{"title":"Savory snacks","description":"\u003ch2\u003eSavory snacks: crispy bread snacks from South Tyrol and Italy\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSavory snacks\u003c\/strong\u003e are salty or spicy nibbles that are served in between meals, with an aperitif, or as part of a snack platter. At Leni \u0026amp; Hans, this mainly refers to bread-based pastries, baked so dry that they remain crispy for a long time: breadsticks (grissini), Schüttelbrot, and bread chips, seasoned with herbs, cheese, sesame, or blue fenugreek. The majority come from an organic bakery in the Ulten Valley in South Tyrol.\u003c\/p\u003e\n\u003ch2\u003eGrissini, Schüttelbrot, bread chips: what is what?\u003c\/h2\u003e\n\u003ch3\u003eGrissini\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGrissini\u003c\/strong\u003e are thin, crispy breadsticks made from yeast dough, originally from Turin. Classically, they consist of wheat flour, oil, yeast, and salt; varieties are flavored with herbs, tomato, garlic, cheese, or sesame. The mini version is short enough for snacking from a bowl, while the long sticks can be wrapped in ham or dipped into a dip like a spoon.\u003c\/p\u003e\n\u003ch3\u003eSchüttelbrot\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSchüttelbrot\u003c\/strong\u003e is a flat, hard flatbread from South Tyrol, made predominantly from rye flour. It gets its name from how it is formed: the soft dough is shaken on a wooden plate until it spreads into a thin disc. Typical are the South Tyrolean bread spices fennel, caraway, and \u003cstrong\u003eblue fenugreek\u003c\/strong\u003e, also known as Schabziger clover, which gives the bread its slightly aromatic scent. Because it is baked so dry, Schüttelbrot breaks with a distinct crunch.\u003c\/p\u003e\n\u003ch3\u003eBread chips\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBread chips\u003c\/strong\u003e are thin slices of bread dough, baked until crispy. The Struzen chips from the Ulten Valley are made from a rye fruit bread with hazelnuts and grapes, giving them a slightly sweet taste; they are seasoned like South Tyrolean bread with caraway, fennel, and blue fenugreek. Soft rye breads in the Vinschger style meant for slicing, such as the Vinschger Paarl, are not snack pastries and therefore have their own category: \u003ca href=\"\/en\/collections\/kategorie-brot\"\u003eBread\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHow to recognize good snack pastries\u003c\/h3\u003e\n\u003cp\u003eGood snack pastries require few ingredients: flour, water or sourdough, a little oil, salt, and spices. With whole grain spelt or rye flour, the pastry tastes nuttier and more robust than with light wheat flour. Olive oil gives grissini a well-rounded flavor, while cheese and sesame add roasted notes. And because the pastry is so dry, the packaging determines how long it stays crispy.\u003c\/p\u003e\n\u003ch2\u003eOur producers for savory snacks\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e from St. Walburg in the Ulten Valley accounts for most products in this category. Our top sellers are the \u003ca href=\"\/en\/products\/struzen-chips\"\u003eStruzen chips\u003c\/a\u003e, each containing 13% hazelnuts, sultanas, and currants, sweetened solely by the dried fruit. The \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e is shaped by hand on wooden plates, while the mini Schüttelbrot is the cracker-sized version. For grissini, Ultner Brot relies on organic spelt: the \u003ca href=\"\/en\/products\/mini-grissini-mit-kaese\"\u003emini grissini with cheese\u003c\/a\u003e containing 28% Emmental, the pizza version with tomato paste and oregano, and the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003espelt grissini with Schüttelbrot\u003c\/a\u003e, coated with crumbs from Ultner Schüttelbrot. The \u003ca href=\"\/en\/products\/dinkel-grissini-mit-sesam\"\u003espelt grissini with sesame\u003c\/a\u003e made from organic whole spelt flour and barley malt are rustic and nutty.\u003c\/p\u003e\n\u003cp\u003eItalian breadsticks come from the range of \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e in Dohr on the Moselle. Very popular are the \u003ca href=\"\/en\/products\/mini-grissini\"\u003emini grissini\u003c\/a\u003e with only five ingredients, intentionally neutral and slightly salty, and the \u003ca href=\"\/en\/products\/grissini-mit-tomate-basilikum\"\u003egrissini with tomato and basil\u003c\/a\u003e, seasoned with 3.7% basil and 1.9% tomato. The \u003ca href=\"\/en\/products\/grissini-mit-knoblauch-und-petersilie\"\u003egrissini with garlic \u0026amp; parsley\u003c\/a\u003e have a mild taste of baked garlic.\u003c\/p\u003e\n\u003ch2\u003eFor the aperitif, with soup, or for a snack\u003c\/h2\u003e\n\u003cp\u003eFor an aperitif, place grissini in a tall glass, accompanied by olives, a small bowl of hummus, aioli, or tzatziki. Wrapped in thin slices of Parma ham, they become finger food that can be eaten without cutlery. Instead of bread with soup, spelt grissini with sesame or Schüttelbrot crumbs work well, and garlic grissini make great croutons for a salad. Break Schüttelbrot into pieces for a \"Marende\"—the South Tyrolean snack time—and top it with speck and mountain cheese. The Struzen chips work on their own as a snack or on a cheese platter, while the mini Schüttelbrot is perfect as a base for antipasti or to pack in your bag for a hike.\u003c\/p\u003e\n\u003ch2\u003eBuying advice and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrain:\u003c\/strong\u003e The Ultner grissini are baked from organic spelt, Schüttelbrot and Struzen chips predominantly from rye, and the Wajos grissini from wheat flour. All contain gluten.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e For children and with hearty dips, the neutral mini grissini are suitable; for an aperitif, choose the varieties with cheese, tomato, or garlic.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eKeeping crispy:\u003c\/strong\u003e Seal the bags well after opening or transfer the pastries into a tin and store in a dry place.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOn the go:\u003c\/strong\u003e Mini Schüttelbrot and mini grissini fit into any lunchbox and barely break in a backpack.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore snacks from Leni \u0026amp; Hans\u003c\/h2\u003e\n\u003cp\u003eThe savory snacks are part of our \u003ca href=\"\/en\/collections\/kategorie-suesses-snacks\"\u003eSweets \u0026amp; Snacks\u003c\/a\u003e category. Soft rye bread for snack platters with speck and cheese, from the original Ultner Brot to the Vinschger Minis, can be found under \u003ca href=\"\/en\/collections\/kategorie-brot\"\u003eBread\u003c\/a\u003e in the Breakfast \u0026amp; Spreads section; the hand-shaken Schüttelbrot can be found in both categories. If you want something sweet after the aperitif, you will find organic bars from the Salzburg region under \u003ca href=\"\/en\/collections\/kategorie-schokolade\"\u003eChocolate\u003c\/a\u003e and gluten-free cookies from Belgium under \u003ca href=\"\/en\/collections\/kategorie-suesse-snacks\"\u003esweet snacks\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder savory snacks online\u003c\/h2\u003e\n\u003cp\u003eWhether it's grissini for an aperitif, Schüttelbrot for a snack, or bread chips for a cheese platter: you can order savory snacks online from Leni \u0026amp; Hans, and your package will arrive within 1–3 days.\u003c\/p\u003e","products":[{"product_id":"grissini-mit-knoblauch-und-petersilie","title":"Breadsticks with garlic \u0026 parsley","description":"\u003ch2\u003eWajos Grissini with Garlic \u0026amp; Parsley. Thin breadsticks with olive oil, 2 percent parsley and 1 percent garlic – the snack that finds its place on the table alongside dips, cheese, and wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Grissini with Garlic \u0026amp; Parsley\u003c\/strong\u003e are thin, crispy breadsticks made from wheat flour, olive oil, palm oil, yeast, 2 percent parsley, 1 percent garlic, and salt. Each 200g pack comes from Wajos in Dohr on the Moselle. This is not a snack with cheese dust, not a cracker, and not a bake-at-home bread – but rather a shelf-stable Italian pastry that is dry, savory, and keeps for a long time. Contains wheat; may contain traces of sesame.