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Natural Talentthe hand mowing champions

Via Ferratamax’s lifetime Dream

Farmers’ Marketnatural Diversity

castelrotto · siusi allo sciliar · Fiè allo sciliar · alpe Di siusi

www.alpedisiusi.info

ALPEsummer 2013

Alpe di Siusi Magazinecastelrotto · siusi allo sciliar · Fiè allo sciliar · alpe Di siusi

sommer | ALPE 3

Action, adventure, Alpine living: whether hiking, climbing, run-ning and biking, paragliding, swimming, enjoying a typical snack or taking a relaxing hay

bath, in the Alpe di Siusi holiday area holiday ideas are endless. Whatever you do, during your whole holiday you will forget your daily routine. The articles on the following pages may be an in-centive to try something different from the usual: unforgettable thrills are guaranteed.

This edition places a special focus on Bri-gitte Goller, David Tirler and high speed mow-ing. “Dashing, Dashing” describes both the two handmowers and their tool: the scythe. From al-pine meadows in full bloom, we climb to dizzy-ing heights with former mountain hut host Max Aichner. The article “With Max on his Via Ferrata” leads us along the tracks of this extraordinary man, and shows what a man is capable of who does not let go of his dream of a lifetime. Daniel Anrather also realised his lifelong dream when he founded his own brewery. Besides the pleasure of beer at South Tyrol’s youngest and highest sit-uated beer brewery, gourmets can look forward to a delicious recipe: plum dumplings. Do you ap-

preciate fresh fruit and vegetables from the field? Then join the people visiting the market in Cas-telrotto, Siusi and Fiè allo Sciliar and stroll among the small stands at the farmers’ markets.

For everyone in a sporty frame of mind, there’s a special challenge on the program this year: the first Alpe di Siusi Half Marathon. Hikers can dis-cover the Geotrail of Bulla and the Oswald von Wolkenstein trail: hike the geological past of the Dolomites or immerse yourself in the world of the damsels and lords of the manor. The arti-cle “The Golden Singer and His Golden Horses” traces Norbert Riers’s passion for the famous Haflinger horses. And in the ALPE interview we introduce you to the man who has shaped tour-ism in South Tyrol for more than 13 years: Chris-toph Engl, Director of the South Tyrol Market-ing (SMG).

We wish you a happy and relaxing holiday and many unforgettable moments.

Eduard Tröbinger Scherlin - Presidentfor Alpe di Siusi Marketing and the Tourist offices of Castelrotto, Siusi allo Sciliar, Fiè allo Sciliar and Alpe di Siusi

Dear guests!Page 4Max Aichner and His Via FerrataPage 81st Alpe di Siusi Half MarathonPage 10How Do Seashells Get into the Mountains?Page 14Interview with Tourism Professional Christoph EnglPage 18The Hand Mowing ChampionsPage 22Norbert Rier and His Haflinger horsesPage 26A Learning Path in Oswald von Wolkenstein’s HonorPage 30Antonius Beer: The Art of Brewing in FièPage 34The Farmers’ Markets in Castelrotto, Siusi and FièPage 38Summer Preview 2013Page 40Winter Preview 2013/14Page 42Around & About

Editorial & Contents

summer | ALPE 3

Phot

o: H

elm

uth

Rier

summer | ALPE 54 ALPE | summer

lings, hardly enough food in the house. His father made a living as a carrier up to the shelters. Max was apprenticed to an upholsterer, but there was hardly any work in the village. In the army he was assigned to the parachutists, and learned to ski; back home he passed the mountain guide exami-nation and continued the family tradition, ensur-ing the supply of the Vajolet Alpine hut with mules. Meanwhile, his older brothers helped build the new Bergamo Alpine hut and Franz, mountain guide himself, had an idea. Together with Max he wanted to build a mountain shelter up there under the Denti di Terrarossa Peaks, exactly in the spot

where the paths of hunters, farmers and herdsmen have been intersecting since time immemorial. Unquestionably a good location, but a ludicrous undertaking, so remote, without access roads, without ropeway for material transport, without sufficient financial means. Everybody thought the two brothers were crazy. Franz got cold feet, backed down and instead of building a new shel-ter rented one.

Max, on the other hand, did not quit. He was 25 years old when he made his dream come true. In 1957 he broke the ground at an altitude of nearly »

Text: Rosa Maria Erlacher Photo: Helmuth Rier

climbing tour with the cabin host max aichner.

Climbing the mountains at the age of 80? That’s no problem if your name is Max Aichner. To begin with, Max has spent his whole life in the mountains.

Secondly, he clambers with us up the fixed rope route, which he himself came up with, rigged up and secured more than 50 years ago. And on which he, naturally, knows every turn and hold.

“Have a look there, all drilled by me,” he says, pointing proudly to some ascenders. How he punched them in, as if for eternity. And then we sit on the ridge and enjoy the great panoramic view

towards the Alpe di Siusi Alpine pasture on one side and the Catinaccio Range on the other side. Max doesn’t even huff and puff when he starts to talk. The story of his life. And the story of the Alpe di Tires. And the story of the Maximilian Via Fer-rata. A long story and an example of what man is capable of if he only believes strongly enough in an idea and does not let himself be dissuaded by anything or anyone.

“Alpe di Tires” Lifetime Dream Mountain Shelter. Max grew up in the village of Tires at the Catinaccio. Childhood full of hardship, six sib-

With Max on His Via Ferrata

»

Max Aichner, the constructor of the Alpe di Tires mountain shelter (in the background) continues to climb his mountains

6 ALPE | summer

doesn’t have to count. “That is fifty years ago now,” he says. Over the next year he extended the house, building a larger kitchen and living room, and on the first floor he built rustic sleeping quarters with 45 mattresses.

“Maximilian and Laurenzi” Via Ferrata. That was a big step. And a daring one, as Max soon found out. “We had the first private shelter far and wide, and the hikers steered well clear of us,” he tells. Why that? “Because in those days hikers tra-ditionally stayed in shelters run by the Alpine Club, with a special discount for members,” he answers. Not an auspicious start, but Max wouldn’t be Max if he had put up with it passively. “I had to offer something special so that people would also stay overnight,” he explains his smart “business strat-egy”.

So he thought back on his skills as a mountain guide and came up with an adventure project – as it would be called today – for which the steep climb from Alpe di Siusi to the Alpe di Tires mountain shelter would be absolutely worthwhile, a fixed rope route in the Dolomite rock with terrific views and unforgettable impressions which he would construct himself, made properly secure even for less practiced hands. And this is why Max was un-der way with hammer and chisel for two summers, carrying masses of pitons and steel ropes and fix-ing them there, until in 1969 he finally introduced the Maximilian Via Ferrata (named after its baptiz-ing patron) to the public. And indeed, Max’s reck-oning worked out: mountaineers started to like the Maximilian Via Ferrata and soon the Alpe di Tires mountain shelter as well.

The sun is long past its zenith when we start climb-ing down again from the Cima di Terrarossa moun-tain. Max points towards Catinaccio. “The Laurenzi Via Ferrata runs over there via Molignon to Cati-naccio d’Antermoia mountain,” he says, “I installed it at the beginning of the 1980s and dedicated it to my wife Laura; long and exposed, really some-thing only for experts,” he winks at me. I under-stand: nothing for me. Honestly, Maximilian Via Ferrata has quenched my thirst for adventure, and now all I crave is a fresh drink at the Alpe di Tires. Great excitement when Max, the old cabin host, enters his cabin and he is also heartily welcomed by his daughter and her husband, who are enthu-siastically continuing his life’s work. «

The Maximilian Via Ferrata crosses the entire Denti di Ter-rarossa Ridge and offers a won-derful panoramic view across the Alpe di Siusi on one side and the Catinaccio Range on the other side. The fixed rope route is technically not very difficult, but leads over the somewhat brittle ridge at a rather dizzy height and without safeguards. Surefootedness and no fear of heights are absolute musts.

Hiking time: approx. 3.5 hours.Route: From the Alpe di Tires shelter (2,440m) briefly south up to the first rope, into the nar-row gorge and up into the wind gap, further left to the summit ridge and the peak of Dente di Terrarossa (2,653m). West through a natural arc down to the connecting ridge and over to Forcella di Terrarossa Ridge (2,556m) (there is an emergency exit here and return to the shel-ter is possible). Now eastward up to the highest peak of the Sciliar Plateau, Cima di Terra-

rossa Peak (2,655m). Via route no. 4 back to the starting point.

Alpe di Tires mountain shel-ter (with accommodation, www.tierseralpl.com) at the foot of Denti di Terrarossa Peaks can be reached on foot from Alpe di Si-usi within 2.5 to 3 hours. From the mountain station of the Alpe di Siusi cable car on route no.7 (or with the panorama chair lift) to the Alpenhotel Panorama, then on route no. 2 to the foot of Forcella di Terrarossa Ridge, now in steep serpentines up to

the ridge, and on the other side on route no. 2 in a few minutes in south-westerly direction to the Alpe di Tires mountain shel-ter. Descent: from the shelter on a wide driveway (marked 4) through a steep, small mountain valley eastward to Dialer, left on footpath no. 7 north to the Mol-ignon mountain shelter, then on a wide driveway (still marked 7) through the Alpe di Siusi mead-ows back to the starting point. From Alpe di Tires approx. 2.5 hours.

The Maximilian Via Ferrata

2,500m. For three summers he dwelled in a shel-ter all on his own, excavated the building site with shovel and pickaxe, compacted by hand more than 3,000 concrete bricks in back-breaking labor until finally – three years later – he tackled the building shell together with a master bricklayer.

“At the beginning I still hauled the building mate-rials like construction timber, cement and the en-tire shingle roof up from Tires on my back,” Max remembers. I cringe merely imagining the tedi-ous climb via the hellish steep path through Buco

dell’Orso. The cart track, which he built down into the Fassa Valley over time, was a significantly more comfortable solution and the transport by tractor much easier.

