The spectacular winter of 2021/2022 with its endless blue skies over a sparkling white coun tryside was followed by a record-breaking sum mer: Until late autumn 2022, more holiday guests than ever before made their way to the Dolomites region Seiser Alm to treat themselves to a break, where they met or rediscovered our beautiful landscape, the mountains, the good weather, the fresh air and the vast array of culi nary and leisure options. I hope – and I say this on behalf of all those who work in the tourism sector in our holiday region – that, above all, it is our hospitality that makes our guests look forward with eagerness to their next holiday here with us.
If you are holding this issue of our Seiser Alm magazine ALPE at the moment, maybe you’ve just returned from a day’s skiing and are settled comfortably in an armchair with a glass of wine to round off your evening. Or perhaps you’re famished after a hike and are sitting in a moun tain hut, waiting for a mouth-watering, steam ing hot plate of bread dumplings. Or, possibly, you’re lying down in the midday winter’s sun
to browse through the ALPE magazine and find out a little about this region, its people and the things to see in this area.
In this issue, we’ll be looking at how the men from the Enhancement Association prepare and groom the hiking and cross-country trails on the Seiser Alm and narrating the tales of a lightning-fast fam ily day’s skiing on the Seiser Alm, of how Sandra and Andrea came to be professional lugers, and of why the Christmas market in Völs am Schlern is so unlike any other. Doctor Ilona Bauer will tell us about the path that led her to Traditional Chinese Medicine, and how she eases her patients’ pain. We will be leading our guests through the small hamlet of St. Michael in Kastelruth, and tell ing you all about Schüttelbrot, crowning glory of every South Tyrolean snack. And, as always, we have a recipe for you – this time, the dish luring you to the kitchen comes in the form of Schüttel brot bread dumplings.
We are delighted to welcome you as our guest, and wish you a restful, relaxing break in our beautiful Dolomites region Seiser Alm.
Page 4
Above the Pilat slope in the Gröden Valley Page 6
Sights set on the Seiser Alm Cup Page 12
The trail-makers of the Seiser Alm Page 18
The Ice Queens Page 24
The idyllic hamlet of St. Michael in Kastelruth Page 28
Overcoming pain with acupuncture Page 34
Ilona Bauer’s favourite places Page 36
Völs Christmas market “Waiting for the Christkindl“ Page 40
South Tyrolean Schüttelbrot Page 44
Recipe: Schüttelbrot dumplings
Page 46
Highlights Winter 2022/23 Page 48
Preview Summer 2023 Page 50
Around & about
Skiing fans are in for a treat: The Pilat, a former natural slope leading through the rocky forests from the Seiser Alm to St. Ulrich in the Gröden valley, has been redesigned with meticulous attention and care, and is now a spectacular, curving, black 5,024-metre-long forest run, including a variant red slope, with an elevation difference of 778 metres. The slope, which had not been in operation for over 25 years, boasts the most beautiful views over the Gröden valley.
With it’s wide, sunny slopes, the Seiser Alm is famed for its fun, easy-going skiing. But if you want to speed things up a bit, a number of racing slopes are on hand where you can battle it out for the “Seiser Alm Cup.”
TThree, two, one... gooooooooooo! And we’re off! With a bit of momentum and a well-pushed pole, it doesn’t take us long to get from the mountain station of the Hexe tow lift on the Puflatsch to the start of the parallel slalom slope. Red gate, blue gate, red gate...My adversary is speeding her way down the second slope with every bit as much de termination, and is always in the corner of my eye. And one thought dominates all others: If I can’t see her, I’m in front.
And then all of a sudden, she pelts up from behind, bends in a tight curve around one final red and then the very last blue gate. I try to emulate her as best I can: Maybe I’ll speed up a bit if my downhill squat is a little deeper and I push my arms forward at the same time? But by that point, we’re at the finish line and it’s time to swerve, stop, and look up at the timer, where the losing time is there before my eyes, red on black. It’s not long before the other racers vying for victory in today’s personal edition
Skiers can win “Seiser Alm Cup” points at both the parallel slalom and the speedtrap
of the “Seiser Alm Cup” cross the finish line. What we’re calling the “Seiser Alm Cup” is neither an of ficial nor a particularly serious race; it’s more about spending a fun day skiing with family or friends of all ages. The emphasis, then, is very much based on the Olympic philosophy of “It’s not the winning that counts, it’s the taking part.” Victory, therefore, and the bar of chocolate, the glass of good wine, or whatever award you’ve assigned for the winner, are far from being the priority.
The racing slopes that we’ve plumped on for our “Seiser Alm Cup” are mapped out, and are among the array of ‘selftimer’ slopes on the Seiser Alm. These permanent racing slopes for skiers are equipped with automatic timer systems, and also feature two speedtraps, speed measuring systems which also serve as the perfect stations to organise our stage race.
The Seiser Alm website www.seiseralm.it/fun pro vides a list of all selftimers and speedtraps in op eration on the Seiser Alm at any given time. With the help of this information, everyone can then or ganise the perfect race for their family or group; whether you decide to pack all the fun into one day or spread it out over several days – or even weeks – is entirely up to you.
We – two adults and two kids – have decided that our family “Seiser Alm Cup” will consist of three stations in one day, the first of which was the Puf latsch run, where we still find ourselves as we rank our times and work out our initial standings. We’ve worked out a point-allocation system for our rank ings: The fastest gets the most, the slowest gets the fewest, with a maximum of 20 and a minimum of 5. We clock up our points at the end of each station, at least in theory. But if you skip a stage, as I go on to do, your overall rating is clearly going to suffer.
But first things first: We follow our parallel slalom race with a timed speed run at the Goldknopf lift
speedtrap on the other side of the Puflatsch, three chairlift rides away, each one of which provides us the opportunity to take a detailed analysis of the run we have just skied, to critique each others’ weak points as ski racers, to vow that we will train and im prove for the next “Seiser Alm Cup,” and to dream of the victories that our futures hold. We also talk of the wondrous potential of different ski waxes and special base powders, about the right time of day to get the best times on each slope, and about the winner’s trophy: Olympic philosophy is all well and good, but a healthy dose of ambition doesn’t go amiss.
And at last we arrive at the Goldknopf speedtrap. The sweeping views at the start line are spectacu lar, the route itself as daunting as it is impressive: narrow, straight, and somewhat on the steep side. Speed Ski World Champion Simone Origone once
raced here. While the rest of the group step intrep idly into his footsteps without a second’s thought, Marco tops the 100 km/hour mark and the girls come surprisingly close to it, I take my time and ski leisurely down the regular slope. Later, we’ll mull over how they managed to reach such incredible speeds. Was it the slope conditions combined with good temperatures? Was it the perfect entry an gle to the measuring system? Or something else altogether?
My overwhelming awe of the slopes got the bet ter of me – so no adrenalin rush for me! It was, on the other hand, endless fun for the girls, who teased me unrelentingly for my swift exit from the start line. This lack of a result, of course, also means that I am out of the running as a winning candidate in today’s “Seiser Alm Cup” . Fourth place is mine, all mine.
The Seiser Alm is famed for its fun, easy-going skiing – but if you want, you can always speed things up a notch
The “Seiser Alm Cup” is not an official race; the idea is to spend a fun day skiing with family or friends.
Participants in the “Sei ser Alm Cup” can ski the slopes which are equipped with selftimers. These permanent ski slopes with automatic self-timing systems are located in a variety of areas of the Seiser Alm. There are also two speedtraps speed measurement systems.
The Seiser Alm website www.seiseralm.it/fun provides a list of all self timers and speedtraps in operation on the Seiser Alm at any given time under “Open lifts.”
The Bamby lift selftimer slope is also a skimovie slope: Skiers are filmed all the way down the run and, afterwards, can log on to www.skiline.cc using their ski pass number and view the movie of their descent.
But as I said before: It’s the taking part and having fun that counts. And we’re certainly having fun –not least because another highpoint is yet to come: the Bamby lift selftimer. We get here from the Goldknopf via the Paradiso slope, heading towards the front of the Seiser Alm. The slope here boasts a “ski movie” facility which films everybody who sets out from the start line all the way down to the fin ish. At the end, you don’t just find out your time, but also have a super-cool video of your performance which you can view on www.skiline.cc with your ski pass number – ideally, right on the slopes, which is where we are.
A fun day’s skiing for all ages – that what the “Seiser Alm Cup” is all about
And now comes the time for our “Seiser Alm Cup” award ceremony. The winner shall remain my se cret, but let’s just say it was close. The four of us then sit down in the comfortable armchairs of a bar to celebrate our championship and scrutinise the shortcomings of those of us who failed to take the top step of the podium.
There’s no doubt in our minds: Our next “Seiser Alm Cup” will not be long in coming. «
Benefit card for toboganists, hikers and snow shoe hikers, cross-country skiers.
