Spring vibes, baking recipe and tradition
Spring has already arrived in many places. The almond trees and forsythia are already in bloom, and here on the mountain the first tufts of grass are already poking through the meadow cover. The anticipation of the warmer season is already rising
- even though the firn snow
on the slopes is totally awesome.
😎 Maybe you feel like celebrating the winter finale
with us on the mountain. With perfectly groomed slopes, top-class sun skiing and a guarantee of a crispy tan.
Despite the slopes, we are already making plans for Easter
- Christians celebrate the feast of the resurrection of Jesus Christ. Easter Sunday marks the beginning of the Easter season, which lasts for fifty days up to and including Pentecost.A special custom
on Easter Sunday, perhaps at a family brunch, is to eat Easter bread (fochaz).
One eats this non-sweet variety with Easter ham and grated horseradish ( horseradish). The fochaz is a traditional Easter pastry
into which coins were often baked or inserted in the past. According to legend,
someone who eats from the Easter fochaz receives a special blessing.