Where body and soul

 are satisfied

Not only cooking well, but also eating well is an art. It requires time, dedication, and respect for the ingredients. These are best fresh, from regional sources, and wholesome. Like everything around my chalet Am Wiesenweg, such as the raspberries and vegetables from the Gschlosserhof, where my hosts come from, the fresh bread and the goat and cow cheese from the Plattkofelalm. The water source which is rich in iron right around the corner is another advantage in terms of healthy nutrition.

Käse und Milch

My start

into the morning

Fresh eggs from happy hens are not an extravagance on holiday in South Tyrol – thank goodness! There are all kinds of delicacies to go with them, which I am happy to have brought to the chalet Am Wiesenweg on request. For a rested, invigorated start to an exciting holiday day!

The farm

The home farm of my host family is only half an hour’s walk away (or 5 minutes by car) and can be visited by appointment. There I can also taste and buy all kinds of home-made products, such as jams, bread, sausages and “speck” (bacon), eggs, herbs, vegetables and much more. The delicious cheese made from cow’s and goat’s milk comes from the alpine hut on the Plattkofelalm, which is run by my host family.

We offer various baskets (for an extra charge):

Alpine hut basket

cheese, bacon, jam, juices, bread, eggs (in summer also butter and curd cheese)

Vegetable basket

From our own garden: various vegetables according to season (only in summer)

Fruits

Different kinds of fruit, for example, raspberries, blackberries, currants.

The restaurants

Gudon is an amazingly diverse village, which is also reflected in the culinary offer. Efficient innkeepers run their establishments with passion and attention to detail. The “Turmwirt”, for example, offers exquisite wines with creative dishes from modern South Tyrolean cuisine, while the family-friendly “Gubidunes” serves local specialities from the restaurant as well as pizza in all variations from the wood-fired oven. The Ansitz “Fonteklaus” attracts with the best views and home-style cooking, the restaurant “Sonne” with variety and fresh preparation of regional dishes. The most sophisticated palates will find a home at the “Unterwirt” with award-winning chef Thomas Haselwanter, although he too appreciates simplicity – as it can be found in many typical South Tyrolean traditional dishes such as the “Tirtlan”, “Krapfen” and “Blattlan” at the many festive events on the “Gufidauner Festwiese”2!

 

All I need now is enough time to taste everything!

The “Törggelen” tradition

Here, where this culinary-sociable custom has its origins, I can’t avoid tasting the “new” home-made wine, the chestnuts and the “G’selchte” (smoked pork) with sauerkraut, but who wants to avoid it? When the farm and wine taverns in the area around my chalet Am Wiesenweg open their doors in September and invite you to a cosy get-together, when the colourful hustle and bustle of the Gassl-Törggelen in Chiusa begins, my autumn holiday in South Tyrol is perfect.

Törggelen im Eisacktal

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