Combi Card 3 in 7* 59,00 Euro
Over the course of 7 days (after first use)
> 3 times to the Seiser Alm and back, with the Seiser Alm Aerial Cableway OR the Seiser Alm Express (Bus Routes 10)
> unrestricted use of the Shuttle Bus Service (Bus Routes 1, 2, 3, 3A, 5 and 15) around the Seiser Alm and the Almbus (Bus Routes 11)
> Extra charge for the dog: 7,00 €
Combi Card 7* 76,00 Euro
Valid for 7 successive days (after first use)
> unrestricted use of the Seiser Alm Aerial Cableway or the Seiser Alm Express (Bus Route 10)
> unrestricted use of the Shuttle Bus Service (Bus Routes 1, 2, 3, 3A, 5 and 15) around the Seiser Alm and the Almbus (Bus Routes 11)
> Extra charge for the dog: 14,00 €
Combi Card 14* 115,00 Euro
Valid for 14 successive days (after first use)
> unrestricted use of the Seiser Alm Aerial Cableway or the Seiser Alm Express (Bus Route 10)
> unrestricted use of the Shuttle Bus Service (Bus Routes 1, 2, 3, 3A, 5 and 15) around the Seiser Alm and the Almbus (Bus Routes 11)
> Extra charge for the dog: 28,00 €
SeniorYourName&Surname.Cardnottrasferable. -59,00Euro Cartanumero:2469 26.12.2022-ore9:29
Nordic Pass 3 in 7* 74,00 Euro
Over the course of 7 days (after first use)
> on 3 days unrestricted use of the Seiser Alm Aerial Cableway OR the Seiser Alm Express (Bus Route 10), on the same 3 days unrestricted use of using the CrossCountry Ski Courses Seiser Alm / Val Gardena and the Almbus (Bus Route 11)
> unrestricted use of the Shuttle Bus Service (Bus Routes 1, 2, 3, 3A, 5 and 15)
> Extra charge for the dog: 7,00 €
99,00 Euro
Valid for 7 successive days (after first use)
> unrestricted use of the Cross-Country Ski Courses Seiser Alm / Val Gardena, of the Seiser Alm Aerial Cableway, the Seiser Alm Express (Bus Route 10) and the Almbus (Bus Route 11)
> unrestricted use of the Shuttle Bus Service (Bus Routes 1, 2, 3, 3A, 5 and 15)
> Extra charge for the dog: 14,00 €
Valid for 14 successive days (after first use)
> unrestricted use of the Cross-Country Ski Courses Seiser Alm / Val Gardena, of the Seiser Alm Aerial Cableway, the Seiser Alm Express (Bus Route 10) and the Almbus (Bus Route 11)
> unrestricted use of the Shuttle Bus Service (Bus Routes 1, 2, 3, 3A, 5 and 15)
> Extra charge for the dog: 28,00 €
The Combi Card and the Nordic Pass are not transferable and are available at all cash desks of the Seiser Alm Aerial Cableway, at the tourist offices of Kastelruth, Seis am Schlern and Völs am Schlern and at your accommodation. Children (born after 26.11.14) and persons on wheelchairs ride free of charge. Juniors (born after 26.11.06) pay only half fare.
*The Guest Card “Südtirol Alto Adige Guest Pass” which is not available for purchase and is issued free of charge to the guests by the accommodation, includes a price reduction for the Combi Card and the Nordic Pass.
Seiser Alm Aerial Cableway
39040 Seis am Schlern · Schlernstr. 39 Tel. +39 0471 704 270 · www.seiseralmbahn.it · info@seiseralmbahn.it
An extensive array of cross-country skiing and winter hiking trails weaves its way across the Seiser Alm. During the winter months, a team from the local Verschönerungsverein (Enhancement Association) work tirelessly to keep them in immaculate condition. Read on for a fascinating insight into the everyday working life of the cross-country track and trail makers.
TThe Seiser Alm boasts a good 60 kilometres of win ter hiking trails and 80 kilometres of double, and even quadruple, parallel cross-country tracks for both skating and classic techniques.
The team of the Seiser Alm holiday region En hancement Association, namely foreman Stefan Prossliner together with Heinrich Hofer and Leon hard Wanker, ensure that the trail network here on Europe’s largest mountain pasture is maintained in flawless condition; they are flanked in their work by cross-country track inspector Matthias Höllrigl, who checks that skiers using the trails have paid for their tickets throughout the season, and, above all, lends them an open ear for the feedback and opinions.
In Kastelruth and Seis am Schlern, Josef Wanker, who also works for the Enhancement Association, takes care of the winter hiking trails. “Josef, ” says Stefan, “ is the ‘newbie’ in our team. The rest of the
team have been working with the association for a long time, particularly Heinrich Hofer, who has been tending the cross-country and hiking trails for a quarter of a century now.”
The Enhancement Association was originally founded with the purpose of grooming the hiking trails in Kastelruth and Seis am Schlern and pre paring the winter hiking trails on the Seiser Alm. The tourism boards of the mountain plateau are members of the association, which is financed by its members, the local communities and the pro ceeds from the track fees.
Throughout the winter season, which generally runs from the beginning of December until the be ginning or middle of April, the Enhancement Asso ciation work seven days a week to keep the tracks in pristine condition. However, the preparatory work for the winter begins some time before the start of the season, in late autumn, when the team
The snow groomers travel at a speed of around 15 kilometres per hour
mark out the cross-country tracks and hiking trails. “The routes have to be the same every year,” Stefan states. “In order to achieve this, we drive wooden poles into fixed marking spots in the autumn. This takes around three weeks.”
As soon as the snow begins to lie, these poles show the men the precise route of the tracks and trails. “First, we define the layout of the tracks and trails, then we move on to the signage, which ranges from signposts to prohibition signs,” the foreman explains. By levelling the snow alongside the tracks and trails, the team ensure that the base is compact and resilient, and will remain stable even when the temperatures rise in spring – right through until the end of the season. All in all, it takes about one month to complete preparation. “A lot depends on the snow conditions,” Stefan claims. “If they aren’t good, preparation certainly takes longer.”
Once the tracks and trails of the Seiser Alm are in operation in winter, the real labour-intensive sea son begins for the trail makers; they are on duty every day, no matter whether it’s a weekday, a Sun day or a public holiday, and their working day al ways begins early on when it is still dark outside. “We drive the snow groomers out of the garage at 5am,” says Stefan, which means setting their alarm clocks for 4 am.
They groom around 50 to 60 km of the trail network every day; some stretches are spruced up every day, as are the particularly popular cross-country tracks which include, for example, the route from Com patsch to Ritsch.
The team use three snow-grooming vehicles to maintain the cross-country tracks and winter hi
king trails; these vehicles are very similar to the machinery used for ski slopes, with one or two no table differences: they are slightly smaller and have less horsepower, but are easier to manoeuvre and are fitted with track plates to create the parallel tracks used by classic-style cross-country skiers, which can be folded up or down as required.
Two drivers, complete with snow-groomers, are scheduled to work on the preparation of cross-country tracks and hiking trails every day. Firstly, they build up the snow base using a tiller. The snow is then groomed with a comb, also known as the ‘finisher,’ to create a tightly-packed layer of finely-grooved snow on both the hiking and cross-country trails. Once this stage is complete, the classic ‘rails’ are set into the snow using a spe cialised device.
The speed – or rather, the slowness – of the vehi cles is around 15 km per hour. “When the snow is particularly hard, or when we’re tilling before the start of the season, we drive at just 5 km per hour,” says Stefan.
Driving slowly also enables the team to achieve the precision that is so essential when marking trails. “Driving the snow groomer calls for a sensi tive touch when steering; if you lose your correct grip of the steering wheel, even just for a moment, there will be deflections on the tracks which can prove to be unpleasant for cross-country skiers,” Stefan emphasises. They must also have a sensi tive touch, he says, when adjusting the various de vices and attachments on the snow groomer. Only if this preparatory work is done precisely will the tracks and trails be as perfect as the requirements of those responsible.
»
Given that snow conditions change on a daily basis, the snow groomer must be adjusted accordingly every day. “If the snow is very hard, the machin ery needs a lot of power and the material is sub jected to more pressure than with fresh snow,” Ste fan visualises. In spring, for example, when the days are drawing out and the heat of the sun is getting stronger, the snow often becomes exceptionally soft during the day and freezes overnight, leaving it as hard as a rock - or to be more precise, as hard as ice - when the time comes for morning groom ing. The work of the trail makers is particularly chal lenging at these times.
“But we have to till and compact the snow and groom the tracks in the morning. If we worked in the evenings the tracks would be icy, particularly later in the season when the morning temperatures are higher,” Stefan clarifies.
