The term “marende” is used in Kaltern to refer to a traditional cold snack dish of “speck”, bread and other local specialties.

“Törggelen” – a local term that originates from the “torggl” (wine press). Törggelen is done at harvest time in the fall. This is when the sweet new wines, called “Sußer” are tasted and celebrated. It is a great tradition to try some of the local farmers’ specialties when you go “törggeling”. Usually this consists of homemade cured ham, called “speck” and sausages, dumplings, smoked pork and polenta. For dessert, roasted chestnuts and sweet, homemade “krapfen” pastries are always served.