What a cooking school!!

Only those participating to the weeks scheduled at Fié allo Sciliar (Alto Adige), will have the exclusive chance and the unforgettable pleasure to meet the world known chef Luis Agostini and his beautiful and modern school, "Condito", in Bolzano, where he will receive our guests as a perfect host as well as the only one, among the famous chefs, who shares his recipes wih everyone willing to learn his secrets...

The Condito school kitchen

Two of the four half-day cooking lessons will be given in the original kitchen of the XIVth century Maso Grottner, an exclusive ancient building recently restored and opened only for special clients.

The Grottner entrance hall

The Grottner new kitchen

The Grottner old patio

The Grottner XIV century kitchen

The Grottner first luxury suite

The Grottner second luxury suite

An Alpine flavour

Grappa is a fragrant grape-based pomace brandy of between 37.5% and 60% alcohol by volume of italian origin. Literally "grape stalk", most grappa is made by distilling pomace, grape residue (mainly the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent waste by using leftovers at the end of the wine season. It quickly became commercialised, mass-produced, and sold worldwide. Some grappa, known as prima uva, is made with the whole grapes. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well as the specifics of the distillation process.

Grappa was originally made in the northern Italian town of Bassano del Grappa, and some contend that this is the origin of the name, rather than from the Latin graspa.

In Italy, grappa is primarily served as a "digestivo" or after-dinner drink. Its main purpose was to aid in the digestion of heavy meals. Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are stored.

The Ice man

Ötzi the Iceman (pronounced [oetsi]), and Similaun Man are modern names of a well-preserved natural mummy of a man from about 3300 BC (53 centuries ago). The mummy was found in 1991 in the Schnalstal glacier in the Oetzal Alpes, near Hauslabjoch on the border between Italy and Austria. The nickname comes from Ötztal (Ötz valley), the region in which he was discovered. He is Europe's oldest natural human mummy, and has offered an unprecedented view of Chalcolithic (Copper Age) Europeans. The body and his belongings are displayed in the Regional museum in Bolzano.


Ötzi was found by two German tourists on 19 September 1991. The body was at first thought to be a modern corpse, like several others which had been recently found in the region. Lying on its front and frozen in ice below the torso, it was crudely removed from the glacier by the Austrian authorities using a small jackhammer (which punctured the hip of the body) and ice-axes using non-archaeological methods. In addition, before the body was removed from the ice, people were allowed to see it, and some took portions of the clothing and tools as souvenirs. The body was then taken to a morgue in Innsbruck, where its true age was subsequently ascertained.

By current estimates, at the time of his death Ötzi was approximately 1.65 metres (5 ft 5 in) tall, weighed about 50 kilograms (110 lb/7.9 st) and was about 45 years of age. When his body was found, it weighed 38 kilograms (84 lb/6.0 st). Because the body was covered in ice shortly after his death, it only partially deteriorated. Analysis of pollen and dust grains and the isotopic composition of his tooth enamel indicate that he spent his childhood near the present village ofFeldthurns (Velturno), north of Bolzano, but later went to live in valleys about 50 kilometres further north.
Ötzi had approximately 57 carbon tattoos consisting of simple dots and lines on his lower spine, behind his left knee, and on his right ankle. Using X-rays, it was determined that the Iceman may have had arthritis in these joints. It has been speculated that they may be related to acupuncture.
Ötzi's clothes were sophisticated. He wore a cloak made of woven grass and a coat, a belt, a pair of leggings, a loincloth and shoes, all made of leather of different skins. He also wore a bearskin cap with a leather chin strap. The shoes were waterproof and wide, seemingly designed for walking across the snow; they were constructed using bearskin for the soles, deer hide for the top panels, and a netting made of tree bark. Soft grass went around the foot and in the shoe and functioned like modern socks. The coat, belt, leggings, and loincloth were constructed of vertical strips of leather sewn together with sinew. His belt had a pouch sewn to it that contained a cache of useful items: a scraper, drill, flint flake, bone awl, and a dried fungus to be used as tinder.
Ther items found with the Iceman were a copper axe with a yew handle, a flint knife with an ash handle, a quiver of 14 arrows with viburnum and dogwood shafts. Two of the arrows, which were broken, were tipped with flint and hadfletching (stabilizing vents), while the other 12 were unfinished and untipped. The arrows were found in a quiver with what is presumed to be a bow string, a tool of some sort, and some antler which might have been used for making arrow points. There was also an unfinished yew longbow that was 1.82 metres (72 in) long.
In addition, among Ötzi's possessions were berries, two birch bark baskets, and two species of polypore mushrooms with leather strings through them. One of these, the birch fungus, is known to have antibacterial properties, and was likely used for medicinal purposes. The other was a type of tinder fungus, included with part of what appeared to be a complex firestarting kit. The kit featured pieces of over a dozen different plants, in addition to flint and pyrite for creating sparks.