It is hard to believe, but dashing Max even found the time to look for a wife. Laura from Castelrotto was just the right one for him; one who could lend a hand, who was companionable and loved the mountains just as he did. The couple married in 1962 and Laura moved up to him into his newly built house that summer. A whimsical smile, Max Climber’s joy on the

Maximilian Via Ferrata: Max enjoys the breathtaking view after the ascent

summer | ALPE 7

sommer | ALPE 98 ALPE | summer

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SEISER ALM | ALPE DI SIUSI

HALF MARATHon

At the first Alpe di Siusi Half Marathon on 7 July 2013, both professional and amateur athletes will have the chance to run side by side with Kenyan marathon stars. The competition, over 21 km long, combines an intensive sporting challenge and an experience in summer nature across Europe’s big-gest mountain pasture. The start is set for 7 July 2013 at 10:30 a.m. in Compaccio, at an altitude of 1,850 meters. Green fields and blossoming mead-ows will serve as the scenic backdrop for this Half

Marathon, as long as the runners are able to accept the challenge and fight their way up to the highest point, located at a height of 2,050 meters below the Punta d’Oro.

The right motivation during this special challenge will be provided by famous Kenyan marathon run-ners, who will participate out of competition, and who will help make the Alpe di Siusi Half Marathon a high profile and star-filled running event. «

Shoe by Shoe with Kenyan Star Runners

www.alpedisiusi.info/running

summer | ALPE 11

T his,” says Dr. Nössing, and his sunburnt face lights up when he triumphantly holds up the brochure, “this is one of a kind in

the world: a geological publication in, believe it or not, four languages – that you will find nowhere else.” Dr. Nössing and his colleague, a young, per-fectly German and Italian-speaking geologist, have just bidden farewell to about 40 participants on the last guided adventure hike on Geotrail of Bulla, and now let the exciting afternoon come to a close in the restaurant of Hotel Pinei. Yes, indeed: even after his long and very successful life serving ge-ology, Dr. Nössing, former chief geologist of the Autonomous Province of Bolzano who retired last year, still gets carried away with excitement when talking about the Geotrail of Bulla.

Bulla is one of the three Ladin-speaking hamlets of the municipality of Castelrotto and lies rather isolated beyond Pinei Pass (1,437m). Since time im-memorial this has been the cultural and language borderline within Castelrotto: here German lan-guage and customs prevail, there Ladin or Rhae-to-Romanic. In previous centuries the hamlet of Bulla with its population of 180 was of quite some standing, since two important Alpine paths from

Castelrotto and Gardena Valley intersected here. Pinei Pass itself has a lot of mountain pasture char-acteristics: particularly the unique scent, drawn by warm summer rays from the sparse, thin Alpine grass with its numerous, curative herbs, is poten-tially addictive and pure happiness.

So here, on this passage, serving as both a separat-ing and a connecting element between two culture groups, starts the geological adventure path Geo-trail of Bulla, which opened in summer 2011 after a 2-year construction period. How did this come about? And why here, on the edge of the Sciliar Nature Reserve and the Dolomites UNESCO Nat-ural World Heritage Site? Dr. Nössing smiles wist-fully. “The road builder’s sorrow is sometimes the geologist’s joy,” he says, and describes that the old road to Bulla was built on very weathered, unsta-ble ground and had to be moved. Until that point in time the rather forbidding rocky landscape at the Bullaccia foothills was already worldwide re-nowned and much visited – but only in scientific and geological professional circles. What was it that drew the experts from all corners of the world to Bulla, this very contemplative and inaccessible mountain village, beautiful though it is? “This,”

10 ALPE | summer

Text: Silvia Rier Photo: Helmuth Rier

How Do Seashells Get into the Mountains?

says Dr. Nössing, “is on account of the so-called Bulla Profile, a geological outcrop which is one of the most beautiful in the country.” Indeed, in the geological succession of this Bulla Profile nothing less than a geological super worst case scenario and the changes for the environment it induced are established: this large-scale event, named and known as Permian-Triassic boundary, caused 90% of all the life forms then existing to be eradicated from the face of the earth around 252 million years ago – the end of the world. Try to imagine this enormous period of time: 252 million years (and this only takes us to more recent geological his-tory…). Yes, a geological excursion is always a les-son in modesty.

During construction work for the new road it be-came clear that this “Cinema of Geological His-tory” could also be developed and made acces-sible for a larger audience without much effort, and that is why early in 2006 a top team of geol-ogists around Prof. Rainer Brandner (Institute for Geology and Paleontology at Innsbruck Univer-sity) and Dr. Lorenz Keim (State Office for Geol-ogy and Building Material Testing) began to de-velop and build a geological learning path around

this Bulla Profile. The vision behind it? To bring the Dolomites UNESCO Natural World Heritage Site, the world-famous Pale Mountains, closer to the people, to tell the story of the formation of this uniquely magnificent mountain world and, last but not least, to explain about the natural world we live in.

According to its mandate the Geotrail does not have any noteworthy difficulties; it can in any case be hiked by both children and elderly per-sons without problems as long as they are reason-ably experienced at hiking in the mountains. In its upper part the path runs on top of an age-old cul-tural trail, the Troj d’Ancion (also Contoter Trail), loops in the idyllic hamlet of Bulla and returns on the old, dismantled Bulla Road back down to the starting point. The Geotrail is lined and divided by eight well-designed display boards; each reviews and presents a geological topic: you can see how rocks and rock packages form, understand their deformation, movement and formation, marvel over world-shattering events such as the Permi-an-Triassic boundary and the rock slide of Pon-tives… and risk that one or another view of the world comes tumbling down, also due to the fact

Join in for a guided geological excur-sion at the Geotrail Bulla with Dr. Lud-wig Nössing every Wednesday in July and August. The guided tour starts at 1.30 p.m.. Registra-tion and information at the tourist office of Castelrotto.

»

»

The Geotrail of Bulla: geological history, written in stone and as enthralling as an action thriller

World-famous: the Bulla Profile, a nearly complete record of the biggest mass extinction in history around 252 million years ago

Post Scriptum

Dr. Lorenz Keim,

driving force and

shaping figure behind

“Geotrail of Bulla”, died

in an avalanche in spring

2011. He lives on in “his”

Geotrail, unforgotten.

12 ALPE | summer

Explore an am azing

world

www.iceman.it

The South Tyrol Museum of Archaeology invites you to explore its four floors featuring

the new permanent exhibition on Ötzi, the “mysteriX. Enigmatic Finds from South Tyrol” exhibition for families, guided tours, events, encounters and much, much more. The South Tyrol Museum of Archaeology:

a place always worth another visit.

that this “land of ours in the mountains” was once located several thousand kilometers to the South, about where Niger is today, and therefore virtu-ally “immigrated”.

However, not even the most beautiful display board can replace a competent guided walk, if only for the simple reason that you cannot ask display boards questions. Collateral effects of the geological circular hike on the “Geotrail”? Of course: new and breathtaking panoramic views of the “most beautiful architecture of the world” open up behind every bend; unique insights into the Dolomites become accessible, as Dr. Nössing

highlights with verve, and as a welcome bonus the guide points out the most beautiful floral deco-rations, able to thrive in this barren rocky land-scape and along the Troj d’Ancion for many years because the trail was neglected more and more after the beginning of widespread car ownership.

After approximately four hours the hiker is back at Pinei Pass in the late afternoon. He breathes in the unmatched Alpine scent once more and sets out back home. If you would like to extend this geo logical afternoon to a more extensive day hike, then you just include the tour “Castelrotto-San Michele-Pinei Pass” in the morning. «

What does south tyrol have that other holiday areas don’t have? according to christoph engl the holiday area can particularly score with the luxury goods of the future – peace and quiet, room, attention, safety, experience and time.

The Success Story of South Tyrol

14 ALPE | summer

Interview: Elisabeth Augustin Photo: Helmuth Rier

» Bolzano resident Christoph

Engl has been managing Südti-

rol Marketing Agency (SMG)

in an assertive and competent

fashion for 13 years. He has

made a name for himself as a

tourism professional far be-

yond South Tyrol. The SMG

director has succeeded in

strengthening the umbrella

brand South Tyrol and posi-

tioning the holiday area South

Tyrol even better on the inter-

national market by cooperat-

ing with South Tyrolean in-

dustry and key players in the

tourism industry. In the ALPE

interview Christoph Engl, who

retires as South Tyrol’s head

tourism professional in the

summer of 2013, takes stock

and highlights the strengths

of South Tyrol as a holiday

destination.

ALPE: Director Engl, you will

retire as the head of the

South Tyrol tourism industry

to face new challenges. How

would you sum it up?

Christoph Engl: For several

years I was able to do one of

the most exciting and most

responsible jobs in this coun-

try. For this I will be eternally

thankful. I was entrusted with

it though I was known for

making decisions rather than

compromises. Today Südtirol

Marketing Agency is re-

nowned as a center of excel-

lence for destination market-

ing far beyond our

borders – and that is a good

thing for South Tyrol. The

team is well-established, the

network well prepared, plans

for the future have been

clearly formulated. Now SMG

can be confident about a new

leadership, and I can embark

on something new.

What was your most impor-

tant personal contribution?

It is my great pleasure that

South Tyrol today is recog-

nized as a destination through

its successful umbrella brand.

Study trips arrive on a weekly

basis from all over Europe to

research the success story of

the South Tyrol umbrella

brand. At conferences we are

now the ones who are holding

the presentations; we used to

sit in the audience. Universi-

ties and colleges name South

Tyrol as a model with regard

to destination marketing.

Were you able to achieve

your ambitious goals?

