BREAKFAST
7:30–10:00 in the Stube, at the corner table by the tiled stove. Included in every room.
On the table
WHAT WE PUT OUT
- Bread from the baker in St. Peter, and Schüttelbrot
- Speck, and cheese from the dairy in Brixen
- Butter, honey and Theresa's apricot jam
- Eggs from our hens, boiled or scrambled
- Muesli, yoghurt, apples from the Eisack valley
- Coffee, tea, fresh milk
The word
A Stube is the heated room of a farmhouse; the word is related to the English stove. For centuries it was often the only warm room in winter, and it is still where the house eats.
For the walk
MARENDE
Marende is the South Tyrolean afternoon snack. Schüttelbrot, the hard rye flatbread shaken flat before baking, keeps for months; the Eisack valley kind is thicker and harder than the one from Vinschgau.
A paper bag for the walk: Schüttelbrot, speck, cheese, an apple and water. €9, ask the evening before.
Evenings
DINNER, THREE NIGHTS
Three evenings a week (Tuesday, Thursday, Saturday) Theresa cooks one menu for the house: soup, a main course, Kaiserschmarrn or strudel. €32, tell us by noon.
In autumn the farms and inns of the valley hold Törggelen: new wine, roasted chestnuts, speck and bread.