SLOW & LOCAL TASTE

Aperitif at the reception, opening and presentation of the SLOW & LOCAL TASTE WEEK with the Zelger Mahlknecht family

 

• Monday: Everything strawberry...

Delicate, aromatic and irresistible - the strawberry is the queen of spring. Our kitchen team will take you on a culinary journey full of freshness, elegance and natural flavours. Be inspired by refined flavours and handmade strawberry delicacies. 

 

• Tuesday: Mozzarella and more...

Visit the Amò cheese dairy with us and experience the world of Italian cheese-making at first hand. Here, mozzarella, burrata, stracciatella and scamorza are produced using skilful craftsmanship and the best regional milk. In the evening, an exclusive tasting of Amò mozzarella by Denis Plazzer awaits you, accompanied by homemade focaccia and pinsa, prepared by chef Reinhard Daverda in our 300-year-old stone oven...a flavour experience that combines tradition and indulgence in a unique way!

 

• Wednesday: asparagus time! & wine...

Springtime is asparagus time. Discover the world of asparagus and experience at first hand how the noble asparagus is harvested in the Adige Valley. Followed by a visit to a winery where you will experience an exquisite tasting of biodynamically produced wines. 

In the evening, the Pfösl kitchen team will spoil you with an asparagus highlight dinner, accompanied by delicious asparagus wines

 

Wagyu breeder Stefan Rottensteiner from Oberweidacherhof prepares meat from South Tyrolean Wagyu cattle in front of your eyes. Outdoor barbecue. Served with polenta and sauces from our Pfösl kitchen team

Followed by...exclusive red wine tasting with our sommeliers

 

Join us on a visit to Alex Dadò's Pigleiderhof farm in Aldein. Inspired by the concept of the book The Market Gardener, Alex grows his vegetables in a purely plant-based cycle - sustainable, in harmony with nature and full of flavour. Find out how this special cultivation method promotes soil fertility and contributes to sustainable agriculture.

Another highlight of the day: together we will prepare a traditional hole in the ground. Without electricity or gas, using only the power of fire, a natural cooking chamber is created in which a tender fawn from the Oberwerkstatterhof farm is slowly cooked for hours - an ancient, fascinating cooking method that combines patience and craftsmanship. 

A day full of knowledge, nature and culinary delights

 

• Saturday: A morning full of flavour and nature...

We round off a week full of regional flavours and special taste experiences with our Pfösl Natur breakfast and a delicious brunch in the open air. A relaxed morning awaits you in the hotel garden with fragrant coffee, savoury South Tyrolean bacon and other delicacies. A moment to feel nature and savour the flavours of South Tyrol. A cosy conclusion to our Slow & Local Taste Week. See you!