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrissini with Garlic \u0026amp; Parsley from Wajos\u003c\/strong\u003e are what we put on the table when guests arrive and dinner is still on the stove. A bowl of aioli or a jar of sugo, the sticks beside it, a glass of wine – and the half-hour wait until the main course is saved. The kids grab them from the package to munch on plain while they wait. For us, they are the best-selling grissini variety after the Mini Grissini. They taste of garlic and parsley, but so subtly that no one at the table will turn their head away.\u003c\/p\u003e\n\n\u003ch3\u003eCrispy, salty, with a backdrop of garlic and parsley\u003c\/h3\u003e\n\n\u003cp\u003eThe taste is that of a good, dry white bread with olive oil: light, salty, with a malty note from the wheat malt flour. The 2 percent parsley is visible as green flecks and perceptible as a herbal tone; the 1 percent garlic is mild and rounded – more like roasted, sweet garlic than raw. The sticks are firm and snap when broken; they remain dry and light rather than greasy or soft.\u003c\/p\u003e\n\n\u003cp\u003eThey are baked with olive oil and palm oil—we mention this because some people look for it. With 442 kilocalories per 100 grams, they are a pastry rather than a light snack, and at 2.9 grams of salt, they are robustly seasoned—a reason to go easy on the salt in your dip. They contain wheat and may contain traces of sesame. If you are looking for a snack without any garlic, try the \u003ca href=\"\/en\/products\/mini-grissini\"\u003eMini Grissini\u003c\/a\u003e, made only with flour, oil, yeast, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eFor dips, antipasti, wrapped in ham – and as a spoon substitute for sugo\u003c\/h3\u003e\n\n\u003cp\u003eTheir first role is with dip: \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli\u003c\/a\u003e, tzatziki, hummus, or a herb quark, with the grissini serving as the spoon. The garlic note complements all Mediterranean dips, and unlike chips, they hold up well to the dip. On an antipasti platter, they sit between olives, sun-dried tomatoes, and mozzarella; with a glass of wine, they are what nuts used to be.\u003c\/p\u003e\n\n\u003cp\u003eThe second use is the Italian classic: a slice of Parma ham or bresaola wrapped spirally around the stick, with a dab of cream cheese acting as glue. This is an appetizer that is ready in ten minutes and is the first thing to disappear from any buffet. With soup – tomato soup, minestrone, gazpacho – they replace bread; broken into pieces over a Caesar salad, they act as croutons. Kids like them with cream cheese or just plain in their lunchboxes. For a picnic, they are the snack that keeps your bag clean and holds up in the heat: a pack, a jar of dip, a few tomatoes, and your afternoon in the park is sorted. And if you only want a glass of wine and something small in the evening, place the sticks on the table with a few olives – that is enough.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: letting grissini soak in sauce or placing them on a plate under warm food – they will become soft in minutes and lose everything that makes them special. And if you open a pack and eat three sticks, you should seal the rest tightly: they draw moisture from the air, and after two days, they will become tough.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the grissini in a glass, alongside a bowl of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil infused Olive Oil\u003c\/a\u003e and a few drops of Fig-Date Crema for dipping – the appetizer we recommend for this pack.\u003c\/p\u003e\n\n\u003ch3\u003eThe pastry for oil, dip, and wine from the Wajos range\u003c\/h3\u003e\n\n\u003cp\u003eWajos from Dohr near Cochem on the Moselle is a family business with around 900 items, most of which are created in-house – cremas, spiced oils, dip mixes, sauces, and liqueurs. The grissini are the accompanying pastry, intended as a side for their own dips and oils; Wajos does not disclose where they are baked, so we leave it open as well. The name behind the brand is Walter Josef Oster, a winemaker from Ediger-Eller, where his family has been making wine for 15 generations. He started with liqueur in the 1980s; his son Peter Oster and Ulf Schwichtenberg turned it into a brand with over 80 employees and their own stores—and a range where food belongs alongside the wine.\u003c\/p\u003e\n\n\u003ch3\u003eThe pack for guest evenings, lunchboxes, and gift bundles with dip mixes\u003c\/h3\u003e\n\n\u003cp\u003eFor us, these grissini are the pack we recommend with every dip mix and spiced oil – they turn a jar into a complete gift. For an aperitif for two, half a pack is enough; for a buffet of eight people, you need two. If you are putting together a package for Italy fans, include a sugo, a spiced oil, and these grissini – three things that make for an evening where the stove stays cold. The tomato and basil version, the \u003ca href=\"\/en\/products\/grissini-mit-tomate-basilikum\"\u003eGrissini with Tomato-Basil\u003c\/a\u003e, is the fruitier sibling; all three varieties are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore in a dry place away from light; once opened, store in a tin or sealed with a clip. The grissini are not suitable for anyone with a gluten intolerance, for those who avoid palm oil, or as a base for a full dinner—they are a side, not a substitute for bread.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThin sticks with olive oil, garlic, and parsley – the Wajos pastry that fills the waiting time before dinner between your dip and your wine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 g","offer_id":57548234981708,"sku":"032WAJ0002","price":4.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grissini-mit-knoblauch-und-petersilie-woo-eigen.png?v=1790955236"},{"product_id":"grissini-mit-tomate-basilikum","title":"Breadsticks with tomato and basil","description":"\u003ch2\u003eWajos Grissini with Tomato-Basil. Crunchy breadsticks made from wheat flour and olive oil with 3.7 percent basil and tomato – the pastry for antipasti, dips, and the aperitif.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Grissini with Tomato-Basil\u003c\/strong\u003e are thin, crunchy breadsticks made from wheat flour, olive oil, palm oil, 3.7 percent basil, yeast, and 1.9 percent tomato; 200g from Wajos in Dohr on the Moselle. Not soft bread, not cheese-flavored crackers, and not snack food from a bag, but rather Italian-style long-life pastry – savory, with herbs, for dipping and snacking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrissini with Tomato-Basil from Wajos\u003c\/strong\u003e are on our table in a glass whenever guests have already arrived and dinner is still in the oven. A glass of wine, a few olives, a small bowl of aioli – and the grissini, which everyone helps themselves to quite casually. For us, they are the third permanent grissini variety on the shelf, alongside the neutral Mini Grissini and the garlic version. The reason is simple: tomato and basil go with everything else on the table, and the sticks have that perfect snap when you bite into them, just as a grissino should.\u003c\/p\u003e\n\n\u003ch3\u003eCrunchy and savory, with basil in the lead and tomato for color\u003c\/h3\u003e\n\n\u003cp\u003eThe sticks are thin and long, with green specks of basil and a slightly reddish tint from the tomato. When bitten into, they break dry and splintery rather than crumbling. The taste starts with bread – wheat, yeast, a hint of malt – then basil, which is clearly detectable at 3.7 percent, followed by the tomato, mild and slightly sweet. Salt is present but restrained, at 2.3 grams per 100 grams. Olive oil provides the tenderness that distinguishes grissini from hard rusk. After the third stick, you notice the herbs are more than just decoration: the basil flavor remains even after the bread is long gone.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: in addition to olive oil, the dough also contains palm oil; this is stated on the package. The flavor comes from basil and tomato, with no added flavorings. They contain wheat and may contain traces of sesame – they are not suitable for anyone who needs to eat gluten-free.