ALPE Winter 2010/2011 EN

Winter 2010/11

ALPE Alpe di Siusi Magazine

CASTELROTTO · SIUSI ALLO SCILIAR · ALPE DI SIUSI · FIÈ ALLO SCILIAR

World fame The woodcarver’s handicraft

Cross country ski stars Mountain air for strength

Vertical take-off specialist World champion Urban Zemmer

Freestyler Plenty of fun

www.alpedisiusi.info

Messaggio pubblicitario

Fighting spirit.

Intention to win, discipline and a 100 % effort. Thats the way performance is going to be honoured.

In sports as well as in working life.

Fortunately there’s a qualified partner for professional financial services that assists me in achieving my objectives.

Agencies: Castelrotto

Siusi

Alpe di Siusi

Phone: 0471 711 711 E-Mail: cra.castelrotto@raiffeisen.it

Phone: 0471 711 700 E-Mail: cra.siusi@raiffeisen.it

Phone: 0471 727 944 E-Mail: cra.castelrotto@raiffeisen.it

Oltretorrente

Roncadizza

Phone: 0471 711 800 E-Mail: cra.oltretorrente@raiffeisen.it

Phone: 0471 711 811 E-Mail: cra.roncadizza@raiffeisen.it

www.raiffeisencastelrotto.it

Photo: Helmurth Rier

Editorial & Contents

Dear friends.

W intertime and Christmas magic, culture and culinary delights: skiing, snowboarding, snowshoeing and cross country skiing, paragliding over the Dolomites and ice-skating at the Lake Laghetto di Fiè, huts charm and alpine wellness – Alpe di Siusi is the place of unlimited fantasy. Whatever you decide to do, you will forget your everyday life in any case for the duration of your holiday. Perhaps some of the following articles may help you to try out something out of the ordinary.

In the following pages, bon vivants, sports lovers and all those who would like to get to know traditions of the Holiday Area Alpe di Siusi will find interesting news. This issue features the training camp of Marit Bjørgen, triple Olympic gold medal-winner of Vancouver, together

with her Norwegian cross country team colleagues. “From wooden dishes to world fame” tells the story of woodcarvers of Val Gardena.

What are the “smoke nights”? And how did Urban Zemmer become a “Vertical Kilometer Skyrunner”? Coffee lovers will discover what they have ever known that is, coffee tastes good, and is good for health. There is no South Tyrolean “Marende” without speck. In this issue you will find out about making speck at the Kaltenbrunnhof farmstead.

We wish you a wonderful, pleasant and unforgettable holiday, good health and relaxation.

Eduard Tröbinger Scherlin - President for Alpe di Siusi Marketing and the Tourist offices of Castelrotto, Siusi allo Sciliar, Alpe di Siusi and Fiè allo Sciliar

Page 4

Woodcarvers of Val Gardena in the world Page 10

Maria-Hilf church in Siusi Page 12

New Year’s traditions Page 16

Urban Zemmer: Skyrunner of Castelrotto Page 20

Norwegian cross country team meets Alpe di Siusi Page 23

Olympic Games winner Marit Bjørgen recounts Page 24

Snowbard all around at Laurin Page 28

Valentin Hofer.

A passion for coffee Page 32

Speck production Page 35

Siusi’s bread from the past Page 36

The male voice choir of Siusi Page 38

Winter Highlights ’10/11 Page 40

Summer Preview ’11 Page 42

Around & About

Winter | ALPE 3

From wooden dishes to world fame

The Gardena valley is world-famous as the valley of the woodcarvers, with a tradition stretching back nearly 400 years. The fragrant local stone pine is used to carve sculptures on both religious and other topics that are sought after throughout the world.

Text: Barbara Pichler Rier Photos: Helmuth Rier

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Winter | ALPE 5

Wood carving of Val Gardena and nature: The ideal match

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T

he Gardena valley runs almost 30 km up from Ponte Gardena in the Isarco valley northeast into the legendary world of the Dolomites. At first narrow and forbidding, the valley opens up shortly before St. Ulrich into a world of forests and mea­dows, framed by the magnificent towers and spires of the Dolomites and the Sasso Lungo and, at the end

of the valley, the Gardena Pass with the teeth of the Cir peaks and the imposing Sella massif with its “city of stone”.

The Ladin language (one of the three official languages of South Tyrol, along with German and Italian) is spoken in the Gardena valley. From Castelrotto you cross the Passo Pinei pass to Ortisei. The

Wood carving: A passion for detail

localities of Bulla, Roncadizza and Oltretorrente all lie on the southwest side of the Gardena valley.

These are the “Ladin” areas of the community of Castelrotto.

Wood carving art. Over 400 years ago a handicraft originated in the Gardena valley that would later become world famous. People soon recognised that their income from farming was not sufficient to meet their everyday needs. While at first wooden dishes predominated, and the people of the Gardena valley were thus named “dish-makers”, the woodcarvers were soon producing more artistic items, such as cribs, crucifixes, statues, altars and church artefacts. There are some beautiful examples of these on display in the local history museum in Ortisei.

The beginning of the 17th century saw the first sculptors to have learned their trade outside the valley. These woodcarvers showed the way for religious sculpture in the Gardena valley: their names were Trebinger and Vinatzer and their workshops also inspired others to work using the stone pine from the surrounding forests. Alongside their religious artworks, the skilled sculptors produced more and more small items on other themes. Fi­ gures for Christmas cribs, as well as toys, spoons, plates and masks were often carved by the farmers – indeed by whole families – during the long winter months, producing a good second income.

The demand for wood carvings from the Gardena valley continued to grow and selling them soon became a profession in its own right. Frequently tra­ velling only on foot, the pedlars reached as far as Portugal and Holland. They established themselves there and set up businesses. In the 19th century there were some 130 of these around the world, some even in North America. The smaller carvings were more frequently sold, with larger statues or altarpieces usually made to order. Contact with the wider world meant that the sculptors were constantly exposed to outside influences.

Initially their carvings were painted and gilded by artists from outside the valley, and only towards the end of the 18th century did this activity also develop in the valley, with women and children in particular doing such work at home. »

Winter | ALPE 7

THE DOLFILAND “THEME PARK”!

The art of woodcarving from South Tyrol.

Come and have a tour in the heart of the Dolomites and visit the fascinating WORLD OF WOOD!

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> OPENING HOURS: MO-SA 800 - 1200 1400 - 1800

SUNDAY on request

Woodcarvers in Castelrotto Hubert Kostner Erich Trocker Francesco Verginer Dolfiland

Final making: The carver completes his Madonna statue

Art school. Such crafts were constantly subject to market fluctuations. Consideration was therefore given as to how the quality of the carved items could be improved and the sculptors’ creativity promoted. During the 18th century the first local carving school was established, featuring masters and plaster models. A workshop for apprentices also provided a new impulse, with some progressing further academically and founding new workshops. At the end of the 18th century a specialist school for carving opened in Ortisei, followed somewhat later by one in Selva Gardena. The art school in Ortisei still exists today.

New paths. Totally new production forms were developed after the Second World War. Mechanisation of the carving procedure opened up new possibilities for expanding production. The following years saw vast quantities of machine-carved pieces

sold, with wood carvings from the Gardena valley becoming the archetypal souvenir of South Tyrol.

A sculptor would create the model for the carving machine by hand, which then shaped the model from hardwood. The figures were subsequently finished and painted, often by home-workers. Since 1969 a trade mark has been applied in order to distinguish purely handmade carvings from machinecarved items.

Unika, The Sculptor Fair in Val Gardena

In the last years the number of sculptors has decreased, with economic survival sometimes proving difficult. In the 1990s, therefore, a group of sculptors, painters and ornamental carvers came together to form UNIKA. The name UNIKA stands for items that are truly unique and the group boasts 60 members, offering everything from traditional craftwork to contemporary art. ÂŤ

www.unika.org Tel. +39 0471 794 526

> September 1 to 4, 2011 Tenniscenter, Ortisei The name Unika refers to the unique character of each wooden sculpture made by artists of the Gardena Valley.

You can find traditional and original modern sculptures.

A medieval gem The Maria-Hilf church (“Our Lady, Help of Christians”) in the village centre of Siusi allo Sciliar was in former times a popular pilgrimage church.

