Tag: Alto

Alto Adige Balance: discovering natural herbs in the kitchen – Italian Cuisine

A regenerating autumn in South Tyrol to get to know the world of natural mountain herbs and their use in the kitchen with industry experts

Holidays in South Tyrol they never end, especially in Autumn. In fact, for a last full of energy before winter, Alto Adige Balance has devised a series of experiences to discover herbs, woods, waterfalls and genuine flavors. You will be guided by a team of experts, directly from theAccademia delle Erbe for a natural lifestyle, in a truly unforgettable and regenerating journey, to leave everyday life behind and totally absorb the beneficial and healing energy of the nature, starting from the use of herbs in the kitchen.

Discovering the herbs

Accompanied by some florists like Morelweibele Geli and Annelies Kneiss, you will learn to know and recognize the immense biodiversity of South Tyrolean natural herbs. In particular, you will be amazed by them beneficial effects on body, mind and soul, according to the ancient herbalist knowledge of the ancestors. Furthermore, you will discover how easy it is to achieve well-being with the help of nature and to enrich your diet with some natural herbs that you probably didn't even think were edible.

The Isarco Valley boasts numerous energy places where you can feel the force of nature, such as the Wackerer Lacke lake at the foot of the imposing Sass Putia.

After you have tasted new flavors, you will be preparing herbal dishes yourself, to take home the lessons of nature discovered. Meanwhile, here are some tips from La Cucina Italiana to make even the simplest recipe precious thanks to the use of herbs.

Herbs in the kitchen

We begin to give you some anticipation on some lesser known particular herbs that are worth rediscovering in the kitchen. Let's start from nepetella, with a penetrating aroma, similar to mint, rich in herbaceous nuances, ideal for eggs, vegetables, mushrooms and meat.
THE'Erba San Pietroinstead, it gives a lot of character to omelettes, vegetable and bird cakes thanks to its distinctly bitter taste: for this reason it should be used in moderation.
There Borage, better known, has a pleasant taste that reminds a bit of cucumber, which makes it perfect to give a touch of freshness to soups and fillings, but also sautéed in a pan with anchovies and garlic.
There Pineapple sage (the name already declares the taste) amazes for the sweet and fresh tones very similar to those of pineapple precisely and is excellent on white meats, fish and fruit.
Or again, the Savory strongly aromatic and bitter, alone or combined with related herbs such as rosemary, thyme and sage, it should be used with measure on meat, fish and legumes.
Finally the Stevia which gives the palate an intense sensation of sweetness, leaving a vague balsamic note of licorice, and is a perfect natural zero-calorie sweetener. But we are only at the beginning, because the world of herbs that can be used in the kitchen is truly endless.

Salt flavored with herbs

With herbs and spices you can also give salt an extra touch quickly and easily. Always starting from 250 grams of coarse sea salt, you can try the celery salt: blend the salt with 6 light celery leaves, a fresh bay leaf, the needles of a rosemary branch, a teaspoon of marjoram leaves, the peel of half an orange, a juniper berry, all chopped. You'll see what a touch it will give to baked potatoes and grilled red meats.
Or is there the lemonade salt, more delicate: mix the salt, the leaves of 5 sprigs of lemon thyme and 3 of common thyme, 5 leaves of lemon verbena (Luisa herb) and the chopped half lemon rind, then add 50 g of fine salt and sprinkle with meat white and pork.

Herbal salt

Or again, the salt with fennel: mix the salt with a tablespoon of chopped fennel, two sprigs of chervil and a piece of lemon peel, always minced, completed with 5-6 grains of white pepper pounded and poured into jars and will be perfect for fish and vegetables.

Liqueurs with herbs

With aromatic herbs, liqueurs can easily be made at home. Depending on what you use, you can get an alcoholic beverage refreshing or digestive to conclude maybe an important dinner. The important thing is to always follow these basic tips in preparation:

1. Put the herbs in 95 ° alcohol for at least 3 days in the dark and in a cool place;
2. Strain through gauze and dilute with a boiled syrup for 6 minutes from complete dissolution of the sugar;
3. Allow to cool and pour into the bottles, corking tightly.

