CULINARY SOUVENIRS

Enzian schnapps

Aromatic and bitter, this schnapps and its namesake plant (‘gentian’, in English) are synonymous with this region. Gentian thrives at high altitude, but as it takes 10 years to blossom, only a handful of families in Galtür are allowed to forage it.

Paznauner almkäse

Produced by only 13 cheesemakers in the region, this cheese is made to a precise set of rules, including that there must be no additives and that all milk used must come from the makers’ own cows, which must eat only Alpine grasses.

Tyrolean speck

The star of Tyrolean charcuterie boards, this intensely flavoured ham is cold-smoked and cured in the alpine air for five months.

Tyrolean honey

Visit a bienenladen (‘bee shop’) or honigladen (‘honey shop’) to buy one of the many local varieties of honey, such as ‘Alpine rose’, ‘dandelion’, ‘apple flower’, ‘forest’ and ‘linden’, as well as a creamy version made from spring flowers.

Spreads

Delis stock an array of locally made sauces, spreads and condiments, including wildflower pesto and herb-filled mustards. Look out for chef Martin Sieberer’s creations, such as ‘Schwarzes Geld’, a mix of mustard seed, apple juice and charcoal.