Reitwißenner

Reitwißenner is a traditional Austrian dish that originates from the Tyrol region, specifically from the village of Reit im Winkl. The name "Reitwißenner" is a combination of the village name and the German word "Wißen", which means "to whiten" or "to bleach". The dish is a type of bread soup, typically made with dark rye bread, water, and sometimes a small amount of milk or cream. The bread is soaked in water for several hours or overnight, then mashed and strained to create a smooth, creamy soup.

The soup is often flavored with salt, pepper, and sometimes a pinch of nutmeg. It is typically served as a hearty, comforting meal, often accompanied by a side of boiled potatoes or a simple salad. Reitwißenner is not only a popular dish in the Tyrol region but has also gained recognition beyond its native area, appreciated for its rustic simplicity and comforting qualities.

The dish is often served during the colder months of the year, as it is a warm and satisfying meal that can help warm the body. It is also a popular dish to serve to guests, as it is easy to prepare and can be made in large quantities. The recipe for Reitwißenner is simple and straightforward, making it a popular choice for both home cooks and professional chefs alike.

While Reitwißenner is a traditional dish, it is not a protected designation of origin, meaning that variations of the dish can be found throughout Austria and beyond. However, the original recipe from Reit im Winkl is considered the most authentic and is often celebrated during local festivals and events in the region.