500 g dumpling bread, black
300 g milk
180 g curd cheese
1.5 egg yolks
100 g boiled potatoes
50 g rye flour
Mix everything together except the rye flour and allow the flavours to blend for 20 minutes. Then pass the entire mix through a meat grinder. Add the rye flour. (Form dumplings out of it). Briefly boil and drain the Bauernbrotnockerln.
20 g butter
150 g cheese (Emmental, Edam, taleggio)
200 ml cream
30 g parmesan
1 clove of garlic, chopped
1 tbsp. parsley
Melt the butter and sauté the garlic. Slice the cheese, add to a pot with the cream and melt. Once the sauce is creamy, add salt and pepper. Add parsley and the parmesan cheese before serving.
Whether you choose the numerous fixed-rope routes or alpine terrain: South Tyrol offers endless possibilities for climbing, not just for professionals, but also for children and families.
The 550-m-long climb, which is perfectly secure thanks to a 1000-m length of steel cable, offers medium levels of difficulty and is suitable for less strong Alpine climbers or families with kids who like climbing and walking (ages 10 and up). If you want to go on this fixed-rope climb, you need to set out early and be in good general condition.
The picture shows a climber at sunrise who has reached just the end of the via ferrata and is now climbing the last few metres to the summit of the Ifinger Mountain.
8 veal escalopes, 60 g each
8 small slices of dry-cured ham
2 tbsp. flour
2 tbsp. oil for frying
30 g butter
30 ml white wine
200 ml meat broth (see vegetable risotto)
8 small sage leaves
If necessary, remove the remaining tendons from the veal escalopes, tap with the meat tenderiser. Season the meat with a little salt, since the ham is already salty, and pepper and top with the sage leaves as well as the dry-cured ham. Sprinkle the meat side lightly with flour and slowly fry in a hot frying pan in a little oil, first on the ham side, then on the meat side. Now add a little butter to the meat, after a short time remove the meat from the pan and keep warm. Douse the cooking residues in the pan with white wine and add the broth. Let the sauce cook for a while and pour over the saltimbocca.
700 g fresh spinach
300 g flour
1 tbsp. salt
1/8 l milk
20 g butter
200 g cured ham, finely sliced
1/8 l white wine
1/8 l cream
2 tbsp. finely grated parmesan
Clean the spinach, wash thoroughly and drain. In a pot, bring plenty of salted water to the boil and cook the spinach in batches for about a minute and drain. Squeeze out the remaining water and pass the spinach through a food mill. You can, if you wish, chop the spinach very finely instead.
In a large bowl, thoroughly mix the flour, salt and eggs with a spoon. Gradually add the milk and beat the mixture until bubbles start to appear. Stir the spinach in thoroughly. Rub the dough through a spaetzli slicer into a large pan of boiling salted water. Boil for about 3 minutes until the noodles rise to the surface. Remove with a slotted spoon, shock with cold water and allow to dry.
Melt the butter in a pan, add the white wine and ham, and cook briefly. Pour over the cream and bring to the boil. Add the parmesan and season with salt and pepper.
Add to the spinach dumplings, stir and serve.
The tradition of mountain fires goes back to the 19th century and commemorates the pledge given to the heart of Jesus.
In 1796, in the face of the danger posed by the troops of Napoleon I, Tyrolean estates promised solemnly to entrust the country to the "Sacred Heart of Jesus" and to renew this pledge annually. The first Sunday after the feast of Corpus Christi (June) was selected as Sacred Heart of Jesus Sunday.
Andreas Hofer renewed the vow before the battle of Bergisel against the French and Bavaria. Hofer's troops won a surprising victory, and Sacred Heart of Jesus Sunday accordingly became a high public holiday. The tradition is kept alive by the mountain fires which are lit on this special Sunday and light up the skies over South Tyrol.
The mountain fires themselves also have a historical background: In times of war, mountain fires were kindled as an illuminated sign marking the agreed start of a battle...
The festival of street artists in Merano is a must for every summer family holiday in Merano and environs.
In June, the spa town is turned on its head, making room for clowns, artistes, fire-eaters, dancers, jugglers, tightrope walkers and musicians. During the three-day festival of street artists entitled "Asfaltart", the centre of Merano turns into one huge circus ring.