We were able to pursue a joint

development strategy in many

areas in South Tyrol. We got a

few things into our heads and

pursued them systematically:

nobody is calling for hullabaloo

in the ski areas anymore, there

is consensus that our strength

is in local products and folk cul-

ture and that you need less

and less to copy others to be

successful. This distinguishes

South Tyrol today from most

other destinations that have

still not been able to explain to

their customers what they

stand for. These objectives

were targeted and achieved. But

there’s still a lot to do.

Every year more than six mil-

lion guests visit South Tyrol.

What are the specific strengths

and advantages of this popular

holiday area?

If you ask people about their im-

pressions after taking a trip they

often answer: “It was beautiful

for a few days, a couple of weeks

– but I wouldn’t want to live

there.” South Tyrol can trigger a

different feeling. Once you’ve

had a specific South Tyrol experi-

ence you have to admit: “I could

imagine not only coming here for

holiday but living here.” When

someone imagines South Tyrol

without any real South Tyrol ex-

perience, we should envision

South Tyrol as a small paradise,

similar to the Garden of Eden.

This image is also a perception of

a living space, not the perception

of a leisure activity.

In what areas can South Tyrol

keep improving?

South Tyrol needs broader think-

ing. In the most popular Euro-

pean living environment it is not

enough to restrict excellent ser-

vices to tourism offers. They’re

no doubt part of it and an essen-

tial component of what is de-

sired. Top-rated hotels as well as

the insider’s tip for farm holidays,

restaurants with Michelin stars

as well as authentic regional

menus in mountain huts, a win-

ter experience offer of the best

technology as well as the hospi-

tality of family-run accommoda-

tion: these core services are what

make a region a relevant offer for

guests and customers. The living

environment concept also in-

cludes a proven sustainable en-

ergy supply of the entire region,

»

» Tourism professional Christopf Engl: the Alpe di Siusi holiday area scores with its uniqueness

summer | ALPE 15

summer | ALPE 17

a public transportation concept

for a vast region at the comfort

level of a modern city, regional

agricultural products as the cor-

nerstone for restaurants and

households, energy-efficient con-

struction and far-sighted utiliza-

tion of scant settlement areas.

Here we have some catching up

to do.

Some years ago you were sub-

stantially involved in creating

the “Alpe di Siusi” brand. What

does the “Alpe di Siusi” holiday

area have that the “Sciliar area”

doesn’t?

This is a clearly recognizable term

that can trigger popularity and

desire at the same time. In the

entire area Europe’s largest

mountain pasture is certainly the

best trump card one can play. Of-

ten areas’ marketing names are a

compromise among local inter-

ests, serving only to balance

things out internally but trigger-

ing nothing in customers’ minds.

If you send clear messages you

will get clear answers from the

market. Unfortunately, this is not

done often enough, even in South

Tyrol.

How does the Alpe di Siusi holi-

day area particularly score?

Always with its strengths, and

that includes the uniqueness of

the Alpe di Siusi, both as a land-

scape and a hiking and recreation

area in both summer and winter.

The strengths also include villages

that still look like villages and

have preserved their character,

the proximity to the city of

Bolzano, the rolling mountain

landscape with very good oppor-

tunities to experience nature at

medium altitude. The majority of

accommodations are in good

shape and the local population is

aware that together they can

make a good living from tourism.

However, more consistent imple-

mentation of the goals we have

set ourselves of the Malik Survey

continues to be desirable.

In the old days it was mainly the

fresh air and clear water that

attracted people to the moun-

tains. What is the modern holi-

day maker looking for?

Mainly the luxury goods of the

future: peace and quiet, room, at-

tention, safety, experience and

time. This will be more and more

tangible in regions that are not

going for mass tourism. For the

Alpe di Siusi holiday area it

should be everyday fare to think

about how to create the best of-

fer for this.

For more than 20 years

you have been spending

your family’s summer

vacation in Fiè allo Sciliar.

What do you personally

enjoy most during your

scarce leisure time?

To mountain-bike or jog up to the

lake Laghetto di Fiè and dive into

its smooth waters, giving the day

as it draws to an end an extra bit

of freshness.

Where will your future

professional path lead

you and why?

It is a personal and professional

decision to leave SMG and South

Tyrol. It is related to my future

plans and also to the conviction

that after 13 years I risk becoming

stuck in a rut. SMG has experi-

enced many intense and success-

ful years of development, and I

don’t want to get stuck. Being in

my early 50s, I also have a good

chance to devote myself to new

responsibilities. Starting on 1 Sep-

tember I will be Managing Direc-

tor and Partner of BrandTrust in

Nuremberg. We focus on man-

agement consulting for enter-

prises and entities on all issues

regarding brands, brand strate-

gies and brand management.

ALPE and the Alpe di Siusi

holiday area would like

to thank Christoph Engl

for his commitment and

wish him all the best

for the future! «

Room, peace and quiet are among the luxury goods of the future, diving into the smooth waters of lake Laghetto di Fiè is a particular pleasure.

... in 2012 for the first time more than 29 mil-lion guest-nights were re-corded in one year. That is more than half a million or 1.8 percent more than in 2011. This plus is pri-marily attributed to Ger-man holiday makers, who spent just under 650,000 more nights in 2012 (plus 4.8 percent). For Swiss guests too, with more than 1.3 million nights in 2012, a considerable plus of 11.9 percent was re-corded. There were, how-ever, significantly fewer guest-nights recorded by Italian citizens: from 10.18 million in 2011 the number dropped to 9.8 million in 2012 (down 3.7 percent).

For the eleventh time in a row Castelrotto takes first place in the ranking of the tourism villages of South Tyrol in 2012. 4.5 percent of all overnight stays reg-istered in South Tyrol were allotted to the municipal-ity of Castelrotto. A plus of 45,000 guest-nights

was recorded in 2012 com-pared to 2011 in the mu-nicipality of Castelrotto, where four tourism associ-ations are active. This is a plus of 3.5 percent.

Splitting the growth among individual tour-ism associations, accom-modation facilities of the tourism association Sciliar (Castelrotto) recorded the biggest plus in absolute numbers with 30,322 guest-nights: Alpe di Siusi tour-ism association recorded half a million guest-nights overall.The second-strongest tourism association within the municipality of Castel-rotto is Alpe di Siusi with 327,000 guest-nights, an increase of 21,774.

The Siusi tourism associ-ation, on the other hand, increased its guest-nights by approximately 1,900 to just under 282,000.

Enterprises belonging to the Ortisei tourism asso-

ciation but part of the mu-nicipality of Castelrotto (e.g., those in Bulla or Ol-tretorrente) had to accept a drop of nearly 9,000 guest-nights and recorded more than 221,000 guest-nights in 2012.

A contribution to the in-crease in guest-nights can also be attributed to the approximately 160 addi-tional beds created in Cas-telrotto in 2012 – though a rather small number con-sidering the total number of 8,840 beds.

The smaller municipal-ity of Fiè allo Sciliar ranks 33 in the South Tyrolean ranking of tourism vil-lages. Compared to other villages Fiè was able to re-cord a high 9.8 percent increase in guest-nights. In 2012 a total of 339,235 guest-nights were re-corded.

Source: Südtiroler Wirtschaftszeitung

In South Tyrol ...

16 ALPE | summer

Once there was a boy who reverently watched his grandfather whetting his scythe and then sharpening it with the whetstone. The fast,

precise movement with this whetstone particu-larly impressed him. The boy crept secretly to the scythe and tried to do as his grandfather did: he could hardly hide the deep cut in his thumb, the blood on his handkerchief and his painful tears, and he was reprimanded accordingly. But practice makes perfect: while growing up he finally learned the elegant movements of mowing. But this mow-ing is far from what Brigitte Goller and David Tirler achieve. At this point let us talk about those two and their sportsmanlike passion.

David Tirler comes from the Untermulser Farm (Castelrotto); he was a herdsman for a neighboring farmer in San Michele for the first time at the age of 8. The old farmer was mowing the steep slopes by hand and he told David that he was too young to mow himself. This spurred the boy on even more, and so summer for summer he learned mowing and whetting until he became a professional and was approached by the Castelrotto citizen Anton Schieder – one of the finest hand mowers in South Tyrol – to take part in the South Tyrolean National Hand Mowing Championships. That was in 2002, when David was 21 years old. Three years later he was National Champion for the first time when he unexpectedly defeated his discoverer and mentor Anton Schieder.

Looking at David’s scythe, its length immedi-ately catches your eye; at approx. 140cm it is dou-ble the length of a normal scythe. The handle is shorter than for working scythes, what makes a greater lever action in relation to the blade. But this means that the mowers have to mow low from their knees. The normal mowing movement similar to Tai Chi Chuan is lost, but this is, after all, sport. This becomes even more obvious when looking at the competition site. For men the plot size is 10 x 10 meters (= 100 m2). Each edge is 2m away from the next plot. From above it resembles a Baroque garden with its checked pattern. For a plot this size mowers like David Tirler need just a bit longer than 2 minutes. This means they mow nearly a square meter per second: high speed mowing – cheered on by mowing colleagues and fans.

As a mower David does not have many female fans; that works out much better when he rides on the Oswald von Wolkenstein Riding Tourna-ment. Brigitte Goller, on the other hand, as a fe-male mower is adored by men. She comes from the Moandl Farm (Castelrotto) and came to hand mowing in 2006 through her brother, who was the chairman of the Young Farmers Association. She immediately turned out to be a natural talent: she holds the scythe as if she inherited the passion. And with fast training, mowing soon became her passion. Already in 2008 she was South Tyrolean National Champion for the first time; she proudly remembers this first title: “That was super, great,

summer | ALPE 19

»

18 ALPE | summer

Dashing, Dashing

Text: André Bechtold Photo: Helmuth Rier

»

»

Whetting the scythe is a dashing art which

needs to be learned

David Tirler while high-speed mowing: nearly 1 square meter in 1 second

Brigitte Goller: a natural hand mowing talent

summer | ALPE 21

tremendous!” Ever since she has been one of the best female hand mowers in South Tyrol.