For a mentino liqueur, very refreshing, infuse in 15 g of alcohol 15 g of mint leaves of water, 8 g of leaves of wild thyme, then filtered and diluted with a syrup prepared with 500 g of water and 350 g of sugar. For a digestive liqueur proceed as above by infusing 10 fresh leaves of San Pietro herb for 4-5 days and always kept cool. Finally, for a fragrant liqueur the procedure is always the same but with different doses: 400 g of alcohol, syrup with 600 g of brown sugar and 450 g of water for 20 leaves of lemon verbena, 4 sprigs of lemon thyme and 8 basil leaves, to be served very cold .

Curious?

We are waiting for you on September 17th and October 8th every Tuesday from 10am to 1.30pm with a meeting at the Monte Corno Visitor Center in Truden 17 September and 1 October, while ad Anterivo in Piazza del Municipio 24 September and 8 October.

The registration fee is 15 euros per person, free only with the local GuestCard and can be done by 12.30 every Monday.

For any information you can call our numbers 0471869078 and 0471882077 or visit the website.

The wine of the week: Alto Adige Lagrein 2018 Muri-Gries – Italian Cuisine

From the Alto Adige, a native red of rustic elegance, born within the walls of a convent

Wine and the Catholic religion have always been two inseparable elements and it is thanks to the activity of the monasteries that viticulture has flourished over the centuries in Europe. In South Tyrol there are excellent examples of this combination, such as Muri-Gries, the cellar-convent of Bolzano, symbol of Lagrein. Its most recent history begins in 1845, when a group of Benedictine monks arrived from the Swiss Muri in Gries, then a village on the outskirts of Bolzano, today a residential neighborhood near the city center; from the Augustinian canons found the abbey, which also included a flourishing wine business for centuries, and took care of the vineyards (and apple orchards) that still surround the place today. At the Klosteranger vineyard, enclosed by the abbey walls and cultivated with lagrein, are the Moritzing vineyards, also in the Bolzano basin, and those of the municipality of Appiano, where pinot bianco, grigio and nero, schiava and gewürztraminer are cultivated.

The annual production of the cellar-convent stands at 650,000 bottles, of which over 400,000 are Lagrein, the red grape variety, native of Alto Adige, which is vinified in three types, Kretzer, that is rosato, vintage and Riserva . The Vintage Lagrein, with 300,000 bottles, is by far the most produced and known label of Muri-Gries. It is an easy, fruity and juicy wine, which makes freshness and soft tannins its winning cards. The aromas range from ripe plums to violets, with some nuances of chocolate and spices; to the taste it is striking for its rustic elegance and smoothness; it is very suitable for everyday home cooking.

If you happen to be in Bolzano, don't miss the visit of the cellar, which welcomes wonderful carved barrels and thewine shop, where you can buy all the wines produced (this year the Pinot Noir is also very good).

Why now: because it is a red friend of the table and, playing with the serving temperature, you can enjoy combining it with even the most summery dishes.

As did: ferments in steel and refines partly in steel and partly in large oak barrels for 5-6 months.

To combine with: baked chicken, grilled steaks, escalopes with mushrooms, veal with tuna sauce, canederli with speck.

Serve it at: 14 ° C.

Price: 13.50 euros.

muri-gries.com

Our recipes in combination

Escape to Alto Adige to discover great and young cooks – Italian Cuisine

Here is our guide for an eno-gastronomic tour of South Tyrolean excellence to discover great and young chefs, autochthonous wines and gourmet pizzas. All in the fresh air, in the Dolomites light

Stories of cooks

For those coming from northern Europe, it is the gateway to Italy. Just look at the ancient fortresses of lookout or the breathtaking castles that dominate the highlands, to remember its strategic importance. But South Tyrol is also the ideal place for a summer getaway from the hottest and busiest places, to breathe that fresh mountain air and to fully enjoy all the immense food and wine heritage that this region offers. The chefs are thus entrusted with the great task of transforming and enhancing local raw materials (and not only) by becoming the mouthpiece of a territory that is all to be discovered, tasted and "breathed". And they do it starting in the morning, with dream brunches; until lunchtime with snacks for mountaineers; and to dinners, in the light of the Dolomites.

The early bird catches the worm

That breakfast is the most important meal of the day in South Tyrol knows this well, also because it is often a destination for hikers and big walkers. Certainly the gourmets will appreciate the energetic international breakfasts both sweet and savory in places like Gius La Nonnaglück in the central square of Caldaro, where Gerda Gius prepares with a special care appetizing and tantalizing trays of humus and caramelized figs, feta salads, eggs, cured meats, yoghurts and much more of which we leave you the taste of surprise. Not to be missed is the Mein Beck di Lana café-bakery with torteria, where the varieties of local breads are a must (in addition to the Merano Merlot with carrots and chocolate): from Vitel with spelled sprouts, to the Schüttelbrot or schiacciatina of rye flour, up to the delicious Vinschger loaves flavored with cumin and fennel. But be careful: don't underestimate the ice cream.