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for neutral breadsticks for ham or for children, choose the \u003ca href=\"\/en\/products\/mini-grissini\"\u003eMini Grissini\u003c\/a\u003e – thinner, shorter, herb-free. The tomato-basil version is the one for a table where the pastry itself is meant to be flavorful.\u003c\/p\u003e\n\n\u003ch3\u003eFor the aperitif, with antipasti, in a dip, and as a side for soup\u003c\/h3\u003e\n\n\u003cp\u003eThe classic choice is the aperitif: a glass of grissini next to olives, cheese, and wine, served with a dip. Aioli, tzatziki, or a mixed bruschetta spread work well, as do cream cheese with herbs or a dollop of pesto. Wrapped with a slice of Parma ham, they make an appetizer that is ready in two minutes and always the first thing to disappear from any buffet.\u003c\/p\u003e\n\n\u003cp\u003eOn an antipasti platter, they lie between olives, grilled peppers, mozzarella, and sun-dried tomatoes – serving as the bread that no one has to cut. For tomato soup or minestrone, they replace the baguette; broken into a salad, they become croutons that stay crunchy. And for a cheese board with mild cheese, the basil and tomato provide the herbaceous note that would otherwise be missing.\u003c\/p\u003e\n\n\u003cp\u003eAt home, they are an evening snack that tastes different from chips: for a movie, with wine, or for children to hold while waiting for dinner. On a picnic, in the car, or in a lunchbox – they hold up better than crackers and crumble less than bread.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for softening in sauces or for baking over – they are long-life pastries that are intended to remain dry. Once opened, close the package tightly, otherwise, they will absorb moisture and lose their crunch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Grissini with Tomato-Basil next to a bowl of \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli\u003c\/a\u003e made from the spice mix and a few olives – our aperitif when guests arrive and dinner is still in the oven.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian pastry from the shelves of a factory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe grissini belong to the Italian part of the Wajos range, along with pesto, sugo, and pasta. Wajos is based in Dohr near Cochem on the Moselle, a family business with over 80 employees and around 900 items, most of which are created on-site: cremas, oils, spice mixes, liqueurs. The name comes from Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eHe opened a liqueur factory next to the winery in the 1980s, and his son Peter Oster, together with Ulf Schwichtenberg, turned it into the brand Wajos in the 2000s – the first store opened in Trier in 2008, and today there are shops throughout Germany. The reason why grissini are on the shelf at a company from the Moselle is simple: the oils, cremas, and dips need something to go with them. At Wajos, the pastry is the complement to what goes into the bottles in Dohr – and a family business that wants to \"remain deliberately small\" also chooses the products it purchases based on whether they fit the rest of the range.\u003c\/p\u003e\n\n\u003ch3\u003eThe pastry for guests, for the pantry, and for a gift package with dip\u003c\/h3\u003e\n\n\u003cp\u003eThese grissini are the pack for everyone who regularly has guests and wants to avoid baking bread. 200 grams is enough for an evening with six people or two weeks of snacking for two; unopened, they have a long shelf life in the pantry. As a gift, they go perfectly with a tin of dip spice mix or a bottle of oil – a package that someone can open that same evening. If you prefer a bolder taste, try the \u003ca href=\"\/en\/products\/grissini-mit-knoblauch-und-petersilie\"\u003eGrissini with Garlic \u0026amp; Parsley\u003c\/a\u003e; all snacks and dips can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for those with a gluten intolerance or for those who expect soft bread for dipping – these are crunchy, and that is how they are meant to be.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWheat, olive oil, basil, and tomato in a thin stick – the grissini from the Wajos shelf for evenings when guests come over.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 g","offer_id":57548235014476,"sku":"032WAJ0003","price":4.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grissini-mit-tomate-basilikum-woo-eigen.png?v=1790955242"},{"product_id":"mini-grissini","title":"Mini Grissini","description":"\u003ch2\u003eWajos Mini Grissini. Wheat flour, yeast, salt, short and crunchy – the little breadsticks that pair with every dip, every cheese, and every glass of wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mini Grissini\u003c\/strong\u003e are small Italian breadsticks made from wheat flour, palm oil, yeast, wheat malt flour, and salt. They are a long-life baked good sold in a 250 g pack, listed by Wajos from Dohr on the Moselle. Not seasoned crackers, not snack sticks with cheese or herbs, not fresh bread, but neutral, crunchy sticks intended as an accompaniment to dips, antipasti, and cheese.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Grissini by Wajos\u003c\/strong\u003e are the pack that is always empty at our place whenever guests arrive. It’s Friday, half past six, there’s a mixed dip, a piece of cheese, and a bottle of wine on the table, dinner still needs time – and the bowl of little sticks is the first thing everyone reaches for. They are short enough for children's hands, crunchy enough for the dip, and neutral enough to stand alongside anything. We order the pack often – as an accompaniment to dip mixes and pestos, rarely on their own.\u003c\/p\u003e\n\n\n\u003ch3\u003eCrunchy, slightly salty, and otherwise understated – that’s how Grissini should be\u003c\/h3\u003e\n\n\n\u003cp\u003eThe sticks are light, thin, and break when bitten into with the dry snap that characterizes a good long-life baked good. They taste of roasted wheat, yeast, and a trace of salt – 2 grams per 100 grams, noticeable but significantly milder than pretzel sticks. Wheat malt flour provides the light roasted note and the golden color; that is the only seasoning. That is precisely their purpose – the sticks are the stage, the dip is the star.\u003c\/p\u003e\n\n\n\u003cp\u003eThe ingredient list is short with five items. The fat is palm oil, we state that openly; it makes the sticks tender and gives them a long shelf life. They contain gluten and may contain traces of sesame, soy, and mustard. With 419 kilocalories per 100 grams, they are a baked good like any other – a handful for the dip is the right amount, half the pack in front of the TV is another story.\u003c\/p\u003e\n\n\n\u003cp\u003eFor those expecting Grissini with flavor – rosemary, cheese, or garlic in the dough – the Minis are not suitable; the \u003ca href=\"\/en\/products\/grissini-mit-knoblauch-und-petersilie\"\u003eGarlic and Parsley Grissini\u003c\/a\u003e are a better choice. And those who eat gluten-free must unfortunately go without.\u003c\/p\u003e\n\n\n\u003ch3\u003eWith dip, with a cheese board, in soup, and in the lunchbox\u003c\/h3\u003e\n\n\n\u003cp\u003eTheir first use is with dip: A jar of quark or crème fraîche mixed with a Wajos blend, the sticks alongside – and the appetizer for spontaneous guests is ready. The Minis are short, so you dunk them once and eat them whole, instead of half breaking off and staying in the dip. With hummus, guacamole, or tomato pesto, they are the substitute for chips that is less greasy and less salty.\u003c\/p\u003e\n\n\n\u003cp\u003eOn a cheese board, they lie between mountain cheese, goat cheese, and brie, taking some of the heaviness away from each piece. Parma ham wrapped around a stick is the finger food that is gone first at every party – ten minutes of work for thirty pieces. With a glass of white wine or an aperitif, the sticks and a bowl of olives are enough; the evening barely needs more preparation.\u003c\/p\u003e\n\n\n\u003cp\u003eIn everyday life, they are the side dish for soup instead of bread, crumbled up as a topping for salad or tomato soup, and in the lunchbox, they are the snack that stays crunchy and creates fewer crumbs than cookies. Children eat them plain, with cream cheese, or dipped in chocolate spread; for toddlers, they are a stick to hold onto that stays firm for a long time.