The Fisser Imperial barley is associated with a very specific name. Farmer Karl Röck cultivated the extremely hardy barley on the plateau almost 90 years ago. The success story lasted until the early 1960s. After that, the cultivation of Fisser barley became increasingly uneconomical due to strong competition and almost fell into oblivion.
Pure pleasure. Pure history
In 2013, a small group with his son Herbert Röck succeeded in recultivating the Fisser Imperial barley thanks to a great deal of commitment. They breathed new life into the forgotten "Breia" - as the barley is called in the local dialect.
The Fisser Imperial barley is now very popular again in the Tyrolean Oberland and is grown on an area of over 70 hectares. It is once again shaping the image of our landscape. Its ears glisten velvety in the sun and every gust of wind passes through the field like a gentle wave.
Regional specialty
Today, resourceful chefs, distillers and brewers create innovative products from the robust and high-quality grain, which has a slightly malty taste. From high-proof harvest to tasty barley stew, the imperial grain from Fiss plays all the roles
The Fiss Imperial barley is therefore representative of all the regional ''delicacies'' relating to culinary delights, nature and customs that we can experience in our homeland.
Fisser porridge soup
Ingredients for 4 people
125 g Fisser Imperial barley (soak in cold water overnight beforehand)
2 tbsp butter
Salt, pepper, nutmeg
200 g smoked meat (seasoned)
1.5 l water or meat stock
2 tablespoons vinegar
1 celeriac, 3 carrots, 1 leek, 3 potatoes
1 onion
1 tbsp parsley (chopped)
1 clove of garlic
2 bay leaves
Preparation
Peel and finely dice the onion and garlic and fry in a large pan with butter until translucent. Then clean or peel and dice the potato, carrot and celery. Cut the leek into rings. Add the carrots, celery, leek and smoked meat to the pan and stir-fry briefly. Then add the pearl barley and also stir-fry briefly. Then deglaze with the vinegar. As soon as all the liquid from the vinegar has evaporated, add the water/stock and bay leaves and bring to the boil.
Leave the soup to simmer on a low heat for around 90 minutes. Finally, season to taste with salt, pepper and nutmeg and serve with chopped parsley.
Tips for the recipe
For the typical taste, smoked meat such as bacon, smoked meat or bacon is used. This gives the soup a special flavor.
If you want the soup to be creamier, you can add a little whipped cream or milk. This enhances the creamy consistency.
Tiroler Gerstlsuppe tastes particularly good with fresh farmhouse bread or a hearty sourdough loaf.
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Winemaker Roberto Sarotto. Tradition meets modernity in Piedmont.
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