Wind can also bring undesirable side effects, as it blows crystallised snow into the grooves used for classic style skiing. “That said,” the foreman adds, “in certain weather conditions, the combination of trail snow and wind-blown crystals – helped along by our snowmobiles - can be to the benefit of the tracks, as it makes the surface firmer.”
There are, then, countless factors to take into con sideration when grooming the cross-country tracks
and winter hiking trails on the Seiser Alm to ensure that they are at their beneficial for every single day.
The final stretches to be groomed are aways the Saltria trails to the rear of the mountain pasture be low the Plattkofel, for one very good reason: Winter hikers and cross-country skiers usually start their days later here than in other areas. On the trails and cross-country tracks closer to Compatsch, and the Seiser Alm cable car, cross-country skiers and hikers are out and about from around 8am onwards and, as such, these stretches are groomed as early as possible.
At around 10.30 am, the snow groomers make their return to the garage. But the working day of the Enhancement Association is not yet over: “We’re not done until the vehicles have been filled up and checked over to ensure that they are ready for use the following day,” Stefan says.
At times, he admits, it can be an effort to get out of bed at the crack of dawn to make sure that everything is ready for the mountain visitors. “Every day is different, and brings new challenges. But we strive constantly to develop and improve our methods,” he concludes. “And people can see it too – our greatest reward and motivation is when people praise our work and thank us for a job well done.” «
In South Tyrolean extreme mountaineer Reinhold Messner’s words, they are “the most beautiful mountains in the world“. The incomparable beauty of the Dolomites is widely renowned and for many they are synonymous with excellence in winter holidays.
The mountains of the Dolomites can be thought of as a fossilised coral reef arching up into the sky in spec tacular fashion. Thanks to their mo numental beauty as well as their geological and geomorphologic sig nificance, the so-called Pale Moun tains were awarded UNESCO World Heritage status in 2009. Divided into nine areas and forming part of the Sciliar-Catinaccio Natural Park, the
Dolomites are considered one of the most beautiful natural landscapes in the world.
Schlern-Rosengarten Nature Park: South Tyrol’s oldest natural reserve, a 7,291-hectare park, is situated in the western Dolomites and was founded in 1974. The Schlern is an impressive mountain range whose emblematic outline, that includes the Santner and
Euringer peaks, stands out as one of the signature landmarks of South Tyrol. The Rosengarten massif, with its numerous peaks, is also known far beyond the country’s borders. The most striking part of the massif is the Kesselkogel peak, which stands at a height of 3,002 metres. The natural park also includes the mountain fo rests around Seis, Völs and Tiers, and the Tschamin Valley . «
The fascinating mountain scenery of the Dolomites: the Rosengarten
Andrea Vötter and Sandra Robatscher: On-track rivals, off-track friends.
AAs the blazing heat of summer 2022 is busy break ing new records, Andrea Vötter (27) from Völs and Sandra Robatscher (26) from Tiers are sitting com fortably with a coffee in a mountain hut. The two lugers, were visibly in a great mood as they arrived on their mountain bikes, wearing caps and sun glasses, right on time for their appointment with ALPE. As we enjoy the breathtaking views over the valley and chat about their lives as athletes, it is plain to see that these two young women are ex tremely grateful and happy to be able to dedicate their lives to luging: both Sandra and Andrea are members of the Italian Military Sports Corps (Cen tro Sportivo Esercito), and as such, earn enough to make a living from their sport.
Italian national team. They have both been in the Italian national team for over a decade now, al though the life paths that brought them to luging could not have been more different. Sandra is the niece of South Tyrolean luge icon Armin Zöggeler, and comes from a sporty family. During a club race
on the Karerpass, her parents signed her older sis ter up for a ski race, and Sandra for a luge race. She took a podium at her very first race at the age of 8, and her competitive streak was instantly un leashed. After finishing middle school, Sandra at tended the Sports High School in Mals; she has been an athlete in the Italian Army since 2014, and celebrated several victories in the Juniors.
Andrea, on the other hand, was not a particularly sporty child until the fifth year of primary school, when she would listen in awe to a schoolfriend as he talked about his luge races on Mondays; she found his tales so enthralling that she was desper ate to try the sport for herself. Her initial successes were fairly unremarkable, and when she finished middle school, she was planning to give up luging. However, some acquaintances convinced her to at tend the Sports High School in Mals and keep at it. When the success she yearned for didn’t come along, Andrea was on the point of throwing in the towel for good and changing schools. Everything fi
Lugers
Athletes Andrea and Sandra are grateful and happy to be able to dedicate their lives to luging
nally fell into place when she took first place at an Italian natural luge championship. Spurred on by this success, Andrea switched from natural track to artificial track luging, and went on to reach her current status as number one in the Italian national team of artificial track lugers.
The need for speed. Andrea and Sandra are, in their own words, daredevils, which meant that making the switch from natural to artificial track luging was not the hardest of decisions to make. Unlike natural track luging, where athletes steer and brake with their arms, there are no brakes in artificial track luging, and athletes must have con siderable torso and shoulder strength.
Genuss: Auf der Alm verarbeitet Emma die Milch zu Käse, Butter oder Yoghurt
The World Cup artificial-track luge races are held from the end of November to mid-February. During these months, Andrea and Sandra travel with the national team – which currently counts nine men and five women - to a number of countries, includ
ing Austria, Germany, Switzerland, France, Latvia, Norway, USA, Canada, Russia, Korea and China. The Italian Winter Sports Federation pays the athletes‘ travel and equipment, and the coaches organise the trips. The budget is somewhat tight, and the ac commodation is generally on the modest side, An drea and Sandra say. They both agree that extensive travelling has given them a new appreciation of the high standard of living in South Tyrol and, above all, the good food in this area. Given that only four women are allowed to race for Italy in World Cup events, an internal selection procedure determines who is allowed to compete for the national team and who is not. This system is tough to deal with from a personal point of view but ideal from a sporting perspective, as competitive sport thrives on competitive spirit. When asked about this, the two lugers smile at each other; Sandra says that, at the moment, Andrea is the driving force in the team and that the other four should do everything in their powers to match her performance.
When one World Cup season ends, another be gins. When the season is over and equipment test ing procedures are underway, life calms down a lit tle for the athletes. Although sport continues to occupy first place in their lives, they both enjoy spending their free time with family and friends. As we said before, both Andrea and Sandra see it as an immense privilege to be able to dedicate their lives to luging. “It’s nice to be able to arrange one’s own schedule and not be stuck behind a desk for eight hours a day,” says Andrea who, at the begin ning of her working life, worked in the catering sec tor alongside her luging career until she joined the Military Sports Corps at the relatively late age of 23. In their free time – or what passes for free time – Andrea and Sandra keep fit through endurance training before team training starts up again in mid-May, when their training focusses primarily on
ALPE: What is your first memory of luging?
Andrea Vötter: The speed.
Sandra Robatscher: When I went to Igls, Innsbruck for the first time at the age of 5 or 6 with my godmother Monika, and my Uncle Armin (Editor’s note: Armin Zöggeler) won.
What has been your best experience as an athlete?
Sandra: Winning the bronze medal at the 2018 European Championships in Sigulda, Latvia. I’d been having problems with the track all through the training week and was beginning to wonder if I would ever have a good run: I was no competition at all for the others. But when it came to the two competition races, I made it to the end with no mistakes. Everyone was astonished, and very happy for me.
Andrea: When my father hugged me with tears of joy after I won the Junior Championship title.
What has been the most difficult moment of your career?
Andrea: My shoulder injury.
Sandra: For sure, the most difficult moment was in November 2021, when I didn’t qualify for the World Cup races and the 2022 Olympic Games in Beijing and spent the first half of the winter as a reserve racer.
What is your favourite World Cup track?
Sandra: Lillehammer in Norway.
Andrea: Salt Lake City in the USA.
What spurs you on to achieve top performance levels?
Andrea: The goals that I set myself.
Sandra: I’m very ambitious by nature, and want to be the best at everything I do, whether it’s sport or Haflinger breeding. The thing that really motivates me is the goal that I have in mind, and I do everything to achieve it.
Who is your role model, and why?
Sandra: Lindsey Vonn, because she has had so many setbacks and injuries, and has always got back up again and won more medals. She is ambitious and has put so much effort into her sport that it motivates me to do the same.
Andrea: My parents. They have always taught me to give 100%, to keep my feet on the ground, and they are a model of happiness.
How would you describe yourself, in three words?
Andrea: Ambitious, friendly and a bit stubborn. Sandra: Ambitious, funny and clumsy.
What can’t you resist?
Andrea: Ice cream.
Sandra: I have a weakness for sweet things (cake, chocolate...).
What is your favourite meal?
Andrea: Spinach dumplings. Sandra: My dad’s spinach dumplings.
How do you see your future after your sporting career?