You will visit the Oetzi museum during the Fiè allo Sciliar cooking course.

Swinging...

Golf at the feet of the mountain Sciliar: a more beautiful scenery is almost impossible. The 18-hole golf course Kastelruth-Seiser Alm is open since summer 2006 and the Hotel Turm is a partner hotel: Tasteof.it can offer to Clients and their Accompanions reduced green fees and guaranteed tee times. To learn how to play the game you can get in contact with Golf-Pro Rudi Knapp and arrange a lesson. Enjoy a golf game and come then back to the Hotel Turm to relax: the golf course Kastelruth-Seiser Alm is only 5 minutes from Fiè allo Sciliar away.

Artist's cheese

De Gust message is simple. Quality and the continual effort to better it are at the heart of their philosophy. They aim to prove to their consumers that production and technology can exist side-by-side with nature, without in any way altering, betraying or wasting it, but by bettering, respecting or even enriching it.

Hansi Baumgartner



The company, De Gust, was founded in 1995. Its main activity, carried out with professionalism and passion, is that of re-discovering, selecting ad refining small quantities of niche-market cheeses, all characterised by their high-quality, prestige and organoleptics and often difficult to get hold of, or indeed even at risk of extinction.

Their search began in Rio Pusteria, a village situated at the point where two of the most important valleys of South Tyrol meet. From here they ploughing fertile terrain in a micro-area that exactly met their principle of "field of deliciousness".





The assortment consist mainly of cheese from raw milk, or milk from Alpine pastures, be it from cows, sheep or goats.



Here you have a little selections of cheese that you will try during the two hours guided tasting that is included in Fiè allo Sciliar cooking course.

Cruscato (with bran)

With pear flour

Floral magic

Refined goat's cheese

Almkaese varieties

Stangenkaese

Husumer

Cheese made in high mountain huts in Lagrein dunkel wine

Cooking onto the plateau

Fiè allo Sciliar, at a height of 315 to 2564 m, is the neighbour municipality of Castelrotto and Tires. The real centre Fiè di Sotto is located at a height of 880 m. This is an idyllic small village, already popular in the 19th century as a well visited hay health resort by the citizens of Bolzano.

The village

Sight of Sciliar massif from the village

The Sciliar's peaks at sunset

A sight from the Alpe di Siusi Plateau

As the entire municipally area is extended over 44,4 km² reaching from the Adige Valley to the plateau of the Sciliar, Fiè offers quite a few sightseeing and endless possibilities of leisure spent with sport or relaxation.

The lake

S. Costantino Church

... wordless

One of the most famous attractions is the castle of Presule. This ancient family castle of the Lords of Fiè is today’s meeting point for cultural events like concerts, expositions and performances. Not to forget the famous Oswald von Wolkenstein Ride organized and celebrated every year on this castle ground.

XVI century Presule Castle

XIV century Zimmerlehen Castle

Countrywomen sunday dressed

wooden fence

Wellness in the fortress

Discover wellness in South Tyrol and according to the South Tyrolean way, in the Wellness and Romantik Hotel Turm: in the Turm the individual flair and unique environment make the wellness area the perfect place for relaxing, letting go, escaping the tiring day-to-day routine and recharging empty batteries.

The Hotel

the swimming pool

Regenerate while indulging in the greatest of pleasures. Sauna, swimming pool, fitness and a unique salt-grotto await the guests in the wellness area. Under the treatments you'll find the traditional haybaths from Völs, romantic baths in the emperor tub, which you can experience alone or with your partner, the highly appreciated vinotherapy on the hot stone, that you will never forget, classical massages and the special massagen in the waterbed, with apples, fruit bunches or hot stones, the right thing the feel good and relax.

And after the treatments, luxury rooms, in pure tyrolean style, are waiting for you...