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he church is often called the “old church” by locals, while the “new church”, the parish church of the Holy Cross, was consecrated in 1950. The “old church” never served as a parish church, as the independent Parish of Siusi was only established in 1973. This small place of worship was rather a branch church of the deanery of Castelrotto where the Eucharist could be maintained: but it was above all a pilgrimage church to which people travelled from near and far in order to find refuge and comfort from the miraculous image of Mary, Help of Christians.

Text: Rosa Maria Erlacher Photos: Helmuth Rier

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Built in the 17th century. The date 1648, appearing on the architrave, indicates the year of construction. Siusi and its surroundings counted around 50 dwellings at this time, sufficient to build their own church. There were two castle chapels: one at Castelvecchio, home of the minnesinger Oswald von Wolkenstein, and one at Salego castle. These were however in private hands. With the consecration of the small church in 1657, Siusi be-

came an independent hamlet of the municipality of Castelrotto.

The church exterior betrays none of the splendour that awaits visitors within. The simple shingle-roofed building is typical of the early Baroque style, while the tower still contains Gothicised elements, such as twin round-arch windows and a spire.

The tower has four remarkable gargoyles with grotesque animal faces, intended as both conduits for rainwater and to ward off evil spirits. The 14 painted stations of the cross on the external facade are still complete, while only eleven of the shrines on the via crucis around the church remain. The plastering of the walls is evidence of subsequent extension work.

Baroque splendour. From an architectural point the inside is also simple, with not even the barrel vault demonstrating particular artistic features. It is however obviously endowed in accordance with the ideas of the Baroque era, whereby the church interior should exalt God on the one hand while on the other serving the need for worldly splendour. At the centre of the imposing high altar, made of mottled wood, is a gold-framed oil painting, borne by angels, of Mary and the Infant Jesus. Beneath this are two relief representations of the Hearts of Jesus and Mary, while above the Dove of the Holy Spirit and God the Father with globe portray the Holy Trinity. To the side of the altar stand ornate carved figures of John the Baptist and John the Evangelist.

Side altar from Salego castle. The side altar, in early Baroque style, is dedicated to Saint Catherine the Martyr of Alexandria. According to an inscription on the base it was donated in 1669, but probably originates from the chapel of Salego castle that was under threat of dereliction at the time. The altarpiece represents the mystic legend of the marriage of Catherine to the Infant Jesus. Two implements of torture are held by an angel: the breaking wheel and a sword, symbolising beheading. The side figures of wood represent St. Florian, patron saint of fire-fighters and St. Sebastian, patron saint of plague victims.

Especially original in artistic terms is the pulpit canopy, with St. Michael receiving those entering Heaven with the trumpet of the Last Judgement.

The eye of God watches over the scales for weighing souls, held by a hand rising from a cloud, with an angel standing in one of the pans weighing more than the larger devil in the other.

Mention should also be made of the stations of the cross in the nave, which have an interesting addition: the picture frames each feature a miniature of the appropriate Instrument of the Passion (arma Christi).

To the glory of Mary. The church was restored at the end of the last century and in 1993 received a Bartolomeo Formentelli organ. It is still a popular destination for locals and tourists alike, who light a candle to the glory of Mary.

The traditional May devotions are also held here; these are evening prayers held in May, a month particularly associated with Mary. On account of its small size, weddings and baptisms in the old church are very infrequent, says the owner of the nearby Hotel Genziana, who holds the key and also has the task of ringing the “death bellâ€? (also supposedly from the chapel of Castelvecchio castle) whenever a villager dies. ÂŤ

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12 ALPE | Winter

Three Kings Feast: A blessing for farmers

A blessing

for farm and field Michael Jaider has spent his whole life on his farm in S. Osvaldo.

The Tschötscherhof farmstead has been in his family for 155 years, with the old customs handed down from generation to generation to the present.

Michael runs the farm while his grown-up children help out with the family guesthouse business. Growing up on the farm, Michl, as he is known, has plenty to tell about the old customs and traditions, not to mention the everyday life of a large farming family. His parents kept up the old customs and passed these on to their children. His interest in the everyday life of former times is shown by the farmer’s museum that he established here with the help of the museum association and some of the other farmers from the surrounding Sciliar area. Visitors can inspect witnesses of the past such as tools used for peasant handicrafts and old agricultural machinery.

Old photos and items from everyday life stimulate the curiosity and bring the past to life.

Peasant’s peace: Michael Jaider sprinkles holy water on the fields.

The piquant smell of incense. One of these customs is the burning of incense on the socalled “smoke nights”. This ritual of clean­sing the household at the turn of the year, using incense and holy water, is today generally confined to the night before the Feast of the Three Kings (6 January). “While there was still a priest at S. Osvaldo, on the morning of the Epiphany the Kinigwasser (Kings’ water) would be consecrated in a simple church ceremony. All of the locals would participate and the water would then be taken home in a container”, remembers Michl. In the evening the whole family would gather in the parlour. Embers from the oven were placed in an iron pan, whereupon the farmer’s wife or one of the children would sprinkle it with the incense brought along by the carol singers. The incense was then carried through the house, with the farmer and his family praying, opening up even the boxes and chests. The family would also visit the animals in their stalls, as these were of great importance for farming folk. The smell of the incense would hang in the rooms for days, as the blessing had to last a whole year. »

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he Tschötscherhof has a picturepostcard prettiness, with a 100-year old grapevine and a fresco of the Virgin Mary and Child welcoming the visitor. An image of rural peace, next to the village pond and the church of S. Osvaldo, which is a hamlet forming part of the municipality of Castelrotto.

Text: Barbara Pichler Photos: Helmuth Rier

Winter | ALPE 13

Incense and fire: Used to bless house and fields

Following the Feast of the Three Kings, the holiday period finally ends with the festival of St. Erhard on 8 January. On this evening the farmer, his wife or one of the older children sprinkles holy water over the fields.

“St. Erhard with his hoe marks the end of the Christmas holidays“.

Wearing a woollen jacket and, of course, the blue apron that is so typical of this area, Michl sets off before darkness falls. The dusk is lightened by the fine layer of snow on the fields. The snow crunches under his stout footwear, the only noise audible. With a metal milk churn containing holy water in one hand and a fir branch and rosary in the other, Michl walks, praying, through his fields, the coming year now in his thoughts. What will the weather be like in spring and summer, how will the next harvest turn out? The fields are sprinkled with the holy water to bring the earth to life and make it fruitful and productive in the coming year.

This custom is not just the preserve of men; quite the opposite, in fact.

Michl and his wife Paula can still well remember that the mother in particular upheld this custom on the Tschötscherhof farm. Even today, the farmers’ wives from the S. Osvaldo farms sometimes still meet up on the meadows and fields and, after blessing them, enjoy a cup of coffee together. “Once when we had no time, we sent our children out to sprinkle the water on the fields. They used a tricycle. How times change”, recounts Michl.

The Water of the Three Kings. Holy water still enjoys popularity with many believers today and is used throughout the year. «

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Urban Zemmer: Vertical Kilometer Skyrunner

The take-off specialist Urban Zemmer from Castelrotto can congratulate himself on an extraordinary world title.

He succeeded in climbing 2,100 meters with an average gradient of 50% in a sensational 33 minutes – a world record.

» Interview: Elisabeth Augustin Photos: Helmuth Rier

16 ALPE | Winter

U

rban Zemmer is what is commonly known as an “outdoor type”. His modest, compact frame conceals an unusual talent, regular training activity and a vital dash of ambition. This 40-year old installer and mountain farmer has, in a very short space of time, made a name for himself far beyond his home turf by conquering steep hill climbs in un-

believable times, both in winter and in summer. A late starter, this exceptional athlete can still keep younger competitors in awe.

ALPE visited the World, European and Italian champion at his home in the Saxeller Hof farmstead in S. Michele, located 1,450 metres above sea level next to the precipitous walls of the Bullaccia mountain. »

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Snow & Winter: A neverending enchantment of white mountain sides

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ALPE: Mr Zemmer, you are a “skyrunner”. Can you tell us exactly what that means?

