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.

Deep amber

Malvasia is officially translated into English as ‘malmsey’, but this is confusing as that term more usually refers to the wine from Madeira, rather than the grape. Malvasia derives from a Greek, Μονεμβασία, or monem-vasia, “a place with one entrance”. Monemvasia is a fort on Greece’s Southern Laconian cape.
The Malvasia of Lipari wine has been controlled by denomination of origin (d.o.c.) from 1973, with a production of approximately
1,100 hecto-litres a year, produced with a minimum of 95% white malvasia grapes, plus black grapes (called “minutidda” by the
locals, or Black Corinto by the official denomination).



According to how much we have specified before, It is difficult to say what it is the historical origin of “Malvasia of the Lipari” (you’d need to complete a scientific survey to compare the various vines, and in particular those of Laconia with the Cretan version), and it’s worth noting that the first historical document referring to Aeolian malvasia is cargo note of a notary public from Messina, dated 1653.



The vine today is cultivated in rows; while the old system has almost completely disappeared, the last examples being in Malfa (this was a low trellis network called prieule, with squares of 1.40 x 1.40 metre within those of 5 x 5 metre).

“Withering” is used in the production of malvasia wine: the grapes, after a very careful harvest, are laid down on so-called “cannizze” (mats made with local canes).



Here they wither, dry, slowly, for 10-20 days, according to the weather. There is a daily procedure of “scannizzamento” and “incannizzamento”, that is, the labourers move the cannizze into the light during the sunny hours and into the “pinnate” (special ‘huts’ with an open side) over night or during wet or rainy days.





When the bunches are very dry and withered they are taken to the presses, and squeezed until the last drop.

The juice is then placed in chestnut or durmast barrels and allowed to ferment. It then undergoes two decantings to clarify it, one in January and the other around March. From April, there’s nothing else to do but enjoy what the Italian biologist Lazzaro Spallanzani called, in 1700, this “rare and delicious drink” that “is deep amber in colour, generous and yet mellow, that entirely fills the mouth with a lovely fragrance”.

Bottles of Malvasia delle Lipari actually produced in Salina Island .... empty!!

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

A perfect combination

As soon as you enter "Mediterraneum", you can immediately realize that our cooking school in Rome is a perfect combination between a professional kitchen and your own one at home! In fact the philosophy of Tasteof.it is that everyone attending our courses will be able to cook any recipe, when back home.

All participants will be involved so that the "lesson" will actually be a moment of amusement and friendship making.

Practical lessons will be alternated with short theorical moments, so to learn the essential of italian cooking.





We will use only fresh products in our recipes and we will go together to choose and buy them directly from the farmer's market, on the "outdoor" lesson on thursday.


And of course, we will joyfully taste everything we cooked, together, at the and of each lesson!

www.mediterraneumlab.it

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

Rome by night