During competition women have to mow a plot of 7 x 5 meters, 35 m2. Mowers like Brigitte need slightly more than 1 minute and mow over half a square meter per second: high speed mowing here as well. Brigitte’s goal is the upcoming European Championships (6-8 September 2013). The South Tyrolean Qualifications, which she is quite relaxed about, will be in Dobbiaco. The European Champi-onships will be more difficult, since the Swiss mow-ers practice this sport quasi-professionally. This fires Brigitte up all the more to target a position on the podium, and she has created a special training schedule with David Tirler as “service man” at her side – when he is not swinging the scythe himself, that is, competing against tough rivals. He takes care of Brigitte’s scythe and whets and sharpens it optimally for the championships. And Brigitte’s fans have already found the fitting battle cry: “Go, go, go – Goller for Gold.”

What is so special about this sport that pays you no prize money and is supported by the South Ty-rolean young farmers? “The trophies we get are in-dividually designed and not normal precious metal buckets!” both answer at the same time. But even more important is being together, the team spirit, the joint training and the party after the compe-tition.

Once upon a time there was a man who rever-ently watched young male and female mowers as they mowed a meadow side by side at an unbe-lievable speed. The powerful but nevertheless el-egant movements particularly impressed him, and the man crept secretly to one of the scythes and tried it himself. But: only practice makes perfect – mowing by hand must really be an inherited pas-sion. Comforting: the man was maybe observing the new European Hand Mowing Champions at their training. «

David Tirler and Brigitte Goller at their joint training


summer | ALPE 23

The Golden Singer and His Golden Horses

22 ALPE | summer

in the matter of native country and love for the home country norbert rier does not do things by halves: as a successful singer, but also as a breeder of the famous south tyrolean haflinger horses he is one of the greatest in the country.

opinions with breeders abroad. In the moment he is home for a few days and good-humored on this bright winter day. “Yes,” he agrees “Haflinger horses have indeed a lot in common with beauti-ful girls. But”, he adds with an impish smile, “they are more faithful.”

Only a few meters from his front door about five young mares cavort in front of their stables. “Look,” he says and points towards the beauti-ful, slender animals in their characteristic color, “not for nothing they are also called ‘Golden Sor-rels’. How can you not fall in love with them?” In-deed, they are a feast for the eyes, these quad-rupeds, and not at all what you associated with the name “Haflinger horse” until a few decades ago: small, stocky, round, clumsy. Workhorses for Alpine farming, strong, enduring, undemanding, surefooted. Those were the Haflinger horses be-fore the breeding goal shifted at the beginning of the 20th century: from “sumpter-mule, four-legged farm laborer, soldier” (during the Austro-Hungar-ian monarchy, but also in WWI and WWII) towards the “South Tyrolean National Steed”. Today, after approximately 150 years of painstaking selective breeding the Haflinger horse is one of the inter-

nationally most popular sport and leisure horses. This is not a small accomplishment considering the young age of the breed, how small its coun-try of origin is and how poor its population once has been.

Much water has run down the South Tyrolean mountains, since in 1874 in the village of Slu derno (Venosta Valley) the ancestor of all Haflinger horses was born: 249 Folie. This son of an orien-tal half-blood (“El Bedavi XXII”) and an improved country mare stood at the beginning of the clas-sic Haflinger bloodlines, counting seven. “It is its good character,” says Norbert Rier, “which charac-terizes this horse more than all others.” Its beauti-ful character, but also its versatility the Haflinger horse has finally to thank for its overwhelming success: there is nothing, says Norbert, which a Haflinger horse couldn’t do after respective train-ing. In hippotherapy and in therapeutic riding it excels particularly.

Norbert never doubted: as a farmer he would do the same as his father and his forefathers. From an early age he was used to the Haflinger horse ba-sically being part of the family. In those days only

»

Text: Silvia Rier Photo: Helmuth Rier »

No, you don’t necessarily have to be a horse lover to succumb to the charm of this quadruped: have you ever been lucky enough to come across

one or even a herd of these blonde, long-leg-ged contemporaries up on an Alpine pasture on a beautiful summer day? Then you most probably know what is meant: the Haflinger horse is not only exceptionally pretty to look at; no, it also has an exceedingly well, virtually “golden” character. In short, it is a horse to fall in love with.

Norbert Rier, charismatic leader of the “Kastelru-ther Spatzen” – the most successful German-sing-ing folk music group of all times – has no doubt in this regard, and it can be assumed that he knows what he is talking about: his stables are among the bigger ones, he is among the most success-ful breeders of the country. Although he tours a lot with his “Kastelruther Spatzen”, this does not prevent him from attending to this third great love of his life whenever there is time. Even during his tours he takes every opportunity to exchange

»

Modest, down-to-earth, independent: the country reflects its inhabitants and their animals.

Alpe di Siusi Aerial Cableway

39040 Siusi allo Sciliar · via Sciliar, 39Tel. +39 0471 704 270 · Fax +39 0471 704 269www.seiseralmbahn.it · [email protected]

G

ohne auto-mobil - senza auto-mobile

Seiser Alm Card GoldGültigkeitszeitraum: 7 Tage ab Erstentwertung.Periodo di validità: 7 giorni dalla prima vidimazione.Value period: 7 days after fi rst use.

Sig. Giuseppe RossiSenior - 75,00 EuroCarta Numero: 00196922 luglio 2013 - 8:24 Uhr


Seiser Alm Card Gold


Combi Card

Signora Giuseppina RossiSenior - 35,00 Euro

Carta Numero: 00192422 luglio 2013 - 9:24 Uhr

without auto-mobile

The Combi Card and the Seiser Alm Card Gold are not transferable! Children (0-5 years) and persons on wheelchairs ride free of charge (Combi Card). Juniors (6-13 years) pay only half fare.The Combi Card and the Seiser Alm Card Gold are available at all cash desks of cableway Alpe di Siusi, by Tourist Information offi ces and at your accommodation.

Combi Card 3 in 7 35.00 EuroIn the course of 7 days (after fi rst use)

> 3 times to the Alpe di Siusi and back, with the Alpe di Siusi Aerial Cableway or the Alpe di Siusi Express (Bus Route 10)

> unrestricted use of the Shuttle Bus Service around the Alpe di Siusi, the Almbus (Bus Route 11) and the Nightliner in the Alpe di Siusi holiday area from Passo Pinei to Fiè allo Sciliar

> buying the Combi Card together with the Mobil Card Alto Adige/Südtirol the latter costs for 7 days only 10.00 Euro

Combi Card 7 46.00 EuroValid for 7 days (after fi rst use)

> unrestricted use of Alpe di Siusi Aerial Cableway and the Alpe di Siusi Express (Bus Route 10)



Combi Card 14 68.00 EuroValid for 14 days (after fi rst use)

> unrestricted use of Alpe di Siusi Aerial Cableway and the Alpe di Siusi Express (Bus Route 10)



Kom

ma

Gra

phik

- Fo

to: H

elm

uth

Rier

Affordably and conveniently to the trekking wonderlandwith the Seiser Alm Card Gold or the Combi Card

Seiser Alm Card Gold 75.00 EuroValid for 7 days (after fi rst use) > 08.06. - 13.10.13

> unrestricted use of the Aerial Cableway and the Alpe di Siusi Express (Bus Route 10) > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi, the Almbus

(Bus Route 11) and the Nightliner in the Alpe di Siusi holiday area from Passo Pinei to Fiè > unrestricted use of the Bullaccia Aerial Cableway, the Aerial Lifts Spitzbühl,

Panorama, Florian (Alpe di Siusi) and Marinzen (Castelrotto)> buying the Seiser Alm Card Gold together with the the

Mobil Card Alto Adige/Südtirol the latter costs for 7 days only 10.00 Euro

few thought of breeding, and even Nor-bert stumbled upon it by accident: about 25 years ago he wanted to buy a mare foal from his good friend Erhard Jaider in Castel rotto. But Norbert just could not de-cide on one of the three horses up for sale, and so, without further ado, he bought all three of them: “One for each of my chil-dren,” he said with a mischievous smile (to-day he has four children and about thirty horses). A photo of these three mare foals can still be seen in the kitchen of Fus-chghof farm.

Since then quite a few horses from Nor-bert’s stud could win important competi-tions: beauty as well as sports performance were awarded. Lost in thought, a somehow nostalgic smile steals across Norbert’s face when he talks about performance in con-nection with his favorite stallion “Amster-dam”. This many times medaled winning stallion and reserve world champion does not stand in his own stables in this year’s breeding season but in Bavaria and will only return during summer to Fuschghof. Norbert is also proud of “Olivia”, a daugh-ter of Amsterdam and “Miss Italia”, since the genes and the beauty of this mare 100 percent originate in his own stables – the high point of every breeder’s performance and effort. “Naturally,” he says, “as a human you get very attached to these wonderful horses, and it is sometimes difficult to be separated from them, even temporarily for breeding purposes. In such cases,” he con-tinues, “I always take good care where my animals go. It is very important to me that they are not only treated well and properly but also are taken into the heart.”

