Is Schüttelbrot stale?
Quite the contrary!
Taking your first bite of Schüttelbrot can be a challenge – it is hard, spicy and crispy. But once you've acquired a taste for it, you won't want to be without it.
It originated on mountain farms. Baking fresh bread was time-consuming, so a dough made from rye, yeast and spices was shaken thinly and baked until crispy. The result was a bread that kept for a long time and provided farmers with sustenance even in winter.
Today, Schüttelbrot is a real speciality. Whether with bacon, cheese or wine – it is part of every Marende. Some dip it in milk or soup, others nibble on it plain. And every valley and every bakery has its own recipe – from wafer-thin to rustic and thick.
What's particularly nice is that Schüttelbrot is a symbol of the South Tyrolean way of life – down-to-earth, practical, but full of character. And as with chocolate, once you start, you won't be able to stop.
