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.
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.
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.
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.
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.
Children ask questions – and we have the answers. This time: what do fish do in winter?