Urban Zemmer: I am actually a “Vertical Kilometre” Skyrunner. My sport involves vertical running, climbing 1,000 metres in a maximum of four kilometres. Anything else counts as mountain running. The “Vertical Kilometre” discipline is one of Skyrunning’s trademark terms, along with the Skymarathon, Ultra Skymarathon, Skyrace, Skyspeed and Skybike. Others run 30 or even 40 kilometres, but that doesn’t interest me.

How did you get into this sport?

Pure chance. I ran my first race three years ago in Canazei, in the Fassa valley. I was asked one week before the start date whether I would like to compete. Although I had no experience of “vertical running”, I said yes. My passion was actually ski tour racing in winter. In summer I would just do a few mountain runs to keep fit.

never even ridden a bike before. It all began with ski touring in winter. I am an installer by trade, and in my spare time I manage my mountain farm, so I have no time for hobbies. Anyway, one winter a few years I began going up the pistes at night with ski tourers, then I started running up so that I could manage my first ski tour race.

At 37 years of age, you were certainly not the youngest to try such an adventure.

I only started with sport seven years ago, at the age of 33. I had

Your opponents must be pretty tough…

Every winter I take part in ten to twelve ski tour races, usually at night. In the past three

Championships held in nearby Canazei. So I registered, raced and managed the best time. I was the clear winner of the European Championships, but I wasn’t awarded the title as I had not in fact been nominated by a national team. So now a Spaniard can enjoy being European champion.

more of a hindrance and often have coordination problems, as the arms get used more.

But now you are the world champion!

This time all went well. The World Championships, also held in Canazei in the Fassa valley, saw the best mountain runners from around a dozen nations on the starting line. And I came first again.

Does your sport require more from the head or from the body?

Both have to work together.

The head must have the desire and the body must be able to achieve it. You also have to have a certain ability to suffer. I want to prove myself again and again with new challenges, that’s what drives me. In purely factual terms however, if I get to the top, I have earned nothing.

What does this title mean to you?

It’s a title, no more, no less. I didn’t make any money out of it. But that “lost” European victory spurred me to run especially well. The Italian Championship in Predazzo in August 2010 was even more difficult, as the course was not so steep.

But I was the fastest there too.

years I have always managed to beat the competition, including some professionals. But my course records are relative. The most important thing for me is taking part. I will however confess that I was particularly proud of the record set on the ski tour in the “Ötzi marathon” which I have now done several times in the same team as runner Gerd Frick and cyclist Dario Steinacher.

Since when have you been participating in international “Vertical Kilometre” races?

Last year saw the European

And, just as a side issue, you set a new world record at the World Championships.

My running time was registered as a world record. But there are other distances where other records stand.

Every course is different.

The steeper the course… …the better I feel. I prefer technical and particularly steep courses.

Do you use any aids when running?

I use Nordic walking sticks, which really suit me as I am used to ski touring poles. The “normal” mountain runners find sticks

What is the sign of a true multi-athlete?

Multi-athlete is a relative term.

I just like doing the sport I’m really good at. The more variation a sport can offer, the better.

How big is the media interest in “Vertical Kilometre” running?

I don’t have a problem with the media chasing around after me (laughs). Interest in this type of minority sport is pretty small.

Urban Zemmer keeps his competitors in awe

Your goals for your sporting future are…?

I would simply like to carry on while I still feel good. As I began with this sport relatively late, I realise that I probably don’t have a magnificent sporting future ahead of me. I also have my farm to run and I can’t simply push off around the world.

When I have finished my work on the farm in the evenings, almost every day I put on my running shoes and start up the mountain. That keeps me fit.

Perhaps I can repeat my European success in next year’s “Vertical Kilometre” in Spain and then I’ll also be officially recognised as European champion. «

Winter | ALPE 19

The Norwegian National Team loves to train on the Alpe di Siusi

Mountain air for strength Norwegian cross-country skiers choose the Alpe di Siusi for high-altitude training in both summer and winter

» C

ross-country ski poles in summer? On a pleasantly warm day at the beginning of September, peace has once more turned to the Alpe di Siusi after the hectic midsummer months. As I arrive around midday at the Hotel Steger Dellai, I am astonished to see leaning on the walls vast quantities of ski poles, almost as tall as me, roller skis and ski bags stacked on the floor with, between them, plastic bottles labelled with the name of a well-known sports drink.

“La Paula”. “That would have pleased Paula”, I automatically think as I see the large wooden statue of a female ski racer and the murals painted in the entrance hall. This room forms a single act of homage to the great Paula Wiesinger who, together with her husband – the no less famous mountain guide and ski instructor Hans Steger – laid the foundation stones for the hotel after the war. “La Paula”, as she was affectionately known to her fans, was a female pioneer. Not only because she participated, with considerable success, in all the major ski competitions in the Alps in the 1930s, winning a world title and a total of 13 national titles, she also climbed the highest peaks and most exposed faces of the southern Alps, securely roped to her Hans.

Today a foundation administers her legacy and preserves her life’s work.

Text: Rosa Maria Erlacher Photos: Atomic, Fischer Ski

20 ALPE | Winter

Norwegian Cross-Country Team. Just as it was while Paula and Hans were alive, the hotel today remains an attraction for sports fans. For many years now, the Norwegian cross-country ski team have made it the venue for their summer and win-

ter camps. But why the Alpe di Siusi? “We feel very good indeed here, everything is great, the accommodation, the food, the peace and quiet, the weather, the altitude and this marvellous landscape with its mountains, offering us excellent training conditions in both summer and winter”, says head coach Morten Aa Djupvik. It is worth knowing that Castelrotto and the Alpe di Siusi were, in the 1970s and 1980s, a Mecca for cross-country skiing and the venue for international competitions. When the FIS decided that international racing could no longer be held at over 1700 metres above sea level, this unfortunately meant the end of the Alpe di Siusi as an international venue, but not of its status as an excellent training area for national teams. Today it is not just the Norwegian national team that comes to the Alpe di Siusi: top cross-country skiers from many other nations use the optimal altitude and extensive network of trails to improve their stamina before crucial events.

High-altitude training. “The aim of high-altitude training is to exploit the positive effects of the reduced oxygen content of the air to improve the performance”, the coach explains to me. The body reacts to the lower oxygen content of mountain air by producing more red blood corpuscles to ensure sufficient oxygen supply to the cells. On returning to the lowlands, the athlete benefits from the ability of the blood to absorb more oxygen, thus temporarily increasing his or her performance.

Altitudes of between 1800 and 2300 metres are considered particularly beneficial because the »

Winter | ALPE 21

> January 19, 2011

South Tyrol Moonlight Classic Alpe di Siusi The moon will be astounded when it peeks over the Dolomites. Because that’s when the starting pistol will fire for a cross-country marathon of a most unusual kind. At 8 p.m., namely, several hundred crosscountry skiers will shove off from Compaccio and glide on their narrow skis in the light of their forehead-mounted lamps through the luminescent night-time winter landscape. They’ll follow the route for 20 or 36 kilometers, finally returning to their starting point. But the “South Tyrol Moonlight Classic Alpe di Siusi“ is a fantastic experience not only for the participants, but for the spectators, too! www.moonlightclassic.info

Marit Bjørgen and her colleagues love to do sports and have fun alike

22 ALPE | Winter

available oxygen is reduced by some 20%. Below 1800 metres, the effect is too small to have any stimulant effect, says the coach, while over 2300 metres normal training is hampered by a lack of oxygen and – particularly in winter – excessively dry and cold air. The Alpe di Siusi is thus an almost ideal high-altitude training area for all athletes requiring stamina, with altitudes ranging from 1680 metres to 2350 metres at the highest point.

Roller skis and running shoes. What is a training day with the Norwegian team like? Understandably the coach does not go into details, but he does tell me this: in the morning after breakfast, the athletes travel on the team bus down to the town of Chiusa in the valley. From there the roller skiers set off first along the cycle track to Ponte Gardena, then climb a good 1300 metres on the road up to their hotel on the Alpe di Siusi. They need two hours to cover this

distance, then they rest before running training begins in the afternoon. The team members run along steep mountain paths up onto the Sciliar, along to the Alpe di Tires, to Molignon, etc. All at speed, of course – for some four hours. Afterwards there is still muscle training to come in the weights room.

