Birmehlherbst – Pear flour autumn
From 23rd - 29th September 2019, the little villages Verdignes and Pradello dedicate a culinary week to the pear flour.
The highlight is the so called 'Birmehlsunntig' on 29th of September 2019. More than 12 associations and restaurants take part in this event and are more than happy to rivive this ancient peasant tradition with a themed hike and special delicacies along the Birmehlweg. During the different stations, you can taste a lot of specialities made out of the Birmehl.
From the origin of the 'Birmehl'
The 'Birmehl' is an old-peasant aliment, which used to replace the expensive, mostly unaffordable sugar as a sweetener. First, the pitted or whole pears were dried to the so-called ‘Kloazen’. The dried pears were then ground to Birmehl (pear flour). The countless pear trees around Verdings formed the best starting point for the production of Birmehl, so that the location was once also mockingly called the ‘Birmehldorf’.
While the sweet Birmehl over centuries replaced the mostly very expensive sugar for the poor rural population, today it is hardly to be found anymore. The production is very complex and time-consuming, but its use is varied and makes the dishes unique. The small village of Verdings has been relying on the revival of this old farming tradition for several years now. Also the themed hike ‘Birmehlweg’ (pear flour path) remembers the culture and tradition around the Birmehl and makes it experienceable.