Sandra: I would like to run my own farm with holiday apartments and breed Haflinger horses.
Andrea: For now I’m concentrating on luging, but I do, of course, have a plan B in mind.
What do you hope for in your private life?
Andrea: To enjoy life.
Sandra: Happiness.
strength and speed. When asked about their plans after their sports careers come to an end, they re spond with elusive circumspection.
The two lugers share one major goal, which they are working towards with untiring commitment and enthusiasm: Participation in the 2026 Winter Olym pics in Cortina. Plans for the construction of a new sliding track for the event are already underway; for the most part, the track will be built on the site of the old bobsleigh route which was built in Cortina in 1923, and will only diverge in the area around the finish line. This historic track was modified to a con
siderable extent for the 1956 Winter Olympics, and was closed down in 2008. If everything goes ahead as scheduled, the new ice track in Cortina should be up and running in 2025. It will meet all the very lat est of technical requirements and will be suitable for all disciplines, from luge to bobsleigh to skele ton and even para-bobsleigh. This new infrastruc ture will also bring the Luge World Cup to Cortina, and South Tyrol’s young lugers who, like Andrea and Sandra, usually train in the Mals Sports School, will, at long last, have a modern training facility in their own lands. «
St. Michael: An idyllic landscape of meadows, forests and a spectacular view all the way to the Brenta Dolomites in the south.
St. Michael is one of the nine hamlets in the market community of Kastelruth
AAlongside the main towns of Kastelruth and Seis am Schlern and the Seiser Alm itself, the market community of Kastelruth is home to nine other hamlets within its 117 square kilometres, each with its own unique history and distinctive character.
If you drive from Kastelruth towards Panider Sattel and the Val Gardena valley you will pass St. Michael, a small hamlet located at an altitude of 1,200 me tres, close to the border with the Ladin area of the Val Gardena valley. The Ladin roots of a number of the local farms live on to this day in their names.
In St. Michael, there is a church and a guest house, a small two-class school, a voluntary fire brigade, while the woodland is home to a small fishing pond and a bear trap which, over the past few years, has been restored and made safe. August Goller, farmer at the Paniderhof farm, still remembers his grandfather’s tales of the bears, and has equally clear memories of the rustic cart road to Gröden, which was transformed into a motorway in the late 1960s. From that time onwards, connections were improved between the Schlern area to the Ladin
hamlets of Kastelruth and the neighbouring Val Gardena Valley, where the Alpine World Ski Cham pionships were held in February 1970.
Church day and the plague procession. The cen tre of the hamlet St. Michael is home to a small Romanesque church next to the former parsonage and the guest house. The first written reference to the church dates back to the mid-14th century, but the old walls of the tower and nave indicate that it was built at an earlier date. The patron saint of the church is St. Michael, prince of all angels and patron saint of soldiers. St. Michael’s Day, or Michaelmas, is on the 29th of September, a date which, weather and fortune-wise, has always held great importance for the local farming community. On the Sunday following Michaelmas, the local people celebrate the church-day with a Holy Mass and, needless to say, eat the traditional church-day doughnuts.
One custom which is still very much alive and well in the municipality of Kastelruth is the plague pro cession, held on the Friday after the Ascension of Christ. At four o’clock in the morning, the congre gation gather in prayer and walk from Kastelruth village square to St. Michael, where they arrive at around 6 o’clock. After Mass, they enjoy a hearty breakfast in the restaurant of St. Michael before re turning to Kastelruth via St. Valentin. In days gone by, the pilgrims were served food inside the parson age and in the nearby farms.
Ever since 1981, the traditional forest festival or ganised by St. Michael’s volunteer fire brigade on August 15th has provided another highlight event. The Kastelruther Spatzen folk-music group, who went on to great fame, performed there for almost 10 years, which is a great source of pride to the St. Michael locals.
Primary school and fire brigade. The children of St. Michael have their own primary school where, following the educational principles of Maria Mon tessori, they are split into two mixed-age classes. The school’s main focus lies on theatre, workshop
and art activities, and it also boasts a garden with tables and benches for outdoor classes. On spe cial occasions, the children bake bread together in the school’s own oven. The school itself is next to the fire station. The volunteer fire brigade of St. Mi chael has been running for 50 years and averages 30 members, former fire chief Norbert Karbon tells us, not without pride.
The view from St. Michael, which lies at a higher altitude than Kastelruth, is particularly stunning towards the south, with the imposing Kastelruth tower alongside the parish church amidst the green of the meadows and forests, and the white peaks of the southern Brenta Dolomites in the background. This is a place where both the eye and the heart open to the beauty of what they see. «
Specialist in internal medicine
Ilona Bauer has built up a successful Chinese medicine practice.
Traditional Chinese medicine views the body and spirit as one single, harmonious unity. In her practice in Völs am Schlern, Ilona Bauer treats pain with acupuncture.
WWhen visitors step into the small practice on the town hall square of Völs am Schlern, they are welcomed by the warm smell of burning wood –which, as they will find out during their treatment, is the moxa herb. Shortly afterwards, followed by a trail of said smoke, Doctor Bauer walks into the waiting room and asks her patients for a little pa tience. As I look at the pictures of silhouetted fig ures with meridian lines and acupuncture points adorning the walls prior to my first ever acupunc ture session, my curiosity is decidedly piqued.
While outside these doors, even after all these years, many of the locals are still wondering what on earth goes on in this strange clinic, indoors it is all action: This is Dr. Bauer’s realm. She’s used to the fact that her practice is viewed with a little scepticism, both in this beautiful little village and beyond. At times, even her own fellow doctors find it difficult to get to grips with the presence of such an unconventional practice, so far removed from
the philosophy of conventional medicine. On the other hand, colleagues from all fields of medicine come here to be “stung” by her.
Born in Germany to Austrian parents, Dr. Bauer specialised in internal medicine in Jena, after which love brought her here to South Tyrol 20 years ago. The mother of two dedicates herself entirely to her practice where she practices TCM (Traditional Chinese Medicine), based on the prin ciple that our Qi – our vital energy – flows through channels in the body known as meridians. “Merid ians can be seen as a river which waters the body and nourishes the organs,” she explains. Any im balance within this system creates a form of dam which blocks the flow of qi, leading to illness and pain.
Most of Ilona Bauer’s patients come to her prac tice in Völs am Schlern because they are in pain; some suffer from migraine, backache or sore
knees, while others are chronically exhausted or want to finally get rid of their hay fever. Over the years, she has also built up extensive experience in women’s health conditions and unfulfilled dreams of motherhood. “My patients range in age from 6 to 90 years old. The oldest patient has been com ing from Mantua every 2 weeks for the last 14 years and now, with her regular acupuncture sessions, she feels a lot better,” Ilona Bauer says contentedly.
Traditional Chinese Medicine comprises five treatment principles, of which acupuncture is the best known in our latitudes. It is accompanied by herbal medicine, nutrition, Tuina massage and Qi Gong, a movement therapy. “Chinese medicine looks back on a millennia-old tradition,” Dr. Bauer explains. “And ancient practices make innumer able connections between mind and body. These treatment methods also in combination, and bring excellent results.”
Ilona Bauer is happy to have discovered Traditional Chinese Medicine, and refuses to be pigeonholed in the esoteric category. “My acupuncture col leagues are all fully-trained doctors, like myself,” she emphasises. It was a meeting with Dr. Giu seppe Di Marino in Alta Badia many years ago which inspired Dr. Bauer to take this path; the ex perienced doctor took her pulse, explained to her exactly what she was lacking, and invited her to try acupuncture. At that time, she had just com pleted her training in geriatric medicine in Aus tria, and, after the birth of her second child, she planned to return to this sector. But the acupunc ture courses which she had begun to take purely out of interest enthused her so greatly that she be gan to assist Dr. Di Marino in his clinic. From 2004
“Any imbalance within the system creates a form of dam which blocks the flow of Qi.”
At the start of the treatment the pulse is taken in order to feel the flow of energy in each channel
onwards, she travelled to her mentor in Alta Badia every week to work in his practice for many years.
“Everything I know, I learned from him,” she says. “He is my master, exactly as was customary China in the past. Even taking pulses took years of teach ing and practice.” Since them, the vivacious doctor has travelled to China and Japan a number of times to further training.
Patients travel to Dr. Di Marino from every corner of Italy. And in the 15 years since Ilona Bauer first opened her practice in the village centre of Völs am Schlern, she is also in great request. The fur thest-travelled patient she has treated is Argentin ian pianist Eduardo Delgado: “During the Schlern International Music Festival sereval years ago, the pianist came to my practice with sciatic pain so unbearably strong that he could no longer teach,” says Bauer. Ever since then the Los Angeles-based musician has visited her almost every year, as both a patient and friend.