\u003c\/p\u003e\n\n\n\u003cp\u003eThey are also suitable for cooking: coarsely crushed as breading for schnitzel or fish fillets, or as a crunchy layer over a casserole. They are not suitable for anything that sits in liquid for a long time – submerged in soup, they become soft in a minute. And once opened, the pack must be tightly sealed, otherwise the sticks absorb moisture and lose their crunch.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A dip made of quark with the \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip Seasoning Mix\u003c\/a\u003e, next to a small bowl of \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e, and the Grissini in between – the appetizer board that kicks off every visit at our place.\u003c\/p\u003e\n\n\n\u003ch3\u003eItalian baked goods in the range of a manufactory from the Moselle\u003c\/h3\u003e\n\n\n\u003cp\u003eGrissini are an Italian baked good, and Wajos includes them in its assortment as a complement to their own dips, pestos, and bruschetta mixes – as the piece that is still missing for the dip. Wajos itself is based in Dohr near Cochem on the Moselle and is a gourmet manufactory with around 900 items, the majority of which are created on-site; an in-house laboratory tests what is sold under the brand name.\u003c\/p\u003e\n\n\n\u003cp\u003eThe name goes back to Walter Josef Oster, the founder of a winemaking family from Ediger-Eller who has been making wine for 15 generations. From his liqueur manufactory in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand starting in the 2000s – with over 80 employees, their first own store in Trier in 2008, and today stores all over Germany. That a company with wine roots carries Grissini makes sense: a glass of wine calls for something to snack on.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe pack for guests, children, and the pantry\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Mini Grissini are for everyone who frequently has guests and saves themselves the effort of baking bread, and for families where the little sticks serve as a snack between breakfast and lunch. As a gift, they are the addition that completes a package: a dip mix, a pesto, a pack of Grissini. The \u003ca href=\"\/en\/products\/grissini-mit-tomate-basilikum\"\u003eTomato \u0026amp; Basil Grissini\u003c\/a\u003e are a good seasoned alternative; all snacks and dips are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eStored in the pantry, they keep for a long time as a long-life baked good if kept dry and protected from light; 250 grams is enough for two to three guest evenings or two weeks of lunchboxes. They are not suitable for anyone who must eat gluten-free, or for those who expect a snack with flavor in the dough – the Minis are intentionally neutral.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eWheat, yeast, salt, and lots of crunch – the little Grissini from Wajos that come to our table with every dip.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548235112780,"sku":"032WAJ0001","price":3.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mini-grissini-woo-eigen.png?v=1790955249"},{"product_id":"dinkel-grissini-mit-schuettelbrot","title":"Spelt breadsticks with Schüttelbrot","description":"\u003ch2\u003eUltner Brot Spelt Grissini with Schüttelbrot. Organic grissini made from South Tyrolean whole spelt – with crunchy Schüttelbrot crumbs, fennel, and blue fenugreek.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Spelt Grissini with Schüttelbrot\u003c\/strong\u003e are organic grissini made from whole spelt flour, coated with crumbs of Ultner Schüttelbrot and baked with extra virgin olive oil. They come from St. Walburg in the Ultental Valley, South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrissini with Schüttelbrot by Ultner Brot\u003c\/strong\u003e combine two bread cultures. Grissini are the thin, crunchy breadsticks that grace the table at every aperitivo in Italy. Schüttelbrot is the hard rye flatbread of South Tyrolean mountain farmers. Ultner Brot bakes the sticks from whole spelt flour and coats them in crumbs from their own Schüttelbrot. This gives every stick a rough, hearty exterior with that characteristic savory bread flavor. The spelt comes from the Regiokorn project, meaning it is grain grown in South Tyrol. The dough contains whole spelt flour, rye flour, extra virgin olive oil, rock salt, barley malt flour, yeast, fennel, and blue fenugreek. Apart from the salt, all ingredients are organic.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe grissini have a nutty spelt taste and are savory like South Tyrolean bread. The Schüttelbrot crumbs give the surface a rough crunch and a rye note reminiscent of a hearty snack (Marende). Fennel and blue fenugreek provide a warm spice, while olive oil adds a round, slightly fruity background.\u003c\/p\u003e\n\n\u003cp\u003eWhen broken, the sticks crack dry and loud. Inside, they are firm and hearty, as is expected of whole grain. Compared to smooth white flour grissini, they have more body and more flavor. Those expecting delicate, almost airy supermarket grissini might find them too rustic. That is precisely their appeal.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor an aperitif, simply place the grissini in a tall glass on the table. They pair well with olives, a piece of mountain cheese, and a glass of white wine or beer. Wrap a thin slice of South Tyrolean Speck around the top end, and you have a finger food that requires almost no effort.\u003c\/p\u003e\n\n\u003cp\u003eThey are also practical as a bread substitute. Serve them with a vegetable soup, a barley soup, or a large salad. For dips like herb quark, hummus, or cream of tomato, they serve as a crunchy spoon. On a South Tyrolean snack board (Brotzeit), they sit alongside Kaminwurzen (smoked sausages), mountain salami, and alpine cheese.\u003c\/p\u003e\n\n\u003cp\u003eStore the pack in a dry place away from light; keep well sealed after opening. According to the manufacturer's catalog, the grissini have a shelf life of seven months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Dip the tips in soft butter and roll them in freshly grated mountain cheese. Chill briefly, and your South Tyrolean-style aperitif snack is ready.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot has been baking in St. Walburg in the Ultental Valley at an altitude of around 1,200 meters as a family business since 1919. A project that the bakery has supported from the start plays a role in these grissini: the Regiokorn initiative. It promotes the cultivation of grain in South Tyrol itself, so that bread from the region also contains grain from the region. According to Ultner Brot, these Schüttelbrot grissini are baked using this Regiokorn spelt.\u003c\/p\u003e\n\n\u003cp\u003eThe Schüttelbrot crumbs come from their own bakery. There, the soft rye dough is shaken on round wooden plates to form thin flatbreads and then baked until crisp. Hannes Schwienbacher, the great-grandson of the founder, runs the business today. According to the bakery, all ingredients come from controlled organic cultivation; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese grissini are for anyone who wants something heartier than white flour sticks for an aperitif. They are perfect for guests, a barbecue, or a snack after a hike. If you love Schüttelbrot in its pure form, try the \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e. Nuttier and without the savory bread spice are the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-sesam\"\u003eSpelt Grissini with Sesame\u003c\/a\u003e. You can find all baked goods from the Ultental Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The grissini contain gluten from spelt, rye, and barley. Sesame is also listed in the allergen field of the manufacturer's catalog. Grissini are fragile, so the occasional stick may break during shipping. They are not suitable for those with gluten intolerance or sesame allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSouth Tyrolean spelt, Schüttelbrot crumbs, and blue fenugreek in a crunchy stick – the Ultner grissini for your aperitif and snack.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296618316,"sku":"050ULT0221","price":5.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0221.png?v=1791195897"},{"product_id":"handgeschuetteltes-bio-schuettelbrot","title":"Hand-tossed organic Schüttelbrot","description":"\u003ch2\u003eUltner Brot Hand-Shaken Organic Schüttelbrot. Crispy rye flatbread from South Tyrol – thin, savory, and shaken by hand.