TRISANNA regularly meets up with people who live in Paznaun. And who give the landscape its face. Today: Maritta Jungmann. Photos by Philipp Horak.
High up in Paznaun, in Galtür, is the Alpinarium – a museum of the Alps which focuses not on the clichés of nature, but on human life in this special habitat. Surrounded by the walls which Galtür built after the avalanche winter of 1999, it is also a place of commemoration and a symbol of how disaster can be overcome. Its architecture simulates light falling through snow, with organically formed rooms within rooms reflecting outwards like booths or air bubbles.
Thanks to its mixture of courage, passion and elegance, Cartier is a pioneer in the art of watchmaking. The brand did not only create the very first wristwatch, it also redesigned the watch at the beginning of the 20th century with the first square dial. Cartier watches are “Mechanics of Passion”, combining character with cutting-edge technology.
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.
When the skiers and snowboarders go back to their hotels, the snow groomer drivers get to work, moving across the slopes at night to guarantee ideal conditions. We went for a ride with one of them.
… 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.
TRISANNA regularly meets up with people who live in Paznaun. And who give the landscape its face. Today: Walter Mallaun. Photos by Philipp Horak.
Tamara Comolli has been fascinated since childhood by precious stones – their colours, sparkle and variety. Today, her jewellery immortalizes this almost ruinous passion. In the playfully feminine, rounded shapes of the Mikado Collection, as much as the valuable individual stones, which she often holds on to for a long time as one-of-a-kind gems before releasing them for her collections.
What would the region be like without any visitors? TRISANNA asked holiday-makers o pose in front of our cameras. With these happy faces, we celebrate the fact that the winter is far from over yet […]
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.
What makes a cable car a really good cable car? An object lesson using the 3-S-Pardatschgratbahn as a model.
This lithography shows us the town whose name now brings a frisson of delight to ski lovers the world over. But the picture shows us a very particular view of Ischgl.
Klaus Marko is a snow park designer. He’s responsible for the wild, graceful, daring landscape of the Ischgl snowpark. Here’s his profile, with photos by Philipp Horak.
What would the region be like without any visitors? TRISANNA asked holiday-makers from Germany, Holland, Italy and Austria to pose in front of our cameras. With these happy faces, we celebrate the fact that the […]
The new Breitling Navitimer 01 (46 mm) Limited Edition with its combination of steel case and black-brown dial with golden hands demonstrates that a great classic amongst watches will always be a great classic, irrespective of the choice of materials or colours.
They use the same name, they pronounce it the same way, but Ischgl and Galtür can’t agree on the right spelling. Is it Verwall or Ferwall?
Flo Gstrein – or as his social media friends call him, Flo Ferdinand – runs a food truck and loves Paznaun, in particular the ski resort and snow park, which he ploughs through with his cool board. Quick questions for our man in motion.