“Important”, he says and laughs, “impor-tant is also that summer finally arrives.” But they still have to be patient, Norbert and his Haflinger horses; it is only February, and it will still take a few weeks until the mares with their foals and the young horses are brought to Alpine pastures, where they enjoy full freedom during summer, as it should be. “The Alpine meadows need the horses, and the animals need the Alpine pastures,” says Norbert, and this will not change over night, at least if he had a say. «

24 ALPE | summer

Thoroughbred South Tyroleans: Norbert Rier and his Haflinger horses

How did you cure a sore throat in the Middle Ages?” The children snort with laughter, since the answer is really too funny. “Hang the beak

of a magpie around your neck” was presumed a surefire medieval cure. Read about it on a display board along the Oswald von Wolkenstein Path, a spectacular loop path through the Castelvecchio Forest high above Siusi at the foot of the Sciliar mountain. Spectacular because you are strolling in the footsteps of the famous poet Oswald von Wolkenstein and learning how people lived in the late Middle Ages in an entertaining way. And be-cause you can quickly transform into knights and damsels, lords of the castle and kings, have a seat on magnificent thrones or have a commanding view into the valley from the mighty castle ruins. And because you encounter strange creatures and magical incidents time and again: a grotesque face on the side of the road, a witch carved into a tree

trunk, reminding us that we are in the Alpe di Si-usi holiday area, sovereign territory of witches and sorcerers. And mythical creatures peeping out from behind trees and many “stations” (15 to be exact) animating you to play entertaining games, but also disclosing very interesting information: about the Sciliar-Catinaccio Nature Reserve, the formation of the Dolomites, the lifestyle, flora and fauna in the Middle Ages, and of course Oswald von Wolkenstein, who after years of probate dis-pute became the owner of Castelvecchio Castle in the 15th century, settled there with his family and henceforth missed his years of travel, which led him, poet, knight and fierce counterpart of the sovereign, counselor and companion of kings and emperors, throughout Europe and even all the way to the Levant and to Armenia as a pilgrim.

Right at the beginning of our hike we come to a castle ruin. Not much is left of Salego Castle, first

»

summer | ALPE 27

From the access road to the valley station of the Alpe di Siusi cable car a paved driveway forks off to Hotel Salegg. Here the Oswald von Wolk-enstein Path turns off sharply to the left and ascends. It meanders through Castelvecchio Forest, past the ruins of Salego and Castelvec-chio. Below the cas-tle rock of Castelvec-

chio the learning path continues towards Ba-gni di Razzes. Turning shortly afterwards to the left towards Siusi, you will reach the start-ing point within 30 min-utes. However, you will get to additional sta-tions if you continue on the path. The learning path ends at a forestry road. Turn right to reach Hotel Bad Ratzes (with

a beautiful children’s playground) within 10 minutes. From here you can also continue your tour on the Geologist’s Path. A signpost directs you to the left to Siusi. Within half an hour you return to the valley sta-tion of the Alpe di Siusi cable car.

The Oswald von Wolkenstein Path

Starting point: valley station

Alpe di Siusi cable car

Tour destination: valley station


Parking: valley station


Duration: 1h 40 min

Length: 7.8 km

Difference in altitude uphill: 220m

Difference in altitude downhill: 220m

Difficulty: easy learning path, interesting

family hike

»the oswald von Wolkenstein path in siusi.

Hiking, Playing and Learning

Text: Rosa Maria Erlacher Photo: Helmuth Rier »

26 ALPE | summer

Discoveries along the trail: knight’s table, knight’s sword, damsel and castle ruins of Castelvecchio

Summary of our gourmet

dinner:

„French Foie Gras meets venison“

Terrine of Foie Gras and Crème Brûlée

with ham of venison and wild mango

Chop of turbot on stockfish with bergamot

and earth almonds

Grilled fillet of beef with braised rinds flapin Banyuls wine with

broccoli and Lardo bacon

Braised apple with Cherimoya on Tanariva chocolate and hazelnuts

SEISER ALM URTHALER*****Alpe di Siusi - Alto AdigeT +39 0471 727 919www.seiseralm.com

10 years ago the family Urthaler decided to open a gourmet restaurant with special flair and unique style in a building constructed totally out of wood. As pioneers the family at that time did not know how the hotel would look like 10 years later and that they were going to become trend setters for a totally new generation of hotels. Quality had and has its price in those days same as today. Let us bring you in a world of culinary delights and fine dining. Enjoy exquisite Haute Cuisine combined with traditional South Ty-rolean specialties – every product is prepared to emphasize its own unique taste. Honest and simple, exquisite and unique, South Tyrolean and Interna-tional. Our meals correspond with the seasons and are prepared exclusively with fresh products.

This you find only at the *****Hotel Seiser Alm Urthaler – the only wooden design-hotel of the alps

Just by reservation under: +39 0471 727 919 or [email protected] Open from Wednesday till Monday.

JÄGERSTUBE

mentioned in documents in the 12th century. Most probably it was the ancestral seat of a branch of the Lords of Castelrotto, passed into Wolkenstein ownership in the middle of the 16th century and was left more and more to decay. According to leg-end there is an underground tunnel to Castelvec-chio Castle where gold and silver treasures are stored, guarded by a maiden with golden hair. The poor maiden, so the story goes, is still waiting for a hero to redeem her. He can keep all the gold. The children fan out, search for the entrance… Pity, nothing there, maybe it’s overgrown, they console each other.

Onwards, past a wooden steed, a signpost leads us to the “Story Book”. Under a mighty rock we page through an iron book (it takes your whole hand to do so), where sundry fabulous stories are collected.

The sun shines its golden rays through the trees on idyllic places where dwellings made of twigs, moss and cones bear witness to fanciful games. Besides this a majestic knight’s table with a carved throne; of course an invitation to linger. But soon curiosity drives the children on, from one info cube to the next. What animals lived in this forest a long time

ago; what herbs were used for which illnesses; how was life in the castles; what did people eat in the Middle Ages; how were the beautiful white mountains above Castelvecchio Forest formed; why was the first South Tyrolean Nature Reserve created here? The gang of little rascals gathers marveling around the display boards, the bigger ones read, the smaller ones listen attentively. Yes, learning is fun this way, in the midst of nature, in-formal and interactive, time travel into the past.

And already we are in front of the next castle rock. We take the weather-beaten castle walls by storm. What a view! Today a thriving village is at our feet, the eye wanders over many church steeples. But during the winter the shadow of Santner Peak still lowers over Castelvecchio Forest. And when you close your eyes you imagine hearing Oswald in the wind as he yearned for spring:

28 ALPE | summer

“Gone are my sorrowssince the snow wants to flow from Alpe di Siusi and Flagg.This is to my liking.I listen to the birds, large and smallin my Castelvecchio Forest.”

“Gone are my sorrowssince the snow wants to flow from Alpe di Siusi and Flagg.This is to my liking.I listen to the birds, large and smallin my Castelvecchio Forest.”

An adventure not only for children: story book, mythical creatures and castle ruins in the midst of the forest


»

Of course you are complicated,” says Ka-rin Obrist and looks thoughtfully at her life and business partner Daniel Anrat-

her. The two are sitting at a big table at the cel-lar tavern of the brewery Privatbrauerei Anto-nius in Sant’Antonio (municipality Fiè allo Sciliar). One tends to believe the young woman with the lively, open expression: a more modest nature than Daniel Anrather, the only offspring of the Weißes Rössl innkeepers in Bolzano, would hardly have founded the youngest and highest brewery in South Tyrol at the age of 27 years. However, he asks to bear in mind that without his partner Karin he would most probably still be busy with his brewing attempts in the kitchen of his parents’ restaurant, if in South Tyrol, as during the past 70 years, there were only one single brewery, and he would certainly still drive twice a week two bor-ders north to enjoy the beer variety there and to get inspired. The committed beer drinker was missing variety; it needn’t be 1,200 different kinds like in the northern country, he admits mischie-vously, but more than one would certainly be fine with him.

As is well known, South Tyrol is wine country – you will look in vain for beer culture: beer is “only” drunk here, wine is cultivated, and this though beer has been accompanying human history and fortunes for more than 6,000 years. And though it is still accepted as a staple today thanks to its high nutritional value: this is how the “Deutsche Brau-Bund” (German Brewers Federation) can advertise the liquid gold as a “safe staple for 496 years.”

But South Tyroleans stick with wine. Anrather did not let himself be deterred by this relatively “hos-

tile” environment. He was hardly of age when he announced in his family circle that he wanted to found a brewery. It was to take another almost ten years and a number of setbacks before his lifetime dream ended being just that and he could bottle his first home-brewed beer in Fiè allo Sciliar. One of the first hurdles he had to take was his non-beer-drinking girlfriend: she first had to commit herself to the advantages, variety with regards to taste and the creative potential of the beverage that she – South Tyrolean as she is – had had next to nothing to do with until that day. Anrather’s ef-forts were obviously fruitful: today Karin Obrist’s eyes sparkle when she conducts us through the brewery and promises that “beer in its design is much more complex than wine, and in any case much more creative. Who knows,” she laughs, “maybe I will become a beer sommelier.” Until a few decades ago beer was frowned on in the up-scale restaurant trade, but since the turn of the millennium primarily top-class restaurants and pubs offer a choice of beers which need advice and professional handling of the goods. For quite some time now, beer belongs not “only” on fairgrounds and in beer tents – which, by the way, the delicate, elegant look of the beer glasses of the Antonius bears witness to.

“Look here,” Anrather picks up where he left off, “I am from Caldaro, Karin is from Chiusa, and we both live in Bolzano. Our brewery is located in Fiè allo Sciliar. There were several suitable locations and we could have had the business more conven-ient and cheaper. But here and only here does the Sciliar water bubble right out of the mountain, just as our beer needs it. And in particular – this is of-ten overlooked – beer consists of at least 80 per-

Text: Silvia Rier Photo: Helmuth Rier»

Antonius: The Young Beer from Fiè allo Sciliar

a young entrepreneur couple with the youngest brewery on the highest altitude in south tyrol has been stirring up the domestic beer scene since march 2012.

Young, cool, dynamic: the brewers and their beer

cent water, so we had no doubt: our brewery had to be here, and our beer would be named ‘Anto-nius’. And as a matter of fact,” he adds, “the beau-tiful surroundings and the broad-minded people here also made our choice of location easier.”

