beneath the alpine pastures.
Geological Movements on the Plate
Hannah stared at her plate, lost in thought, before instantly returning to her research: "The collision of the African and European plates created folds, forming the Alps. The south bank of the Alps has acidic crystalline soil containing quartz, while the northern chain mountains are limestone formations, where fossils of shells and prehistoric marine life are buried."
She pointed to a rock sample: "Look, the fossilized tail fin on this 255-million-year-old rock slab is remarkably similar in shape to the tail fin of the trout on the plate."
Even more astonishing: "The formation of the Tyrolean Alps owes a debt to salt; these seemingly hard rock salts are actually the soft, key structural layers."
02.
🧇 Tyroleans and Their Marend Time
In Tyrol, people don't say "have a snack," but rather "have a Marend." A "Marend" is a snack or light meal enjoyed by Tyroleans during social gatherings. In ancient times, "Marend" was a time for people to gather and enjoy a small meal after working in the fields, usually accompanied by a small glass of spirits. Claudia Kogler, known for her "wild" culinary style, demonstrates with four creative Tyrolean tarts that a "simple meal" is far more than just a "snack."
03.
🍾 In Search of the Soul of the Alpine Terroir
Tyrol is renowned for its exquisite spirits, each drop encapsulating the essence of pure flavor. Now, we've transformed this richness into a Tyrolean experience for the palate. Chefs Philipp Stohner, Stiefi Rieser, and Viktoria Fahringer, inspired by three distinctive Tyrolean spirits, have crafted three visually stunning dishes.
Figure 16: Birdsberry brandy with puff pastry balls, apricots, and spruce salt caramel macarons
Figure 17: Dried fruit bread, goat ham with pear brandy
Figure 18: Tyrolean premium chocolate mousse with gentian, caramel foam, apricot jam, and biscuits
Tyrol, Austria