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Hand-Shaken Organic Schüttelbrot\u003c\/strong\u003e is a thin, crispy flatbread made predominantly from organic rye flour, seasoned with fennel and blue fenugreek. It is baked in St. Walburg in the Ulten Valley in South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchüttelbrot from Ultner Brot\u003c\/strong\u003e is the classic South Tyrolean snack bread. Its name (“shaken bread”) reveals how it is made. The very soft dough, consisting primarily of rye flour, is shaken on round wooden plates before baking. This causes the dough to spread out into a thin, round flatbread. In the oven, it becomes a hard, crispy bread that you break into pieces by hand. Dry bread could be stored for a long time, which was a real advantage in mountain villages. At Ultner Brot, every single flatbread is shaken by hand. In addition to rye, the dough contains wheat flour, yeast, fennel seeds, rock salt, blue fenugreek, and wheat bran; according to the manufacturer's catalog, it also contains a small amount of barley malt flour. All ingredients except the salt are organically grown.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eHand-shaken Schüttelbrot has a robust rye flavor and makes an audible crunch when broken. The fennel adds a fine note of anise, while the blue fenugreek provides a savory, slightly hay-like depth. Together, they create the characteristic seasoning found in so many rye breads in South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eBecause the flatbread is so thin, every bite is almost entirely crust. The surface is uneven and slightly blistered, just as the dough settled while being shaken. No two flatbreads are the same. Those expecting a soft bread to spread will find it too hard. It is a bread for snacking and chewing, not for toasting.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSchüttelbrot is a staple of the *Marende*, the traditional South Tyrolean afternoon or evening snack. Place it on a wooden board next to speck, Kaminwurzen (smoked sausage), and a piece of mountain cheese, and break it into pieces at the table. It pairs well with a light red wine like Vernatsch, or apple juice for the children.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a great choice with soup. Whether with barley soup, pumpkin soup, or a clear beef broth, it makes a perfect alternative to a bread roll. Broken into a salad bowl, it serves as a rustic crouton alternative. And in the morning, it tastes great with butter and a little honey or jam—making your breakfast a crunchy affair.\u003c\/p\u003e\n\n\u003cp\u003eStore the package in a dry place away from light. According to the manufacturer's catalog, the Schüttelbrot has a shelf life of seven months; once opened, it stays crispy longest in a tin box.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Schüttelbrot on the table whole and let your guests break off their own pieces. The crunch is simply part of the *Marende* experience.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis Schüttelbrot comes from St. Walburg in the Ulten Valley, where Ultner Brot bakes at an altitude of around 1,200 meters. The bakery is a family business: the current owner's great-grandmother opened the bakery in 1919. Today, her great-grandson Hannes Schwienbacher runs the operation, with the motto “Full grain ahead.”\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, almost all products at Ultner are made by hand. They state that they do not use baking aids or pre-mixes in their doughs; instead, they give them the necessary time. With Schüttelbrot, you can see this craftsmanship directly: every flatbread has its own unique shape because it is shaken individually on the wooden plate. The bakery has been working with organic ingredients since 1982; the organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Hand-Shaken Organic Schüttelbrot is for anyone who wants to bring a taste of South Tyrol to their table, whether you are planning a trip or just got back. It fits perfectly with a snack shared with friends, on a hike, or with a soup dinner. As a souvenir from the mountains, it is light and has a long shelf life. For something smaller and intended as a snack, try the \u003ca href=\"\/en\/products\/mini-schuettelbrot\"\u003eMini Schüttelbrot\u003c\/a\u003e. If you prefer Schüttelbrot in stick form, choose the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003eSpelt Grissini with Schüttelbrot\u003c\/a\u003e. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The Schüttelbrot contains gluten from rye and wheat, and according to the manufacturer's catalog, also from barley malt. Because it is so thin, fragments may occur during shipping, but this does not affect the taste. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThinly shaken, crisply baked, and seasoned with the flavors of fennel and blue fenugreek – the Schüttelbrot from the Ulten Valley for your Marende at home.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296782156,"sku":"050ULT0081","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0081.png?v=1791195906"},{"product_id":"mini-schuettelbrot","title":"Mini crispbread","description":"\u003ch2\u003eUltner Brot Mini Schüttelbrot. Crispy organic rye crackers from South Tyrol – handy, savory, and made for toppings.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Mini Schüttelbrot\u003c\/strong\u003e are small, crispy flatbreads made from organic rye and wheat flour with olive oil, fennel, caraway, and blue fenugreek. They come from the organic bakery Ultner Brot in St. Walburg in the Ultental valley, South Tyrol. One bag contains 130 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Schüttelbrot from Ultner Brot\u003c\/strong\u003e is the snack-sized version of the South Tyrolean classic. Traditional Schüttelbrot is a large, thin flatbread that is broken at the table. The mini version saves you the effort: the pieces are already in cracker format and fit directly in your hand or on a plate. According to the manufacturer's catalog, they are intended especially for antipasti, for toppings, or as a snack on the go. The dough consists of rye flour, wheat flour, extra virgin olive oil, fennel, caraway, salt, yeast, blue fenugreek, and barley malt flour. Except for the salt, all ingredients are from organic farming. According to the manufacturer's data sheet, these minis are vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe mini flatbreads taste of hearty rye and warm bread spices. Caraway and fennel provide the typical South Tyrolean note, while the blue fenugreek adds a savory, slightly hay-like tone. The olive oil rounds out the flavor and makes the little breads somewhat more crumbly than the large Schüttelbrot.\u003c\/p\u003e\n\n\u003cp\u003eThey produce a loud crunch and splinter dryly when bitten. Because of the small format, every bite remains consistently crispy, even at the edges. The seasoning is distinct but well-balanced, allowing toppings and bread to complement one another. Those expecting a neutral cracker for delicate spreads will find these too savory; however, they are a perfect match for speck and strong cheese.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe small format makes these minis an ideal base for appetizers. Layer on thin slices of South Tyrolean speck, a piece of mountain cheese, or a few strips of Kaminwurz sausage. In just a few minutes, you can create canapés for guests that taste of South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eThey look great on an antipasti platter alongside olives, pickled vegetables, and salami. They serve as a sturdy scoop for dips like herb quark, Obatzda, or bell pepper cream. And in a lunchbox or backpack, they replace a sandwich if you pack the cheese and meat separately. They are also an uncomplicated companion for a glass of wine or beer in the evening.