In fact it is very normal today, Anrather contin-ues, to treat the local water if it does not com-ply with the brewer’s or the beer’s requirements. This is common practice and is not contrary to the German purity law of 1516. But, says Anrather, he wants a thoroughly honest and clean beer, and so it seems only consistent that he not only banks on natural, untreated spring water but also abstains

from the pasteurization, which is usually prac-ticed to achieve a longer shelf-life: the brewing process takes four weeks; the Antonius beer has to be drunk within six months thereafter. In this case scheduling and logistics must be spot-on. But fortunately he has his general who takes care of everything practical, he says and laughs.

That’s really not so difficult, says Karin (the gen-eral), since the demand for the beer from Fiè allo Sciliar exceeds the supply by far. Antonius is in demand even in Bavaria (!), and the young cou-ple had to expand its operation shortly after open-ing: the originally scheduled capacity was tripled to currently 30,000 hl. But as in the past there are not more than eight hands keeping the business running: besides Karin, Daniel and their master brewer there is also the apprentice Erich Silber-nagl from Castelrotto. In a few years Erich will be one of the very few South Tyrolean master brew-ers, Anrather adds proudly.

Indeed, they still have a few things in mind, the en-trepreneur couple says and both are laughing. You can believe every word they say – and why not? They built, despite their young age – Daniel is 27, Karin 30 – a flourishing enterprise from scratch in no time. And no, nothing specific can be revealed, only so much, Anrather laughs: “Beer is my great passion, it consists mainly of water – and we have found the best water here.” He says this, places his arm around his girlfriend’s shoulder and whis-tles for their three dogs, which the young couple saved from the street. They need to be taken for a walk now. «

32 ALPE | summer

Potato dough:800g fresh boiled potatoes250g flour5 tablespoons semolina50g butter2 eggsSalt

20 plums150g butter100g breadcrumbsCinnamonSugar

Plum Dumplings

PreparationBoil the potatoes in their skin until done. Peel while they are still hot, press in a ricer and let them cool down. Add the flour, the soft butter, the eggs and 1 pinch of salt and knead to a smooth dough. Add some flour if the dough is still sticky and cannot be formed. Form the dough to a lump and let it rest a moment.In the meantime bring a pot with plenty of water to a boil and add a bit of salt. Wash, dry and pit the plums. Place half a sugar cube in each of the plums.Roll the potato dough out on a flour-sprinkled surface to approximately 1cm thickness. Take small pieces of dough and wrap each individual plum in potato dough in a dumpling shape. Place in boiling water and reduce the heat so the dumplings simmer for 10 minutes.In the meantime, melt 150g butter in a flat pan, add breadcrumbs and sugar, and toast while stirring continuously. At the end add cinnamon and dredge the dumplings in the breadcrumbs.

sweet potato dough dumplings, filled with fruits of the season, can often be found in south tyrolean cuisine. they are a popular dessert, especially with children.

summer | ALPE 33

Foto

: Hel

mut

h Ri

er

In Fiè allo Sciliar, blue gold turns into liquid gold

appointments:Castelrotto: Fridays at 8 a.m. on the Kraus Square (June 7 - October 25, 2013)

Siusi allo Sciliar: Tuesdays at 8 a.m. on the O.v.Wolkenstein Square (July 9 - September 24, 2013)

Fiè allo Sciliar: Saturdays at 8 a.m. on the Church Square (June 1 - October 26, 2013)

summer | ALPE 35

Fresh from the Field “i’d like to know the history of a dish. i want to know where the food comes from. i’d like to imagine the hands of the people who cultivated, processed and cooked the food i am eating,” says carlo petrini, founder of slow Food. it was his idea to organise markets where farmers can sell their produce – an idea that spread around the world in no time, and was implemented by farmers from castelrotto in the summer of 1992.

»

The first Farmer’s Market of South Tyrol. The Castelrotto farmers started very mo-destly at their first Farmer’s Market: they

sold potatoes, vegetables, berries and fruit which they had cultivated on their South Tyrolean farms. Visitors in particular were excited by the oppor-tunity to buy fresh produce from the region. “In the beginning we were rather made fun of by the people of Castelrotto. But then more and more customers trusted us, and today many locals are regular customers. The first ones are waiting for us on the village square from seven thirty in the morning,” says Burgi Schieder, farmer at Lafreider Farm, who has been selling fruit and vegetables on the Farmer’s Market for more than 20 years. Every year the group of stall owners has to check how the market is developing. New products are always welcome, such as a young Castelrotto farmer’s cheese stall two years ago.

Many customers visit “their market” every week, on Tuesdays in Siusi, on Fridays in Castelrotto or on Saturdays in Fiè. You find the same stand owners at the Farmer’s Market in Siusi as in Castelrotto. For customers buying larger quantities, the market is in a good location and can be reached by car. Farm-er’s Markets are also popular due to their special atmosphere, very different from shopping in a su-permarket. Market strollers can taste the different kinds of apples, cherries or berries, and the farmer can quickly explain how long peach jam has to cook to taste perfectly fruity or which apples are best suited for the popular South Tyrolean apple stru-del. Something new can also always be discovered at the Pflegerhof Farm herb stand from Sant’Os-valdo. Together with her daughter Cornelia, Mar-tha Mulser has made it her task to rediscover an-

cient plant species, for instance, tomatoes that grow well at 1,000m altitude or old vegetable spe-cies like parsnip and skirret. Customers are excited every year about different species of basil, pineap-ple sage, orange mint or the very fragrant lemon verbena. In addition, the farmer offers herbal oint-ments, syrup, herbal salt and many interesting tea mixtures. Some of the farmers also sell their pro-duce straight from the farm and customers take advantage of this during the week.

At the market stalls customers chat with the farmers and inspect the produce, tips are ex-changed and advice is given on how customers can best cook fruit and vegetables. The farmers know their produce and what it can be made into, and they have spent a lot of time with it. What can be bought at the three Farmer’s Markets mirrors the cultural landscape of the Alpe di Siusi holiday area. Fruits and vegetables as well as the products de-rived from them grow at an altitude between 600 and 1,100 meters. The farmers bank on tradition. The culinary skills are based on down-to-earth and hearty South Tyrolean cuisine, always with a side-ways glance to the cooking pots of the South. This trend can also be felt at the Farmer’s Markets. The farmers’ diversity and fondness for experimenta-tion are limitless. South Tyrol’s farm gardens are a paradise, something in which more and more peo-ple want to participate in times of food scandals.

In Fiè allo Sciliar the farmers began selling their produce on a market 17 years ago. They also started very small, namely in the garden of an inn. In the meantime, the market stalls of the Fiè Farmer’s Market are erected on the village square every Sat-urday. The farmers sell fruit and vegetables, jam,

Text: Barbara Pichler Photo: Helmuth Rier

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34 ALPE | summer

sommer | ALPE 37

syrup, liquors, honey, cheese and even sprays of dried flowers and grasses. At three larger summer markets the farmer women from Fiè cook typical farm meals, while the area’s winemakers offer their wine.

Gretl Verant, from Fingerhof Farm in Aica di Fiè, has been part of it since the beginning and she was excited because it also provides welcome ad-ditional income for a farm. “During the week the work in the field is very hard, since everything is done manually when you have such small-scale production. However, over the years the customers have learnt to appreciate our produce, and by manning the stall ourselves people have had an opportunity to get to know us, so we also build trust. I enjoy seeing my cus-tomers every Saturday,” says Gretl Verant. For every new business idea you need time and stamina, says Günther Tschager from Aica di Fiè . He basically inherited the work on the Farmer’s Market from his mother. The farmer’s wife from Untergamp Farm was an enthusiastic market-woman. She also loved the lively mar-ket life of selling her fruit and vegetables, which were culti-vated with much care. Now the young farmer mans the stall himself every Saturday at the Farmer’s Market; the whole family is involved in the work in the fields. “Agri-culture is always a challenge, particularly as we get sur-prised by the weather time and again. Joy and commit-ment are necessary, or else the work could not be done,” says Günther Tschager. «

Fresh and natural » Hearty and fresh products refresh the body, mind and soul.

The power that keeps us vital and healthy lies in nature.

Our farmers have not only quality products to offer: vegetables and fruits, herbs, vinegar, sauerkraut (pickled cabbage), free-range eggs, cheese, bread, meat, honey, juices and syrups, fi ne jams and dips, wine, handicrafts and a lot more. The farmers’ products grow in Castelrotto, Siusi and Fiè allo Sciliar thanks to the ideal location. They can be also bought directly from the farm, at the farmers’ markets or in selected shops. It’s a matter of taste which products are served and brought to the table. Our farmers care for variety thanks to their local, high-quality delicacies. The choice is up to you!

