How a piece of hard bread explains the success of South Tyrol’s hotel industry

The Schüttelbrot is a crisp flatbread made mostly of rye flour, coriander, anise and fennel seed. In South Tyrol, its birthplace, it historically helped locals survive the cruel Alpin
Create a free account to read the full article
Get 2 premium articles for free each month
Related Articles
MORE Noa Network of Architecture
According to Vinklu's design for a Bucharest café, leftovers are sacred

Championing radical sustainability, a London restaurant selects materials for origin and impact

FRAME’s summer selection: 5 insightful articles to keep you up to date, wherever you are

Most-viewed: a sturdy carbon-sequestering home, a candy-coloured Louis Vuitton pop-up, and more

11 tonnes of recycled plastic are just the start of circularity at a self-care-space in Jakarta

When to-go coffee isn’t part of the culture, Crosby Studios’ slick, ‘transformist’ design draws crowds
-cover-thumb.jpg)
FRAME’s summer selection: 10 fresh, sunny spaces for the season’s dog days

Environmental and cultural sustainability embed a Dutch artist's residence in its locale

How over 30 creatives brought this wellness-driven urban retreat in London to life
