Fog and drizzle have never bothered the people of Val Senales much, so even a grey November day cannot dampen the spirits of the farmhands at Oberraindlhof.
There is much to do before winter arrives:
The balcony flowers need to be taken down and my old wood is decorated with winter-proof Swiss pine. Everything is tidied up and cleared out. Anything that isn't nailed down and winter-proof is being removed. Whoever loses the coin toss has to climb the tall ladder and prove they have a head for heights, because a gutter doesn't clean itself. If November rainwater can't flow freely, there's a risk of roof damage, and nobody wants that. Speaking of water: The well trough and water pipes are emptied so that nothing freezes and bursts!
Delicious culture and culinary heritage
Inside the kitchen, too, several litres of crystal-clear Schnals mountain spring water change their state of aggregation: steaming pots stand on the stove and what remains of the rich summer harvest is eagerly boiled down. Many a homemade sausage is simmering away. In late autumn and early winter, it's time for slaughtering. Anyone who values themselves and cares about animal welfare reflects on the old custom of giving preference to meat from their own animals. In general, the Oberraindlhof honours the culinary traditions of Alpine cuisine and carefully translates them into the present day. As a genuine South Tyrolean Gasthaus – of which there are not too many left, by the way – they serve up what has tasted good for generations. In tune with the seasons and in harmony with nature, this delicious heritage is preserved. Add a good glass of wine and the world is suddenly a much friendlier place, one might think.
Old-fashioned? Not at all: Schnalstal bread soup
One dish has become a permanent favourite. In the culinary DNA of the Schnalstal valley: Schnalstal bread soup. It is a showpiece of rural ingenuity and the best example of how sustainability in the kitchen does not have to be a newfangled fad: leftover Vinschger Paarl bread is dried in the air and then cut with the “Brout-Gromml”. This apparatus belongs in every household that considers itself worthy! A good bread knife will do in a pinch. But before your mouth starts watering too much, here's the whole recipe:
Schnals bread soup for 4 people:
You need beef stock or vegetable stock as a base. Homemade tastes best.
For the garnish, you will need:
A little butter
½ onion
½ leek
1 hard Vinschger Paarl (or 3 mini Paarl)
Chives
Preparation
If possible, cut the hard Paarl into bite-sized pieces using a Gromml (a typical wooden board with a knife attached). Fry the onion and leek in butter, add the chopped bread, toss briefly and place on plates. Pour the soup over it, garnish with chives and serve. If you like, you can crack a fresh egg into the soup.