He only became a chef by accident, loves his grandmother’s Krautfleckerl (an Austrian cabbage pasta bake) and celebrates in his restaurant a modern mixture of Asian cuisine and French brasserie. When he’s stressed, he drinks […]
Martin Sieberer lives in Kappl, works in Ischgl and is the very embodiment of the culinary passion which is prevails in Paznaun. His restaurants have won top awards, but his favourite meal is potato goulash […]
New Year’s Eve is a great, sparkling celebration. The party often goes on into the early hours – and you need a pick-me-up. The classic midnight dish is goulash. Trisanna goes one step further with the recipe for midnight goulash from star chef Martin Sieberspaer. Prepare. Party. And enjoy.
This is a very special recipe, and not just because it was given to us by Monika Wolf, Ischgl‘s local farming matriarch. The recipe includes a very special natural ingredient:
Nothing would happen cheese-wise without him: the hotelier from Wirl, Herman Huber, has helped create the good reputation of Paznaun’s mountain cheese. These nine photos celebrate the man and his cheese on the day of the 23rd Mountain Cheese Olympics in Galtür. Photos by Daniel Zangerl.
The Mountain Cheese Olympics take place next week in Galtür. For the 23rd time, producers and consumers come together to taste and award prizes to the best mountain cheese of the year.
Bilberry season. Trisanna doesn’t just know all the secrets of bilberries, we also have four recipes from the best chefs in Paznaun. Classic, clever, with a real feeling for how to bring out the best of the blue berry.
Five award-winning chefs bring delicious indulgences to the mountain huts of Paznaun. Trisanna brings this deliciousness to you at home. Five excellent hut dishes to admire and recreate. With photos and recipes.
TRISANNA talks to chef of the century Eckart Witzigmann, patron of the “Culinary Way of St James,” about simple food, regional cuisine and the impact of good ideas on curious chefs.
Here at Trisanna, we very much enjoy writing about good food. Particularly if it’s served in unusual places. A brief overview of what’s in Trisanna’s pantry before the “Culinary Way of St James”, a food pilgrimage hike, gets underway next weekend.
The most popular dish in the ski huts is yeast dumplings. Top chef Benjamin Parth from Restaurant Stüva makes yeast dumplings for Trisanna like you’ve never had before.
… swoop fearlessly down the slopes: then you know that the “Chefs’ Star Cup” is underway in Ischgl. Here are the unvarnished pictures from its twentieth year.
Wiener Schnitzel is one of the most popular dishes in ski resorts. Top chef Benjamin Parth from Ischgl’s Restaurant Stüva shows us at TRISANNA how it’s really made. An instruction manual in eight stages.
In “Herr Franz” in Galtür, Franz Wenko sells delicacies from Paznaun and the surrounding areas. He only stocks his favourite products, but for him, these five are particularly special.
32 degrees in the shade and yeast dumplings for dessert? I don’t think so. Some food and drinks taste their absolute best when it’s really cold outside. In other words, right now!
A field report from Philipp Jochum.
I rub the sleep from my eyes as the sliding door to the kitchen opens shortly after 8 o’clock in the morning. The dazzlingly white chef’s outfit suits me better than I had thought. A name is written in curly letters across the chest: “Benjamin Parth”. Benjamin Parth is the lord and master of the gourmet kitchen at Hotel YSCLA in Ischgl and my boss for the day today. The smart outfit is on loan from him.
Butter has been produced for centuries on the high pastures – the Alm – between Galtür and See. But now a handful of pioneers are reshaping the valley’s cheese culture. Here’s an overview of all […]
In Galtür the scent of the mountain summer has been caught and preserved in a jar. How do they do it?
In the kitchen with Benny Parth, Ischgl‘s youngest master cook. TRISANNA presents some of Benny’s classic dishes – with recipes for you to follow at home. The rise of Benny Parth, chef at Stüva […]