Südtiroler Schüttelbrot

Appearance & taste

The bread has an irregular round, flat shape, 3 to 35 cm in diameter and 0.3 to 1.5 cm thick. The crumb is irregular, the texture crunchy and crisp. It tastes aromatic with a distinct fennel note and may be slightly sour. With at most 11 % moisture, it keeps for up to 18 months.

The label shows the name “Südtiroler Schüttelbrot” or “Schüttelbrot Alto Adige”, clearly set apart from all other information, together with “g. g. A.” or “IGP” and the European Union symbol; for the Italian market the description “pane croccante alla segale” (rye crispbread) is added. If the bread is sold loose, a sign with the name is placed in the display.

Production

The dough consists of at least 50 % rye flour, plus wheat and/or emmer flour of various grinds, salt, yeast and/or at least 4 % sourdough starter made in the same bakery. Malt flour or malt extract and vegetable fats may be added. Fennel is mandatory; caraway, fenugreek, coriander or anise may also be used.

After rising, the dough balls are shaken and flattened so that they get their round, flat shape; the bread owes part of its name to this step. The flatbreads are then baked crisp so that they become crunchy and retain little moisture. All production takes place in the province of Bolzano. The bread is sold loose or in food packaging.

Origin & history

The area covers the entire Autonomous Province of Bolzano. Registration is based on the production method typical there, which sets the bread apart from other Italian breads with its round, thin shape, its crisp texture and its low moisture content.

According to the specification, medieval writings already attest to the bread’s long shelf life. This was important in an area with a harsh, rather dry climate and remote settlements high in the mountains: people used it to lay in supplies for the hardest seasons. Unlike the other spices, fennel has always been added. Today Schüttelbrot is part of the traditional South Tyrolean Marende, the snack with Speck, cheese and wine from South Tyrol.