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Vitalpina Hotels Südtirol

Just apples and grapes? Think again!

10.10.2016 - by Vitalpina Hotels Südtirol
Category: Gastronomy
It may well be true that South Tyrol’s Etsch Valley is Europe’s largest contiguous apple-growing area, and that the Vinschgau and Eisack Valleys produce award-winning wines from some of the highest vineyards in Europe. But the vivid South Tyrolean autumn has plenty more to offer besides the famous Meran grape cure and its apples!
An abundance of crisp, brightly-hued fruit and vegetables, regional grain varieties and numerous creative ideas from enthusiastic cooks provide excellent conditions for conjuring up culinary masterpieces from Nature’s treasure chest. The variety of regional produce also means plenty of variety for vegan cooking, which the head chefs at the Vitalpina hotels interpret in delicious fashion to serve up vibrant delicacies as well as vitamin-packed treats such as radicchio risotto, pumpkin cream soup, sauerkraut spätzle, mangold fritters and much more besides – vegan too, naturally.

Some of South Tyrol’s Vitalpina Hotels have drawn inspiration from master chefs and trained their kitchen teams in the creation of vegan specialities.

As sweet as quince chutney, as hearty as sauerkraut…

The hosts, cooks and head chefs of South Tyrol’s Vitalpina Hotels have a special affinity for the riches they gather directly from the local landscape. Their philosophy includes a conscious decision to use local produce, with the colourful autumn a particularly bountiful time of year, for example cranberries from mossy forest nooks, quinces, local pear varieties and fruit from their own orchards, pumpkins of every colour and form, red, white and yellow potatoes from the Puster Valley, beetroot, cauliflower, broccoli, cabbage and sauerkraut from the Vinschgau Valley, mountain spinach and all sorts of root vegetables from their own Vitalpina vegetable gardens, radicchio from the Non Valley, cep mushrooms from the Gsieser Valley and naturally the finest chestnuts from the Eisack Valley… even grain is now once more being grown in parts of South Tyrol, with cooks able to use native varieties of rye, spelt and barley. And what about earth almonds, also known as tiger nuts?

Admittedly this is entering the realm of the foodie, who also often finds new ways to use old fruit and vegetable varieties in the search for authentic taste – just like the Vitalpina Hotels of South Tyrol.

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