Preparing for the World Championships. In autumn the training programme is gradually increased, mainly in Norway, but also in Livigno, on the Senales valley glacier and in Davos, before the successful Norway team returns in January for two weeks on the Alpe di Siusi for their final altitude training in preparation for the 2011 Nordic ski world championships in Oslo. Will one of the team perhaps be tempted to participate in the 5th Moonlight Classic Marathon, the famous cross-country ski race due to take place on the Alpe di Siusi under the light of the full moon on 19 January 2011? «

“It’s always a pleasure to come back here” An interview with Norwegian Olympic champion Marit Bjørgen

I

n August one of the most successful cross-country skiers of all time, 30-year old Norwegian Marit Bjørgen (several times Olympic and World Cup victor, four times winner of World Championship gold) spent some time on the Alpe di Siusi, where she enjoyed a few days holidaying with her fiancé Fred Børre Lundberg, himself a former Nordic combined ski champion (two times world champion and an Olympic winner in Lillehammer). Apparently top-class athletes cannot totally stop training even while they are on holiday. Following what was surely a hard roller-ski run up from Castelrotto to the Alpe di Siusi – it was a very warm day – Marit Bjørgen appeared, looking amazingly fresh, for an interview with ALPE: she is a delicate yet tough character, with plenty of charisma.

Ms Bjørgen, did you manage to get some time off after your unbelievable success at the Vancouver Olympics?

Marit Bjørgen: Yes, I had a break in April and only began training again on 1 May: since then I have been to several training camps with the Norwegian women’s team.

Then I wanted to have a holiday on Lake Garda with my fiancé, but it was simply too hot there and that’s we are now here on the Alpe di Siusi.

Do you also train when you are on holiday?

I like it: it involves very slow training, especially because of the altitude, and it is designed to build up the tempo slowly. In the mornings I go running and walking with my fiancé in the mountains, while in the afternoons I go on my roller skis up the mountain roads. In the evenings we relax in the fresh mountain air and in the spa. None of that is possible in Norway, so that’s why we enjoy it here so much.

Have you been to the Alpe di Siusi before?

I had known of the Alpe di Siusi for years; I came here for the first time in 1998 and it’s always a pleasure to come back here. Coming from a Nordic country I love the warmth – the climate is very pleasant for training.

Warm countries are very important for us Norwegians.

Did you see the running park?

Yes, I did see it. It seems to be new. I also came across the marathon runners from Kenya. I think it’s a great idea, because the paths are quite soft and so they are good for the joints.

Have you ever been to the Alpe di Siusi in winter?

Yes, of course, I have been here several times with the Norwe-

gian team to the winter camp on the Alpe di Siusi. The altitude is excellent for training and in winter the trails are perfectly prepared. The accommodation, the food, everything is here for us. That’s why we love the Alpe di Siusi so much.

And what do you like eating best of all? Spaghetti?

Yes, but I especially like speck and Schüttelbrot (crispy bread); I have even tried Knödel (dumplings) and they taste great too. I can always eat fish back home in Norway!

Just as well! As a gift for Marit Bjørgen, Hubert Unterweger, the director of the tourism association had brought along an original Tyrolean rucksack containing some South Tyrolean speck and Schüttelbro” as well as a bottle of local wine. “Oh, we’ll certainly enjoy that!”, laughs Marit, winking to her fiancé.

Winter | ALPE 23

t s Ju n u f 4

The “Panettone Bros.” freestylers dominate the “Laurin” scene – shred heaven for riders.

T

he King Laurin Snowpark is one of the finest and largest snowparks in Italy. Located on Europe’s largest high pasture area, it offers all freestylers plenty of fun, guaranteed.

The Innsbruck “Snowpark Guide” describes it as “a little piece of shred heaven in the heart of South Tyrol’s Dolomite mountains”.

24 ALPE | Winter

With a slope length of some 1.5 kilometres and around 50 different obstacles, the King Laurin Snowpark has lots to offer freestylers. There is something for everyone, with the Easy-, Medium- and Pro-Lines in sequence.

One of the specials in the King Laurin Snowpark is the Wood-Line with its structures made of solid tree

trunks, featuring traditional carvings of characters from the world of the Dolomites, including the legendary King Laurin.

This incredible dwarf king gave his name to the King Laurin Snowpark.

The Snowpark on the Alpe di Siusi is at the Laurin lift and Laurin is the name of the celebrated, once-power» ful dwarf.

The legend of

King Laurin,

the ruler of the Catinaccio (rose garden) rves that mined the mountains for King Laurin ruled over a race of dwa ed two magic weapons: a belt that crystals, silver and gold. He possess and a cap that made him invisible gave him the strength of twelve men to humans. was however his rose garden that The dwarf king’s greatest treasure castle. It contained the most beaustood before the gates of his crystal ded by a fine silken thread. Woe tiful and magnificent roses, surroun and enter the garden: King Laurin to any who dared break the thread . would chop off their arms and legs the Adige river wanted to marry off It happened that the King down by so decided to call a grand tournahis beautiful daughter Similde and eption of King Laurin, who therement. All were invited with the exc e rnament as an invisible guest. Onc upon decided to turn up at the tou ilde and fell in love with her there, he saw the king’s daughter Sim her on his horse and rode off with beauty. Without hesitating, he set her as his captive. se with the intention of returning The other warriors at once gave cha garden. King Laurin donned his Similde and were soon before the rose h of twelve men and put up a great magic belt that gave him the strengt the effects of the magic, he was fight. When he realised that, despite lity cap and jumped back and forth nearly beaten, he put on his invisibi in his rose garden. r, showed the knights where the The movement of the roses, howeve They seized him, broke his magic belt dwarf king was hiding from them. rin, enraged at his fate, turned and and led him away into captivity. Lau garden that had betrayed him: neipronounced a curse upon the rose an eye ever again see that wonther by day nor by night would a hum forgotten the twilight, and so even drous beauty. But King Laurin had and sunset. today the Catinaccio glows at sunrise

Winter | ALPE 25

With some 320 days of sunshine a year, the Alpe di Siusi ranks as one the sunniest skiing areas in Europe. The King Laurin Snowpark, groomed to perfection every day by a team of shapers and snowcat drivers, provides optimum conditions for freestylers.

Headshaper: Manuel Mair Snowcat: Richard Neulichedl For advanced riders the King Laurin Snowpark has a triple kicker line, with a flat of up to 18 metres. Snowboard greats such as Josh Sherman, Stefan Karlson and Simon Gruber have already sized up these kickers. There are rails and boxes of every size, length and shape to suit all tastes and abilities.

26 ALPE | Winter

For a short break, check out the Panettone Bros. chill zone. Top up your tan on a sunbed and enjoy the cool sounds and wonderful panorama of the Alpe di Siusi in winter. This is the meeting point for the local scene and also serves as a venue for various events.

Info

Events 2010/11

King Laurin Snowpark a) Alpe di Siusi (Sciliar are 2200 m a.s.l.

1500 m Snowpark ar 320 days sunshine a ye 50 obstacles Triple Kicker Line Special Wood Line Daily shaping

The Panettone Bros. freestyle association invites visitors to various events, both large and small. There is something for everyone here: as a competitor or watching the pros measure up to the internationally-renowned Subject Schlern.

The association takes its name from one the oldest obstacles on the piste by the Laurin lift. The “Panettone� is a small natural hill in the centre of the King Laurin Snowpark, just where you now cross over

www.kinglaurinpark.it info@kinglaurinpark.it

18.12.2010 King Laurin Snowpark Opening Freeski-Contest 15.01.2011 16.01.2010 BTF South Tyrol Slopestyle Tour 12+13.02.2011 Subject Schlern*9 19.03. 2011 10-Spots Mission

the piste from the Easy-Medium Line to the Pro-Line. This natural hill has been an important part of the Alpe di Siusi scene since freestyle began, which is why the Panettone Bros. chose the name.

Have Fun!

