Favorite thing: Parampampoli is a flambee alcooholic drink. You can have one (or more) at some festivals in Trentino. This drink is made with coffee, grappa, wine, honey, sugar and spices.
You can also buy a bottle of this drink and prepare it at home.Related to:
- Food and Dining
Favorite thing: Being surrounded by mountains it makes me feel, as if I would be in the wilderness of peace, and nothing would be my thing, to sit only, to relax; and to listen to the whisper of the silence.
I am sure, Wolfgang Goethe had the same feeling, when he wrote his famous poem, the Wanderer's night-song
Over all the peaks
it is peace,
in all the treetops
hardly a breath of wind;
the little birds are silent in the forest...
only wait - soon
you will rest as well.
Fondest memory: The original Wanderers Nachtlied.
Über allen Gipfeln
in allen Wipfeln
kaum einen Hauch;
die Vögelein schweigen im Walde,
warte nur, balde
ruhest du auch!Related to:
- Mountain Climbing
- Romantic Travel and Honeymoons
Favorite thing: Zelten is a typical Christmas cake. Its name came from the German word "selten" that means "rarely". It's recipe was known already in 1700.
Here's the recipe of this good cake.
150 gr. butter.
100 gr. sugar.
250 gr flour.
25 gr. yeast.
1 dl milk.
a pinch of salt.
150 gr. nuts.
200 gr. dried figs.
50 gr pine nuts.
150 gr. sultanas.
Some candied cedar.
Three small spoons of honey.
Two small glasses of brandy.
Beat the butter until it gets a cream. Add eggs and sugar. Strain flour and yeast. Mix the whole thing with salt, milk and honey. Grind nuts, almonds, pine nuts and sultanas. Add grated orange skin and the brandy. Mix the drid fruit and the dough. Then place into the oven for around 45 minutes at medium heath until the cakes takes on a brown crust.Related to:
- Food and Dining
Favorite thing: Strangolapreti litterally means "priests chokers". These are small dumplings made of spinach, eggs, stale bread and flour. They are usually served with sage, butter and grated Parmesan cheese.
To serve four people; 500 gr. stale bread.
200 gr. spinach.
50 gr. Parmesan cheese.
30 gr. floor.
200-250 ml. milk and salt.
Wet the bread with the boiling milk. Add the spinach and drain the whole. Add the other ingredients. Make the dumplings and cook them about 3 minutes in salted boiling water. Once they rise the surface remove them with a slotted spoon. Season them with some melted butter in a dish with some sage and a dusting of Parmesan cheese.Related to:
- Food and Dining
Alpenglühen - reddish afterglow
Favorite thing: It does not happen every evening, but when it does, it sure is an awesome sight: Alpenglühen = alpenglow is a reddish afterglow seen near sunset on the summits of the mountains. We were lucky and got to see it on our first evening and another time during our stay. We made it a habit to meet just before the sun was setting to wait and see if the Alps would really glow - and afterwards we started our dinner!
Favorite thing: When preparing a trip to Welschnofen/Nova Levante, these links might be helpful to you:
- http://www.welschnofen.eu (German and Italian only)
Welschnofen Tourist Information
Favorite thing: You will find the Welschnofen Tourist Information on the main street called Karerseestraße. There you can obtain lots of information, excellent little pamphlets about hikes throughout the region, timetables and for 1 € only a very helpful map of the region!
Here is the complete information:
Address: Karerseestr. 21
I-39056 Welschnofen (BZ)
Telephone: 0471 613126
Fax: 0471 613360
Favorite thing: Nowadays it is getting more and more difficult to predict the weather, so all I can do here is to mention that we had the most wonderful weather when we visited in July. BUT the week before we came and the week afterwards the weather clanged again and left Welschnofen with rain and cloudy skies...
For some websites giving weather forecasts and snow information, have a look at:
Strauben, or straboi, or straboli.
Favorite thing: Strauben is a very good sweet.
