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Boiled Barley with Poppy Seeds and Honey

  1. Boil the poppy seeds in milk, strain it and grind twice in a grinder.
  2. Mix it with the pearl barley.
  3. Add raisins scalded with boiling water, chopped walnuts and hazelnuts as well as almond flakes.
  4. Season to taste with honey and candied orange peel.

You may also add other dried fruit, such as apricots, plums or figs.

In the past, this traditional dish was made with boiled wheat seeds.


Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.


Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.


  • 1 glass of boiled pearl barley
  • half a glass of poppy seeds
  • 0.5 l of milk
  • a few tablespoons of honey
  • 50 g of raisins
  • 50 g of shelled walnuts
  • 50 g of shelled hazelnuts
  • 50 g of almond flakes
  • 1 tablespoon of candied orange peel

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