Chop, peel, sweat: During the cooking course on the farm, guests try to find out the secret of this cuisine. Whether this is possible and how well it works at home. A self-experiment.
Before we jump straight into beefsteak tomatoes, horseradish and beef; A little warning to all calorie counters: This journey is on the hips. But what do you want to do in this South Tyrol, where the grapes grow into your mouth on a hike along the Waalweg in autumn, as long as apples and chestnuts don’t get in the way. And now a cooking school has recently opened where guests can prepare local specialties with changing chefs, in a former Buschenschank called Föhrnerhof. It lies a few curves above Gries near Bozen and was first mentioned in the 12th century. All around there are vegetable gardens and nut trees and vineyards, from the balcony the view goes down into the Adige Valley, and the wild-haired hostess Karin Bracchetti welcomes her guests with a light wine. The menu list for the course called “Traditions of Late Summer” includes chard dumplings on a delicately marinated tomato sauce and apple fritters with wine foam sauce and fruit spread.