Via Fleres 185 . 39041 Brennero South Tyrol
F +39 0472 770120 . info@feuerstein.info
. VAT-ID IT03058360219

We reinforce regional cycles

Down-to-earth and rooted in our homeland. These are the values which guide us each and every day, and which we exemplify with enthusiasm. In our sense of social responsibility, we support the production of South Tyriol and if possible the Pflersch Valley. And we’re delighted to do it, as we are delivered products which are seasonal, fresh, and of the highest of quality – not to mention zero-kilometre, another contribution to protecting the environment. We also place great value on the quality of our foodstuffs, as in the rest of the family resort. We achieve this through species-appropriate animal farming, GM-free fodder, artisan production and independent inspection. In addition to this, the incomparable taste  of high-quality products from South Tyrol. This geographically favourable area, the fertile soils and a farming culture which has flourished for generations has created agricultural products which  inspire our regional cuisine to take culinary flight. We would like to offer our most heartfelt of thanks to the following producers:

Eggs from the Marginterhof

The free-range eggs from the Marginterhof farm in Gossensass taste so good because the hens breathe in the fresh mountain air, roam freely outside and are fed with natural foodstuffs. The eggs are collected carefully every day by Peter Marginter and are brought to the Feuerstein in no time.

The eggs come from the Mantingerhof in the Pflersch Valley.

Vegetables from Lenzen

A variety of vegetables are cultivated at the Lenzen farm in Ausserpflersch. A variety of lettuces, cabbage, red cabbage, kohlrabi, carrots, beetroot, courgettes, onions, leeks, rocket lettuce and potatoes all thrive in the nitrogen-rich soils. The fresh climate of this high altitude gives the vegetables an intensely aromatic flavour.

The vegetables for the hotel Feuerstein come from the Lenzen farm.

Herbs from the valley

Gabi and Sepp Holzer and Bernhard Auckenthaler are the green fingers behind the Wipptal Herb Garden. Together the dedicated herb farmers tend the Steirerhof in Wiesen and the Botenhof in Pflersch, two herb gardens with a range of altitudes and soil conditions that enables them to meet the natural needs of the plants to the full. The precious herbs and flowers are hand-harvested at auspicious “Balsamic Moon” times and brought to the Feuerstein as tea blends, aromatic herbs, liqueurs and syrups.

Fresh Herbs from the Pflersch Valley.

Only the best of beans!

Völs at Schlern, 7 am. The day´s first raw coffee beans go into the drum roaster. 20 minutes later, an enticing aroma spreads through the air. A great deal of knowledge, experience and passion goes into each cup of Caroma coffee. The beans are selected for their quality, with a focus on organic cultivation and fair trade. Valentin Hofer – Italy's first coffee sommelier – runs the Caroma coffee roastery in Völs am Schlern. Here in the midst of mountains  in the fresh air, he processes coffee of the highest quality for a pleasure without regret. The raw coffee is gently and slowly roasted and packaged for sale by hand.

 

Meat from a mountain farm

Verena Angerer and Alexander Guadagnini manage the Jörgnerhof together on 1,470m in the Pfitschtal Valley. With much passion, experience and love, they take care of their pigs and cattle, so that only the very best quality comes to the table. Species-appropriate and organic animal husbandry you can taste! The Feuerstein even adopted a pig: our Frida will have a long life as a breeding sow.

Meatery: la boutique della carne

The Meatery - Meat Boutique from Olang focuses on quality meat from the region. Constant exchange and a good relationship to the farmers play an important role. The company even goes one step further by commissioning selected farmers to produce beef, veal and pork with the South Tyrolean Quality Seal. The South Tyrol Quality Seal guarantees the origin of the animals and offers complete traceability of the animals back to the farm. Only meat that meets the high standards is processed. This is one of the reasons why the production is kept manageable. This is the only way to guarantee the high quality standard.

 

Milk and yoghurt from the Sterzing dairy

Sterzinger yoghurt makes the hearts of all yoghurt lovers beat faster. It stands out for its unique taste. The best grass and clear water are on the menu of the dairy cows, whose milk is processed into yoghurt, butter and other delicious dairy products in the dairy farm on the green outskirts of Sterzing. They are milked daily by diligent mountain farmers. A milk collection vehicle picks up the milk and takes it directly to the dairy farm where the milk is processed within 24 hours. The price for one litre of milk varies according to the quality. The better the milk quality, the more the farmer gets for it. This is an incentive for constant top quality which can be tasted in all products. The most popular product is yoghurt: 1.5 million cups leave the Milchhof Sterzing dairy every day.

Caseificio Moarhof

Probably the best grey cheese in South Tyrol can be found at the farm Moarhof in the valley Ahrntal. Only milk from their own cows is used for production. The unique taste is not only owed to a special production process as well as to the loving treatment of the animals. Farmer Roland and his wife Claudia live and work on the farm Moarhof at 1300 above sea level. From the very beginning, it was important to both of them that the milk from their own cows will be used for cheese production. If you want to make a great product, you have to plan well every single step, starting with the care of the animals. These are kept at the farm Moarhof in a loving and species-appropriate manner and fed with high-quality feed.

 

Cheese from Genussbunker

Hubert Stockner, cheese master, fromelier and certified beer sommelier from South Tyrol in Italy proves taste: A natural cave in the tyrolean mountains - as a relic from the world war - serves as a maturing cave for his exquisite South Tyrolean and international cheese specialties. There he cares raw milk cheese from selected dairies several months or years and refines them to cheese specialties with a very special touch. The natural cave is for his climatic conditions ideal for ripening hard cheese, blue cheese or pecorino. All year round, there is a temperature of about 10° C and a humidity of almost 100%. This special ripening climate and the special microflora in the natural stone bunker give the cheese a creamy smooth texture and a special aroma. A ripening room without energy expenditure - pure nature so to speak.

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