Ashtanga Yoga in the Dolomites - ADLER Spa Resort BALANCE
07.06.2026 - 11.06.2026 Other periods available
| 4 nights
from 1050,- € per person
Autumn Delights
Wine, Chestnuts & Seasonal Treasures
As the evenings grow cooler and the landscape transforms into a tapestry of amber, gold, and crimson, one of South Tyrol’s most cherished autumn traditions comes to life on the Ritten Plateau: Törggelen. This time-honored custom is inseparably linked with the enjoyment of new wine and roasted chestnuts.
The word Törggelen derives from Torggl, the South Tyrolean dialect term for “wine press.” Historically, it was a festive gathering of farmers, harvest workers, and friends, all coming together to taste the freshly pressed wine in good company. Hearty dishes and golden roasted chestnuts completed the experience. Today, Törggelen remains a vibrant celebration of South Tyrolean culture — a beloved ritual that enchants both locals and visitors.
The magic of Törggelen comes alive when paired with a walk through the region’s colorful forests and vineyards. Along the scenic walking trails, inviting farmhouse taverns — known as Buschenschänke — offer a warm welcome and authentic South Tyrolean flavors: tender dumplings, homemade sausages with sauerkraut, and sweet, pillowy fritters. The experience is crowned by chestnuts roasted over an open fire — an autumn tradition that is simply irresistible.
Where Tradition Meets Creativity: A Chef’s Recipe
Chestnuts are more than a symbol of South Tyrolean heritage; they are versatile culinary gems. Their mild, subtly nutty flavor lends itself to a world of creative interpretations. Cristian Cinquemani, head chef at ADLER Lodge RITTEN, has crafted a recipe that celebrates the chestnut in a uniquely refined way.
Bring a taste of South Tyrol’s autumn into your kitchen with our step-by-step guide.
The magic of Törggelen comes alive when paired with a walk through the region’s colorful forests and vineyards. Along the scenic walking trails, inviting farmhouse taverns — known as Buschenschänke — offer a warm welcome and authentic South Tyrolean flavors: tender dumplings, homemade sausages with sauerkraut, and sweet, pillowy fritters. The experience is crowned by chestnuts roasted over an open fire — an autumn tradition that is simply irresistible.
Where Tradition Meets Creativity: A Chef’s Recipe
Chestnuts are more than a symbol of South Tyrolean heritage; they are versatile culinary gems. Their mild, subtly nutty flavor lends itself to a world of creative interpretations. Cristian Cinquemani, head chef at ADLER Lodge RITTEN, has crafted a recipe that celebrates the chestnut in a uniquely refined way.
Bring a taste of South Tyrol’s autumn into your kitchen with our step-by-step guide.
Potato–Chestnut Ravioli with Crispy Speck, Fresh Marjoram, and Pomegranate Seeds
Serves 4 | Ingredients
- 400 g floury potatoes
- 200 g roasted or boiled chestnuts (pre-cooked works fine)
- 300 g wheat flour, type 00 (or German D-type 405)
- 1 egg
- 1 small leek, finely chopped
- Fresh marjoram
- 100 g speck, thinly sliced
- 40 g butter
- Cold-pressed olive oil
- Salt and pepper to taste
- Pomegranate seeds for garnish
Preparation
Ravioli dough:
Boil the potatoes, then peel, mash, and let cool. Combine with flour, egg, and a pinch of salt to create a soft but firm dough. Roll out thinly with a rolling pin or pasta machine.
Filling:
Sauté the finely chopped leek in a little olive oil until fragrant. Add roughly chopped chestnuts and a few marjoram leaves, cooking for 2–3 minutes. Blend into a smooth cream and transfer to a piping bag (or use a teaspoon).
Forming the ravioli:
Place small portions of the filling on the rolled-out dough. Cover with another sheet of dough and cut into ravioli shapes using a cutter or pastry wheel. Press edges firmly to seal.
Speck chips:
Pan-fry speck slices in a dry skillet until crisp. Drain on kitchen paper.
Cooking and finishing:
Cook the ravioli in generously salted boiling water for 2–3 minutes. Remove carefully and toss in a pan with melted butter and fresh marjoram until they are luxuriously coated.
To serve:
Arrange the ravioli on warm plates, sprinkle with crispy speck, and garnish with pomegranate seeds. Finish with a drizzle of cold-pressed olive oil. Savour the flavors of autumn in every bite.