Area Ski & holiday huts rio Pusteria: A holiday on the snow between culture and flavors
The starting point is the milk. White as snow, covering copious ski resorts of Maranza-Valles (Gitschberg Jochtal), Area Ski & holiday huts rio Pusteria in Eisacktal at the confluence with the Val Pusteria.
In fact come from milk cheese special, and dairy products in general are elaborated original recipes (dumplings, dumplings etc.) That are the basis of the cuisine; but there are many other products from farms that enrich the proposal of gourmet restaurants as of trattorias and huts on the slopes.
Milk, cheese, apples, meats, baked goods, honey, vegetables, berries, the famous wines of the Isarco Valley … And so in Area Ski & holiday huts Mühlbach, with its 44 km of tracks in a spectacular setting and with all the alternative activities in the snow, the experience of flavors and culture is an integral part of a ski vacation (for proposals and packages to suit all tastes http://www.ikh.villas)
For here, as throughout the Eisacktal (where 6 to 22 March 2015 is staged the exhibition ‘Weeks of good food in Eisacktal’, with 19 restaurants offering unusual recipes but closely inspired by tradition), there are many farmers Active producing quality raw materials with low environmental impact (with some unconventional methods). They should also be credited with a manicured landscape and vital. Or young chef already titrated, and agri-food operators that are characterized by imagination and creativity.
In the ‘bunker’ Hansi Baumgartner … In an old military bunker of World War II, hidden above Mühlbach. Along hundreds of meters of shelves where are preserved and refined cheeses ranging from the best restaurants in Italy and beyond. Yes,
For the refinement of the cheese the final product depends on many components: the breeds of cows, the grass, weather conditions, the acidity or the temperature and humidity in the stage of maturation. The cheeses here are derived from the best natural mixture of fresh herbs growing on the mountain huts. The temperature and humidity inside the bunker is ideal for proper development of microorganisms and spores maturing cheese. Every day the forms must be turned and brushed – almost caressed – and then at the end of the process, which can last several months, come and bring in the dairy shop Degust in nearby Varna. Cow and goat cheese are combined with Rosenmuskateller (Lagrein South Tyrolean), local herbs, ash, crumbs Schüttelbrot or fresh seaweed. These cheeses – 200 different kinds – are exported all over the world, but the point of sale in Varna you can taste and buy on the spot.
On fairytale Fane Alm, an ancient district of huts well preserved over Valles, perhaps the most beautiful of the entire Alps, it seems incredible to live experiences by real gourmet. Here is the throne of the Queen of the dumpling Martha Gatterer. On the menu of his hut Gattererhütte dumplings are traditional savory or sweet as dumplings with cheese or apricots, but also variations on the theme with buckwheat flour, with chard and nettles. She cooks on an old wood-fired stove. Another specialty is the sumptuous Kaiserschmarren (a sweet omelette chopped). Perhaps the secret of kitchen Martha is that it uses the fresh milk of cows that graze in the summer out of the door in Fane Alm (and which in winter are further downstream in the stables). From the end of April, the hut Gattererhütte will again open to hikers hungry and Wednesday evenings will be back on the day of the dumplings, mind winter is open occasionally on request.
But Fane is also the realm of delicious cheeses from goat and cow, including Valler Gold.Nella summer is produced in the hut Kuttnhütte, next to the hamlet fairytale, and served to availability.
A gourmet gem hiding in the village of Vandoies. The couple Helena and Wolfgang Kerschbaumer manages with passion, creativity and love for detail the small restaurant with one Michelin star. “The Passion” offers, for the privileged few, delicacies in a cozy farmhouse Stube 16th century. The chef Wolfgang Kerschbaumer kitchen according to his belief in mind: regional, seasonal and traditional; Helena while she handles the service and wines. Typical plates are processed, modernized and personalized by the chef. Many products come from the immediate vicinity, also from the same Hansi Baumgartner
Refreshments on the slopes, then, are a real surprise, as the level remains very high. For example, there is the Anratterhütte down to the chairlifts and Hinterberg Stoanermandl Valles few years ago elected by the readers of the newspaper the Dolomites hut best of South Tyrol offers a parlor game specialties and traditional cuisine with 15 different types homemade dumplings every day, and still Schlutzkrapfen and strudel. Herbs and seasonal vegetables are grown, as well as meat.
In the middle of the track Nesselwiese in Maranza, a cabin for connoisseurs is the Pichlerhütte, specialist Tirtlan, stuffed with ricotta and spinach.
A typical hut super cheerful and is also the Gitschhütte in Maranza, after the homonymous spectacular track that descends from the top of Gitschberg, at 2210 meters. Same management for the smallest ‘cousin’ Nesselhütte, at the top station of the cable car Nesselbahn always Maranza, where the sunny terrace there gorges itself on strudel and homemade cakes.
There are ski lifts on the Alpe di Rodengo, across the valley at Rio Pusteria, but only long cross-country trails and hiking. Here are touching one after the other pastures Rastner, Roner, Starkenfeld, Kreuzwiesen.