The traditional Sarner yeast pastry offered at the farmers’ markets is filled with the best Sarentino bacon.
They are a must at festivals and weddings: the delicious Sarner Striezl, a yeast pastry shaped like a slipper. The delicacy is filled with bacon from the Val Sarentino valley. The dough consists of rye flour, yeast, milk, water, chives and salt, all ingredients must be warm when mixed.
The yeast dough then rests in a warm place for about 45 minutes before it is cut into pieces and shaped into flatbreads. Before baking, the loaves are carved in the middle and placed in the hot fat with the slit facing upwards. Finally, the Sarner Striezl is baked in the oven for another minute with the slit on top until the Striezl bursts open: That's where the filling is put in.
In addition to the Sarner Striezl - Striezel describes a pastry made of yeast dough - the valley offers other culinary delicacies, such as the "Bauernschöpsernes" (mutton), the Sarner Krapfen, or the Sarentino river trout. 14 local farm women have founded "Ollerhond Selbergmochts" and use it to supply festivals, weddings and anniversaries with the delicacies of the Val Sarentino valley.