For a short period, this festival makes a mockery of the order that otherwise prevails in the town. Jolly clowns bring a smile to the faces of passers-by and tightrope acrobats at lofty heights cause even stressed business people to pause and look up. Of course, "Asfaltart" is also a special experience for families with children. Where else would you see so many crazy goings-on on the streets?
The picture shows slackliner Benjamin Kofler who, with this high line, strung between the Polveriera ruin (Pulverturm) and the tower of the Merano parish church, set a new world record for the longest urban high line at an amazing 159 m!
1 clove of garlic
50 ml white wine
300 g carrots
20 g ginger
800 ml vegetable broth
400 ml cream
butter for sautéing
a pinch of sugar
Finely chop the onion and the garlic clove and sauté in a little butter. Finely chop the carrot and ginger, and sauté with a pinch of sugar. Douse with white wine and pour in the vegetable broth. Cook gently until the carrots are soft.
Mix everything together, season with salt and pepper and refine with the cream.
Here’s a tip from the chef: Cut the carrots into 1 cm pieces so that they get soft faster, otherwise the soup will become too spicy because of the ginger!
Taking the Hochmuth cable car, you will reach the Muthöfe farms at 1,400 metres above Merano, which are surrounded by a beautiful mountain landscape with unique panoramic views of Merano and the Adige Valley.
The farms are located on the Merano high mountain trail, one of the most beautiful hiking trails in the entire Alpine region. It runs for a total of 100 km around the Texel Group nature park and can be walked in 5 to 8 days.
The trail is divided into southern and northern circumnavigations. Thanks to the different ascent and descent options, hikes along the Merano high mountain trail can be started or interrupted at numerous points. Lodges and mountain huts provide rest and accommodation en route.
For the cream
275 g philadelphia (cream cheese)
1/2 stick vanilla
20 g egg yolk
40 g sugar mix
100 g egg white
100 g sugar for whipping
2 leaves gelatine
150 g whipped cream.
Whisk the egg whites until foamy, then add 2 leaves of gelatine.
Gently fold in the cream and store in the refrigerator.
500 g philadelphia (cream cheese)
500 g water
125 g sugar
83 g invert sugar
3 leaves of gelatine
3 pieces lemon peel and juice
Mix and freeze in an ice cream maker.
50 g butter
60 g sugar
75 g hazelnut semolina
75 g flour
Mix everything together and knead, grate onto the baking paper and bake at 110°C. Then allow to dry for 4 hours.
The gardens of Trauttmansdorff Castle are undoubtedly among the highlights of the spa town of Merano. They inspire the onlooker with their exceptional diversity and harmonious ensemble. More than 80 colourful garden landscapes from around the world can be seen here on an area of 12 hectares. It is the special climate of the sun-drenched town which makes this possible.
The site is divided up into four garden worlds. In the “Forest Gardens”, you find conifers from North America and East Asia, ferns, living fossils, and rice and tea terraces. The area below the castle is referred to as the "Sun Gardens". The sunny slopes are dominated by Mediterranean flair and citrus fruit; cypress trees and the alluring scents of lavender, rosemary and sage are what characterise this part of the site. The “landscapes of South Tyrol” reflect the diverse fauna of our region. Finally, you come to the “Water and Terraced Gardens" with their large lily pond, in which the lotus flower unfurls its blossoms.
The picture shows an area that was newly opened in 2016, the “Lovers’ Garden”.
Gaetano, an olive farmer from Sicily and friend of the family, has just started supplying us with fine olive oil from his homeland. The outstanding quality of this olive oil impresses not just our chef Tibor but also our guests.
The olive grove is not particularly large, which means that Gaetano can manage to cultivate the olives with the help of his family and without additional staff. Out of love for nature, Gaetano's family grows the olives according to organic guidelines. Then the olives are harvested by hand, cold pressed, bottled and personally brought to us in Foiana by Gaetano.
Subject to the availability of stocks and the abundance of the harvest, the olive oil can be purchased from us in the Waldhof².
The Martello Valley extends from the valley entrance at Laces at 800 m above sea level up to the 3,760 m summit of the Cevedale / Zufallspitze Mountains in the Ortler region. Known for its pristine nature and its rustic character, the Martello is a popular destination for nature lovers and fans of the mountains.
The breathtaking mountain scenery which towers up at the end of the valley provides the backdrop for a good few adventures - and the Marteller mountain hut offers the corresponding options for rest and refreshment. Right next to the hut is a small mountain lake which reflects the peaks of the Martello Valley as well as the famous Gran Zebrù / Königsspitze.
At the same time, at an altitude of 900 to 1,800 m, Martello is the highest contiguous strawberry-growing region in Europe. The climatic conditions in the Martello Valley are also ideal for the cultivation of different tasty berries, herbs and vegetables.
The Mayenburg was a castle used by the Court of Merano. Verdicts were handed down in the open air on those whose lot was not to be executed. Once a year, the Court gathered here and adjudicated on various issues (jurisdiction, administrative matters, duties to be paid by the farmers, taxes, military service). Researchers assume that the location of the castle was strategically very advantageous and that it used at one time to belong to the fortification system of the counts of Eppan (Appiano).
Parts of the curtain wall complete with battlements surround the palace and further residential buildings. In the chapel, on the other hand, wall paintings from the 15th and 16th centuries can be found. A round tower can also be seen which served as a dovecote and protection for the castle well.
The three peaks in South Tyrol known as the Tre Cime di Lavaredo / Drei Zinnen are the symbol of the Dolomites as well as a natural highlight of the region. The nature park of the same name was declared a World Natural Heritage site by UNESCO in 2009 together with the other peaks in the Dolomites.
Since the first ascent of the Cima Grande in 1869, the summits of the three peaks have been among the most sought-after destinations in the Alps for the climbing fraternity. They are accessible by numerous climbing routes of varying levels of difficulty and have become a centre of Alpine climbing in which many of the important developments in the history of this sport have originated. To name just one example, one of the world's best climbers, Alexander Huber, a member of the "Huber Buam" – was the first person to scale the Cima Grande free solo in 2002. He is the only mountaineer to have made the ascent alone and without ropes.
As there are very few sources of light pollution around the three peaks, the sky is full of stars and the Milky Way is stands out clearly on clear summer nights.
The nearby Ultimo Valley / Ultental is home to one of nature’s most unusual and special creations:
2,000 years old, up to eight metres wide and 35 metres high: The ancient larches in Santa Gertrude (in the Ultimo Valley) are probably the oldest coniferous trees in Europe and together form one of the most famous natural monuments in South Tyrol. These giants, whose profiles have been etched by wind, weather and lightning strikes, stand on the edge of the forest of Santa Gertrude. When one of the larches fell in 1930, it was found to contain over 2000 annual rings; due to the extent of the rot inside the tree, however, it was impossible to determine exactly how old it was.
Old trees are a true microcosm of lichens, fungi, algae, mosses and insect larvae. Rotten tree hollows offer shelter to woodpeckers, owls, weasels and bats. In the vernacular, these ancient larches are referred to as "bat larches".
For over 1,000 years, farmers in the Val Senales have been droving their sheep every year to the grazing grounds of the Ötz Valley close to Vent. Farmers in the Val Senales own the grazing rights there. In June, over 2,000 sheep and shepherds take this route via the Niederjoch and the Hochjoch in the Ötz Valley, with all its attendant dangers to man and beast alike, returning to the Val Senales in mid-September. This is followed by a traditional shepherds’ festival with all kinds of culinary delicacies from the region of Val Senales.
The sheep drive between the Senales and the Ötz Valleys is a UNESCO World Cultural Heritage event.
The Fanes-Sennes-Braies nature park is one of the largest conservation areas in South Tyrol.
A large part of the forested area consists of spruce forests, which offer an ideal habitat for animals such as grouse, martens and foxes. Very extensive, too, are the mountain pastures and meadows with their great diversity of plant life, including arnica and gentian. At higher elevations above 2,000 m, which are populated by mountain hares and snow grouse, edelweiss, rampion, the dragon’s mouth orchid and dolomite yarrow all thrive.
Near the Fanes mountain plateau is to be found an impressive stone amphitheatre, known as the “parliament of the marmots”, a small part of which can be seen in the picture.
The highest and most beautiful earth pyramids in Europe are to be found on the Renon / Ritten plateau above Bolzano.
Earth pyramids consist of conical heaps of clay and the rocks that cover them, and often make up bizarre landscape forms. They can occur in soils from the late-glacial moraine clay which was left behind on the Renon plateau by the main Isarco Valley glacier and some local minor glaciers. These soils are rock hard when dry but, as soon as it rains, turn into a soft pulp, slip down and form escarpments of 10 to 15 metres in height.
These escarpments are then washed out by further rainfalls. However, if pieces of rock are concealed in the softer earth, the clay under these rocks is protected from the rain and, as the surrounding material is increasingly eroded by the weather, the majestic earth pyramids literally rise out of the ground.
In the Western Dolomites, six kilometres from Nova Levante / Welschnofen, there lies a small, emerald-green mountain lake, in which the Catinaccio / Rosengarten range and the Latemar are reflected: Lake Carezza.
Because of its impressive colour, the Lake Carezza is also known in Ladin as the “Lec de Ergobando” (Rainbow Lake). But this is not the only explanation of its name. According to legend, the Lake Carezza was once home to a beautiful mermaid, in whom the wizard Masaré fell in love. To win her favour, the witch Lanwerda encouraged him to dress up as a seller of jewels and to create a magic rainbow spanning the distance from the Rosengarten range to Mount Latemar. He duly followed this advice, but forgot to disguise himself. He was therefore discovered by the mermaid, who disappeared for ever in the lake. The wizard was so angry that he threw all the fragments of the rainbow and jewels into the lake - which is why the lake still glitters in all the wonderful colours of the rainbow even today.
Tirolo Castle, built in the 12th century, is the most important of all the Tyrolean castles and gave the whole region its name. The name of Tyrol was originally used for the village, the counts of Tyrol, and, finally, for the dominion of these counts.
The castle is home to some works of art that occupy a significant place in the annals of art history: Works of Romanesque architecture, especially the marble portals, Gothic wall paintings, a Gothic altar and the oldest Tyrolean glass painting. Today, Tirolo Castle is the seat of the South Tyrolean Provincial Museum for Culture and History. The permanent exhibition in one wing which has been refurbished in modern style covers everything from archaeological finds to the history of time. The “Rittersaal” of the castle hosts popular evening concerts in June and July. Ensembles from home and abroad interpret music from different countries and traditions.
On the mound of Tirolo Castle, the sun terrace of Merano with unique panoramic views of the Burgraviato district and the Venosta Valley, visitors can see something which is special and unique to South Tyrol: the Bird Care Centre in Tirolo / Dorf Tirol.
400 g chestnuts
1 tbsp. diced shallots
1 tbsp. butter
1/2 l chicken stock
400 g cream
50 g white chocolate
1 tbsp. butter cubes
fresh truffles, truffle oil
5 cl white port to taste
Fry the shallot cubes in butter until transparent. Pour the chicken stock over the chestnuts and simmer for 20 minutes, then add the rest of the ingredients and season with port wine.
1 sea bream 300 g
50 g fennel
50 g potatoes
50 g tomatoes, peeled and cut into strips
30 ml olive oil
Cut away the fins of the sea bream with a pair of scissors. Descale and clean the fish, remove the gills and wash. Clean and wash the fennel and cut into fine strips lengthways. Heat 2 tbsp. of olive oil in a flat saucepan, add the fennel and cook until soft, and season. Peel the potatoes, cut them into 2-mm-thick slices and boil for 2 minutes in salted water. Brush a piece of aluminium foil with some olive oil.
10 g butter
5 black olives
1 clove of garlic
1 bay leaf
1 sprig of rosemary
1 sprig of fennel
salt, pepper, aluminium foil
Lay the potato slices on the foil in a pattern of scales, season the fish with salt and pepper, arrange it over the potatoes along with the steamed fennel and the raw tomato strips, and add the butter, olives, halved garlic clove, bay leaf, sprig of rosemary and sprig of fennel. Then seal the foil and bake in a hot oven at 180°C for approx. 15-20 minutes.
Like many other mountain churches in South Tyrol, the church of St. Kathrein in Avelengo near Merano was erected in a place which was originally a pagan place of worship. The place where the little church now stands is said once to have been a prehistoric place of worship.
According to the legend, the inhabitants of the area wanted to build a Christian church on this spot. Two giants approached them with an offer to collect stones for them. The giants had however also agreed to build the church in nearby Lafenn at the same time. Because they only had one hammer between them, they had to share it from this time on. On one occasion the giants quarrelled over the hammer, with the effect that the master builder of Lafenn picked up a gigantic boulder and threw it as far as St. Kathrein in Avelengo. The boulder missed the target but is still there to this day below the church in the meadow by the Gasthof Sulfner inn.
Autumn transforms the Dolomites region of Sciliar / Schlern into a majestic multicoloured landscape. The needles of the larches and the expansive Alpine meadows of the largest high plateau in Europe shine in shades of carmine, honey yellow and maroon.
The plateau was used mainly for pasture and hay; today the hay serves a different purpose. Local farmers noticed the wholesome effects of the freshly cut grass when sleeping overnight in the hay. These days, the hay bath is offered as a healthy and relaxing treatment in many spa facilities in hotels.
1 1/2 mussels
200 g monkfish
100 g fillet of gurnard
100 g chicken breast
50 g onion
1 red bell pepper
250 g long-grain rice
1 l fish stock
1/8 l white wine
30 ml oil
1 sleeve saffron or saffron threads
1 tbsp. curry powder
1 grated pepperoncino (hot chili pepper)
30 g breadcrumbs
2 g finely chopped garlic clove
1 tbsp. of finely sliced parsley
2 tbsp. olive oil
Wash and clean the mussels and heat them in a saucepan with the lid on until they open. Remove the shell from the shrimps and devein them. Halve the scampi along their length and clean. Cut the monkfish and the gurnard into 20 g pieces. Cut the chicken breast into cubes in the same manner. Peel the onions, wash and clean the pepper and cut into slices, sauté in oil in a paella pan, add the rice and cook for a short while, douse with white wine and pour over the hot fish stock or broth. Season with the saffron, curry, pepperoncino and salt; cook for about 10 minutes. Season the chicken, fish and shrimp with salt and pepper, sauté in a second pan and then add to the rice. Remove some of the mussels from their shells and add to the rice. Cover the remaining mussels in their shells and the halved scampi with the mixture of the bread crumbs, garlic, parsley and olive oil, layer over the paella and bake in the oven at high heat (250 degrees) for about 5-8 minutes.
The Vernagt reservoir in the Senales Valley with its emerald-green to turquoise waters was built in the 1950s at the same time as the 65-metre-high greened dam. Eight ancient farms succumbed to the deluge and, even today, when the water level is a little lower in the spring, the tower of the chapel still projects above the surface of the lake.
In summer and autumn, Lake Vernago is a popular tourist destination. The hiking possibilities are here limitless and varied. An easy path takes you around the lake, for example, and the high-altitude trail to Maso Corto / Kurzras, with its 700-year-old farms, invites the visitor to go on many an unforgettable walk. If, on the other hand, you fancy going a little higher, you can follow in the footsteps of Ötzi the Ice Man by taking the “Archaeological Hiking Trail” up to the Similaun hut at 3,000 m above sea level to the place where he was found.
Autumn at Lake Vernago is something special to behold. The larch forests which surround the lake turn bright yellow. And when the sunlight plays on the surface of the lake, what arises is a multicoloured natural spectacle.
200 g fresh or marinated salmon
2 tbsp. olive oil
1 tbsp. dill tips
1 tbsp. champagne vinegar or white wine vinegar
Finally chop the cleaned fresh salmon (having removed the bones and the brown layer of fat). Stir in the olive oil, dill tips and champagne vinegar, and season with salt and pepper.
Shape the salmon tartare with a spoon to form a tartlet and glaze (with jelly).
Sometimes, sheep, goats and even ibex cross your path. As you head south, the climate soon assumes a Mediterranean character, and the vineyards unfold their verdant greenery.
100 g chocolate glaze
150 g butter
165 g sugar
40 g flour
140 g salted peanuts
Melt the chocolate and butter together. Beat the eggs and the sugar until a foamy consistency is achieved, then stir in the melted chocolate-butter mixture. Finally, add the flour and salted peanuts, and bake at 170°C for 20-30 minutes.