A guided snowshoe walk through fresh powder snow in the picturesque countryside of the Austrian Alps and beneath the snow covered slopes of the distinctive massif are a must during a winter holiday. It not only gently nudges the circulation into flow but also forms unforgettable pictures that remain imprinted on the memory. Continue reading Snowshoe walking
Maybe there’s something in the water. Maybe there’s something in the air. Maybe… there’s something up here in the mountains. Tyrol, home to craft distillers since the 1700s, is first in the nation in distilleries per capita.
2,500 of Tyrol’s 4,000 local distilleries are permitted to distill by the royal decree of Empress Maria Theresia (1717 –1780). Over the years the quality-obsessed distillers have developed and refined their range of smooth spirits, adapting many from centuries old recipes, handed down from generation to generation, innovating new methods to create others, and picking up a few national and international awards along the way.
Tyrol is on the bucket list of schnapps lovers near and far, and for good reason. Each year, some 5 million kilograms of fruit are used to produce hand-crafted schnapps, spirits and liqueurs that boast farm-fresh ingredients and crisp snow- melt water. Along the Tyrol Schnapps Route you will find a remarkable collection of 41 artisan distilleries, and each one has its own characteristics that will vie to make it your favourite. Why you should go: an understanding of the creative science behind these beverages, tastings, and the opportunity to rub elbows with friendly and knowledgeable craftspeople. Local Distilleries are found all over Tyrol, from Inntal Valley and its side valleys to East Tyrol.
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Source: © Tirol Werbung
Header Image: ©Tirol Werbung / Hörterer Lisa
by Eva Thöni
This a very simple dish to create but is also very tasty. The Kasspatzln with melted, spicy cheese and fried onions is a typical Tyrolean dish & will certainly fill a hole if you’re hungry!
250g of flour
5g of salt
50ml of lukewarm water
Butter or ghee
1 onion, diced
100g grated or crumbled cheese (gray cheese or any other spicy cheese)
Salt and pepper
How to make:
Press the dough through a Spatzlhobel (a type of upright cheese grate used for making noodles) and into a pan of boiling salted water. Bring the pan back to a boil again then strain and rinse cold.
In a frying pan, fry the diced onion with a knob of butter (or ghee) until light brown in colour. Add the noodles into the pan and fry until they’re piping hot. Fold in the cheese and allow it to melt.
Season the dish with some salt and pepper, stir together and serve with roasted onions and parsley.
(The roasted onions can be made by peeling the onion and cutting it into thin slices. Dust the slices with paprika powder and flour, and fry until golden brown.)
Copyright: Eva Thöni