Winter | ALPE 27

28 ALPE | Winter

Valentin Hofer of Fiè allo Sciliar and the art of coffee making

Valentin

Valentin Hofer, South Tyrol’s first coffee sommelier, has made it his aim to create a new consciousness around coffee. The “roastmaster” invites us to spare more than a passing thought for this noble bean.

the coffee specialist

Valentin Hofer’s shop smells of the beans roasted the day before in the machine at the back of the premises. He leads visitors into the spotless roasting room and speaks about his mission: “We can differentiate between app-

les and pears. But if we are asked about the difference between coffee plants such as Arabica and Robusta, for example, we are at a loss”, he explains, rubbing unprocessed beans between his fingers as he stands between stacks of plump coffee bags. “Coffee is, after crude oil, the world’s second most traded commodity but, given the quantities of coffee we drink, we know nothing at all about it.” This certified coffee expert and qualified coffee sommelier has made it his onerous duty, in the wine-producing area of South Tyrol, to bring coffee culture closer to the people.

His small but well-equipped roasting house in Fiè allo Sciliar offers South Tyrol’s (and indeed Italy’s) first taster courses for coffee sommeliers.

Apart from an introduction to the history of coffee and the different plant species, harvesting and preparation methods, the training involves tasting various types of coffee and comparing them. “The preparation of coffee alone is a story in itself”, explains the coffee master, proudly »

»

S

outh Tyrol brings to mind beautiful landscapes, breathtaking mountains, sunny weather, good food and fine wines. To these plus points, if Valentin Hofer has his way, will be added another: coffee. Although coffee is a popular beverage, enjoyed in all situations and on numerous occasions each day(!), most coffee drinkers know next to nothing about the noble bean. Thus, despite the claims of many people that it is their favourite beverage, coffee in our area leads a sad and shadowy existence, while people readily philosophise at length upon the origin, vintage, taste and notes of wine. Anyone devoting themselves to coffee in South Tyrol, the land of wine, is looked at somewhat askance.

Text: Elisabeth Augustin Photos: Helmuth Rier

A step-by-step guide to becoming an expert The 41-year old entrepreneur Valentin Hofer from Fiè allo Sciliar has worked for the last 16 years in the coffee trade and has completed extensive training in the coffee sector: as of 2007 he bore the titles of “Coffee Expert”, “Certified Coffee Sommelier” and “Chief Certified Sommelier”. Training followed in the fields of “Latte Art”, “Barista Level 1 and Level 2 special”, “Brew Master”, “Coffee Roaster” and “Cup Tasting”. In July 2008 he acquired invaluable knowledge on a training course held on a Tanzanian coffee plantation. Mr Hofer was recently awarded the coveted diploma of the Speciality Coffee Association of Europe (SCAE) and now ranks among the 100 or so trainers in Europe authorised to train others as coffee sommeliers, “baristas”, etc.

Winter | ALPE 29

Did you know that ... … it is a widely held (yet false) belief that coffee contributes to the body losing water? This has now been disproved. Coffee actually contributes to our liquid needs. … coffee has a positive effect on stress-related headaches?

The peripheral blood vessels are expanded, increasing the blood circulation to the brain. … coffee improves your physical efficiency? … unroasted coffee beans are used for relieving pain, strengthening and stimulation as well as for combating sleeplessness and nervous pains? … drinking coffee reduces the risk of Alzheimer’s disease? … coffee provides more antioxidants than any other foodstuff? These intercept and eliminate the free radicals that can damage somatic cells. … coffee is the most effective antidote of all narcotic plants (deadly nightshade, poppy, etc.)? It is regarded as a universal antidote following consumption of drugs.

Espresso: A delightful and especially in Italy much loved drink

… coffee helps combat cellulite, hair loss and swollen eyes? … coffee can lower the frequency of asthma attacks by up to 28%? … coffee reduces the risk of cirrhosis of the liver by up to 80%? Increased coffee drinking can also help lower the risk of liver cancer. … drinking at least seven cups of coffee a day can reduce the risk of type 2 diabetes by up to 50%? … coffee can lower the risk of kidney stones by up to 10%?

It also has a protective effect against gallstones.

Source: Valentin Hofer

30 ALPE | Winter

pointing to his collection of coffee grinders and coffee pots of all different shapes, colours and sizes.

For Valentin Hofer, quality is the number one priority. “The taste of coffee develops during the roasting process, but the raw materials used are crucial.” He uses broadbrush images to explain the major efforts involved in coffee cultivation. Good coffee has its price, especially if it comes from organic and/or fair trade sources. “In order that coffee farmers in Central America, Africa or India get a fair price for the raw material they produce and so that the end pro-

duct offered for sale in Europe is not just a low-price, inferior quality product, we have to make people aware of the high value of coffee beans”, he says. Finally, it is surely in the consumer’s interest to drink coffee that is free of contamination and easy to digest. This is why Valentin Hofer and his wife and business partner Irmgard concentrate on high-quality production, not quantity, in their “Caroma” roasting house. Their approach has proved successful. More and more connoisseurs, retailers and gourmets are coming to appreciate their small-scale roasting business and are eager to learn more about the basics of coffee. «

quality and We offerwine quality wines and specialit specialities from selected producers om selected producers

Wholesale and retail Via del Paese 7 - 39050 Fiè allo Sciliar Tel. 0471 724 030 · Fax 0471 724 333 · www.weindiele.com (Wednesday closes - Saturday afternoon open) Winter | ALPE 31

Traditional products: Dieter Trocker makes speck and continues the family tradition

A skill handed down the generations »

Text: Rosa Maria Erlacher Photos: Helmuth Rier

32 ALPE | Winter

Making speck at the Kaltenbrunnhof

A

t the Kaltenbrunnhof farmstead the knowledge of how to make good South Tyrolean speck is passed on from generation to generation. “It was my granddad who, after the war, began to make speck for other people”, recounts Dieter, the youngest member of the Trocker family. He continues the family tradition to this day on his farm in Tisana near Castelrotto, although on a completely different scale to that of his grandfather. At that time each farm still had a “smoke kitchen” and each farmer raised his own pigs. Anything that could not immediately be consumed on the farm had to be cured and smoked to ensure it would keep.

Smoked sausages, called Kaminwurzen, cured meat from the thicker hams and smoked meat from the thinner belly pork was then eaten at all times of year for the Halbmittag (morning snack) and Marende (afternoon snack) with home-made rye bread, often with jacket potatoes and a jug of light South Tyrolean wine to give the peasants strength for the rigorous work on the farm.

The Halbmittag and Marende were also essential snacks for the hard-working craftsmen in the village, but these could neither keep pigs nor smoke speck in their houses. Since the owner of the Kaltenbrunnhof had a particularly good reputation as a maker of speck, the crafts-

men and innkeepers would bring their sausage meat and hams to him and after some months receive in return Kaminwurzen and speck, naturally against payment for the effort involved.

As was usual at that time, son Anton had to assist his father from his earliest youth, and he paid good heed. The son gained the knowledge of how to make good South Tyrolean speck directly from his father. When he took over the farm in the 1960s, he did not, like some other farmers, look for other work in order to provide for his family with an additional income, but rather started small-scale speck production on the farm. In contrast to his father, he now bought the meat of selected pigs himself and sold sausages and speck in the farm shop, as well as to shops and restaurants.

He had less and less time for working on the farm. “The land was there, but I had no time to manage it”, says Anton, who nowadays helps his son. Thus he sold the cows, converted the stables according to the latest European hygiene regulations and put fallow deer out to pasture on his extensive meadows. His idea was that they would supply meat for venison sausages.

“They are now just his hobby, he loves looking after them. We have to buy most of the venison for our sausages”, explains his son Dieter.

Tradition in modern guise. Dieter represents the latest generation to continue the tradition, personally salting the boned hams using the same spice mixture as his grandfather. “Sea salt, pepper, pimento, juniper berries and other »

ingredients”: he is only willing to reveal part of the secret mixture.

The hams are kept for seven days in the curing room in spiced brine, where they are regularly turned by hand so that they absorb the full aroma of the spices, then they are dried for three weeks in a cool room. The cold smoking that follows gives the speck its typical taste and beautiful colour, while preserving it – the smoke removes the moisture from the meat. Whereas in former times success depended heavily on the climatic conditions and the farmer’s skill in getting the smoking procedure right, today this role is taken by smart technology. The oven has a water filter that removes all harmful elements from the cold smoke at a temperature of 18°C. The constant resupply of fresh air and smoke is regulated automatically and after one week the hams can be transferred to a climatised room. A maturing process that will last several months now begins, with a constant 75% air humidity and a temperature of 13°C, as well as constantly circulating air. The process concludes in a climatised room with a greater degree of humidity.

