Quality you can taste

Regiokorn: Grains from South Tyrol

Golden wheat under bright blue skies. Ears of barley swaying in the summer breeze in front of a magnificent mountain backdrop. Five different types of grain are grown in South Tyrol, adding a distinctive note of traditional agriculture to the vineyards and apple orchards. The largest Regiokorn farms are located in the Vinschgau and Puster Valleys, but local grain is also cultivated in the Eisack Valley and on the Tschöggelberg.

What are the main quality criteria?

Cultivation in South Tyrol using traditional methods and without the use of pesticides or mineral fertilizers.
Organic or integrated farming practices.
Regional milling in the Meraner Mühle mill in Lana
Regular monitoring by independent inspection authorities (SQK)

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South Tyrol grains: Facts and figures

different types of grain are cultivated in South Tyrol within the framework of the Regiokorn project: rye, spelt, barley, buckwheat and oats.

Around 340

tons of Regiokorn grains are harvested in South Tyrol every year.

farmers cultivate Regiokorn grains in South Tyrol.

participating bakeries with the South Tyrol seal of quality transform Regiokorn grains into mouthwatering baked products.

What is Regiokorn?

In 1900, when every farm was still self-sufficient, grain cultivation dominated the agricultural landscape of South Tyrol. Over time, however, production of local grain became increasingly rare, and bakers had no option but to resort to imports.
All this changed in 2011 when the Regiokorn project began, founded with the intention of encouraging South Tyrolean farmers to return to grain production. And it has been a success: 60 farmers are currently growing rye, spelt, barley and buckwheat on approximately 100 hectares of land. Much to the joy of South Tyrol’s millers, bakers and mindful consumers, who adore the breads and specialty baked goods made with local grain. The Regiokorn project is a cooperative project between IDM, the Laimburg Research Centre, the Bauernbund (South Tyrolean Farmers’ Union) and the Meraner Mühler Mill.

Vinschger Paarl Bread fresh from the oven

The best ingredients for bread and specialty baked goods.

Regiokorn fosters the regional value chain, from farmer to mill to baker. Primarily, the artisan bakers use flour made from regional grains (mainly rye and spelt) to make traditional breads, including the Vinschger Paarl “pair” bread, Breatl rye bread, Schüttelbrot rye flatbread and wholegrain bread. If regional grain makes up at least 75% of the flour, the bread is permitted to bear the South Tyrol seal of quality. This seal also guarantees that the quality of the bread exceeds legal requirements, and that no additives such as preservatives or emulsifiers are used during its production.

Regionality and sustainability are values of great importance to us. Grain from South Tyrol looks back on a long tradition. Also the Südtiroler Gasthaus hospitality association loves authenticity and regionality: In our traditional cuisine, we make a conscious choice to use local grains, and prepare our homemade specialty dishes using flour made from regional grain.

Florian Patauner

chairman of the Südtiroler Gasthaus association

What types of grain are grown in South Tyrol?

Rye

Cultivation areas:
Vinschgau, Puster and Eisack Valleys

Production quantity:
approx. 240 tons per year

Characteristics:
strong, herby taste

Spelt

Cultivation areas:
Vinschgau, Puster and Eisack Valleys

Production quantity:
approx. 90 tons per year

Characteristics:
slightly nutty taste

Barley

Cultivation areas:
Eisack and Puster Valleys

Production quantity:
approx. 6 tons per year

Characteristics:
easily digestible; high fibre content

Buckwheat

Cultivation areas:
Eisack and Puster Valleys

Production quantity:
approx. 2-4 tons

Characteristics:
unmistakable, strong taste; highly digestible