Every region has its traditional old recipes. Paznaun in the past was a place where people didn’t have very much. And so back then that’s how they cooked: with simple ingredients but with a great deal of love. The Trisanna Granny, Herta Siegele, shows us just how.

It’s a lovely summer morning and the sun is shining up in Kappl in the kitchen of Herta Siegele, chairperson of the Tyrolean Organization of Women Farmers. The few ingredients she needs for today’s meal are already prepared. And so we can get going. What are we cooking? Paznaun Türkenriebler (sweet polenta):

The recipe

(serves two to three)
  • 1 litre of water
  • 300g coarse polenta
  • 100g Kappl mountain pasture butter
  • a handful of raisins


Add salt to the water and bring to the boil, then add the maize and leave to cook, stirring until it falls off the ladle. Then leave to cool for an hour – this is makes it easier to break up and mash. Melt the butter in the empty pan and add the cold polenta. Leave to brown for around five minutes, stirring vigorously. Herta Siegel strongly recommends using a wooden ladle for this. Finally add a handful of raisins and serve warm. Add sugar according to taste.

As was customary in Paznaun in the past, everyone eats from the same pan at the table.