There the hams become encrusted with a harmless layer of mould that gives the meat a nutty taste. This layer is washed off with clean water before the speck goes on sale.

How best to enjoy speck. In the shop, meanwhile, father Anton has begun to cut a ham and is distributing speck samples to the waiting customers. The speck looks good and tasty, and it apparently also tastes very good, because Anton now begins to heat-seal pieces of speck in foil.

“My mother also often helps out in the shop; we are a genuine family business”, says Dieter.

They turn 20,000 hams into speck each year on the farm, as well as producing belly pork, Rindsgselchtes (smoked meat) and Kaminwurzen, plus garlic, paprika, venison and horse salami.

“Vacuum-packed speck kept in a cool, dark place or in the fridge will keep for several months”, Anton tells his customers as they leave. For the aroma to develop properly, however, the speck should be removed from its packaging some hours before consumption. “What if any is left over?” a woman asks. “Then wrap the speck in a cloth, cool and dry, or keep it between two plates. It will then remain fresh for several weeks”, recommends Anton. «

Coming from nature: Siusi’s traditional bread

Bread from the past: “Seiser Loabn”

O

bread would be placed to dry in socalled bread frames in the cool air under the roof, and brought downstairs to be eaten as necessary.

Each farmhouse had a bread-baking oven. Baking day was once a month or so. The dough would be stirred in large tubs, shaped into loaves and baked in the wood-burning oven. The loaves of

In those days the peasant farmers would provide for themselves. Today we buy our food, but more natural forms of nutrition have gained in popularity. So why not make bread by hand from “self-milled” grain? The owner of the Plunhof farm in S. Valentino, Florian Rabanser (whose main business is actually running a hotel), last spring sowed organic wheat from the Demeter company on one of his farm’s fields, producing a plentiful harvest in September. In autumn he took 1,200 kg of organic wheat to the Furscher mill in Siusi, which is still fully functional and is driven by a water-wheel as in former times. Toni Furscher ground the grain into flour there before handing it over to the Siusi baker Klaus

nce upon a time the high plateau of Castelrotto was home to golden wheat fields, swaying in the breeze. In the late summer the peasants would cut the ripe grain, bind it into sheaves for drying and take the resulting bundles for storage in the barn. The grain would then be threshed with a wooden flail to separate the grains from the ears. Finally, sieves or windmills would be used to separate the wheat from the chaff. The peasants would then take the grain to the miller: at that time there were many mills, powered by water-wheels, grinding corn into flour along the banks of the streams running down from the Sciliar mountain.

Text: Rosa Maria Erlacher Photos: Helmuth Rier

Oberprantacher. In winter he will make a special bread from the flour, on an entirely natural basis. “It contains wholegrain flour from the Plunhof grain, milk, pure spring water and rock salt, as well as of course yeast”, explains Florian. Nothing more and nothing less: the bread naturally receives a suitable name, Seiser Loabn, which means Seiser loaf.

Production is at present of course limited. But those who know Florian also know that he is a man to follow up success. Perhaps his trailblazing efforts will act as an inspiration to others, with the high plateau again seeing fields of wheat swaying in the breeze and the corn stacked on the golden stubble fields in autumn. And the Seiser Loabn may just possibly become as popular as the famous Schüttelbrot, which also has its origins here under the Sciliar massif. «

Winter | ALPE 35

The Siusi allo Sciliar male voice choir celebrates thirty years of existence

35

Men in harmony

»

Text: Rosa Maria Erlacher Photos: Helmuth Rier

36 ALPE | Winter

C

hoir rehearsal. “Pause!! There’s a pause there, can’t you see?”

The hand of Toni the choirmaster bangs on the table and 35 men stare nervously at their music. “The last part again – one, two, three, four” – Toni raises his right hand while his left gives the correct note on the piano. Once again, 35 mouths open, the lips form a unison of sound, the vocal cords vibrate synchronously, they make the pause, the first tenors, the second tenors, the first basses and the second basses – all are held in Tony’s grasp. Finally a smile spreads over his face: he is satisfied. And 35 men lean back, relieved, in their chairs: he’s happy at last!! Toni removes his pullover, obviously hot (“At the end of the rehearsal he’ll

probably be naked”, one of the singers whispers jokingly into my ear), grabs the men’s attention with a stern look, his right index finger rapidly beating the time. “Let’s take it from the beginning… da da da…”

A few days later, the hall in the cultural centre is packed out as the Siusi allo Sciliar male voice choir gives a concert. On the stage stand 35 men in their loden jackets, with floral-patterned velvet waistcoats over white shirts and a red carnation in their hats: all look relaxed. Choirmaster Toni speaks a few words of introduction, presents the accompanying lady pianist, outlines the evening’s programme, helps the singers to “tune” their voices: then complete hush descends on the hall.

From the lively to the challenging. A volume of sound suddenly fills the hall, many-voiced and harmonious, expressive, virtuoso. The sequence of songs proceeds smoothly, Toni leading the choir temperamentally but in full control through the difficult passages, chatting with the audience to give the men a breather between songs. The repertoire ranges from the lively to the challenging, from folk songs to operetta, from popular tunes to the classical choir canon, in South Tyrolean dialect, German, Italian or English: the men prove themselves masters of each. The audience are delighted and respond with thunderous applause.

“There were no religious songs this time; we only sing those at church celebrations”, explains the leader of the male voice choir, Helmuth Zwerger, after the concert. An example would be the singing on St. Joseph’s day, a traditional “man’s day”, during mass at the Siusi parish church, or at the weddings or funerals of relatives of members of the choir. Because, as well as the male voice choir, there is also a church choir in Siusi. This is also led by livewire Toni, and most of its male singers are likewise in the male voice choir.

Joy in singing. Some of these fellows were also among the founders of the male voice choir back in 1980, late one evening after a beer or two following a rehearsal of the church choir.

The reason was that they also wanted to sing non-religious songs, recalls Helmuth Zwerger, who was present at the meeting. The numbers of men willing to sing soon became evident.

Enquiries came from all over the community of Castelrotto (Siusi allo Sciliar forms part of the municipality of Castelrotto). “It makes no difference whether they are young or old, farmers, craftsmen or graduates, from Castelrotto or the Alpe di Siusi – all are welcome. The only thing is that they must enjoy singing”, he says. Even a churchman such as the parish priest of Siusi (also dean of Castelrotto) has for many years appreciated the singing of secular songs by the choir: he has for good measure been appointed deputy choirmaster by the men.

As well as a healthy dose of musical ability and basic training, there is a requirement for discipline and commitment. “We are a lay male

voice choir, but no less ambitious for all that”, says their leader. Rehearsals take place two evenings a week: on Mondays there is voice training with a specialist from the Siusi school of music, while on Tuesdays is choir rehearsal, sometimes late into the night. And there are of course the numerous requests for appearances at all sorts of events in and outside the village.

Concert tours. One important motivation, apart from the pure joy of singing, is the prospect of annual tours together with the choir, as well as concerts abroad. The first of these tours came about by pure chance in 1985. A group of pilgrims asked the choir to accompany them to the Holy Land and make a musical contribution during mass at the holy places. Once in Israel, again purely by chance, the choir started performing concerts at kibbutzim and town halls.

The men felt they were onto something. To raise the necessary travel expenses, they organised an annual village celebration, the August “polenta festival”, which has in the meantime become a Siusi tradition. Concert tours followed to the USA, Brazil, Bolivia, South Africa, Namibia and other countries, offering rich opportunities to experience something new while at the same time confirming the choir’s artistic capabilities outside of their homeland.

> January 23 to 30, 2011

Swing on Snow Eight days of music on the Alpe di Siusi, the huts and in the villages at the foot of the Sciliar mountain, sweet melodies and dynamic rhythms, groups from the entire Alpine region, and above all a great atmosphere: this is Swing on Snow 2011. For the sixth year in a row the Music Festival offers a mix of traditional folk music with jazz, soul, pop and classical music. www.swingonsnow.com

Artistic director of “Swing on Snow” and bass player Hartwig Mumelter

Male voice choirs meet on the Alpe di Siusi.

