A sausage which everyone likes. And the secret to why it’s so special.
Next weekend, the Almkäse Olympics – a competition for Alpine cheese – take place in Galtür for the 25th time. More than 100 Alpine dairy farmers will compete with their products and hope to win gold, silver or bronze. Hermann Huber, the chair of the Regional Culinary Delights Paznaun Alpine Cheese group, tells Trisanna exactly what it’s all about.
Every region has its traditional old recipes. Paznaun in the past was a place where people didn’t have very much. And so back then that’s how they cooked: with simple ingredients but with a great deal of love. The Trisanna Granny, Herta Siegele, shows us just how.
Andreas Spitzer, head chef in Hotel Fliana, belongs to the squad of young award-winning chefs responsible for Ischgl’s current leading position in Alpine cuisine. He has worked in Ischgl for more than twelve months. His motto is: taste, taste, taste! Andreas Spitzer has created a highly interesting dish for Trisanna with veal, pumpkin, pak choi and onion. A recipe which beautifully combines differing tastes and textures.