ADLER Blog

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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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
Ragout:
  • 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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03 Nov 2016
Pumpkin cream

What to do with your pumpkin, after Halloween.

Ingredients: 

  • 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

Ingredients: 
  • 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
Recipe:

Place
  • 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
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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09 Feb 2016
Gluten

Gluten is a mix of proteins, prolamine and gluten, which is used by the food industry in bread and pastries. It is contained in various cereals like weath, spelt, unripe spelt grain, rye, barley and oats.

Gluten intolerance (coeliac disease) can cause severe intestine disorders when consuming gluten-containing products. The consumption of gluten, especially of wheat, can lead to metabolic problems: obesity, insulin resistance, chronic systemic inflammation and an increased cardiovascular risk. 

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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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