Every two years, the Siusi allo Sciliar male voice choir sets out to prove the validity of the dictum “music knows no borders”. Helmuth explains: “One weekend in July, we invite male voice choirs from all over Europe to a gathering on the Alpe di Siusi, with the main aims of friendship and communal singing”. Twenty to thirty choirs sing together at an outdoor mass, celebrated on the Bullaccia mountain by choir member and dean Franz Pixner. The choirs then sing in turn, a magnificent choir concert in the enormous open-air arena of the Alpe di Siusi, right in the midst of the Dolomites.

In 2010 the choir celebrated its 30th anniversary with a highly moving anniversary concert. “Wonderfully engaging and spirited”, was the verdict of one expert. After thirty years, choirmaster Toni has left his mark! «

Winter | ALPE 37

Winter Preview ’10/11

> December, 2010

> December 12, 2010

> Winter 2010/11

> January 13 to 23, 2011

Christmas in Castelrotto

Highspeed Race 2010

Winter Spirits at Presule Castle

Traditional “Hoazetkuchl”

For the fifth time, the inhabitants of Castelrotto will unveil the secrets of their Christmas traditions and allow others to participate in them. Beside the little Christmas market, local farmers’ wives will offer their cookies, Christmas logs, pastries, and other authentic goodies for sale. On the second weekend, the well-known “Kastelruther Spatzen” folk music group will present songs and tunes in keeping with the “Feast of Love”. www.mercatino-castelrotto.com

Europe’s largest plateau opens the ski season 2010/2011 with its legendary Highspeed race: the whole family is invited to watch and participate. Challenger is Kristian Ghedina, winner of 13 World Cup races. Children, teenagers and adults compete with each other in own categories.

The fastest sprinter wins a season ski pass Alpe di Siusi/Val Gardena.

Presule Castle is a majestic, extremely well-preserved castle located in the hamlet of Presule in the vicinity of Fiè allo Sciliar. In the wintertime, too, you can visit it and participate in a guided tour through impressive armories, and up breathtaking spiral staircases. The tour ends in the “Knight’s Hall”, with musical entertainment and a selection of delicious South Tyrolean specialties. www.schloss-proesels.it

Authentic South Tyrolean “Knödel” (dumplings) and calf’s liver, goulash soup and rye bread, sweet “Muas” (applesauce) and holiday pastries are just a few of the authentic Tyrolean country dishes from which to choose during the traditional “Hoazetkuchl”.

Appointments December 4 to 8, 2010 December 10 to 12, 2010 December 18 to 19, 2010

38 ALPE | Winter

> December 18, 2010

King Laurin Snowpark Opening 2010 The King Laurin Snowpark starts with a jump and rail contest, BBQ and music in the new winter season. www.kinglaurinpark.it

> January 1, 2011

Ski race Fan & Fun with Denise Karbon and Peter Fill The traditional fan club race on New Year’s Day is a contest and fun-filled event all rolled into one. Ski fans meet at the Guns lift in Castelrotto to measure their skills. Denise Karbon and Peter Fill will be there, too.

In the afternoon, there will be a slalom race for children and also the adults will race through the gates.

Each participant will start twice and there will also be a team score.

For information: www.denisekarbon.it

> January 16, 2011

BTF South Tyrol Slopestyle The Alpe di Siusi is the first stop of the South Tyrol Slopestyle Tour.

A freeski contest with jumps and rails awaits the freestylers. www.kinglaurinpark.it

Photo: Helmurth Rier

> January 19, 2011

> January 23 to 30, 2011

> March 19, 2011

> March 20, 2011

South Tyrol Moonlight Classic Alpe di Siusi

Swing on Snow

10-Spots Mission

(Read more on page 37)

10 missions in 2 hours: 20 teams composed of one snowboarder and one skier are trying to battle the Alpe di Siusi/Seiser Alm. 10 stations all over the Alpe di Siusi are awaiting the participants with new challenges.

Thanks to a map the teams will be able to orientate themselves and move from one station to the next.

Winner is who masters most stations. But it is not only the total time which counts: each team must try to gain points in the single disciplines. www.kinglaurinpark.it

The “Blue Ribbon” Race of the Alpe di Siusi

(Read more on page 22) > February 12 and 13, 2011

Winter golf tournament Why not play golf in the snow?

The golf club of Castelrotto – Alpe di Siusi is organising a golf tournament on the Alpe di Siusi again for the third time. www.golfkastelruth.it

Subject Schlern 9 On 12th and 13th of February the King Laurin Snowpark comes up with the 9th edition of the snowboardcontest “Subject Schlern”: pros and amateurs will show their abilities and get 1 Euro per spinned degree. www.kinglaurinpark.it

> January 16, 2011

Traditional country wedding of Castelrotto Photo: SAM/Laurin Moser

> January 23, 2011

In 1953, more than 250 people participated in this traditional race, which was thus the number-one sports event of the entire region.

The idea is original – an Alpine combination of downhill skiing and slalom – and it attracts even those ski sportsmen with less competitive experience. The fastest skier in each category will be awarded a “Blue Ribbon Trophy” like the ones awarded to the luxury ocean liners which could cross the Atlantic the fastest. www.dasblaueband.it

The Country Wedding in Castelrotto has already become a tradition. It’s the authentic reproduction of an historical farmer’s wedding like those celebrated since time immemorial at the foot of the Alpe di Siusi. The throngs of participants wear their traditional garments with great pride – one of the reasons why the event has developed into one of South Tyrol’s most spectacular pageants.

Winter | ALPE 39

Summer Preview ’11

> June 4 to 5, 2011

> June 10 to 11, 2011

> Summer 2011

> July/August, 2011

29 Oswald von Wolkenstein Riding Tournament

Big Open-Air Concert of the “Kastelruther Spatzen”

Summer in Presule Castle

Summer Classics in Siusi allo Sciliar

Galloping into the Middle Ages: the first weekend of June, the villages surrounding the Alpe di Siusi are dedicated to the biggest horseback riding festival in South Tyrol. A total of 36 teams face the challenging competition games of the Oswald von Wolkenstein Riding Tournament.

Besides the competition, medieval festivities with historical bands, jugglers, fire-eaters and flag wavers take us back to the times of knights and damsels.

The traditional riding spectacle starts with a big medieval festival in Siusi allo Sciliar. On Sunday, the audience draws on foot or by shuttle buses together with the riders from race to race. At the close of the tournament, there will be an awards ceremony at Presule Castle, with a subsequent festive celebration quite in keeping with medieval traditions. www.ovwritt.com

For the fiveteenth time the famous folk music group from Castelrotto, the “Kastelruther Spatzen”, invites to the Open Air on home soil. But even after all these years, the fascination of the concert is unbroken: many thousands of fans will arrive in Castelrotto this weekend in June to enjoy the breathtaking landscape and to experience the “Spatzen” live. A special experience for all huge fans…

In summer 2011, everybody will again be able to attend elegant evening concerts and thrilling matinees at Castel Presule. The highquality repertoire of the performing musicians and singers extends from the ethereal realms of classical music, to earthy brass band music, all the way to the finest jazz. And whoever can’t attend the events can still participate in guided tours and view the historical castle from the inside. www.schloss-proesels.it

For lovers of classical music, Siusi offers an extraordinary series of concerts. Artists (primarily from Italy, but with international experience) will perform the works of great composers. The “Summer Classics” of Siusi represent a high level of musical talent and have long since become an integral component of our summer cultural program. Both locals and visitors will be enchanted.

th

40 ALPE | Winter

> July 6 to 26, 2011

Schlern International Music Festival

> June 2 to September 3, 2011

Gifted music students from all over the world will be meeting in Fiè allo Sciliar in order to prepare themselves for their musical careers under the supervision of renowned musical instructors and internationally famed artists. At the “Schlern International Music Festival”, the schedule includes classic music concerts presented by the students and a series of master concerts every day.

Summer time is family time – the Alpe di Siusi will become a paradise for children: together with witch Martha children and parents will follow the footsteps of witches and wizards. Those of you who would like to discover what life is like on a farmstead can experience nature and agriculture close-up.

