Dish

Schüttelbrot

Schüttelbrot is made by mixing the ingredients together and then rolling out the dough into thin circles. The bread is then baked in a hot oven until it is crispy and golden brown. Schüttelbrot is best served at room temperature and can be eaten on its own or used as a base for canapes and other appetizers.

European cuisine› Mediterranean cuisine› Italian cuisine

Bread› Flatbread

Origins and history

Schüttelbrot is a traditional bread in South Tyrol and is believed to have originated in the 16th century. It was originally made by farmers who needed a bread that would last for a long time without spoiling. Schüttelbrot is now a popular bread throughout the region and is enjoyed by people of all ages.

Dietary considerations

Schüttelbrot is suitable for vegetarians and vegans. It contains gluten and may not be suitable for those with celiac disease or gluten intolerance.

Variations

There are many variations of schüttelbrot, including schüttelbrot with cheese, schüttelbrot with herbs, and schüttelbrot with nuts. Some people also add spices to the dough to give it extra flavor.

Presentation and garnishing

Schüttelbrot is traditionally served on a wooden board or platter. It can be garnished with herbs and spices or served plain. The bread should be broken into pieces and shared among the diners.

Tips & Tricks

To keep schüttelbrot fresh, store it in an airtight container or wrap it in foil. It can also be frozen for later use.

Side-dishes

Schüttelbrot is often served as a snack or appetizer. It can be topped with cheese, meats, or vegetables to create a variety of canapes and other appetizers.