Concierge Blog

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written at 15:16 by concierge
"The cocks may crow, but it's the hen that lays the egg"

Margaret Thatcher

written at 22:06 by concierge
Chestnuts? No Pear Helena
written at 15:35 by concierge
Maultasch and Grape Harvest
written at 18:47 by concierge
written at 19:26 by concierge
written at 22:38 by concierge
The italian tradition

During Ferragosto, a young family from Salerno stayed in our hotel. This year the grandfather couldn‘t stay with them due to his work.

The family’s child was home sick and missed his grandfather since they usually spend a lot of time together at home.

During dinner, while eating a strawberry desert, the child, Stefano, opened up a little and told us he would like to go home this very evening. He explains, tomorrow night, the night before ferragosto, him and his grandfather would dine together and eat palatella, the typical bread of that area.

To surprise Stefano, the next day we prepared the dough and gave it enough time to rise to then bake it just in time for dinner.

At dinner, Stefano was served a whole loaf of bread, similar to the one he would have enjoyed with his grandfather.

While we might not have been able to cure Stefano of his home-sickness, we did manage to put a smile on Stefanos face.

Stefano and his family promised us, that next year they’d all be back, but this time, they’d make sure to bring grandpa.

We certainly look forward to that!

Stay tuned!!!!

written at 21:15 by concierge

Our destination this time was the Parnaud Alm. A walk through larch forests, surrounded by the Schnalstal glacier.

While the sun was shining in Vilpian, in Karthaus the mountain tops were covered with clouds. The concierge asked a local for directions, who also let him know that the cloudy weather was not ideal for the Pernaud Alm.

Fully motivated, the concierge his entourage began the 2:30h hike. But as soon as the first raindrops started to fall the motivation was gone. Stop. It is time to turn around.

In these mountains, but much further up, the Similaun Man was found, the mummy from the ice, also known as Ötzi. While it takes worse weather to end up as Ötzi, rain in the mountains isn’t to be taken lightly. It was high time for a change in plans. With lunchtime approaching the concierge decided to dine in a local restaurant.
Smoked char, roasted suckling pig with potato salad, tagliatelle with chanterelles, and of course, a good glass of wine.

With a full stomach the concierge visited the former Carthusian monastery of Monte degli angeli, where “strength lies in silence”. Enjoying the peaceful, absolute silence, the concierge found it difficult to return to Vilpian, where his telephone vibrates, and the reception bell rings.

The silence is very relaxing. Almost like a vacation.

The concierge considers himself a very lucky person, living, where other people come for holiday.

Stay tuned!

written at 19:32 by concierge
Pauls hemp will be smoked?

After the Concierge recently received fresh strawberries from the Willelehof, he promised farmer Paul that he would pay a visit to his farm. Not only out of curiosity and to assure himself that Paul’s cultivation was top of the line, but also as an excuse to get out of the office.

The concierge had already seen all kinds of farms, some with broken tractors in the front, scrap metal and machine parts scattered everywhere, with unsold apples being stored out front and a couple crates of pears rotting in between.

But once he arrived in Glanning, in Jenesien, at first the concierge was convinced he was at the wrong address. There should be a farm here, right? Instead, the concierge finds himself standing in front of a villa that could be straight out of Hollywood, with freshly mowed lawn and every pebble on the road precisely where it belongs. But a raspberry plantation right next to the villa confirms that this is indeed the Willelehof.

The plantation is in perfect condition and Pauls strawberries follow suit. He grows to types of strawberries, one in raised beds and one on the ground.

On the well-kept lawn stands Paul’s son, who is taking care of the tractor. Scrap metal and broken parts nowhere to be found.

Paul goes into detail about the strawberry market. His farm isn’t the only thing that impresses us, the taste of his strawberries does as well.

Out of nowhere we notice something strange! As we look across the strawberry fields we discover a hemp plantation in the middle of his fields!

Paul! Not for smoking, is it?

Paul assures us that his hemp is not suitable for smoking. This hemp is grown when changing fruit crops.

Yeah, right…

The Willelehof is in impeccable condition. After the visit we enjoy the landscape of Jenesien on a walk to the Jöchl-Almhütte, from where we continue to the Möltner-Kas, where we enjoy a light lunch.

Cabbage salad with roasted Speck and typical Vinschgerle bread.

Are we sure our appetite didn’t come from Paul’s hemp?

Stay timed!!!

written at 13:28 by concierge

Above Bozen, at an altitude of 1200 meters, Paul and his wife have been running the Willelehof in Jenesien since 1996.

From June to September, strawberry season begins at the Willelehof. Paul and his family also produce raspberries and cherries on an area of one hectare each, which ripen from mid-July to the end of September.

We mostly serve the fresh Willelehof strawberries with ice cream. On weekends we use them to make "tartellettes aux fraises", pastries with strawberries and patisserie cream. Our homemade strawberry jam is also made from Paul's strawberries.

We can’t wait for him to harvest the first raspberries and cherries. What treats will we use them for?

Stay tuned!!!

written at 14:10 by concierge
After our chives have successfully survived the winter, it is now harvest time. Normally in the months of April and May, a lot of our chives are used for the Bozner-sauce, around here typically eaten with asparagus. But what to do with all the chives when this year’s asparagus season is cancelled because of Covid-19?

Well, we harvest the chives, wash, and chop them and add browned sunflower seeds. Then we add a clove of garlic, a little grated Parmesan cheese and a pinch of salt. Fill into jars and seal with seed oil.

Et voilà. Chives-pesto, perfect for pasta.

Stay tuned!

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