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Barbian plums

Delicious and full of vitamines

The Barbian plum

Ever since the late Middle Ages the damson plum has been at home on Barbian’s slopes. Until far into the 20th century it was even an important export of the southern Eisack Valley. And still today this stone fruit, rich in vitamins and minerals, is grown on many farms and distributed further afield.

From when the blossom in May up to the Barbian Plum Weeks in September and the autumn colouring of the leaves, these 6-metre high slender-branched damson plum trees are a sight to behold. There is even a Plum Hiking Trail in Barbian.

You can however enjoy these small fruits all year round. Whether as jam, in risotto or with duck breast, the Barbian damson plum adds the right kind of zest to many dishes with its fine aroma. The desserts are especially popular of course, above all the damson plum dumplings and strudel.
The plums of Barbian - a true all-rounder!

The ideal fitness fruit

Also worth mentioning is the health effect of the plum of Barbian. It is rich in vitamins, minerals and of secondary plant substances and is therefore a true fitness fruit. The high potassium content stimulates kidney activity and metabolism, thus promoting purification and fat reduction. The plum has a high proportion of sorbitol, which otherwise serves as a substitute sweetener. The blue fruits contain provitamin A, almost all B vitamins and numerous trace elements - and thus strengthen the nervous and immune system and the resistance to stress.
Sweet plum dumplings
Ingredients for approx. 15 dumplings
  • 1 kg cooked potatoes
  • 300 g flour
  • 40 g butter
  • 2 egg yolks
  • pinch of salt
  • 15 Barbian plums
  • some brown butter
  • breadcrumbs, sugar and cinnamon

Boil the potatoes, peel them and then press them. Cover and let rest for about one night.
The next day, quickly knead the potato mixture with flour, butter, egg yolk and a little salt into a uniform dough.
With floured hands, divide the dough into 15 portions, form dumplings and fill with the plum.
Bring plenty of salted water to a boil and cook the plum dumplings for about 10 minutes.
Add breadcrumbs, lightly browned butter, sugar and cinnamon over the dumplings and serve.

Recipe from Unteraichnerhof, Barbian
Recipe booklet Barbian plum
Recipe booklet (GER/IT)
klausen-barbian-zwetschke_sbb_frieder-blickle[3]     klausen-barbian-zwetschke_sbb_frieder-blickle[4]
A plate of cheese
Are you also a bon vivant?
From local traditional dishes to Italian classics: At the huts and taverns on the mountain as well as the restaurants in the valley, pure enjoyment is waiting for you!

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