Due to the harsh, dry climate and the remote mountain farms, a strong tradition of food preservation developed early in South Tyrol. Long-lasting foods were essential for survival, which made preservation techniques especially important.

This is how Schüttelbrot originated: a thin, hard-baked bread that gets its typical shape by “shaking” the dough and can be stored for a long time. Seasoned with fennel, caraway, or anise, it remains a staple of South Tyrolean cuisine and is traditionally served with speck and cheese.