Particularly in summer, holiday guests in the area contact her for help with their pains. But there are also guests who come back to Völs am Schlern to combine treatment sessions with a few pleasant days in the Dolomites region Seiser Alm. “My pa tients come from near and far, and from all walks of life,” emphasises the doctor. She believes that acupuncture should not be an exclusive treatment. “Many people are completely desperate, as they don’t know what to do with their pain,” she says, “Where can the headache patient from Cavalese or the heavily pregnant lady from Brixen go for help if I don’t take the time for them?” By bringing the vital energy flow back into balance through acu puncture, many of these pains disappear practi cally instantly, and the body’s self-healing powers are given a revitalising boost.
The treatment begins with a TMC pulse and tongue diagnosis, after Dr. Bauer has filled in all the necessary patient questionnaires and checked conventional medical notes. “By taking the pulse, you can feel the energy flow in each channel and assess whether energy is excessive or defi cient in each meridian, which enables you to de cide whether to increase or decrease energy with acupuncture. This happens, for example, when the liver is working too hard in people who are stressed,” she explains. “The tongue, on the other hand tells us a lot about the general energetic health of a person.”
Acupuncture involves positioning needles on cer tain points of the meridians, close to the surface of the skin. During the session, which lasts from 10 to 40 minutes, these points are stimulated or soothed with extremely fine needles, no more
painful than an insect bite. In a related technique known as moxibustion, herbs are burnt close to the acupuncture points, strengthening the body and replenishing lost energy. Mugwort is used for this effective treatment.
When necessary, the doctor uses both western and eastern medicine to form her diagnoses. “In every form of therapy, you have to know where its limitations lie,“ she explains. “If a patient ar rives with a slipped disc, I’ll pack him into an am bulance instantly. Or, in the case of headaches, I sometimes order an MRI to rule out the possibil ity of a tumour. Conventional medicine must also be consulted in the event of severe weight loss. I cannot magic a tumour away, but I can relieve the nausea or exhaustion that comes from chemother apy.” The thing that the internal medicine special ist finds most fascinating is the wide array of op
tions that Traditional Chinese Medicine provides her with to treat a vast range of patient complaints. “Its holistic approach views mind and body as one harmonious unit, and often makes it possible to provide a diagnosis when Western doctors have given up,” she says in summarises.
Her favourite results of all are long-awaited preg nancies. “It’s often a difficult path,” says Dr. Bauer, “but acupuncture can, undoubtedly, be of help.” Helping her patients and their partner fulfil their dreams of becoming parents is one of the objec tives which is dearest to her heart. Acupuncture can also provide significant help prior to giving birth, during the menopause and with menstrual cramps.
“The most common request in my practice is whether acupuncture can help people to lose
weight,” she smiles looking at her assistant Rosa. “And I always answer that if I had a needle with that power, people would be queuing up at my door from Munich to Milan.” A few years ago, Dr. Ilona found her perfect assistant in Rosa Harder from Völs, who looks after the patients during ac upuncture sessions and helps wherever she can. Rosa is an immense support. “People don’t come here because they have to, but because they know that we do a good job,” emphasises Dr. Bauer. “It is a very fulfilling profession. I can’t cure everybody, but I can improve their situation. That is a great source of joy.“
“I give my patients a lot of my own energy, and that is why it is important that I take the time to replenish my own energy stores,” she says. In her free time, you can meet her in the village as she drinks a coffee, at inauguration events and at con
Needles are positioned on certain meridian points, close to the surface of the skin. During moxibustion, herbs are burnt on the head of the needles
certs. The leisure activity she likes best, however, is getting out into the countryside and recharg ing her batteries. “You can raise your energy level with Qi Gong, too,” she adds, “which is a series of breathing and movement exercises,” Once a year, Ilona Bauer and a fellow TCM practitioner from Dresden, Claudia Mittenzwey, attend a Qi Gong course which sees the enthusiastic participation of women from both Germany and abroad.
“At the end of the day, however, a happy heart is the best medicine,” she concludes. And this philos ophy, which she adopted during her doctorate, is the guiding light of her life’s mission. «
Ilona Bauer loves the variety-packed array of events, particularly in sum mer, and preferably the classical concerts within the old walls or in the castle courtyard. Prösels Castle is also open to the public in winter.
The small mountain lake at the foot of the Schlern mountain is an idyllic natural oasis that radiates a special atmosphere in every season of the year, backed by the proud, stately Schlern soaring into the skies as you gaze in awe-struck wonder.
The legendary Puflatsch towers up on high on the north-western reaches of the Seiser Alm, and is said to have been a favourite haunt of the witches of yore. Ilona Bauer never misses the chance to take a loop tour here when the rhododen drons are in blossom.
The pretty little church of St. Valentin, which offers a fascinating insight into art history, is located in the heart of the meadows above Seis am Schlern and is a popular photo location. Ilona Bauer adores the breathtaking views on her walks here.
Christmas markets can be so rich in simplicity and beauty when they express the special spirit of the season - like the one in Völs am Schlern.
TThe prospect of Christmas markets fills some peo ple with joy and excitement – and brings others out in a full-on panic attack. Flashing LED lights, nov elty hats with reindeer antlers and Christmas hits blaring out from all quarters – all the most popu lar commercial ingredients of a successful Christ mas market – can seem to be so at odds with the Christmas message. The Christmas market Völs am Schlern stands out in crystalline contrast.
While traditional events of many-years standing are always a popular attraction, the Völs Christ mas market is refreshingly young, and was con ceived by people every bit as young. The story of how it came about seems too lovely to be true: Just over ten years ago, a group of young friends re ceived permission from the local council to set up a mulled wine bar in the church square where, in the winter months, there is generally not a soul to be seen. From that point onwards, an ever-growing circle of friends joined the ‘pioneers’ to – believe
it or not – sing in the evenings. To give the soli tary mulled wine stand a little company, a group of hard-working volunteers from the Education Com mittee – a village association which promotes ed ucational schemes – erected two more huts, which sold a small selection of handcrafts. Every so of ten, they would invite along a local band who just wanted to play for playing’s sake, and people would come here to meet up, have a laugh, drink a toast or two, to talk, and to listen. As time went on, more and more people from Völs began to congregate together in the church square of an evening, where the atmosphere of lights, warmth, the Advent scent of mulled wine, and the occasional live music, in fused the gathering with a sense of companionship. The Christmas spirit of peace and community sim ply came about of its own accord.
The concept of this market was not really a com mercial plan, and nor was the meal for the volun teers, which donated the profits to a good cause:
The intention, and the communal endeavour, have always been rooted in a deep-seated need to come together in the pre-Christmas period. In an area as heavily influenced by tourism as South Tyrol, these aspects are possibly even more important than in other places: When the winter season begins at Christmas, it dominates the everyday life of many local people; in the advent season, on the other hand, most hotels are still closed, and even those who work in hos pitality have enough leisure time to enjoy the peace and quiet before the bedlam of Christmas and New Year.
Small and peaceful though the somewhat alter native Völs am Schlern Christmas market was, good ideas tend to have their own momentum; in the years that followed, a special concept was developed for the Völs Advent: With “Af Weihnachten zua” (Eng: “The Run-up to Christ mas”) as their slogan, the industrious members of the Educational Committee compiled a small book known informally as the “Biachl” (Eng: “The Booklet”), which provides a summary of Advent and Christmas events organised by the numer ous village clubs, from the choirs, bands, and
theatre group to the young farmers’ and old farmers’ associations, the library, parents’ asso ciation and local primary school. Sometimes, the Catholic youth group make wreaths or perform a Christmas play, sometimes the choir performs, or people meet up for an evening torchlit hike. Saint Nicholas and his helper Knecht Ruprecht (Eng. “Farmhand Rupert”) do, of course, pay a visit to the church, and old customs and rural traditions are preserved. Older locals tell chil dren about their rituals and rites, the joys and hardships of Christmases past, and about Christ mas as it used to be here in this small mountain village. Another tradition that is still alive and well here is that of the “Krippele schaugn” – the tour of the nativity scenes. In days gone by, it was customary to walk around the village and stop in at neighbours’ houses to see their – of ten very old – nativity scenes. In Völs, there is a considerable number of unusual nativity scenes, some of which are on display in the Völs gallery in the church square during the Advent season. The Probst Nativity, as it is known, is on exhibi tion in the parish museum in St. Michael’s chapel at the parish church; this nativity was crafted by Augustin Alois Probst at the end of the 18th cen
tury, and narrates the Christmas and Passion sto ries in 23 scenes filled with 241 figurines carved from Swiss pine. Shortly before the holidays, the young farmers also sell Christmas trees in the church square every year.
