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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

Pfösl’ s stone oven

The old stone oven outside the main house is a reminder of old times and ancient traditions. 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 in the summer.
Markus’ types of bread

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...
“Marende” – an authentic South Tyrolean afternoon snack

“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.
Bread baking lesson with Eva and Brigitte

Bread baking lesson with Eva and Brigitte