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“Ur-Paarl nach Klosterart” means “convent-style original double rye bread” in German; it’s the oldest variety of the typical “Vinschger Paarl” from Val Venosta. Its traditional shape is a kind of flattened “eight”, obtained by combining two round and flat loaves. This is why it is called “paarl”, which means “couple”. The custodians of the original recipe are the Benedictine friars of the convent of Monte Maria, above Burgusio, in the municipality of Malles.

Ur-Paarl has been rediscovered thanks to the recovery of the ancient recipe kept by the last baker friar, Brother Alois Zöschg, and quickly adopted by some bakers from Upper Val Venosta: they now produce bread with rye and spelt flour, and yeast base (starter). The original recipe is often customized with fennel seeds, wild cumin, trigonella caerulea, and herbs collected in the valley pastures.

Paarl is one of the three typical South Tyrolean “spare loaves” known since ancient times; the other two are the “Schüttelbrot”, the traditional “Schiacciata” from the Isarco Valley, and the “Pusterer Breatl”, from the Val Pusteria. They can be enjoyed also after many weeks: in fact, they used to be stored in special wooden racks for a long time.

Ur-Paarl features a soft, dark brown crust and a soft, browned paste due to the presence of rye flour. The strong aroma of fennel seeds always prevails. When enjoyed fresh, with a veil of butter, Ur-Paarl goes well with jams (apricot preserves from Val Venosta, for instance, are simply delicious), speck and smoked salami; it’s also often served with South Tyrolean dishes.
Dry Ur-Paarl is commonly used for Lottensuppe (the “soup of the poor”), made with broth, a few pieces of meat or speck and broken hard bread.

This post is also available in: Italiano (Italian)