Delicio Apple juiceSiusi allo Sciliar · S. Vigilio, 15 · Phone +39 0471 705 184www.simmelemueller.com · [email protected]

Apple juice | apple cider vinegarapple cider | apples

Sold directly from the farm and in selected shops, hotels and guesthouses - online sale

Puntschiedhof farmSiusi allo Sciliar · S. Vigilio, 11 · Phone 0471 705 219

Cell. 328 206 08 64holiday-home24.com/[email protected]

Fruits | vegetables | broad apple variety | apple juice

Sold directly from the farm or at the farmers’ markets of Castelrotto and Siusi allo Sciliar

Winery BessererhofFiè allo Sciliar · Novale di Presule, 10 · Phone 0471 601 011

Mobile +39 338 323 05 50 · www.bessererhof.it

Pinot Bianco | Chardonnay | Sauvignon | SylvanerGewürztraminer | Moscato Giallo | Kerner | Zweigelt

Sold year-round directly from the farm. Sale, guided visits and tasting, prior arrangement by phone required

Hiebler Hof farmFiè allo Sciliar · via Sciliar, 45 · Phone +39 0471 725 146

www.hieblerhof.it · [email protected]

Different types of honey | bees waxcandles | center panels

Sold year-round directly from the farm or at the farmers’ market of Fiè allo Sciliar

Salmsein - Biohof farmFiè allo Sciliar · S. Costantino 42 · Phone +39 0471 708 038

www. salmsein-biohof.com · [email protected]

Speck and meat from organic, free-range animals mountain cereals and brown bread | organic lake

Farm shop: Tuesday from 5 – 7 p.m., Saturday from 7.30 – 11.30 a.m. or arrangements by phone

Lafreider Hof FarmCastelrotto · Tisana, 31 · Mobile +39 329 333 58 58

www.lafreiderhof.com · [email protected]

Fresh fruits | vegetables | fruit jams | apple juiceJune and July: cherries | from August: apples

Sold directly from the farm or at the farmers’ markets of Castelrotto and Siusi allo Sciliar

Hof Zu Fall Cheese dairy farmSiusi allo Sciliar · S. Valentino, 16 · www.fallhof.com

Mobile +39 328 456 17 35 · [email protected]

Soft cheese | semi-hard cheese | storage cheese

Farm shop: Friday from 4 – 7 p.m. or at the farmers’ markets of Castelrotto and Siusi allo Sciliar

Winery GumphofFiè · Novale di Presule, 8 · Phone +39 0471 601 190

Mob. +39 335 129 39 15 · www.gumphof.it · [email protected]

South Tyrolian Pinot Bianco | Sauvignon Gewürztraminer | Vernatsch | Pinto Nero

Sold and tasting year-round directly from the farm, prior arrangement by phone required and in and in selected shops

Partschiller Hof Bioland farmFiè allo Sciliar · Novale di Fiè, 17 · Phone +39 0471 725 254

www.partschillerhof.it · [email protected]

Fresh raspberries | elderberry syrup | fruit jamsfruit syrups | raspberry and wine vinegar

Sold directly from the farm, prior arrangement by phone required, or at the restaurant “Bios” in Campodazzo (Fiè)

Tschoyhof farmFiè allo Sciliar · via Christophbild, 4


Dried fl ower arrangement | fl ower bouquetshay fi gurines | scent bags | decorations

Farm shop: Tuesday to Thursday from 8 a.m. to 12 noon or at the farmers’ market of Fiè allo Sciliar

Pfl egerhof farm bio herbsSiusi allo Sciliar · S. Osvaldo, 24 · Phone +39 0471 706 771

www.pfl egerhof.com · info@pfl egerhof.com

Broad variety of herbal productsover 500 different herbal plants

Farm shop: Monday to Friday from 10 a.m. to 6 p.m., prior arrangement by phone required - guided visits to the farm

Zu Plun DistillerySiusi allo Sciliar · via Alpe di Siusi, 9

Mobile +39 335 600 95 56 · www.zuplun.it · [email protected]

Broad variety of destillates | grappagin | rum | balsamic vinegar

Sale and tasting, prior arrangement by phone required, or in selected shops and hotels

Hanig farm BiolandhofFiè allo Sciliar (Aica di Fiè) · Aica di Sopra, 22Phone +39 0471 601 028 · www.hanighof.com

Destillates | apple and grape juice | syrupsraspberries | apples | nuts | fruit jams

Sold directly from the farm, prior arrangement by phone required, or at the farmers’ market in Fiè allo Sciliar

Prackfoler Hof farmFiè allo Sciliar (Aica di Fiè) · Aica di Sotto, 10

Phone +39 0471 601 532 · www.prackfolerhof.it

Jams | elderberry syrup | winesnatural gift items | herb pillows | candles etc.

Farm shop: Tuesday and Thursday from 3 – 6 p.m. or arrangements by phone

Untergamper Hof farmFiè allo Sciliar (Aica di Fiè) · S. Caterina, 22


Eggs | raspberries | nuts | plumsvegetables | potatoes | sauerkraut

Sold directly from the farm, prior arrangement by phone required, or at the farmers’ market in Fiè allo Sciliar

www.alpedisiusi.info/products

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36 ALPE | summer


> Summer, 2013

summer for families

Summer time is family time - the Alpe di Siusi will become a paradise for children: an extraordinary na-ture-experiencing programme takes children and adults on a discovery expedition across the unique nat-ural environment of the Alpe di Si-usi holiday area. Together with Mar-tha The Witch, children and parents will follow the footsteps of witches and wizards. Those of you who would like to discover what life is like on a farmstead can experience nature and agriculture close-up.


> Summer, 2013

hikes for Flower lovers

Approximately 790 flowering plants and ferns of highly varied appearance and origin can be seen around Scil-iar mountain over the course of the year. Typical Alpine flowers but also botanical rarities flourish on the alp mats, in meadows and wheelbarrows. The nature reserve authorities organ-ize about 30 guided hikes every year in cooperation with the tourism as-sociations of the nature reserve com-munities with experienced nature reserve hiking guide Riccardo Insam.


> July 9 to August 12, 2013

summer classics in siusi allo sciliar

For lovers of classical music, Siusi of-fers an extraordinary series of con-certs. Artists will perform the works of great composers. The „Summer Classics“ of Siusi represent a high level of musical talent and have long since become an integral component of our summer cultural program. Both locals and visitors will be enchanted.

> August 25, 2013

traditional alp Festival on the Bullaccia

On Sunday, August 25, on the Bul-laccia on the Alpe di Siusi, the last alp mowing week with traditional mowing, Holy Mass and cooking and tasting of typical peasant dishes will be authentically re-enacted. After an invigorating “Morgetessen” (breakfast) with alp mush and soup the “Goaßlschnöller” (town criers) will call everyone to Holy Mass. Af-terwards the alp rules are read out and from 12 noon lunch is served with “woazenen Knedel” (dump-lings), meat soup, goulash, coleslaw, funnel cake and “Tschottplattln”. In the afternoon alp farmers demon-strate traditional haymaking, in-cluding binding the hay in cloth. Younger visitors can look forward to hay jumping in genuine alp hay.

> october 1 to 31, 2013

the „Kuchlkastl“ – culinary Festival in Fiè allo sciliar

The „Kuchlkastl“ Culinary Festival in Fiè allo Sciliar is a well-kept se-cret among gourmets and friends of „down home“ cooking, alike. Since 1978, the innkeepers and restaurant owners in Fiè have been inviting vis-itors to partake in the „Gastronomi-cal October“. At the close of the sea-son, the best chef cooks of Fiè will do their utmost to astonish and en-chant you with new variations of tra-ditional dishes – dishes pepared with passion and enjoyed with fine appre-ciation. If you are in search of original dishes (based on time-honored reci-pes, but with a modern accent), you ought not to miss this month-long culinary festival in Fiè allo Sciliar.

www.voelserkuchlkastl.com > october 11 to 13, 2013

“Kastelruther spatzen” music Festival in castelrotto

Three days of celebrating, spending pleasant evenings together, expe-riencing the “Kastelruther Spatzen” live: the Spatzen-Festival in Castel-rotto is a must for every fan. Sur-rounded by the unique scenery of the Dolomites the seven “Spatzen” en-chant all friends of traditional music.

Summer Preview 2013

> June 7 to 8, 2013

Big open-air concert of the „Kastelruther spatzen“

For the 17th time the famous folk mu-sic group from Castelrotto, the “Kas-telruther Spatzen”, invites to the Open Air on home soil. But even af-ter all these years, the fascination of the concert is unbroken: many thou-sands of fans will arrive in Siusi this weekend in June to enjoy the breath-taking landscape and to experience the „Spatzen“ live. A special event for all huge fans.

> Summer 2013

summer in prösels castle

In summer 2013, everybody will again be able to attend elegant evening concerts and thrilling matinees at Prösels Castle. The high-quality rep-ertoire of the performing musicians and singers extends from the ethe-real realms of classical music, to earthy brass band music, all the way to the finest jazz. And whoever can’t attend the events can still partici-pate in guided tours and view the historical castle from the inside.

www.schloss-proesels.it

> June 14 to 16, 2013

31st oswald von Wolkenstein riding tournament

Galloping into the Middle Ages: in mid-June, the villages surround-ing the Alpe di Siusi are dedicated to the biggest horseback riding fes-tival in South Tyrol. A total of 36 teams face the challenging com-petition games of the Oswald von Wolkenstein Riding Tournament. The traditional riding spectacle starts with celebrations in Cas-telrotto. On Sunday, the audience draws on foot or by shuttle buses together with the riders from race to race. At the close of the tourna-ment, there will be an awards cere-mony at Castle Prösels, with a sub-sequent festive celebration quite in keeping with medieval traditions.

www.ovwritt.com

> July, 2013

running month July and alpe di siusi half marathon

With the 1st Alpe di Siusi Half Mara-thon on July 7, the training camp of some of the world’s best marathon runners and the Running Shoe Ex-perience, July on the Alpe di Siusi is all about running. The Alpe di Si-usi Half Marathon on Europe’s larg-est mountain pasture is a fascinating running event for its breathtaking scenery and a particular challenge due to its 500 m in high difference.On July 28 and 29, Siusi will be the host of the running shoe test Alpe di Siusi Running Shoe Experience. All participants will have the oppor-tunity to test the new 2014 running shoe collection of the main brands.From June 29 to July 13, some of the world’s best marathon run-ners will be coming once more to the Alpe di Siusi to prepare for the autumn races. On July 7, the mara-thon stars from Kenya will run side by side with the participants of the Alpe di Siusi Half Marathon.

www.alpedisiusi.info/running

> July 9 to 29, 2013

schlern international music Festival

The 11th edition of the Schlern Inter-national Music Festival – like the previous ones – provides a unique opportunity to experience concerts by many well-known and famous mu-sicians in the Alpe di Siusi holiday area. Star guests of the 2013 Festi-val are the renowned Russian pia-nist Nikolai Lugansky, who in musi-cal circles is known as the “top-class piano phenomenon”, Yuri Bashmet, an outstanding contemporary vi-olinist, the brilliant violinist Dora Schwarzberg and the famous con-ductor and cellist Alexander Ru-din. Participating again: the world-class baritone Vladimir Chernov.On the festival program, besides the international competitions, master classes and workshops, there are about 30 afternoon and evening concerts with renowned music professors and young art-ists from North and South Amer-ica, Asia and Europe participating.All concerts, master classes and workshops are open free of charge for guests and locals. Admission fees apply only for the star concerts.

www.schlernmusicfestival.eu

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Winter Preview 2013/14

40 ALPE | summer

> December 2013

christmas in castelrotto

For the 8th time, the inhabitants of Castelrotto will unveil the secrets of their Christmas traditions and allow others to participate in them. Beside the little Christmas market, local farmers’ wives will offer their cook-ies, Christmas logs, pastries, and other authentic goodies for sale. On the second weekend, the well-known „Kastelruther Spatzen“ folks music group will present songs and tunes in keeping with the „Feast of Love“.