\u003c\/p\u003e\n\n\u003cp\u003eStore the bag in a dry place protected from heat; keep well sealed after opening. According to the manufacturer's catalog, the snack has a shelf life of seven months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the minis with herb cream cheese, place a strip of speck on top, and garnish with some fresh chives. You won’t find a quicker appetizer for your aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot is at home in the Ultental, a valley near Merano where the bakery bakes at an altitude of about 1,200 meters. It has been family-owned since 1919 and is now managed by Hannes Schwienbacher in the fourth generation. They sell their bread in their own shops in St. Walburg, Lana, Algund, Merano, and Eppan.\u003c\/p\u003e\n\n\u003cp\u003eFor their baked goods, Ultner Brot states that they purchase organic grain directly from farmers or from the nearby mill in Merano whenever possible. Since 1982, the bakery has also been milling its own grain in an in-house stone mill. In addition to fresh bread, they bake around 70 long-life products, including grissini, chips, and Schüttelbrot in various sizes. The organic certification body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Mini Schüttelbrot is for anyone who wants to entertain guests with little effort. It is perfect for aperitifs, antipasti platters, and hiking backpacks. The handy format is also practical for children. The large original for a \"Marende\" (afternoon snack) is the \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/struzen-chips\"\u003eStruzen Chips\u003c\/a\u003e with hazelnuts and grapes are both fruity and crispy. All baked goods from the Ultental valley can be found on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. It contains gluten from rye, wheat, and barley. According to the manufacturer, it may contain traces of spelt, oats, eggs, milk, hazelnuts, almonds, walnuts, sesame, and soy. Therefore, it is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmall flatbreads with rye, caraway, and blue fenugreek – the crispy base for speck, cheese, and South Tyrolean appetizers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"130 g","offer_id":57548296814924,"sku":"050ULT0020","price":4.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0020.png?v=1791195914"},{"product_id":"struzen-chips","title":"Struzen Chips","description":"\u003ch2\u003eUltner Brot Struzen Chips. Crispy organic bread chips made from rye fruit bread – with hazelnuts, sultanas and currants, sweetened only with dried fruit.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Struzen Chips\u003c\/strong\u003e are crispy bread chips made from organic rye dough with hazelnuts, sultanas and currants, seasoned with caraway, fennel and blue fenugreek. They are baked by the organic bakery Ultner Brot in St. Walburg in the Ultental valley, South Tyrol. One bag contains 175 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStruzen Chips from Ultner Brot\u003c\/strong\u003e are based on an old farm bread. \"Struzen\" is what the people of the Ultental valley call a type of fruit bread. When bread was baked on the farms in the valley, a bit of rye dough would always be left over. The farmers would mix fruit and nuts into this last bit of dough and bake their \"Struzen\" from it. Ultner Brot has turned this tradition into chips: thin, crispy slices that you can snack on straight from the bag. The dough contains 60% rye flour and 13% each of hazelnuts, sultanas and currants. Added to this are rock salt, caraway, fennel, yeast and blue fenugreek. According to the bakery, no sugar is added; the sweetness comes entirely from the dried grapes. All ingredients except for the salt come from organic farming. They have been our top-selling South Tyrolean baked goods for years.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first bite is hearty and nutty, with the rye taking the lead. Then the fruit comes through. The light-colored sultanas taste mild and balanced, while the small, dark currants are somewhat stronger and slightly tart. Together, they create a sweetness that never becomes sticky and always remains secondary to the bread.\u003c\/p\u003e\n\n\u003cp\u003eThe hazelnuts provide a nutty undertone and some extra crunch. Over everything lies the seasoning that belongs to almost every rye bread in South Tyrol: caraway, fennel and blue fenugreek. Blue fenugreek is also known as \"Schabzigerklee\" and adds a spicy, slightly hay-like note. Fennel contributes a hint of anise, and caraway provides savory depth.\u003c\/p\u003e\n\n\u003cp\u003eThe result sits right between sweet and savory. This is why the chips go as well with cheese as they do with a cup of tea. They are lightly salted, with the rock salt merely highlighting the rye. Those expecting classic potato chips with intense seasoning will find these too mild. Conversely, those who enjoy fruit bread will find a crispy version of it here.\u003c\/p\u003e\n\n\u003cp\u003eThe texture is also unique. The slices break in a dry and splintery way, more like a thin rusk than a cracker. The fruit pieces remain slightly chewy, giving the bite some variety. The longer you chew, the more the blue fenugreek comes through.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to eat these chips is straight from the bag as a snack. They are crispy, light and ready to eat. In a backpack, they can survive a long hike as long as the bag remains well-sealed and is packed at the top of the pack.\u003c\/p\u003e\n\n\u003cp\u003eThey are excellent alongside cheese. A spicy mountain cheese, a mature Gouda or a mild blue cheese handle the fruit sweetness perfectly. They also work with herb cream cheese or fresh goat cheese, where they serve as an edible spoon for dipping. On a South Tyrolean snack platter, the \"Marende,\" they sit next to bacon and salami, bringing a touch of sweetness to the wooden board.\u003c\/p\u003e\n\n\u003cp\u003eFor afternoon tea, the chips replace cookies or rusks. Crumbled over an autumn salad with field greens, pear and walnuts, they take on the role of croutons. And with a glass of apple juice or cider, they make a perfect little snack for the end of the day. Store the bag in a dry place away from heat and keep it well-sealed after opening. According to the manufacturer's catalog, the chips have a shelf life of seven months unopened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a bowl of them on your cheese platter instead of a baguette. A piece of mountain cheese on a slice, with a fresh grape – and your appetizer bite is ready.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eStruzen Chips come from St. Walburg in the Ultental valley, a side valley near Merano in South Tyrol. Ultner Brot bakes there at an altitude of around 1,200 meters, in the middle of the valley's mountain landscape. The bakery has existed since 1919, when it was opened by the current owner's great-grandmother. Richard Schwienbacher ran the business in the third generation. His wife, Gerti, persuaded him to purchase a grain mill because she wanted to have whole-grain bread baked. In 1982, the large stone mill was installed in the bakery, and Richard pushed his first organic bread doughs into the oven.\u003c\/p\u003e\n\n\u003cp\u003eToday, his son Hannes Schwienbacher, the great-grandson of the founder, runs the bakery. The company motto is \"Full grain ahead.\" According to Ultner Brot, all ingredients for their baked goods come from controlled organic farming, with the eco-control body being IT-BIO-013. In addition to around 70 types of fresh bread, Ultner bakes around 70 types of long-life baked goods, including grissini, Schüttelbrot and chips. The bakery states that it buys organic grain directly from farmers or the nearby mill in Merano whenever possible. Since 1982, Ultner Brot has been milling the grain itself in its in-house mill.\u003c\/p\u003e\n\n\u003cp\u003eThe chips made from fruit bread belong to this second group. They translate a farm recipe into a snack that can be shipped and stored. This brings a piece of Ultner farm culture into the bag without losing the character of the fruit bread. Rye, dried fruit, nuts and bread spices are the same ingredients that ended up in the \"Struzen\" in the past.