How to pronounce Schüttelbrot

In the International Phonetic Alphabet it is /ˈʃʏtl̩broːt/. In plain English letters that is SHUET-tel-broht, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Schüttelbrot?

Schüttelbrot is a bread or pastry of Italy. Where it comes from: South Tyrol. People usually eat it as a snack. Its main ingredients are wheat & flour. It tastes savory.

Where Schüttelbrot comes from

Schüttelbrot is one of 141 signature dishes of Italy on this map. See all dishes from Trentino-Alto Adige.

• Canederli canederli / Knödel · Main dish · South Tyrol and Trentino

  Canederli, called Knödel in German, are large dumplings made from stale bread soaked in milk and bound with egg and flour, mixed with speck, cheese, spinach or liver.

• Speck Alto Adige Südtiroler Speck · Snack · South Tyrol

  Speck from South Tyrol is a cured and lightly smoked ham.

• Strangolapreti · Noodles & pasta · Trento

  Strangolapreti, "priest stranglers", are green dumplings from Trento made from stale bread soaked in milk, spinach or wild chard, eggs and flour, boiled and served with melted butter, sage and grated Grana.

• Strudel (South Tyrol) Apfelstrudel · Dessert · South Tyrol and Trentino

  Apple strudel, Apfelstrudel in German and strudel di mele in Italian, is a roll of very thin dough wrapped around sliced apples, raisins, pine nuts, cinnamon and breadcrumbs, baked and dusted with sugar.

• Pizza napoletana · Bread & pastry · Naples

  Flatbreads with toppings were sold on the streets of Naples by the 18th century as cheap food for the city's poor, eaten folded and on foot.

• Carbonara · Noodles & pasta · Rome

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

Food of Italy

Dishes like Schüttelbrot in other countries

Same type of dish and similar main ingredients as Schüttelbrot:

• Brezel · Bread & pastry · Bavaria and Swabia, Germany

  The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje, Croatia

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

• Smørrebrød · Bread & pastry · Copenhagen, Denmark

  Smørrebrød means "butter and bread": a slice of dense rye bread spread with butter or fat and topped with toppings piled high, eaten with a knife and fork.

• Banitsa баница · Bread & pastry · All Bulgaria, Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.