FARM INNS

It's the old farming folk who know the true Vinschgau cuisine and partly still cook it today, for example a "brennsuppe" (simple cream soup), "riebel" (potato dish), "plentn" (buckwheat dish) or "schneamilch" (rich cream pudding). These dishes are very filling. The most popular dishes are the diverse "marenden" (snacks) with tasty bacon, "kaminwurzen" (smoked sausages), strong and mild cheeses and other types of meat as well as butter. But that's not all, guests can also experience first-hand life on the farm. Our top priority is hospitality.  In the whole of the South Tyrol all produce is free of genetic modification, not just from the organic farms.  On the Vinschgau holiday farms guests can try home-made farm produce according to the individual farm's specialities.   OUR TIP: Classic Vinschgau apple strudel Ingredients for the pastry: 300 g flour 2-3 tablespoons of oil 1/2 teaspoon of salt 2-3 tablespoons of water To brush the pastry: 100 g melted butter Ingredients for the filling: 1-1 1/2 kg Vinschgau apples 50 g pine nuts 50 g grated hazelnuts 100 g breadcrumbs 100 ml cream 4-5 tablespoons of sugar 2 tablespoons of rum 30 g raisins lemon juice Method: To make the pastry, knead flour, oil, water and salt together well; brush the dough with oil and leave to rise for at least two hours. Wash the Vinschgau apples, peel them and either cut them into slices or cubes. Mix in pine nuts, cream, raisins, rum and lemon juice. Roll pr pull out the dough very thinly onto a floured cloth. The dough is stretched enough when you can see the pattern of the cloth through the dough. Brush the dough with melted butter and then spread the breadcrumbs and hazelnuts and then the apple filling over the dough. Leave about 5 cm free around the edge. Turn in the edges on two sides, then using the cloth roll up the strudel and lay it on the baking tray. Brush the strudel with butter and bake until golden brown for about 35 minutes at 200°.