> December 5 to 8, 2013> December 13 to 15, 2013> December 20 to 22, 2013> December 27 to 29, 2013

www.kastelruther-weihnacht.com

> December 7, 2013

Krampustime in castelrotto

“Krampus”- who are them and what are they doing in Castelrotto? The Krampus is a mythical creature rec-ognized in alpine countries. Accord-ing to legend, the Krampus accompa-nies St. Nicholas during the Christmas season, warning and pun-ishing bad children, in contrast to St. Nicholas, who gives gifts to good children. On December 7, 2013 some Krampus’ teams from Italy, Germany and Austria will walk through the streets of Castelrotto, wearing hand-crafted masks and dresses and ring-ing bells.

> December 8, 2013

high speed race

Europe’s largest plateau opens the ski season 2013/2014 with its legend-ary High Speed Race: the whole fam-ily is invited to watch and participate. All the High Speed Race teams – consisting of four people with at least one woman – compete on the 230 m speed slope Punta d’Oro. A special price awaits the winning team.

> December 21, 2013

alpe di siusi snowpark opening

Perfectly planned and shaped for the winter season, the Alpe di Siusi Snowpark offers loads of different obstacles to rib on. Join in for food, drinks, and good music.

www.kinglaurinpark.it

> Winter 2013/14

Winter spirits at prösels castle

Prösels Castle is a majestic, ex-tremely well-preserved castle located in the hamlet of Presule in the vicin-ity of Fiè allo Sciliar. In the winter-time, too, you can visit it and partici-pate in a guided tour through impressive armories, and up breath-taking spiral staircases. The tour ends in the “Knight’s Hall”, with mu-sical entertainment and a selection of delicious South Tyrolean spe-cialties.

www.schloss-proesels.it

> January 4, 2014

Fan & Fun with Denise Karbon and peter Fill

The traditional fan club race is a con-test and fun-filled event all rolled into one. Ski fans meet on the Alpe di Siusi to measure their skills. Denise Karbon and Peter Fill will be there, too.

www.denisekarbon.it and www.peterfill.com

> January 16, 2014

south tyrol moonlight classic alpe di siusi

The moon will be astounded when it peeks over the Dolomites. Because that’s when the starting pistol will fire for a cross-country marathon of a most unusual kind. At 8 p.m., namely, several hundred cross-coun-try skiers will shove off from Com-paccio and glide on their narrow skis in the light of their fore-head-mounted lamps through the luminescent night-time winter land-scape. They’ll follow the route for 20 or 36 kilometers, finally returning to their starting point. But the „South Tyrol Moonlight Classic Alpe di Siusi“ is a fantastic experience not only for the participants, but for the spectators, too!

www.moonlightclassic.info

> January 19, 2014

Winter Golf tournament

Play golf on snow and enjoy a won-derful winter landscape: for the 6th time in a row, the winter golf tour-nament is held on the Alpe di Siusi. It is played over 9 holes, from 61 to 1,150 m long. On skis, snowboard or on sledge the participants move from hole to hole. The fairways are white instead of green, the greens whites and the golf balls stand out thanks to their bright colours. Food and music along the golf course will be provided.

www.golfkastelruth.it

> March 2 to 9, 2014

swing on snow

Eight days of music on the Alpe di Siusi, the huts and in the villages at the foot of the Sciliar mountain, sweet melodies and dynamic rhythms, groups from the entire Alpine region, and above all a great atmosphere: this is Swing on Snow 2014. For the 8th year in a row the Alpe di Siusi WinterMusicFestival offers a mix of traditional folk mu-sic with jazz, soul, pop and classical music.

www.swingonsnow.com

> March 9, 2014

the “Blue ribbon” race of the alpe di siusi

In 1953, more than 250 people partic-ipated in this traditional race, which was thus the number-one sports event of the entire region. The idea is original – an Alpine combination of downhill skiing and slalom – and it attracts even those ski sportsmen with less competitive experience. The fastest skier in each category will be awarded a “Blue Ribbon Tro-phy” like the ones awarded to the luxury ocean liners which could cross the Atlantic the fastest.

www.dasblaueband.it

and a lot more …

> February 1, 2014 Raiffeisen Ski King www.kinglaurinpark.it

> March 1, 2014 Alpe di Siusi Snowboard Event www.kinglaurinpark.it

> April 5, 2014 Matschweekend www.kinglaurinpark.it

Running oder Halbmarathon

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Presumably Oswald von Wolkenstein was not devoted to the game with the little white ball – but he certainly knew this game with ball and club, already known in ancient Egypt. Since those days much water has run down the Sciliar. For all golf lovers driving on the new golf course San Vigilio Siusi is a must during the summer of 2013.

Quiksilver Shooting on the Alpe di SiusiFrom dawn to dusk the well-known outdoor fashion label “Quiksilver” captured spectacular jumps at the end of the winter season at the Alpe di Siusi Snow Park. The freerider world class around Teo Konttinen, Ulrik Badertscher, Kim Rune Hansen, Billy Morgan, Sparrow Knox, Dan “Danimals” Liedahl and Zebbe Landmark assembled for the international team shooting on Europe’s largest Alpine pasture. The crew was crazy about the impressive panorama of the Dolomites and will return next year. Besides Quiksil-ver, the labels “Chervò” and “Tatonka” were also drawn this winter to the Alpe di Siusi for photo shootings.

Castelrotto Krampus RunOn December 7 the 2nd Castelrotto Krampus Run takes place. More than 500 “Tuifl” from South Tyrol, Austria, Germany and Switzerland participated in the first run in 2011. This year, again more than 30 groups will be present at the wild activities in the Castelrotto village center. The scary devils set off along the narrow streets of the historic village center and turn Castelrotto into a witch’s cauldron. The organization and the framework program are in the hands of the “Castelrotto Tuifl” Association.

42 ALPE | summer

Around & About

IMPRInT. alpe: Reg. Court Bolzano / Bolzano, n. 9/2002 R.St. published by: Alpe di Siusi Marketing, Via del Paese, 15, 39050 Fiè allo Sciliar, Tel. +39 0471 709 600, Fax +39 0471 704 199, [email protected]. responsible editor: Alex Andreis. editorial team: Elisabeth Augustin, Rosa Maria Erlacher, Barbara Pichler, Silvia Rier, Michaela Baur, André Bechtold, Daniela Kremer. advertising: Sabine Demetz, Christoph Trocker. translations: Perkmann Translations. Graphicdesign: Komma Graphik. printing: Litopat, Verona. circulation: 50.000

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The new supermarket Coop in the heart of Castelrotto offers you a wide range of fi rst quality products. In the specialities‘ corner you will fi nd unique culinary delights from local farmers, from biological origin and from fair trade. At the selling desk there is the famous butcher Heinz of the renowned Butcher Shop Silbernagl offering you typical Speck from Castelrotto and Helga, the soul of the Bakery and Confectionery Shop Burgauner, who will contribute with the “Schüttelbrot”. Why don‘t you come around?

Food - Butcher - Bakery - Confectionery - Hardware - Gardening - Agriculture articles

Freshproducts from our local farmers

MARKTBurgaunerBAKERY · CONFECTIONERY

butcher’ssilbernagl

Famiglia Cooperativa Castelrotto Via Panider, 24 · Phone +39 0471 706 330 · www.konsummarkt.com

Opening hours: From Monday to Saturday from 07.30 to 12.30 a.m. and from 3.00 to 7.00 p.m. (closed on saturday afternoon when out of season)

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Mit vollem Einsatz.Massimo impegno.

Ziele erreichen.Der Erfolg hat viele Väter. Harte Arbeit, voller Einsatz und mentale Stärke sind nicht nur im Sport entscheidend. Raiffeisen fördert den Südtiroler Sport und ist auch der richtige Partner in allen finanziellen Bereichen. So kommen Sie sicher ans Ziel.

Raggiungere gli obiettivi.Il successo è la sintesi di numerosi fattori. Duro lavoro, massimo impegno e forza mentale non sono determinanti solo nello sport. Raiffeisen, il partner giusto in tutte le questioni finanziarie, sostiene lo sport locale per consentirvi di raggiungere sempre il vostro traguardo.

Agencies:

www.raiffeisencastelrotto.it

CastelrottoPhone: 0471 711 711 E-Mail: [email protected]

SiusiPhone: 0471 711 700E-Mail: [email protected]

Alpe di SiusiPhone: 0471 727 944 E-Mail: [email protected]

OltretorrentePhone: 0471 711 800 E-Mail: [email protected]

RoncadizzaPhone: 0471 711 811 E-Mail: [email protected]

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