Val Venosta
Vinschgauer , Vinschgerl (e) n or Vinschger Paarlen are palm-sized, two to three centimeters thick flat rolls made from rye - wheat - sourdough and yeast from the South Tyrolean Vinschgau . They are also common in Tyrol and Vorarlberg , where there are also much larger variants.
Traditionally, they are baked together in pairs, which is why they are simply called Paarlen in the vernacular . In addition to the flat shape, which causes a high proportion of crust, the seasoning with the curry- like clover and the seeds of coriander , fennel and caraway . Val Venosta have a large-pored crumb and stay fresh for several days thanks to the rye content of around 70 percent and the dough . Therefore, they are particularly suitable as provisions for longer hikes.
The Schüttelbrot, also from South Tyrol, is related, but much thinner and has a longer shelf life .
