Sandra Kofler, our chef de patisserie, is committed to creating pralines which reflect the history and tradition of South Tyrol and the respective region. Find out more about the exquisite fillings of the sweet temptations here.
Secrets from our patisserie
Wipptal: The Wipptal valley is home to the Feuerstein. Accordingly, a praline with the finest yoghurt from the dairy farm in Sterzing/Vipiteno was created. The milk used to produce the yoghurt derives from local farmers.
Pustertal: Tops of local fir trees and spruces were hand-collected by our kitchen team in the forests of the Pustertal/Val Pusteria valley (home valley of our chef Tina Marcelli) and processed into a fine honey.
Eisacktal: At a height of 2800 metres, pure hay was collected from alpine pastures and used to produce the infusion of this praline.
Bozen & Überetsch: This exquisite praline is filled with a reduction of the Merlot Cornelius from the Schreckbichl Winery in Girlan/Cornaiano in the area called Überetsch/Oltradige.
Unterland: The corn macaron from the Unterland/Bassa Atesina valley is made from the polenta of Kaltern/Caldaro. This is a very exclusive type of grain, which is only planted in small quantities around the Lake of Caldaro and of which only a total of around 120 kgare harvested.
Meran: The oxalis raspberry, which refines this special praline, originates from the valley called Martelltal/Val Martello near the city of Meran/Merano.
Vinschgau: The gummy bears made from the Pala pear, an age-old pear that is now only rarely grown by the farmers of the Vinschgau/Val Venosta valley, are the starting point for this exquisite praline.
