Yes, places change over the years. Trisanna’s photo editor has dug out old pictures and photographed the same places for you again, several years later. Today: the Piste 1 valley downhill run
Without them, we wouldn’t be able to move: snow plough drivers like Benni, 29, from Ischgl, clear the snow from the streets and pavements for us. On one of the most wintery days of the season so far, we were in the cockpit with our video camera.
In the past few days, it’s really been snowing here in Paznaun. One street, the one to Galtür, was even closed for a short while for safety reasons. Trisanna wanted to know: who takes these decisions? We got the answers from the mayor and chairman of the avalanche commission in Ischgl, Werner Kurz.
Snowfall. Icy wind. And right now, unfortunately, the children’s ski course is about to start. Now what? We asked an expert: Christian Pöll from the Silvretta Ski School in Galtür.
Long before the first skiers are allowed out onto the mountain, Serafin Siegel and the avalanche commission people have begun their working day. It’s especially important on days like these.
When the first snow falls, the advent markets open and there are fairy lights are hanging everywhere, Christmas isn’t far away. Photographer Ronald Lorenz captures Paznaun’s loveliest moods. We asked him what he looks for most of all in his pictures.
Children ask questions – and we have the answers. This time: why is it warmer inside igloos than outside, and how can you tell the difference between a fir tree and a spruce tree (note: this is particularly important at Christmas)?
Yes, places change over the years. Trisanna’s photo editor has dug out old pictures and then photographed the same places for you again, several years later.
Today: the graveyard in Kappl.
Let’s be honest, it’s not very easy taking photos in the snow. But then again, snow photos are what makes skiing holidays special. So here are a couple of quick tips for that perfect Instagram snow photo.
Children ask questions – and we have the answers. This time: where does the snow get its colour from, and how do animals realise it’s time to hibernate?
Why do people always have a problem with old snow, better known as “snow from yesterday” (and the German equivalent of “water under the bridge”)? The yesterday in this picture is more than fifty years old. And very much worth looking at.
Just a couple more days until this is true. A couple of days til the lifts start operating – and til the ski season finally starts, which is when we really want to know: what will the weather be like today?
Autumn is a time of transition. Animals and plants are preparing for the winter, some of them kept rather busy ensuring their survival. Four examples of what’s going on out there right now.
The summer was very long. The winter is already within reach. Sometimes, early in the morning, you can smell it. In between lies autumn, a season under-appreciated in the mountains. Trisanna brings you wonderful autumn images from photographer Ronald Lorenz of Galtür.
Bouldering is a challenging sport. If you want to conquer the mighty rocks, you need strength, courage and the right trainer. Trisanna was there when some very determined schoolchildren had a go for the first time in the Boulderpark Galtür.
It lies at an altitude of 2 165 metres, is a good ten kilometres distant from Galtür and belongs to the Swabian section of the German Alpine Association. It’s the ideal base camp from which to scale the Jamspitze, Fluchthorn and Dreiländerspeitze. Or to try award-winning chef Sven Wassmer’s fabulous char dish.
The hut lies at a height of 2 151m above the Muttenalpe. The view from here is superb, and if you’re very hot after the steep climb up from Mathon, you can cool off in the little pool. There’s a particular culinary attraction this summer: the Kaiserschmarren (Austrian fluffy pancakes) created for the Friedrichshafener Hut by award-winning chef Heinz Winkler.
This hut is on Swiss land. At a height of 2 264m, it has a long story to tell. Since this summer, there’s one more chapter to add: Michelin three-star chef Harald Wohlfahrt has paid the Heidelberger Hut a visit – and left a wonderful dish behind.
At a height of almost 2 000m, the attractive newly-built Almstüberl can be reached on a one-hour hike from the Dias mountain station – and as well as its own hut dishes, it has a very special creation by the award-winning British chef Michael Wignall on its menu.
If you think the hardest part of mountain biking is over when you’ve made it to the top, you’re mistaken. And you really should read these tips right now, before you set off on your bike into the mountains.