Schüttelbrot Alto Adige PGI has been granted the designation of origin

Italy has now reached the milestone of 305 Geographical Indications in the Food category
Schüttelbrot Alto Adige PGI has been granted the designation of origin

A new Italian Geographical Indication has been added to the European register. It is the Südtiroler Schüttelbrot / Schüttelbrot Alto Adige PGI. Thanks to this typical South Tyrolean bread, Italy has reached the milestone of 305 Geographical Indications, (out of a total of 1,456 in Europe).

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Schüttelbrot Alto Adige PGI is a crunchy, dry rye bread that is irregularly shaped, storable. It is also aromatic, with a marked hint of fennel, slightly acidic, with a moisture content of between 4 and 6 %.

The following ingredients have to be used in its production:

  • Rye flour (min. 50 %)
  • Wheat flour and/or spelt flour
  • Salt
  • Wheat or barley malt
  • Yeast and sourdough (minimum 4 %) produced on the farm
  • Fennel seeds
  • Other spices

During the preparation wild cumin, fenugreek, coriander and aniseed can also be used to flavour the bread. Vegetable fats can be added.

Schüttelbrot Alto Adige PGI

HOW TO RECOGNIZE AUTHENTIC SCHÜTTELBROT

The Südtiroler Schüttelbrot / Schüttelbrot Alto Adige PGI is flattened and irregularly round in shape, with a diameter ranging from 3cm to 35cm and a thickness of 0.3 to 1.5cm.

The geographical production area covers the entire territory of the Autonomous Province of Bolzano. The sourdough used for the production of Schüttelbrot is produced in this geographical area, as is the entire baking process.

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