Preserving the tradition of the ancestors, every fortnight, couples of friends from the city of Dreizehnlinden, in the Midwest of Santa Catarina Estate, hold meetings where they prepare and serve the Ribel; a food that was commonly consumed among less well-off people or farming families in the Tyrolean Mountains of Austria. The meetings take place in different residences, alternating between the couples in the group.

      Based on know-how brought by their Austrian immigrant ancestors, this simple dish made with cornmeal flour, milk, butter and salt is prepared and consumed according to the customs of each family, which was sometimes consumed with sugar accompanied or dipped in milk, other times salted mixed with cheese. According to tradition the preparation is done exclusively by men and only a spoon is used as eating utensils, just as the ancient workers of Austria did.

      On August 26, 2021 at the residence of the couple Mrs. Eva and Mr. Érico Klotz, precisely at 7 pm I was received to participate in a dinner of the ``Ribel Group``. I had the opportunity to watch it being prepared (in a way adapted to these times of greater abundance) with cheese and salami. According to tradition after preparation the dishes were immediately served and consumed; accompanied by coffee or coffee with milk. After dinner desserts were served: colored gelatin and dulce de leche pie with walnut topping. All very delicious!

      I noticed a great integration between the members of the group at the dinner. As if they were part of a family, memories of many stories and facts that happened in the community naturally emerge with great interest, bringing up feelings: joy, sadness, nostalgia and many other emotions.

      Mrs. Eva Klotz, a member of the group, reported that: “Currently the ``Ribel Group`` is made up of friends and has biweekly periodicity. Originally in Austria it was made by men: the lumberjacks. Possibly they used a spoon to eat because it was the only cutlery available. Nowadays it continues to be done by men to honor tradition and also to please women. Who started the group in Dreizehnlinden was Max Fitl. ... In the beginning, in Dreizehnlinden, the group was formed only by men: Max Fitl, André Moser and a few others. My husband Érico and Edu went on the date the last time Max did. From there they decided to continue with their wives. ... And here in Brazil, as our parents were immigrants, when we were children, we ate Ribel because we didn`t have a market to go buy food, we ate what we produced at home.”

      Mrs. Lori Ludescher Sauer recalled that: “Ribel is not only from Vorarlberg, it is from Tyrol, from the mountains of Austria. When men went to make firewood it had to be food that was easy to make and that sustained them in that job. Also in the pastures at the top of the mountains there they also did the Ribel because they had to carry everything up there. In the past there was no car to take things upstairs, it was all on the back. So they took the basics. Upstairs they had milk, lard, butter, cheese. They supported themselves with it. It was strong food which gave strength to endure the work. That`s why men too. Because there the men usually stayed all summer on the mountain and ate what they produced, just like the colonists too. In the past there was no supermarket where you could buy everything you needed. People ate what they produced in the colonies. This tradition is very old. ... The fact that today men still do it is because women liked the tradition. It`s good like that, right? ... In the old days as they say you couldn`t find almost anything on the market, you only had the basics. And then everyone ate what they produced and what they had: lard, pork in general; but the real strength was the Ribel, the Schmorn (or Kaiserschmarrn), the Knödeln... food they made with what they had”.

      These are memories of the history of a people, their daily lives, their habits and customs, which over time become traditions, are incorporated into the dynamics of people`s lives and span generations. Generations like the Austrian descendants of Dreizehnlinden, who even far from their ancestors` homeland still remember with affection and respect significant aspects of the way of life and the harsh reality they had to overcome. Descendants who today live a different reality and in much more promising times, continue to celebrate like this one to prepare the Ribel: an event that is part of their lives, their families and their community. A ritual moment in which they share food and feelings together. Feelings that they carry in their hearts and that, perhaps, through the encounter with the other: the one who has the same origins, the same history and the same customs, it is possible to restore and re-establish bonds of belonging: for oneself, for the other, for the group and the collective.

“It is through the rites that we restore and reestablish our bonds of belonging”

      I am immensely honored by the invitation I received from my friend Dirlei Barbieri Rofner to participate in the `` Ribel Group`` dinner in 2021. It was truly a moment of great cultural value as well as of learning.
      Thanks to the hosts of the evening: Mrs. Eva and Mr. Érico Klotz. Rest assured that it was a very rewarding and unforgettable experience for me.
      Embrace to all of you!


References
- Riebel (Vorarlberg Riebel)
https://www.tasteatlas.com/riebel
Accessed on 4/1/2023 at 8:53 am
- Vorarlberg Riebel
https://www.vorarlberg.travel/en/activity/riebel-recipes-2-2/
Accessed on 4/1/2023 at 8:55 am
- MARINHO, Katarzyna Bortnowska; “A Tirolerfest de Treze Tílias/SC: uma manifestação cultural e gastronômica”; Dissertation of the Tourism and Hospitality Course; Orientation: Prof. Dr. Anete Alberton; University of Vale do Itajaí; Balneário Camboriú, Brazil; 2013.
- MARINHO, Katarzyna Bortnowska and ALBERTON, Anete; “Comida local e memória gustativa: percepções na Tirolerfest de Treze Tílias/SC”; Article presented at the X Seminário ANPTUR - X Seminário da Associação Nacional Pesquisa e Pós-Graduação em Turismo; Caxias do Sul, Brazil; October, 2013.


Special Thanks
- Ana Claudia Alleotti
- Dirlei Barbieri Rofner
- Eric Klotz
- Erna Klotz Zuffo
- Eva Klotz
- “Grupo do Ribel” by Treze Tílias
- Lori Ludescher Sauer
- Vanessa Nesso Volaptti


Location
- Treze Tílias (Dreizehnlinden), Brazil: Geo Code 27° 00` 00`` S 51° 24` 27`` W - Altitude 796 meters


Contact
Secretary of Tourism, Industry and Commerce
Rua Pedro Nelcido Käfer, 115 - Treze Tílias, SC, Brazil
Phone: +55 (49) 3537 0997