One very special feature of the Völs Christmas market has always been the decorations, se lected and put up with the greatest of care. Can dlelight and torches take precedence over elec trical Christmas kitsch, and not just on St. Lucia Day. A Christmas market should be infused with a homely, traditional, atmospheric mood, and the concept of sustainability which is occupying our minds ever-more, should also be a part of this. The discreet Moravian ‘Herrnhut’ stars with their delicate, warm light were chosen as a symbolic link between the Star of Bethlehem and the Al pine carol-singing tradition.
Last year, one particularly popular event proved to be the torchlit hikes to the nearby Peterbühl, where a large fire pit awaits hikers at the end of the small torchlit procession, members of the Völs am Schlern church choir sing traditional Christmas carols, and the farmers’ wives serve up Christmas biscuits in the candelelit chapel.
And once again this year, when twilight falls upon the advent days, the time will come for the local people young and old to leave the warmth of their homes and meet up at the small Christ mas market. It has grown in size over the years, but will hopefully retain its rural, calm atmos phere as a meeting point for the village com munity for many years to come. The Christmas spirit shines through at its most beautiful here, and you can feel the truth of the truism: some times less is, indeed, more.
«
Ever since mankind began to settle, people have been growing crops and using them to make bread. In South Tyrol, people developed a particularly tasty way of storing it.
HHere in South Tyrol, you will come across it time and time again when you tuck into a hearty plat ter of speck (bacon), Kaminwurzen (smoked and dried sausage), cheese and an array of breads: the Schüttelbrot, a delectable, crispy flatbread. This tra ditional South Tyrolean bread comes pre-packaged and boasts a lengthy shelf life and, as such, has for many years been a popular souvenir amongst holi daymakers, who take it back home in considerable quantity – it tastes every bit as good after the holi days are over: Simply remove it from its packag ing, give it a good thump on the back, and savour it piece by piece.
The traditional bread. Baker Klaus Oberpran tacher from Seis am Schlern offers curious fam ilies a fascinating introduction to the art of bak ing Schüttelbrot – and that’s not all: Anyone who wishes can pitch in and help to “shake up” a Schüt telbrot. When you try it, you’ll see for yourself that it’s nowhere near as easy as it looks. Before you come to that point, however, the young master baker demonstrates how Vinschger Paarlen, an other South Tyrolean speciality, are made. The dough for the Paarlen is a blend of sourdough, rye flour, spelt and wholemeal flour, water, salt and a variety of spices. The first-ever reference to these bread rolls dates back to the 13th century, in a Ben edictine monastery in the upper Vinschgau Valley. They are seasoned with a variety of spices which includes anise, caraway or blue fenugreek to facili tate digestion. The dough, however, remains fairly
dense and can be shaped only into small loaves, known as the “Vinschgerlen.” When the loaves are baked as “twins,” they are known as “Paarlen,” –pairs – and are a particularly treasured traditional delicacy of the area.
Baking day on the farm. In years gone by, farm ers in the more isolated reaches of South Tyrol were self-sufficient; they grew rye and other local grains which, when ripened, they piled into stooks and left to dry in the fields. They then threshed it in barns and brought it to the miller. There were two, or perhaps three, baking days on the farm each year, when endless hard work was exerted in kneading the bread dough before it was left to proof in the warm parlour. Every farm had a home made stone or clay oven, and when the bread finally came out from it, ready to eat, it tasted magnifi cently fresh. However, it was made to be stock piled, and was therefore rushed in all haste to the airy attic, where it was stacked in bread grids and soon became teeth-breakingly hard; the farmer’s wife had to place it in a “bread-crumber” device to chop it into manageable pieces, and would often soak it in milk to make it easier to chew. Dinner of ten consisted of the hard bread served with boiled chestnuts and jacket potatoes. This was the tradi tion for many hundreds of years.
The secret of Schüttelbrot. The old bread grids, consisting of numerous rows with a maximum height of 20 cm and a width of just a few centi
metres, give us some idea of just how small the loaves used to be. At some point in time, how ever, much larger bread storage grids began to ap pear area around Völs am Schlern. But why, and why here? In the past, rye was the main crop which grew on the hillsides of Völs am Schlern. However, rye dough is particularly high in mucilage, which means that it cannot be stretched or rolled, and needs copious amounts of water to keep it from getting lumpy, and to ensure that it cooks through evenly. Was it, perhaps, a jittery-handed farmer who overshook the soft dough when putting it into the oven, such that it settled at the edges and left a wafer-thin, browned centre? Or did a farmer ac tively experiment with the process to make the slimy rye dough thinner and crispier, so that no mould could grow, and no fat could build up dur ing storage times? Baker Klaus Oberprantacher wa gers that the former is more likely to be true. In any case, the success of the new larger, magnificently crunchy flatbread spread rapidly. This method of baking Schüttelbrot was soon to become common in Völs am Schlern and the surrounding villages
and before long it came to be known as the Völ ser Schüttelbrot, although today it is South Tyro lean Schüttelbrot rather than Völser Schüttelbrot which is protected by a designation of origin label.
The first documented reference to “Regglbrot” (from “riggeln” = to shake) appeared in Tyrolean bakery regulations from 1610. It was soon to reach such fame that a master baker from Völs am Schlern was commissioned to send his “Völser Breatln” (Völs bread) to Vienna as purveyor to the Imperial Court; exports of the bread to Palestine have even been recorded. However, master baker Peter Ful terer was obliged to turn down the official order to provide the Imperial Army with his long-lasting Völser Schüttelbrot for their march provisions, as, in order to fulfil the request, he would have to ex pand his business or relocate to Vienna.
Today, Schüttelbrot is baked in every part of South Tyrol and, although it features a number of regional differences, is made according to uniform guide lines. Given that the bread is no longer produced
on farms but in artisan bakeries by trained mas ter bakers, the “shaking” of the bread has taken on some new methods. The innovation, as explained by the Südtiroler Bäckerinnung (Eng: South Tyro lean Bakers’ Guild) is as follows: “The time-consum ing hand-shaking has been replaced with a round board, which, when the dough is laid on top of it, is given a few swift turns.”
Fresh Schüttelbrot. The Schüttelbrot baked in the villages of Völs am Schlern, Seis am Schlern, Tiers am Rosengarten and Kastelruth has preserved one unusual feature: You can also buy it while it’s still soft on the day it is made (unfortunately, often in limited quantities). “Our customers like this soft Schüttelbrot because it is easy to cut and fill with sausage, speck or cheese, or spread with butter,” explains the baker. And it tastes amazing! The soft Schüttelbrot, however, must be eaten on the same day, otherwise it will become too hard to slice. There is one way to soften the hard “fresh” Schüt telbrot however: Simply brush it with water and bake it again in the oven. A fabulous tip, and it re ally works!
Klaus Oberprantacher is an outstanding master of his profession. Families who go to watch his demon stration can pick up the loaves for themselves and feel the difference between a Paarl and a Schüttel brot with their own hands. And what fun they have doing it! The fact that Klaus, who was born in Seis am Schlern, is so good at describing the procedure in both German and fluent Italian is down to the time he spent working as a policeman in northern Italy during his military service, which was still in effect at the time. Prior to that, he had learned the baking trade from his father, and he has now been running his independent bakery for several years.
Healthy Schüttelbrot. Schüttelbrot is now one of the few breads with no preservatives or other chemical agents and which, nonetheless, boasts a long shelf life. With its spices, including blue fen ugreek, aniseed and fennel, it is also an excellent food for the digestive system. Hard Schüttelbrot is an ingredient in countless recipes, ranging from the much-loved Schüttelbrot dumplings to Schüt telbrot tagliatelle to bruschetta. But, all in all, Schüt telbrot with speck and cheese and a good glass of South Tyrolean wine is, and will always remain, the tastiest of authentic culinary treats. «
Schüttelbrot is actually shaken before it is baked, and tastes best when fresh from the oven
From bakery to grocery store to household: Wherever you go in South Tyrol, you’ll come across the crisp, rye flatbread known as Schüttelbrot. The little bits of leftover pieces that accumulate over time can be used to make mouth-watering Schüttelbrot bread dumplings, a slightly herbier variant of South Tyroleans’ most beloved dish.
300 g Schüttelbrot 250 ml milk 2 dsp. flour 2 eggs 1 dsp. seed oil 2 spring onions 1-2 carrots Salt Various herbs (according to your taste preferences and the season), e.g. chives, parsley, lemon thyme, 1 leaf of lovage, nutmeg 1 leek
A little butter
Grate the Schüttelbrot into crumbs (not too finely) and combine with the flour, salt and herbs. Slice the spring onions into thin rings and grate the carrot very finely. Sauté the vegetables lightly in a small amount of oil with a little garlic, and add everything to the Schüttelbrot crumbs. Whisk the milk and eggs together, and stir into the Schüttelbrot mixture. Leave to rest for a while. Shape the mixture into small dumplings, place in boiling water and cook for 15 minutes. In the meantime, slice the leek into thin rings and sauté lightly in the butter. Season with salt and pepper. Serve the dumplings on top of the sauteed leek. Enjoy!