The Mediterranean in the mountains

The Kofler brothers' dinner at the Farmerkreuz in Tyrol is also worth the trip. Manfred in the kitchen, Stefan in the dining room, a Michelin star and a great passion for cooking, which led them to transform the historic family business into a prestigious gourmet restaurant. Not only territory, but also sea, Mediterranean, to try in the tasting menu Alps to sea, that is from the Alps to the sea, which best of all tells the philosophy of this place; you will be positively impressed by the originality and the perfect success of dishes such as "Foie gras, Golden Delicious apple and Bronte pistachio", or from "The restricted broth of porcini with fagottino di patate and Sicilian red prawns", an evergreen ever present in paper. Because for them more than the kilometer zero counts the good kilometer, that is the quality product, even in the cellar, where we find both local and, for example, Croatian labels. But in reality we have not yet revealed yet another strong point: an unforgettable view of Merano from the top, with the Val Venosta on the right the Adige Valley in front.

From wood to 1200 meters in 1908

A carpenter's past, a present as a great chef and an even more promising future; and to think that the young Stephan Zippl has still not exceeded thirty years. After a period with his hands in the wood, he decided to paste them following the footsteps of a cook and winemaker father, with noteworthy experiences, including a period under the three stars of Norbert Niederkofler. From him he learns above all the respect for local products, as can be seen in his creation “Il bosco nel piatto”, a carpaccio of kohlrabi with pear cheese curd, roasted chanterelles, blueberries and hot speck froth with cheese from pera, which "best represents our Renon plateau," says Stephan. We also find the same principle in the beverage, with an interesting selection of apple juices, the undisputed queen of local production (he also produces fruit); and with a sophisticated wine cellar of Alto Adige wines, which, obviously, given the origins, could not miss. But to get to know and better understand his creativity, treat yourself to one Gourmet Week, or a thematic offer to discover local products, or even a Midweek Short Gourmet, with four nights and various tastings.

Steaks in carbonated water

Have you ever tried matured meat in carbonated water? This is the revolution undertaken by Thomas Mair at the Meatery, in Val Pusteria, today registered with the brand Aged Beef water. Thomas was looking for new techniques for the classic maturation and found them by resting the beef cuts for four weeks in sparkling mineral water; but beware, not just any water, but a choice with care and with the right concentration of carbonic acid. The result? A unique, tasty and very juicy meat, with a slightly mineral flavor and an incredibly tender consistency, like a fillet. You can buy it at the counter, or taste (by appointment only) sitting at the convivial table of the Meatingpoint; as an alternative there is also the proposal of the mountaineer's snack, that is a gourmet version of the packed lunch inside an excursion backpack.

Eating in a labyrinth, between historic vineyards and esoteric gardens

On the South Tyrolean Wine Route, one of the oldest there is, there is also Count Franz Graf von Pfeil. Owner of the Kränzelhof Estate, complete with a wine cellar, 5 hectares of orchards and vineyards, castle and restaurant, offers a tasting of its wines paired with traditional Italian dishes, always prepared starting from organic raw materials and sometimes served on the table by the chefs themselves, like the farfalle with robiola with herbs and chanterelles. To try is Farnatzer, which ennobles an underrated wine like Schiava in an excellent way, giving one of the best interpretations. But not only: after a satisfying taste, it will be time to let yourself be enchanted by its labyrinth garden, a truly enchanting place, inspired by astral symbolism.

Pizza

At Tenuta J. Hofstätter not only wine, but also pizza, thanks to the precious cook and sommelier Marzia Buzzanca. It was she, in fact, who valued the second pizza using the techniques of haute cuisine: a careful selection of organic flours and long leavening dough, to then unhinge the classic combination with beer and surprise us with a perfect accompaniment to the wines of the cellar. But it does not end here: the estate also has another restaurant, the Alte Post, where chef Arno Baldo will amaze you with innovative dishes, often with ingredients grown by him in the adjacent vegetable garden, such as the vegetable julienne and the turnip in the stuffed veal tip with lentil vinaigrette. Well done!