His mother, - that is, above all,
can give and sacrifice.
Must provide in hours and days,
Answer a thousand questions.
His mother, - that is, love can
and like a light burning for others
eat like a flame itself,
the plight of other doors resist.
The faithful wife, her entire life
then given as a mother
be thanked from the heart about why
in this day and this hour.
The entire Matillhofteam wishes all mothers all love for Mother and a very nice day!
The Lasa marble is a very tough, durable and weather resistant marble, quarried within the municipal boundaries of the Lasa Lasa Jennwandmassiv in the valley. The term "Lasa marble" for the rock for a long time as a Tyrolean marble or marble Passo was known, began in the mid-19th Century to enforce.
MARBLE & EXPEDITION
Learn more about the marble deposits in the Val Venosta, the breakdown was as past and present and how it will continue in the future with the "white gold".
On a hike along the helical path and the Laas valley, you will certainly hear about it.
Dates: from April-October 2012
Duration: about 6 hours
Prerequisites are a good physical condition and safety. Please bring appropriate clothing, camping equipment and food and beverage
Lagrein Riserva Nusserhof / Bolzano
Biodynamic cultivation, storage in steel tanks and 24 months of aging in large oak casks. But that's not enough. Before the wine hits the market, it is aged for 1-2 years in the bottle and will be sold first.
He has a dark red color as the most influential Lagrein but aromas of sour cherry, blackberry and violets with toasty aromas of chocolate in the finish. Lagrein is a little stronger with high potential and unique character of the mass does not adapt-a beauty
Ingredients for 4 people:
300 g or 400 g shortcrust pastry
100 g ham (not smoked)
200 g spinach leaves
100 g Emmentaler
400 g asparagus Terlaner peeled and pre-cooked
1 egg yolk for brushing
Preparation:
Roll out the dough, place one after the ham, cheese and spinach leaves, while the pre-cooked asparagus in the middle of it, turn and brush with egg yolk strudel.
Bake in preheated oven 10 to 20 minutes over high heat (max. 250 ° C) bake and serve with sauce Hollandaise.
Since last Friday, the 6th Kastel Beller asparagus season opens. Now a world of Kastel Beller asparagus to the culinary highlights of the Vinschgau and his popularity extends far beyond the Talgrenzen. In addition to the unique environment and asparagus has Kastelbell also wines that fit well with asparagus dishes to offer.
By the end of May, the companies charge for asparagus after Kastelbell.
Program:
Every Tuesday and Thursday at 17.30 clock takes you by Martin Pohl Köfelgut its asparagus fields. Then rejoice that you Kastel Beller innkeepers welcome guests into the farms may be. Meet at the parking lot of the fruit cooperative Juval.
Asparagus Salad: (serves 4)
250 g green asparagus
250g cooked white asparagus
4 cherry tomatoes
1 small bunch of dandelion salad
2 eggs cooked soft
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon lemon juice
Freshly ground pepper
Salt
Preparation:
From the dried green asparagus ends cut off, peel the sticks and cook in boiling salted water for about 7 minutes, then cool immediately in cold water.
Cut the green with the cooked white asparagus into 1 inch pieces, providing the asparagus tips for garnish. Now the asparagus pieces with the olive oil, white wine vinegar, lemon juice, salt and pepper. Serve in deep bowls with the halved, soft-boiled eggs, halved cherry tomatoes and dandelion salad.
This year we again organize various cooking classes with our chef Gunther. Today he will be held for the first time in the new 2012 season. Nettle dumplings, South Tyrolean apple soup, basil pesto cream and yogurt, "Aphrodite" stand today on the program.
Our guests can look over his shoulder, to crib from him important tips and tricks and even go to work.
Also get our "junior chefs" is also a small collection of recipes compiled by the chef himself, for the home.
Under a tree in the green grass sits a little Easter Bunny.
Cleans the pointed beard and ear,
makes a male, is hanging down.
Goes on to say in one sentence, like a cheeky little sparrow.
Look now to what had there. And what is it? An Easter Egg!
Dear guests and friends of the Matillhofs,
We, the entire family and Dietl Matillhofteam wish you a happy Easter.
As you can see in the picture above, the Easter Bunny has also made us wait!
Amidst the gardens stands the majestic Trauttmansdorff. Due to its sunny and sheltered position, the Austrian Empress Elisabeth chose during the winter months of 1870 and 1889 as the castle with its 700-year history, summer home. Today home to the restored rooms of the castle, the Museum of Tourism, South Tyrol Museum of Tourism.
In lively orchestrated rooms, visitors will be invited on an exciting journey that tells 200 years of tourism in Tyrol story from the perspective of both passengers and tourist spots.
Mechanical Theatre, detailed models, films, sound-the Touriseum is anything but a dusty museum with lengthy texts.
The visit of the Trauttmansdorff Touriseum is the ticket to the gardens of Trauttmansdorff included.
On Palm Sunday, 1 April open the gardens of Trauttmansdorff after the long winter break its doors again. The most popular destination wants to continue in the new season on the success of recent years. For this one has come up specially: A new special exhibition, the fourth in a row, offers visitors a refreshing change of perspective, and invites them into the mysterious depths of the underground plant kingdom. The christening of a new rose variety to the name "Trauttmansdorff," the high-profile artist appearances at the World Music Festival and the long Friday evenings in summer are other highlights in the 2012 season.
Dear guests and friends of the Matillhofs,
Now there are already 2 weeks ago that we started again in a new 2012 season.
With full swing and new ambitions, wants the entire Matillhofteam prepare this year our guests a memorable stay in Matillhof again.
In our beauty oasis "Mona Lisa" you will again team with our new Health Spa Ness massages and various treatments.
Provides for a surprise, our new dining room, with a new, enlarged buffet, with cold-hot area and a new, cozy winter garden. Here is your palate pampered every day with 6-8 course meals and spa menus of our kitchen brigade.
Even on guided walks, nordic walking tours or Genussradlen when our guests are always like this.
But instead of reading about it, see for yourself: http://www.hotelmatillhof.com/