When the air is thick with the scent of gingerbread, cinnamon and mul led wine, you know it’s advent time here at the foot of the Schlern. The run-up to Christmas is a meaningful time here in the Dolomites region Seiser Alm; the Christmas markets in the villages of Kastelruth, Völs and Tiers are small but incredibly beautiful, and are guaranteed to get guests and locals alike into the Christmas spirit, far from the hustle and bustle of the city. With their traditional handcrafts, spe cialties of South Tyrolean cuisine and Christ-massy melodies, they warmly invite you to join them for a sociable Advent of companionship.
16th Kastelruth
Mountain Christmas
> 3/4 December 2022
> 8–11 December 2022
> 9/10 December (Christmas concert of the Kastelruther Spatzen)
> 16–18 December 2022
> 23/24 December 2022
> 26 December 2022
Waiting for Baby Jesus in Völs am Schlern
> 3/4 December 2022
> 8 December 2022
> 10/11 December 2022
> 17/18 December 2022
> 21 December 2022
> 28 December 2022
> 4 January 2023
> 6 January 2023
Mountaineer’s Advent in Tiers am Rosengarten
> 8 December 2022
> 17 December 2022
Prösels Castle is also open to visitors in winter. Winter castle tours offer a variety-packed alternative to ski ing. Every Thursday from 12 January to 31 March 2023, Prösels Castle will be awakening from its winter slumber and open its doors at 3 pm. During a one-hour tour, visitors will learn a wealth of fascinating information about the castle and its former residents and, at the same time, can visit three art exhibitions and a vast weaponry collection. On three days this winter (29.12.2022, 05.01.2023 and 23.02.2023) at 3 pm, the “Winter Cuisine & Culture” event will be held once more at Prösels Castle: After the castle tour, guests will have the opportunity to sample traditional local products free of charge in the castle grounds, where local producers will be hosting an array of stands. Prior booking is essential for winter guided tours, and can be reserved at the Castle up to 12pm on the day of the event: info@schloss-proesels.it www.schloss-proesels.it
Discover the diversity of nature with all your senses: The Nature Experi ence programme also includes cook ing courses in Kastelruth. In Seis am Schlern you can discover the magic of dusk, learn the age-old secrets of traditional recipes and take part in a bread-baking course; in Völs, you can enjoy wine tasting sessions with the winegrowers of Völs, while in Tiers, you can explore the rustic Tschamin valley on a snowshoe expedition through the untouched winter countryside and, in the evening, take part in a guided torchlight hike with dinner. On full-moon nights, you have the opportunity to embark on a hike across the snowy Seiser Alm to a hut where a traditional dinner awaits. Winter hiking, snowshoeing, culinary delights and evening events - these guided adventures offer you a winter vacation in the Dolomites to experience with all your senses. www.seiseralm.it/winteradventure
While outside nature is resting, the Visitor Center of the Nature Park in Seis am Schlern provides an insight into the diverse and fascinating flora and fauna of the Nature Park Schlern-Rosengarten. The focal theme this winter is forests: In addition to the distinctive South Tyrolean forest formations with their peculiarities and mys terious inhabitants, the center also provides an in-depth, vibrant insight into the current bark beetle situation. The Visitor Center of the Nature Park Schlern-Rosen garten in Seis can be visited free of charge during opening hours.
https://nature-parks.provinz. bz.it/schlern-rosengarten/ nature-park-visitor-center.asp
OF GUIDED TOURS:
> 28 December 2022, 3pm
> 4 January 2023, 3pm
> 22 February 2023, 3pm
10/11 December 2022
From 9:00 am at the mountain station of the Seiser Alm cable car, you have the opportunity to try out this original sport. Excel lent telemark professionals from all over the world will be there to pass on the best tips and tricks.
Over the years, it has grown to become an established tradition: The Kastelruth Farmer’s Wedding. It is an authentic reproduction of an old-fashioned farmer’s wedding as celebrated since time immemo rial here at the foot of the Seiser Alm. The high point of the event is the wedding parade from St. Valentin to Kastelruth. The wedding party, dressed in traditional attire, drive to the centre of Kastelruth in a magnificently decorated hor se-drawn sleigh, bringing their guests along with them on a trip back in time to the 19th century.
3 February 2023
A sporting event illuminated by the glow of flickering torchlight, the chance to put your skills to the test at international level, and the magical winter backdrop of Europe’s largest mountain plateau: In 2023, the Moonlight Classic will once again be offering numerous athletes and cross-country fans the chance to spend a sensational evening on the Seiser Alm by night. Participants can opt to take part in either the 30 km or the 15 km variant of the loop route. Both variants begin and end in Compatsch and are raced exclu sively in classic diagonal style. The starting pistol for this cross-country spectacle will be fired at 8:00 pm. Registration required: www.moonlightclassic.info
11 February 2023
Travel back to bygone days at the Nostalgic Jamboree Race - numerous nostalgia groups from the Alpine regions have been invited to the Sei ser Alm to do just that! Spectators can admire the period clothing from a variety of eras on the Panorama slope and meet the nostalgia skiers during the lunch break in the sur rounding huts. A prize-giving cerem ony rounds off the event, organised in collaboration with Kastelruth nostalgic pro, Otto Mauroner.
Exclusive skiing experience for early risers followed by breakfast on the Seiser Alm. Weekly in March, three ski lifts will take turns to start run ning at 7 am. Early risers will have the unique opportunity to cross the freshly groomed, deserted slopes and enjoy the special morning atmosphere on Europe’s largest mountain plateau, accompanied by a ski instructor who will provide a wealth of handy tips. At 9 am, we’ll be heading to a mountain hut to enjoy a sociable Alpine breakfast.
DATES
> 1, 8, 15, 22 and 29 March 2023
8 March 2023
A fun new event for women will premiere this year on March 8, on the occasion of the International Women’s Day. A parallel slalom with dice game is planned in the finish area on the Sanon slope, only women in teams of two (girlfriends, sisters, mothers/daughters) aged between 18 and 99 can register. Participants compete wearing a “Dirndl,” the race begins at 9:30 am. A Dirndl fashion show is planned for the early afternoon, and musical entertainment will also be provided.
15 – 19 March 2023
Jazz in the mountain huts, soul on the slopes and traditional tunes in the restaurants in the evenings: From 15 to 19 March 2023, musicians from all over the Alpine region will bring musical cheer to the Dolomi tes region Seiser Alm at the Swing on Snow festival from morning to night. Bands and singers will be getting old and young, winter sports visitors and music lovers alike, into the party mood. The modern inter pretation of traditional folk music with jazz, soul and pop reflects the musical culture of the Alps; listeners can swerve in time to the beats and rhythms, and weave their way downhill to the sounds of the tuba, bass, dulcimer and accordion. Concerts will be played at the valley station of the Seiser Alm cableway and the slopes of the Seiser Alm in the mornings and afternoons in the huts and evenings in the villages of Kastelruth, Seis am Schlern, Völs am Schlern and Tiers am Rosengarten. www.swingonsnow.com
8 May – 1 July 2023
Fancy a break? When the countryside awakens in spring, the urge to get out into the open air gets ever stron ger and draws us out into the great outdoors and the spring air. A vari ety of events and workshops themed around healthy exercise, balance, a nutritious diet and relaxation tick every possible box for the start of the warm season. Recharge your bat teries in the countryside and explore the unique spots and highlight activities together with our experts: Plenty good reasons to escape from everyday life for a brief moment.
www.seiseralm.it/balance
June 2022
In the theme of “100% Dolomites Region Seiser Alm”, lovers of regi onal cuisine can look forward to a season-opening gourmet experience of a very special kind; over these two weeks, the star of the show is cuisine that is year-round available, healthy and 100% locally sourced. The event showcases all that is 100% local, and forges the bond between farmers, direct marketers and the local network. The kick-off event “Bergler Harass – Picnicking at the foot of the Rosengarten mountain” on 2 June 2023 will give the starting signal for the Gourmet Weeks.
www.seiseralm.it/genusswochen
2, 3 and 4 June 2023
3 days, 4 locations and 36 teams: In tribute to knight and minstrel Oswald von Wolkenstein, the three villages of Kastelruth, Seis am Schlern and Völs am Schlern organise a historical riding tour nament at its very finest. On 2, 3 and 4 June 2023, visitors of the Oswald von Wolkenstein Riding Tournament can leap back in time to the 14th century and experience life in the Middle Ages, admire the masterly horsemanship and feel the hospitality in South Tyrol. No other riding tournament has the good fortune to be able to offer this kind of culture, tradition, history, sport and folklore all rolled into one single event. This year, the opening ceremony and festive parade take place in the village Kastelruth. www.ovwritt.com
16 and 17 June 2023
Thousands of fans make their way to Seis am Schlern to enjoy the breath-taking landscape and to experience the “Spatzen” live. They’ll be treating fans and friends to a nos talgia concert of their hits from 1993 to 2021. This coming year, as always, music bands from near and far will be providing fringe entertainment.
