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7 Nights
 
2 adults
 
 
 
 
 
 
 
 
 
 
 

Bread – a delicious experience

 
Bread- Beyond tradition: Quality of life.

In the mountains, the winter supply of bread was baked in autumn after the last harvest. Some traditional types of rye and sourdough bread are typical of South Tyrolean bread to this day.
Bread symbolizes life – a life in harmony with nature.
 
Pfösl’ s stone oven

The old stone oven outside the main house is a reminder of old times and ancient traditions. A little over three years ago, head chef Markus Thurner decided to rekindle the 300-year-old oven’s fire and started baking delicious fresh bread once a week.
 
Markus’ types of bread

Everyone has a different taste and so Markus create a wide variety of bread…we can offer bread with smoked chili and cheese, with truffle, malt bread, integral bread with nuts, sourdough bread, with potatoes-bacon-onions, Vitalpina bread,…
 
“Marende” – an authentic South Tyrolean afternoon snack

A traditional afternoon snack consists of smoked sausage, Speck (cured ham), cheese, pickles, horseradish and our famous Schüttelbrot: crunchy thin rye bread flavoured with seeds.
 
Fresh bread for breakfast

The fresh bread for our breakfast buffet comes from the village bakery in Deutschnofen. We have several types of white and brown bread as well as a wide range of typical South Tyrolean loafs.
 
 
 
 
 
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