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eStruzen Chips are for anyone who likes something hearty when snacking: rye instead of white flour, fruit instead of sugar glaze. They fit in a lunchbox, on a cheese platter and in a hiking backpack. As a souvenir from South Tyrol, they are also well-received by hosts who already have everything. According to the manufacturer's data sheet, they are vegan. If you want a classic South Tyrolean bread for a snack, take the \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e made from whole-grain rye is softer and heartier. You can find all baked goods from the Ultental valley on our page for \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e. The chips contain gluten from rye and hazelnuts. According to the manufacturer, traces of milk, lupine, almonds, walnuts, sesame and soy may be present. They are therefore not suitable for those with nut or gluten intolerances.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRye, hazelnuts and two types of grapes, baked until crispy – bread chips from the Ultental valley for cheese platters, snacks and hiking backpacks.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"175 g","offer_id":57548296847692,"sku":"050ULT0118","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0118.png?v=1791195923"},{"product_id":"mini-grissini-mit-kaese","title":"Mini breadsticks with cheese","description":"\u003ch2\u003eUltner Brot Mini Cheese Grissini. Small organic spelt grissini – baked with Emmental, sesame, and herbs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Mini Cheese Grissini\u003c\/strong\u003e are short, crunchy organic breadsticks made from spelt flour and wholemeal spelt flour with 28% Emmental cheese, sesame, oregano, basil, and pepper. They come from the Ultner Brot bakery in St. Walburg in the Ulten Valley, South Tyrol. One bag contains 150 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCheese Grissini from Ultner Brot\u003c\/strong\u003e are mini-sized breadsticks, made for snacking by hand. Instead of long sticks, you get short pieces that fit perfectly into your mouth. The dough contains a large proportion of cheese: 28% Emmental, along with spelt flour, wholemeal spelt flour, sesame, yeast, extra virgin olive oil, and sea salt. Oregano, basil, and pepper provide the seasoning. The manufacturer's catalog describes them as extra savory with cheese, intended for dipping and as an accompaniment to an aperitif. Except for the sea salt, all ingredients are from organic farming. For those who prefer a savory snack over something sweet, these offer a snack with a short, transparent list of ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mini grissini taste first and foremost of baked cheese. The Emmental browns slightly in the oven, adding a nutty, slightly tangy note, like the edge of a baked lasagna. Behind that comes the spelt with its mild, grainy flavor.\u003c\/p\u003e\n\n\u003cp\u003eOregano and basil steer the flavor profile toward Italy, while the pepper provides a little kick of heat at the end. The sesame toasts during baking and enhances the nutty impression. Due to the cheese, the pieces are slightly softer than classic grissini; they snap without being hard. If you are expecting very mild, neutral breadsticks, you may find these too savory.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou will likely enjoy them best straight from the bag as a savory snack in the afternoon or on the sofa. For guests, pour them into a bowl and serve them alongside olives and a glass of white wine, beer, or a spritzer for an aperitif.\u003c\/p\u003e\n\n\u003cp\u003eThey are made for dipping. Tomato salsa, herb quark, or a red pepper cream go well with the cheese. On a cheese board, they provide a crunchy counterpoint to soft Brie or goat cheese. Sprinkled over tomato soup, they take on the role of croutons. Because of their small format, they are also practical for lunchboxes or hiking backpacks. And if friends drop by spontaneously, you’ll always have something savory on hand with a bag in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eStore the bag in a cool, dry place and keep it well sealed after opening. According to the manufacturer's catalog, the mini grissini have a shelf life of six months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place them on the table next to a bowl of tomato soup and let everyone dip them themselves. Cheese, herbs, and tomato together almost create a mini pizza.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAt Ultner Brot, there is a simple rule, formulated by Hannes Schwienbacher himself: \"If we don't leave anything out, we don't have to add anything either.\" For him, dough should consist of flour, water, salt, and possibly spices or seeds, as well as yeast or sourdough. He rejects enzymes and emulsifiers. For the mini grissini, cheese and herbs are added – nothing more is needed.\u003c\/p\u003e\n\n\u003cp\u003eHannes Schwienbacher runs the bakery in St. Walburg in the Ulten Valley as the great-grandson of the founder, who opened the first bakery in 1919. Baking takes place at an altitude of about 1,200 meters. Ultner Brot has been working with organic ingredients and its own mill since 1982; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cheese grissini are for everyone who wants something savory to snack on during a movie night, game night, or out on the patio. They are just as suitable for guests as they are for a lunchbox. For tomato paste and pizza seasoning, check out the \u003ca href=\"\/en\/products\/mini-grissini-pizza-geschmack\"\u003epizza-flavored mini grissini\u003c\/a\u003e. Long and rustic with sesame are the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-sesam\"\u003espelt grissini with sesame\u003c\/a\u003e. All baked goods from the Ulten Valley can be found on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The mini grissini contain gluten from spelt, milk from the Emmental cheese, and sesame. They are not suitable for a vegan diet or for those with a milk or sesame allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSpelt, Emmental, and Italian herbs in small bites – the cheese grissini from the Ulten Valley for aperitifs and cozy evenings on the sofa.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"150 g","offer_id":57548298846540,"sku":"050ULT0381","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0381.png?v=1791195947"},{"product_id":"mini-grissini-pizza-geschmack","title":"Mini breadsticks pizza flavor","description":"\u003ch2\u003eUltner Brot Mini Breadsticks Pizza Flavor. Small organic breadsticks made from spelt – with tomato paste, Emmental cheese, oregano, and basil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Mini Breadsticks Pizza Flavor\u003c\/strong\u003e are short organic breadsticks made from spelt flour and whole-grain spelt flour. They are baked with tomato paste, Emmental cheese, and 3% pizza seasoning consisting of oregano, basil, and pepper. They come from St. Walburg in the Ulten Valley, South Tyrol. One bag contains 150 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePizza breadsticks from Ultner Brot\u003c\/strong\u003e bring the ingredients of a pizza into a crispy stick. Tomato, cheese, and herbs—that is the basic formula, and that is exactly what is in the dough. Emmental, tomato paste, yeast, extra virgin olive oil, and sea salt are added to the spelt flour and whole-grain spelt flour. The pizza seasoning makes up 3% and consists of oregano, basil, and pepper. With the exception of the salt, all ingredients are organic. The breadsticks are baked in miniature format, so you can snack on them from the bag like chips. According to the manufacturer's catalog, they are intended for dipping and as an accompaniment to an aperitif. For pizza fans looking for something crispy to snack on, they are the handy shortcut.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mini breadsticks taste like pizza crust with toppings. The tomato paste provides a fruity, slightly acidic note, while the Emmental adds a nutty, savory depth. Oregano is the herb that immediately brings pizza to mind; basil provides a bit of freshness, and pepper a small kick.\u003c\/p\u003e\n\n\u003cp\u003eThe spelt remains in the background, providing the basic grainy tone. Thanks to the cheese and olive oil, the pieces are both crumbly and crispy. In some places, the cheese is slightly browned, which makes them taste particularly robust. The seasoning is distinct but not spicy. Anyone expecting the true heat of pizza with chili will find them too mild. For children and adults, however, the seasoning is just right.