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See here how to prepare a typical South Tyrolean jam.


  • 1 kg chestnuts
  • 350 ml water
  • 500 g sugar
  • 2 vanilla beans
  • Preparation


Carve the chestnuts on the flat site crosswise and cook them in boiling water for about 5 minutes. Decant the water and peel the chestnuts. After this cook them again for about 5 minutes and purée the drained chestnuts.

Take the 350 ml water and the sugar and boil it up. Add the chestnut-puree and cook all together for about 20 minutes stirring in constantly. Mix in the core of the vanilla bones and fill the jam in clean glasses.

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