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Recipe of the month

Chef Tina Marcelli reveals her favourite recipes



½ litres of milk
10 ml rum
1 package of vanilla sugar
1 pinch of granted lemon peel
250 g flour (type 00)
8 egg yolk
8 albumen
1 pinch of salt
80 g sugar
40 ml seed oil
70 g raisins soaked in rum
50 g melted butter
Icing sugar
cranberry jam
apple puree 


Soak raisins in rum. Stir the milk with the flavours and wheat flour until smooth and then stir in the egg yolk. Whip the albumen with a pinch of salt and sugar to make ice snow and mix into the base dough. Heat a frying pan, pour a few drops of oil into the pan and spread a portion of dough in it, then sprinkle some of the raisins soaked in rum. Bake until it is golden brown on both sides. Tear the dough into pieces with 2 spoons and brown it again if necessary. Continue like this with the remaining part of the dough and do not forget to add enough butter to the pan.


Serve the Kaiserschmarrn on a plate, dust with icing sugar and quickly serve with cranberry jam and apple sauce.

Have fun with cooking!
Your Tina

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