Törggelen

Törggelen is a centuries-old South Tyrolean tradition that celebrates the end of the grape harvest and the beginning of autumn with tastings of new wine (Sußer) and typical local products in the cellars and inns of the farms. The term ‘Törggelen’ derives from ‘Torggl’, the South Tyrolean dialect word for the wine press used to crush grapes. During the Törggelen period, which generally runs from the beginning of October to the end of November, specialities such as canederli (dumplings), Schlutzkrapfen (ravioli), sauerkraut, sausages, roasted chestnuts and sweet Krapfen (doughnuts) are eaten, accompanied by new wine and grape must.

Origin and meaning
The tradition originated in the cellars of the Eisack Valley, where winegrowers and merchants invited workers to taste the new wine at the end of the harvest as a token of appreciation for their hard work. The name refers to the ‘Torggl’, the wine press located in a special room also called ‘Torggl’.

Gastronomic offerings
The traditional menu includes hearty dishes such as barley soup, Schlutzkrapfen (stuffed ravioli), canederli (dumplings), smoked sausages, sauerkraut, cured meat (Surfleisch) and Schlachtplatte, a mixed plate of cold cuts and meats. The meal is accompanied by new wine (Sußer) and grape juice offered directly from the cellars. Among the typical desserts, roasted chestnuts stand out, also served as a dessert together with fried stuffed doughnuts.

Location and period
The event mainly takes place from early October to late November in traditional South Tyrolean wineries.