Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper.

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian).

The dough is typically made from wheat and buckwheat flour, semolina, eggs, and olive oil. The pasta is stuffed with various ingredients, just like ravioli. Common fillings include ingredients such as cheese, mushrooms, potatoes, meat, or spinach.

Kasspatzln is a traditional cheese-based dish in several regions of Austria, Germany, Liechtenstein, and Switzerland. Most notably a favorite in the western Austrian state of Tyrol, this variety of kasspatzln uses strong-flavored local cheese varieties such as Bergkäse or Graukäse.

Tiroler gröstl is a traditional dish from Tirol, an Austrian region famous for its skiing and hiking courses. Like most Alpine dishes, gröstl is simple, yet rich, consisting of fried potatoes, onions, and bacon. Traditionally, the dish is served with a fried egg on top.

This Austrian hard cheese is made from raw cow's milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is what gives this Tyrolean cheese its distinctively intense natural flavor. Tiroler Bergkäse has a hard rind, while the paste is somewhat softer, ivory to light yellow in color and it has evenly distributed pea-sized eyes.

Produced in a traditional manner by Austrian farmers, Tiroler Speck is one of the oldest Tyrolean specialties whose origins can be traced back to the 1500s. This bacon is first dry-salted and seasoned with a special blend of spices, cold smoked over beech wood, and finally dried and matured in the crisp Alpine air.

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately.

Strauben is a traditional funnel cake originating from Austria. It's made with a combination of flour, egg yolks, salt, and white wine. Once the smooth dough has been formed, it's chilled, rolled, and cut into strips that are then loosely intertwined and fried in hot oil until golden brown.

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture.