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.