These tasty fritters are definitely one of the most popular delicacies from the Val Pusteria valley, located between Alto Adige and Tyrol. Traditionally served with zuppa d’orzo, they also work great as an appetizer, served either hot or cold.

They are easy to make: the palm-sized round pieces of dough made with potatoes, white wheat flour, rye flour, onions, water, and salt are flattened, covered with filling, topped with another piece of dough, then finally fried in oil. The classic filling is a mixture of spinach and ricotta, but today many varieties exist, including fillings such as potatoes, sauerkraut, chives, or ricotta flavored with various aromatic herbs.