A speck-tacular flavour Recla’s jewel in the crown, “Oltspeck” stands out for its curing period of over eight…
So kocht Südtirol – Potato cakes with taleggio cheese cream For 4 People Potato cakes 200 g potatoes boiled with skins on 2 tablespoons softened…
Filet of char / red beets / buttermilk Filet of char / red beets / buttermilk Serves 4 people Char 2 chars, each…
A step-by-step guide to culinary bliss For over 18 years Heinrich Gasteiger, Gerhard Wieser and Helmut Bachmann have been forming the…
Finger Food: 3 recipes for your garden party Bon ton at the table with a touch of lightness. In the summer, when it’s…
Pasta à la Gross Alexander Gross from Lana completely renounces cultured wheat and manually crafts delicious pasta and noodles.…
Hearty comfort food for cold winter days Attention dear gourmets! As the days get shorter and colder, the desire to eat dishes…
Flavours of Asia… South Tyrolean style WOK: the allrounder Roasting, frying, steaming, browning, toasting: only the wok offers this versatility, bringing…
Food Art: a culinary summer flirt The culinary excursion through modern South Tyrolean cuisine, designed exclusively for Welcome, bears the signature…