Schlutzkrapfen
Schlutzkrapfen , or Schlutzer for short (regionally also Schlickkrapfen , Schlierkrapfen or Schlipfkrapfen ) are a regional noodle specialty from Tyrol . They are similar to Italian ravioli and are therefore called ravioli tirolesi or mezzelune in Italy . Similar dumplings can also be found in neighboring regions of Tyrol, such as Carinthian noodles , Cialzons (or, depending on the spelling, Cjalzons or Cjalsons ) from Friuli and Maultaschen from Swabia .
Schlutzkrapfen are made with a mixture of rye and wheat flour . The filling traditionally consists of veal or beef or potatoes , in South Tyrol mainly a combination of spinach and curd cheese or beetroot . In the latter case, the dish is served with poppy seed sprinkles . There are also variations with fillings made from onions , nutmeg and egg . A Tyrolean classic are Schlutzkrapfen with beet and bacon filling, and in parts of East Tyrol this specialty is found with a potato filling as Schlipfkrapfen .
In the Ladin valleys the Schlutzkrapfen are called Casunziei or Crafuncins , in Italian they are called Mezzelune (crescent moons). The German name is derived from the word schlu (t) zen , which is used in East and South Tyrol (but also in Carinthia ) , which means something like “to slide”, “to slide”. In Carinthia they are also known as Schlickkrapfen and are mostly used as a soup.
