"Törggelen"

The South Tyrolean word "Törggelen" refers to a popular custom in this region during the autumn in which so-called "Nuien" ("new wine") and hearty dishes like smoked bacon, homemade sausage, sauerkraut, roasted chestnuts, and many other specialties prepared according to authentic local recipes are enjoyed in roadside inns, farm pubs, wineries, and old wine cellars.

The term is derived from the Latin word "torculum," meaning "wine press." Today, wine presses are still called "Torkl" or "Torggl" in the dialect of this region. And it's there, at the wine presses, that farmers and wine dealers used to taste the new wine, which still retained its initial sweetness.)

The farm pubs are referred to as "Buschenschenken" in this region, and can be traced back to the old custom in which rustic inns would indicate that they were open for business by hanging a "Buschen" (bouquet of flowers) above the entryway. And though this tradition has fallen into disuse, the name has stuck.

"Törggelen" is very popular among locals and visitors, alike, and is usually enjoyed in connection with a hike.

"Törggelen" is a tradition in South Tyrol, where hospitality is still considered a matter of honor.