At the table

It’s spring and greenery is everywhere. Also in our little herb garden. Armed with scissors, we harvest herbs such as parsley, chives, dill, basil, a little oregano and thyme to make a herbal soup. For four servings we need: 40 to 50 g fresh herbs, such as parsley, chives, dill, basil, oregano and thyme, sage […]

Asparagus time again at last! The king vegetable is on our menu at least once a week. A very quick variation is green asparagus wrapped in bacon. We prefer to use the original bacon from the Villgrater butcher’s shop. Master butcher Lois uses only the best pork legs and seasons them according to an old […]

As an attentive blog reader, you will have noticed that we love risotto. It just goes so well, you can prepare it in so many different flavours. With meat, fish or simply vegetarian. As a starter, as a main course, as a side dish. Risotto is simply an all-rounder on the plate. Today we want […]

Have you ever had “Torta della Nonna”? Do you know the taste of fine shortcrust pastry paired with a lemony vanilla cream and toasted pine nuts? Whatever your answer, you have to try our recipe. And the hardest part of this recipe is waiting until the Torta della Nonna is completely cooled and ready to […]

Today, 21 March, is International Tiramisu Day. You probably didn’t know this yet, because this holiday has only existed since 2017. Legend has it that today’s dessert classic was first served in 1939 at the Trattoria Al Vetturino in the northern Italian town of Pieris (province of Gorizia). A guest there is said to have […]

This tarte with South Tyrolean mountain cheese is so delicious that we can well imagine that once you’ve tried it, you’ll be serving it regularly from now on. It’s simply delicious, so quick to make and just the perfect dinner! And so that it doesn’t get boring at some point, you can of course vary […]

The Italian classic – prepared with delicious South Tyrolean farmhouse bacon from the Macelleria Steiner from Antholz Bauernspeck – Ein Speck, der auf der Zunge zergeht Farmer’s bacon is made from selected pork, from pigs that are kept in small groups on South Tyrolean farms. Farmer’s bacon is very popular because of its higher fat […]

The Stockfischgröstl dates back to the time when there were no closed cold chains. Fish was preserved by removing water from it and drying it. On Ash Wednesday, for example, it was watered and made into a delicious Stockfischgröstl. For four portions of stockfish gröstl you need the following ingredients: 600 g stockfish (dried cod) […]

It doesn’t always have to be meat. But it has to taste good! Our recipe today combines exactly these two things. Namely, a vegetarian version of a classic Bolognese sauce. We replace the minced meat with delicious and particularly healthy buckwheat. Buckwheat is a pseudo-cereal and contains many high-quality nutrients and vital substances: it is […]

Faschingskrapfen (carnival doughnuts) are yet another treat that takes you back to your childhood. Even though the round and deliciously filled yeast balls can be bought almost all year round, they taste best at Fasnacht or Fasching. And they taste even better homemade, especially as it may take a little longer – yeast dough, after […]