The Kappl Schützen, or riflemen, were reestablished in 1951. But their history began much earlier. An historical profile from the very first mention up to the present.
IS THE WEATHER GOING CRAZY? NOT REALLY. IT’S BEEN MUCH WORSE
Yesterday morning we woke to a beautiful – white – surprise. Fresh snow. In the middle of April. That sounds crazy, but hand on heart: we’ve had much weirder weather here before (and we’re delighted by the perfect conditions, of course – Ed.) Here are the wildest whims of the weather from the Ischgl Village Chronicle.
PRO AND CONTRA: SKIING UNTIL THE LIFT SHUTS
An occasional series discussing the big questions of skiing – questions with only yes or no answers. Today: should you really go right up to the top again at 4pm?
PAZNAUN PEOPLE: GÜNTHER ZANGERL, RETURNEE
Günther Zangerl is 43 and grew up in Ischgl, before going to Innsbruck for many years for work. Now the qualified lawyer is back. And in one of the most important positions in all Pazanun, at that. He speaks with Trisanna about joy and responsibilty.
LOOKING FOR THE HEN’S EGGS
Paznaun is an historical region, full of wild stories about clever people, forward-looking deeds, figures of good and evil – in the legends, at least. Today, the legend of the hens who hid their eggs.
SKIING ON THE SUNNY SIDE OF LIFE
The Easter holidays start tomorrow, and with them the part of the season which leisurely skiers most look forward to: sunny skiing (although the weather forecast for today and tomorrow means this could just be theoretical). All the same, Trisanna has five tips you should take to heart:
SHOVELLING SNOW
The fun park, better known as Ischgl Snowpark, is the highlight of Ischgl for snowboarders. But to make sure it really does offer fun, it has to be shaped every day. How is it done? We watched Daniel, the shaper, at work.
MR SIEBERER, WHAT MAKES YOU THE FASTEST CHEF?
Martin Sieberer doesn’t just have three Gault-Millau toques for his cooking in Trofana Royal, he also has the fastest turns of any Ischgl chef. In the next few days, he’ll be skiing one race after the other. Trisanna got hold of him between two races and asked him – in a world exclusive – what his secret is.
CAN CHEFS CARVE?
There are definitely more top chefs around in Ischgl right now than anywhere else – not in the kitchen, though, but out on the slopes. Welcome to the Chefs’ Star Cup and first Ischgl Gourmet Festival.
THE LAST DOWNHILL RUN OR: HOW MANY SKIS FIT ON ONE PISTE?
Even the most wonderful day has to come to an end sometime. And then comes the downhill run where everyone who’s been out in the Silvretta Arena all day long meets up on the last downhill run. We caught the last turns on the 1a on a Sunday.
PAZNAUN PEOPLE: ROLI TSCHODER, DAREDEVIL
Roland Tschoder is 22 and in winter he’s a freelance snowboard professional. He’s recognized as the best jumper in Paznaun, and enjoys being chosen as the sickest rider in competitions. He came to meet Trisanna with his hand in plaster – which doesn’t stop him from doing jumps, though.
AUSTRIA’S EMPLOYER OF THE YEAR? THE HOTEL POST IN ISCHGL
Traditionally, the trade magazine “Rolling Pin” selects Austria’s best employer in the catering sector. This year the winner was a hotel which we all know very well: Hotel Post in Ischgl.
THE GALTÜR ALPINARIUM. AN EXPERIENCE.
There are days like today, when the weather isn’t exactly ideal. Not even here in sun-kissed Paznaun. The good thing is that even if the journey to the top of the mountain isn’t worth it today, you can still experience “the top”. And even keep dry whilst doing so. Here, of course, in the Galtür Alpinarium.
THE TRISANNA GRANNY COOKS FOR US. TODAY: PAZNAUN KASMUAS
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.
ISCHGL CREW-CARD: SKIING WITH FRIENDS
The Ischgl Crew Card has plenty of deals on offer for people working in Ischgl. Such as a weekly ski safari. Trisanna was there, and really did find new friends.
ON CLOUD NINE – THE PERFECT PISTE FOR LOVERS
You should never have a first date on a ski slope, or so they say. Because, they say, one person will always ski worse than the other. And then it gets embarrassing. But if you do go for it, then you need a piste where both of you can shine. Ischgl has one of those, of course: piste no. 7.
COOKING WITH THE BEST. ANDREAS SPITZER’S VEAL TENDERLOIN AND CHEEK
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.
PAZNAUN PEOPLE: MARKUS WALSER, CHAIRMAN OF THE BOARD AT THE SILVRETTASEILBAHN AG
Markus Walser is 45. He grew up in Ischgl and has been on the board of the region’s biggest business for many years – the Silvrettaseilbahn AG cableway company. He speaks with Trisanna about determination, and dealing with reactions to unpopular decisions. And why you shouldn’t set much store by people who try to pick holes in everything.
HISTORY: THE WALSER IN PAZNAUN
In the not-so-rich history of surnames in Paznaun, “Walser” has a very particular place. Trisanna History explains what makes this name so special.
BACK TO BASICS: WINTER EXPLAINED TO KIDS 4
Children ask questions – and we have the answers. This time: what do fish do in winter?