Summer 2023
From 1 May to 31 October, Prösels Castle, dating back to the days of Maximilian and arguably Tyrol’s most emblematic castle, is open to the public. Guided tours will offer visi tors a fascinating insight into the his tory of the castle and the infamous Lords of Völs, so closely interwoven in the threads of time. “Martha the Witch” will also be guiding special children tours where children can delve into a realm of fable and fairy tales and discover the secrets of the healing arts in days gone by, while children embarking on tours led by Knight Friedrich von Hauenstein will step into a bygone world of knights, knaves and damsels. A series of concerts, readings and seminars round off this castle’s cultural events programme. Prösels Castle has South Tyrol’s first ever escape room in a castle. Children (9 years old and upwards) accompanied by their parents, young people and adults in groups of up to 5 people can put their skills to the test in intuition, creativity, team spirit, logic, maths and, above all, their ability to learn and have fun. And while the kids are having fun in the all-new play park, their parents can savour the delights of local cuisine in the castle gardens. www.schloss-proesels.it
Summer 2023
The summer programme at the Visitor Center of the Nature Park Schlern-Rosengarten in Seis provi des variety-packed, nature-themed fun for adults and children, in the rooms of the Visitor Center as well as outside in the nature park. The rangers of the nature park will accompany you and your family on exciting nature experience hikes and at interesting lectures on, amongst others, the fascinating worlds of butterflies and mushrooms, and the geology of our mountains. https://nature-parks.provinz. bz.it/schlern-rosengarten/ nature-park-visitor-center.asp
26 June – 11 September 2023
Seis offers an extraordinary series of concerts for lovers of classical music. The artists, mainly from Italy and with a wealth of international expe rience behind them, will be perfor ming the works of great composers. The concerts will be held on Mondays at 9 pm.
> 26 June 2023
> 3, 10 and 17 July 2023
> 21 and 28 August 2023
> 4 and 11 September 2023
2 July 2023
21 kilometres, 601 metres of eleva tion difference and 700 participants: These are the key statistics of the Seiser Alm Half Marathon on 2 July 2023, which will start and finish in Compatsch. Surrounded by the Dolomites UNESCO World Heritage, the Seiser Alm Half Marathon is a unique experience and sporting chal lenge for both professional and ama teur athletes. The route leads past the majestic Schlern and Plattkofel, as it weaves up to its highest point at 2,050 metres under the Goldknopf and, from here, back to Compatsch. running.seiseralm.it
8 July 2023
Right in the very heart of the unique Dolomites UNESCO World Heritage, a 45-kilometre Alpine Mountain Marathon with around 3,000 m of elevation difference will set off from Tiers am Rosengarten. The Rosen garten Schlern Sky Marathon. The challenging mountain race will begin in St. Zyprian at 1,136 m asl, lead round the Rosengarten Massif, over the Schlern and the Tschafon and back to Tiers am Rosengarten. The highest point of the Sky Marathon is the Grasleiten Pass at 2,630 m. www.skymarathontiers.it
Summer 2023
Two very unusual open-air gourmet events make for an incredible culi nary experience in the Seiser Alm summer: The first event will be the Bergler Harass in Tiers am Rosen garten on June 2, followed by the Berglertafel on July 20, 2023, which is also famed for its breath-taking views to the legendary Rosengar ten. A special culinary event will take place on 23 June 2023 on the Seiser Alm. The outdoor dinner “Tabbla Toò” organized by the “Die Jungen Alpler” and an open-air concert with Max von Milland are planned at the Tschötsch Alm.
8 September 2023
The traditional Alm Market in Kompatsch is held every year on 8 September, and features live music, stalls selling a wide variety of goods, and culinary specialities.
Autumn 2023
TRANSHUMANCE 2023
Marking the end of the season and the return of the cattle to the valleys, this festival features whip-crackers, live music and mouthwatering traditional fare. The transhumance from the Seiser Alm to the valley will take place on 30 September, and the Völs am Schlern transhumance on 1 October 2023.
6 – 8 October 2023
Three days of celebrating, spending pleasant evenings together, expe riencing the “Kastelruther Spatzen” live: the Spatzen-Festival in Kastel ruth is a must for every fan. Surroun ded by the unique scenery of the Dolomites the seven “Spatzen” mes merise all lovers of traditional music.
1 – 31 October 2023
The Völser “Kuchlkastl” Kitchen pantry event has been a culinary high point of autumn in the Dolo mites region Seiser Alm for 46 years and counting. Foodies and lovers of down-home cuisine can feast to their hearts’ content from 1 to 31 October, when the restaurateurs of Völs warmly welcome guests to enjoy a “Gastronomical October.” The chefs of Völs will be cooking up traditional recipes with a sophisti cated twist: Time honoured recipes reinterpreted and served with love. www.voelserkuchlkastl.com
4 September – 3 November 2023
A very special atmosphere awaits you in the golden autumn months in the Dolomites region Seiser Alm. The Seiser Alm mountain autumn brings together outdoor experiences with a magnificent landscape and out standing cuisine. The programme of events features sunrise hikes to the most beautiful peaks of the Dolo mites with breakfast in a mountain refuge, guided hikes, cookery cour ses, guided tours to local producers and a guided mountain bike fun tour. www.seiseralm.it/mountainautumn
Intimacy. “In each one of us there is something that we‘ll never manage to share with anyone else, because it is part of our unique and unrepeatable experience.” Accompanied by these words, Andrea Vanzo released his work “Intimacy” online on 26th August 2022. For this project, the musician and composer of film scores transported a disassembled piano up the Schlern mountain, put it back together at vertiginous heights, and played a unique, incredibly intimate solo in the middle of nowhere: https://www.youtube.com/watch?v=a7VvHiaavTk
During the First World War church bells were requisitioned and melted down for munitions in a number of places, including those of the churches of Kastelruth. After the war ended, the bells were replaced over time; the eight new bells of Kastelruth parish church were consecrated on 22 October 1922. The 100th anniversary provided a fitting occasion to document the history of all the church bells in the municipality of Kastelruth, and a publication narrating their story will be released in 2023. At a time when cruel war is raging in Central Europe, the final verse of Schiller’s Song of the Bells is more pertinent than ever: “Peace as its first signal peal it!”
Once again this year, the tourism associations of the Seiser Alm, the Dolomites regions, the lift operators and Seiser Alm Marketing will be providing their sup port to young, ambitious athletes from the local area. With its flawless downhill slopes and cross-country trails, the Seiser Alm skiing area has already produced many successful athletes. Ski racers Florian Schieder and Alex Hofer from Kastelruth are back in the #TeamSeiserAlm once more, joining natural lugers Patrick Pigneter and Stefan Federer, artificial lugers Andrea Vötter
“Peacefrom Völs am Schlern and Sandra Robatscher from Tiers am Rosengarten, who will continue to receive our backing, and telemarker Raphael Mahlknecht from Völs. Former ski racer Peter Fill from Kastelruth will also continue to occupy his place in the #TeamSeiserAlm. Photo: Helmuth Rier IMPRINT ALPE: Reg. Court Bolzano / Bolzano, n. 9/2002 R.St. Published by: Seiser Alm Marketing, 39050 Völs am Schlern, Dorfstraße 15, Tel. +39 0471 709 600, Fax +39 0471 704 199, info@alpedisiusi.info, www.seiseralm.it. Legally responsible for the editorial content: Elisabeth Augustin Editorial Team: Elisabeth Augustin, Rosa Maria Erlacher, Sabine Funk, Annemarie Obexer, Barbara Pichler, Helmuth Rier, Katja Sanin, Simone Treibenreif; Translations: Bonetti & Peroni. Advertising: Sabine Demetz, Christoph Trocker. Photo: Helmuth Rier. Graphic: Komma Graphik. Printing: Litopat.
… weil man gemeinsam viel mehr bewegen kann.
Unsere Eigentümer sind unsere Mitglieder: die Bürger und Betriebe aus unseren Gemeinden. Wir wissen, wem wir verpflichtet sind, täglich unser Bestes zu geben. Als finanzieller Weggefährte – ein Leben lang.
… perché insieme possiamo ottenere molto di più.
I nostri proprietari sono anche i nostri soci: cittadini e aziende del territorio ai quali ci impegniamo quotidiana mente a dare il meglio. E, in veste di esperti finanziari, vogliamo essere al loro fianco per tutta la vita.
