Step into the professional kitchen of Gasthaus Alpenrose and spend a morning learning the time-honored recipes of South Tyrolean cuisine. Under the expert guidance of Chef Anna Hofer, who has been preserving and reinventing traditional recipes for over twenty years, you will prepare a complete three-course meal from scratch using only locally sourced seasonal ingredients.
The workshop begins with a visit to the morning market in Piazza delle Erbe, where Chef Anna will show you how to select the freshest produce and explain the importance of seasonal cooking in Alpine tradition. You will learn to identify quality cheeses, select the right cuts of speck, and choose vegetables at their peak ripeness. This market visit provides essential knowledge that will improve your cooking long after the workshop ends.
The first course is a classic South Tyrolean barley soup, known locally as Gerstsuppe. This hearty and nourishing soup combines pearl barley with smoked speck, root vegetables and aromatic herbs. Chef Anna will demonstrate the slow cooking technique that develops the deep, complex flavors this dish is famous for. You will learn how to achieve the perfect consistency and balance of flavors.
For the main course, you will prepare Schlutzkrapfen, the traditional half-moon shaped ravioli filled with spinach and ricotta. Making fresh pasta from scratch is both an art and a science, and Chef Anna will guide you through every step from mixing the dough to achieving the perfect thickness when rolling. The filling recipe has been passed down through three generations of her family and uses a special combination of wild mountain herbs.
The dessert is Apfelstrudel, perhaps the most iconic dish of the entire Tyrolean culinary tradition. You will learn the remarkable technique of stretching strudel dough until it is thin enough to read a newspaper through it. The filling of tart Granny Smith apples, raisins soaked in rum, cinnamon and breadcrumbs creates a perfect balance of flavors and textures.
We provide all ingredients, equipment and aprons. Please wear comfortable closed-toe shoes and bring your enthusiasm for cooking. If you have any food allergies or dietary restrictions, inform us at least five days before the workshop so we can prepare suitable alternatives. Each participant receives a printed recipe booklet with all three recipes and Chef Anna's personal tips and variations.
At the end of the workshop, we all sit down together to enjoy the meal we have prepared, accompanied by a glass of local white wine. This communal dining experience is an integral part of the South Tyrolean culinary tradition and provides a wonderful opportunity to share stories and impressions with fellow food enthusiasts.