Here's the recept for four people.
280 gr. floor.
40 gr. melted butter.
A bit of salt.
1/4 of milk.
Melt into warm milk grappa; salt and floor. Add the yolks and let the paste rest a bit.
Add the white eggs beaten.
Put the paste into a funnel to create a long spiral.
When golden, turn to the other side.
Sprinke with ground sugar. You could also eat it with some jam.Related to:
- Food and Dining
Just like we imagined them to be....
Fondest memory: Besides, the cross I had seen from much lower now revealed itself to be a telephone pole! Still, it’s not like me to give up so easily so as we left, I suggested walking a bit in the opposite direction towards the other side of the range to see what views would lie there. It wasn’t very far and we were rewarded with an entirely different panorama from the one we enjoyed by the hut. Doreen lay down on the warm grass and I wandered around to take some photos. This, of course, led to me finding another trail and I asked if she would like to investigate it, though I felt that surely she had had enough for the day. She surprised with a resounding “yes” and off we sped towards what looked like an icy path ahead. It was a quite rocky passage and I assumed we would turn back once we hit the snowfield that loomed in the distance. We got to one iffy passage of snow, which could have been trouble with a slip up and no ice ax but pressed on just the same. With racing hearts, neither of us looked forward to going back the same way, as it would be trickier going downhill through it. It was easy going after that and soon we found ourselves on the snowfield that had prodded me there in the first place. It was an exhilarating feeling and the views even in less than perfect conditions were breathtaking. It was especially nice, as it appeared we could continue on and not have to retread our little baptism of fire to real hiking in the Dolomites. The rest of the trail was a joy despite some hail, rain and sun that seemed to intermingle as siblings in mountain weather seem to often do. At points we were soaking wet and soon enough we’d be dry again. Once at lower elevation, we basked in the warm sun and marched triumphantly back to our car. We had gone looking for the Dolomites and at last we had found them. And we had had them all to ourselves thanks to a little bit adventurousness. They were stunning and they were rugged. Just like we imagined them to be.
A new perspective with some elevation gain....
Favorite thing: This region is well noted for many things, from wine to jagged mountain peaks, so it's best to take a well rounded approach to enjoying all that is on offer. By all means, sample the great cuisine and wine, but also do more than drive through the splendid scenery. Get out and do some hiking and enjoy the peaks up close.
Fondest memory: Though we were stunned with the scenery on arriving in the Dolomites, it was perhaps a bit of a disappointment too. We had come to Italy but it seemed were had one foot still lagging in Germany, well at least Austria. Of course, I had read about the “gift” to Italy of lands once part of the Germanic empire after WWII, but I guess I didn’t expect so much of the old culture to be intact. A German named woman owned our pension and though the breakfast had an Italian flair, it was a standard type breakfast of “wurst und brot,” as would be served in Germany. The first walk we did was also a let down. It was short and very crowded with older German tourists. Doreen joked that her parents would probably love the place and I had to admit, it was not exactly what I had in mind when I chose the staggering mountain range as our spring getaway. So, the next morning, we packed up our things and decided to give the trails around the St. Magdalena area one more try before venturing elsewhere. We steered clear of the most popular walk up to the hut that faces the blank range that we tackled the day before. In fact, we headed in the opposite direction and found ourselves tramping through lovely meadows that, while not wilderness, had a rural charm all their own. All the while, the blank range loomed in the distance, glowing in the early morning light. It was a tough slag uphill but with elevation, we gained new perspectives of the range and were overjoyed to be all alone finally in our mountain paradise.
We made our way to the hut that was to be our resting point before the final assault of what looked like a cross-crowned peak just off to the side of it. It was a serene spot that surely would be crowded in summer, but it being still spring and mid-week with the hut closed, we had it all to ourselves. It had been a hard walk up for D and it was such a pleasure to sit there, I suggested we abort the final slog up. (continued below)
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