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOn their own, the pizza breadsticks are a snack for any occasion: on the sofa, in the office, or while hiking. As an aperitif, they go well with a glass of red wine, beer, or a lemonade. When placed in a bowl on the table, they usually disappear faster than expected.\u003c\/p\u003e\n\n\u003cp\u003eWith a dip, they become a light meal. Try them with tomato salsa, basil pesto mixed with cream cheese, or a garlic cream. On an antipasti platter, they sit alongside mozzarella, cherry tomatoes, and olives. They are a crispy side dish for minestrone or tomato soup. And at a children's birthday party, they are a savory alternative to sweets.\u003c\/p\u003e\n\n\u003cp\u003eStore the bag in a cool, dry place; once opened, keep it well sealed. According to the manufacturer's catalog, they have a shelf life of six months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir cream cheese until smooth with a little basil pesto and serve it with the breadsticks. The herbs in the dough and in the dip complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe breadsticks come from the same bakery as the South Tyrolean Schüttelbrot (rye flatbread) from Ultner Brot. The bakery in St. Walburg in the Ulten Valley bakes around 70 types of fresh bread and just as many long-life baked goods: breadsticks, chips, cookies, and Schüttelbrot. Everything is baked at an altitude of around 1,200 meters. In South Tyrol, the bakery sells its bread in its own shops in St. Walburg, Lana, Algund, Merano, and Eppan. The long-life snacks like these breadsticks also reach beyond the country's borders.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, Ultner Brot avoids the use of baking aids and premixes. Instead, the bakery gives the dough the time it needs. The business has been family-run since 1919; today it is led by Hannes Schwienbacher, the great-grandson of the founder. The organic ingredients are certified by the organic inspection body IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pizza breadsticks are for anyone who loves pizza and wants something crispy in between meals. They are suitable for a movie night, a children's birthday party, or a barbecue. For versions with more cheese and sesame, try the \u003ca href=\"\/en\/products\/mini-grissini-mit-kaese\"\u003eMini Breadsticks with Cheese\u003c\/a\u003e. For a fruity and savory option made from rye fruit bread, try the \u003ca href=\"\/en\/products\/struzen-chips\"\u003eStruzen Chips\u003c\/a\u003e. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The mini breadsticks contain gluten from spelt and milk from the Emmental. They are not suitable for a vegan diet or for those with a milk allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, cheese, and oregano in a crispy mini format – the pizza breadsticks from the Ulten Valley for the sofa, parties, and lunchboxes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"150 g","offer_id":57548299075916,"sku":"050ULT0383","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0383.png?v=1791195954"},{"product_id":"dinkel-grissini-mit-sesam","title":"Spelt Grissini with Sesame","description":"\u003ch2\u003eUltner Brot Spelt Grissini with Sesame. Organic spelt wholemeal grissini – rustic, nutty, and baked with olive oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Spelt Grissini with Sesame\u003c\/strong\u003e are crunchy organic breadsticks made from wholemeal spelt flour, extra virgin olive oil, and sesame seeds. They are baked by the Ultner Brot bakery in St. Walburg in the Ultental valley, South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSesame grissini from Ultner Brot\u003c\/strong\u003e are the rustic answer to the smooth white-flour breadstick. Grissini originally come from Piedmont: thin dough sticks, baked until crunchy, and a staple of the Italian aperitivo. Ultner Brot bakes them in South Tyrol using whole spelt grain. The ingredient list is short: wholemeal spelt flour, extra virgin olive oil, rock salt, barley malt flour, yeast, and sesame. Everything except the salt is organically grown. The manufacturer's catalog describes them as rustic grissini with nutty sesame, and that is exactly how they taste.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe spelt grissini have a hearty, nutty flavor with a slightly malty background. The whole spelt adds more flavor than white flour. It tastes warm and grainy, almost a little like toasted bread. The barley malt in the dough subtly emphasizes this toasted note.\u003c\/p\u003e\n\n\u003cp\u003eThe sesame intensifies this nutty profile. It roasts during the baking process and infuses its tone throughout the entire breadstick. The olive oil keeps the texture crumbly and balanced. The sticks break with a dry snap and crumble into firm, hearty pieces when chewed. Anyone expecting very thin, delicate grissini will find these too substantial. They are more like bread in stick form than a mere snack item.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe grissini look best in a glass on the table during an aperitif with olives and a glass of white wine. They pair well with young Pecorino, mozzarella, or a piece of mountain cheese. If you have guests, wrap paper-thin ham or bacon around the sticks.\u003c\/p\u003e\n\n\u003cp\u003eThey are particularly good with dips. Hummus is a natural fit because of the sesame, but herb quark, bell pepper cream, or avocado cream work well too. Instead of bread, serve them with minestrone, tomato soup, or a mixed salad. And for on the go, a handful of grissini is a snack that takes up almost no space.\u003c\/p\u003e\n\n\u003cp\u003eStore the pack in a cool, dry place away from light. According to the manufacturer's catalog, the grissini have a shelf life of seven months; once opened, they stay crunchy if stored in a well-sealing tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the grissini next to a bowl of hummus with a drizzle of olive oil. The sesame in the dough and the dip complement each other, while the spelt grain provides a good bite.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that Ultner Brot takes whole grain so seriously has to do with family history. Richard Schwienbacher ran the bakery in St. Walburg as the third generation. His wife, Gerti, wanted wholemeal bread and persuaded him to purchase his own grain mill. In 1982, the large stone mill was installed in the bakery, and Richard baked his first organic breads.\u003c\/p\u003e\n\n\u003cp\u003eSince then, the bakery has milled its own grain. Today, their son Hannes Schwienbacher runs the business under the motto \"Full grain ahead.\" Ultner Brot has been a family business baking at around 1,200 meters in the Ultental valley near Meran since 1919. According to the bakery, all ingredients come from certified organic farming; the organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese sesame grissini are for anyone who likes grissini with character and enjoys dipping. They are suitable for aperitifs, after-work snacks, and as a side dish for soup. Families also love them, as children prefer to snack on the sticks straight from the pack. And as a gift for a barbecue, they are lighter than any bottle. For those who like South Tyrolean bread spices and rye crumbs, there are the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003eSpelt Grissini with Schüttelbrot\u003c\/a\u003e. Small and baked with Emmental, we offer the \u003ca href=\"\/en\/products\/mini-grissini-mit-kaese\"\u003eMini Grissini with Cheese\u003c\/a\u003e. You can find all baked goods from the Ultental valley on our page for \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e. The grissini contain gluten from spelt and barley as well as sesame. Because they are fragile, a stick may occasionally break during shipping. They are not suitable for those with a sesame allergy or gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole spelt grain, olive oil, and toasted sesame – the rustic organic grissini from the Ultental valley, perfect for aperitifs and dips.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":59059260522828,"sku":"050ULT0025","price":5.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0025.png?v=1791195962"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-herzhafte-snacks.jpg?v=1791282911","url":"https:\/\/leniundhans.at\/en\/collections\/herzhafte-snacks.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}