"Schüttelbrot:" The Traditional Bread of Fiè
"They came from Vienna, and wanted to take my grandfather along with them back to Vienna so that he could show them how to make hard tack from our village bread," explains Maria Perkmann. Her grandfather was Peter Fulterer, a baker in Völs am Schlern / Fiè allo Sciliar and Purveyor to the Imperial Court of "Breatln“ (bread). And even if the Imperial certificate got lost at one time or another, Maria believes that the story shouldn't be forgotten. After all, it was no one less than Emperor Franz Joseph himself who had developed a taste for the "Schüttelbrot" ("schütteln" = "to shake") which her ancestors baked, and her grandfather had even sent his bread from Völs am Schlern via Venice to Egypt. Until 1912, the water needed to make this thin flat bread had to be fetched from the village well, and the work of a baker was arduous and difficult. Even in the year 2005, buns and loaves are still baked at night (and that's not likely to change anytime in the near future). Fulterer's famous "Schüttelbrot" is still as popular as it ever was, and it's still "shaken, not stirred...
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