All around the ADLER

Curiosity, news and useful information around the ADLER Spa Resorts.

Medical advice, recipes, information on events, tips for excursions, innovations in SPA and health, curiosities from around the world, and much more. Our team will keep you updated.

07 Dec 2017
Where the celery tastes like vanilla
Harald Gasser has specialized in the cultivation of old vegetables. At first, he was ridiculed as a “dark green fool”, but now Michelin Star chefs are begging for his curious tubers and roots.

We are on the Aspinger farm in Barbiano, above Ponte Gardena at the entrance to the Val Gardena. Three men stand in front of a wooden shed. Before them a sits small box on a chopping block. Again and again, the men take seemingly dried-up bulbs and shriveled-looking roots out of the box. Again and again, they stick pieces of them into their mouths. It is the beginning of December, late afternoon. You can see all the way down into the Isarco valley. The three are Hannes Gasser, Armin Mairhofer and Hannes Pignater. Gasser grew up on the Aspinger farm. He has been growing vegetables on the farm for over ten years. Mairhofer is Executive Chef at the ADLER Balance in Ortisei. Pignater runs the kitchen at the ADLER Mountain Lodge at the Alpe di Siusi. They came to Barbiano to see what Gasser had recently harvested.
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01 Sep 2017
The jewelin the vineyard

The young Tenuta Sanoner winery produces biodynamic wines which reflect the character and beauty of Tuscany.

Picture yourself walking through Tuscany. Narrow lanes transport you past box hedges, olive trees and cypresses. Small pockets of woodland alternate with undulating meadows, sometimes punctuated by gnarled oak trees jutting out of the hillside. And amongst it all are the vineyards. Mile after mile of vineyards. The strict geometry of the vines provides a striking contrast to the gently rolling hills in which they stand. It is a picture of exceptional beauty.

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15 Jul 2017
Buckwheat Crêpes - Recipe
2 servings
  • 150 gr buckwheat flour
  • 200 ml soy milk
  • 2 tablespoons cream
  • 2 eggs
  • 1 tablespoon sunflower oil
  • ¼ liter vegetable stock (vegetable broth)
  • 100 gr fennel
  • 150 gr carrots
  • 100 gr mushrooms
  • 20 gr butter
  • salt
  • herbs
  • parsley
  • other herbs
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12 Jul 2017
Focaccia, Ciabatta, Grissini ...The miller and the ADLER Thermae

The extensive assortment of bread in Bagno Vignoni has a legendary reputation among our guests and is very unique for an “Italian” hotel.

How it came to be that the bread is baked fresh daily, and where the flours come from, tells a great deal about ADLER’s attention to quality.

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15 Jun 2017
Warm Chick Peas Salad
2 servings
  • 150 gr dried chickpeas
  • 0.8 l vegetable stock (vegetable broth)
  • 150 gr mushrooms
  • 8 cherry tomatoes
  • 2 onions
  • 2 tablespoons extra virgin olive oil
  • 1 sprig of thyme
  • chives
  • basil
  • 2 tablespoons lemon juice
  • salt
  • pepper
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15 Mar 2017
Patato pizza with vegetable-ragout
2 servings
  • 400 g raw, peeled patatoes
  • 1 egg yolk
  • salt
  • nutmeg
  • 100 gr diced aubergines (eggplants)
  • 1 teaspoon native olive oil
  • 1 teaspoon tomato paste (concentrate)
  • salt
  • 80 g mozzarella cheese
  • vegetables of your choice (tomatoes,
  • zucchini, carrots)
  • herbs (oregano, basil)
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19 Nov 2016
Leonhard Rainer, new Executive Chef at the ADLER Dolomiti Spa & Sport Resort

Today we would like to introduce you our new Head Chef, Leonhard Rainer. The 43 years old South Tyrolean started by peeling potatoes and chopping onions and worked his way up to head chef of a 5 star property. He is going to substitute Willy Larese, who leaves after 30 years of loyal service and who we would really like to thank for the great collaboration.


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09 Nov 2016
ADLER Sommeliers

White wine with fish, red wine pairs better with meat and someone might enjoy a glass of dessert wine after dinner? But which wine suits to which dish? A general rule is that the wine should underline the flavor of the dish, it can soften it, but never overlap it. The bigger the choice of wines, the more difficult it is to choose the right one.

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03 Nov 2016
Pumpkin cream

What to do with your pumpkin, after Halloween.


  • 1 kg pulp of pumpkin 
  • 200 gr potatoes
  • 1 onion
  • 1 clove of garlic
  • vegetable broth
  • a bunch of herbs
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10 Jul 2016
Tyrolean doughnuts 'Grosti'

Today, Ortisei celebraties is patron, Saint Urlich. The whole village is in a festive mood.

In addition to a solemn Holy Mass in the morning and a traditional costume parade, local clubs provide all day for great entertainment, food and drinks.

Therefore today chef Willy Larese reveals his recipe for the traditional Tyrolean doughnuts, called "Grosti" in in Ladin, the local language.

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01 Jun 2016
Eggplants with Parmesan - Tuscan recipe

  • 2 eggplants
  • olive oil
  • 1 kg ripe tomatoes
  • 1 stick of celery
  • 1 clove of garlic
  • fresh basil
  • 400 gr buffalo mozzarella
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16 May 2016
Focaccia - Tuscan bread

  • 550 g semolina
  • 200 g wheat flour 0
  • 0.6 l water
  • 25 g salt
  • 1 cube of yeast (22 g)
  • 35 gr olive oil
in the mixing machine and be careful to keep salt and yeast separated. 

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18 Feb 2016
Tofu is a valuable basic food in the far Eastern cuisine and although its definition comes from Japanese, China is considered its origin country.
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20 Oct 2015
White Truffle Festival at San Giovanni d’Asso
Truffle of Tuscany – an unique experience of flavor from the hills of Tuscany.

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