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tirtlan

filled fried pastries

Originally from the Val Pusteria, but now popular throughout the region, tirtlan (also frittelle tirtlan, pusterer tirtlan, tirtlen, tirschtlan or tutra) resemble round samosas. The traditional recipe for the dough is flour (sometimes half buckwheat) salt, egg and water; the classic filling is spinach and ricotta, but you'll also find them stuffed with sauerkraut, onion and potato, etc. They are the classic accompaniment to the local zuppa di orzo barley soup.

Text © Dana Facaros and Michael Pauls

Image by Narty