Summer for families

> October 7 to 9, 2011

“Kastelruther Spatzen” Music Festival in Castelrotto Three days of celebrating, spending pleasant evenings together, experiencing the “Kastelruther Spatzen” live: the Spatzen-Festival in Castelrotto is a must for every fan. Surrounded by the unique scenery of the Dolomites the seven “Spatzen” enchant all friends of traditional music. www.kastelruther-spatzen.de

Photo: Helmurth Rier

Summer Food Festivals ’11

> June, 2011

> June 30 – July 10, 2011

> August 28 to September 11, 2011

> September 22 to October 3, 2011

Natural Food in Fiè allo Sciliar

Herbal Delights

Strudel Festival

Savoury dishes made with aromatic herbs from the farmer’s garden will enchant our guests during the “Herbal delights” weeks in July. A real celebration for the palate!

Strudel – whether with a sweet filling or stuffed with hearty ingredients – is among the most-tempting taste treats which South Tyrolean cuisine has to offer. But all strudels aren’t the same: Every region and every family has a different strudel-making tradition. Each master pastry chef has his own special ingredients, mixes his batter differently, and thus ensures that “his” strudel has a truly individual character. During the twoweek-long Strudel Festival in September, you’ll have ample opportunity to discover and appreciate the subtle differences. Apple strudel, mushroom strudel, and their friends will be at the top of the menus of restaurants and cafes.

The “Knödel & Knödel” Dumpling Festival

For years now, the cooks of Fiè have been preparing especially light and appetizing dishes in anticipation of the coming summer. Because in early-summer, the gardens there are full of sweet, juicy, and hearty fruits and vegetables, the desire for natural and unadulterated foods of course increases. The culinary month of June in Fiè allo Sciliar offers a tempting array of tasty, natural dishes skillfully prepared and cheerfully served. A secret tip not only for health-conscious gourmets.

The week-long “Knödel&Knödel” Dumpling Festival can be regarded as a culinary monument to this, the most South Tyrolean of all dishes.

Finally, dumplings are accorded the honor due them. Dumplings of all tastes, colors, and textures will figure prominently on the menus of all the restaurants which have organized this festival. Only the typical round shape of the dumplings is assured.

> October 1 to 31, 2011

The “Kuchlkastl” – Culinary Festival in Fiè allo Sciliar The “Kuchlkastl” Culinary Festival in Fiè allo Sciliar is a well-kept secret among gourmets and friends of “down home“ cooking, alike. Since 1978, the innkeepers and restaurant owners in Fiè have been inviting visitors to partake in the “Gastronomical October“. At the close of the season, the best chef cooks of Fiè will do their utmost to astonish and enchant you with new variations of traditional dishes – dishes prepared with passion and enjoyed with fine appreciation. If you are in search of original dishes (based on time-honored recipes, but with a modern accent), you ought not to miss this month-long culinary festival in Fiè allo Sciliar. www.voelserkuchlkastl.com

Winter | ALPE 41

Photo: Helmurth Rier

Around & About

Oldtimers at Fiè allo Sciliar. A beautiful day in August saw over one hundred historic and classic automobiles stopping in the village centre of Fiè allo Sciliar. After a pleasant drive over the Dolomite passes, participants in the “Trentino Classic” vintage car rally enjoyed lunch at a Fiè allo Sciliar restaurant. Meanwhile the cars stimulated the interest of numerous passers-by on the square outside the church: vehicles included rare models such as a Bentley Le Mans Tourer from 1928 and a Rolls-Royce Ghost, built in 1918. The “old-time ramblers” then drove to Presule Castle, where Curator Michl guided them through the beautiful castle complex.

Photo: SIMF Othmar Seehauser

Star pianist Abbey Simon at Presule Castle New York, London and Fiè allo Sciliar were this year’s stages of the American star pianist. During the Schlern International Music Festival Abbey Simon performed works

by Robert Schumann and Frederic Chopin.

And the training goes on …

Walter Zenga

The Cross Country Olympic champion over 30km mass start classic of Vancouver, Justyna Kowalczyk, stayed in May for two weeks on the Alpe di Siusi for training. Her daily training session lasted from five to seven hours. In the morning cycling was on the training schedule and in the afternoon running. It was the first training camp of Justyna Kowalczyk on the Alpe di Siusi. The world class athlete announced her return on the Alpe di Siusi for 2011.

former goalkeeper of the Italian national soccer team and now trainer of the top level Arab soccer team Al Nasr came to the Sciliar region for training. From July 5 to August 2. The team from the United Arab Emirates encamped in Castelrotto to work on their technique.

IMPRINT. ALPE: Reg. Court Bolzano / Bolzano, n. 9/2002 R.St. Published by: Alpe di Siusi Marketing. Responsible Editor: Hubert Unterweger.

Editorial Team: Elisabeth Augustin, Rosa Maria Erlacher, Barbara Pichler-Rier, Michaela Baur. Advertising: Sabine Demetz, Christoph Trocker.

Translations: Studio Bonetti & Peroni, Daniela Perucatti. Graphicdesign: Komma Graphik. Printing: Litopat, Verona. Circulation: 50.000

42 ALPE | Winter

Our suggestion for a special shopping experience

Fresh produ cts from our local farme rs

The new supermarket Coop in the heart of Castelrotto offers you a wide range of first quality products. In the specialities’ corner you will find unique culinary delights from local farmers, from biological origin and from fair trade. At the selling desk there is the famous butcher Heinz of the renowned Butcher Shop Silbernagl and Helga, the soul of the Bakery and Confectionery shop Burgauner. Why don’t you come around?

Food - Butcher - Bakery - Confectionery Hardware - Gardening - Agriculture articles

Burgauner BAKERY · CONFECTIONERY

butcher’s silbernagl

MARKT

Famiglia Cooperativa Castelrotto Via Panider, 24 · Phone +39 0471 706 330 · www.konsummarkt.com Opening hours: From Monday to Saturday from 07.30 to 12.30 a.m. and from 3.00 to 7.00 p.m. (closed on saturday afternoon when out of season)

Foto: Helmuth Rier

without auto-mobile

Affordably and conveniently through the winter wonderland

Nordicpass20

Combi Card 3 in 7

35,00 Euro

Combi Card 7

44,00 Euro

09.indd 1

30.09.2009

Com

bicard

Combi Card 14

2009

8:57:25 Uhr

a.indd

1 30.0

9.20

09

8:53

:04 U

hr

65,00 Euro

In the course of 7 days (after first use)

Valid for 7 days (after first use)

Valid for 14 days (after first use)

> 3 times to the Alpe di Siusi and back, with the Aerial Cableway or the Alpe di Siusi Express > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi and the Nightliner > unrestricted use of the Public Transport Services “Mobilcard Südtirol/Alto Adige”

> unrestricted use of Alpe di Siusi Aerial Cableway and the Alpe di Siusi Express (Bus Route 10) > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi and the Nightliner > unrestricted use of the Public Transport Services “Mobilcard Südtirol/Alto Adige”

> unrestricted use of Alpe di Siusi Aerial Cableway and the Alpe di Siusi Express (Bus Route 10) > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi and the Nightliner > unrestricted use of the Public Transport Services “Mobilcard Südtirol/Alto Adige”

Nordic Pass 3 in 7

Nordic Pass 7

Nordic Pass 14

40,00 Euro

53,00 Euro

83,00 Euro

In the course of 7 days (after first use)

Valid for 7 days (after first use)

Valid for 14 days (after first use)

> 3 days Fee for Using the Cross-Country Ski Courses Alpe di Siusi/Val Gardena > 3 times to the Alpe di Siusi and back, with the Aerial Cableway or the Alpe di Siusi Express > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi and the Nightliner > unrestricted use of the Public Transport Services “Mobilcard Südtirol/Alto Adige”

> 7 days Fee for Using the Cross-Country Ski Courses Alpe di Siusi/Val Gardena > unrestricted use of Alpe di Siusi Aerial Cableway and the Alpe di Siusi Express (Bus Route 10) > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi and the Nightliner > unrestricted use of the Public Transport Services “Mobilcard Südtirol/Alto Adige”

> 14 days Fee for Using the Cross-Country Ski Courses Alpe di Siusi/Val Gardena > unrestricted use of Alpe di Siusi Aerial Cableway and the Alpe di Siusi Express (Bus Route 10) > unrestricted use of the Shuttle Bus Service around the Alpe di Siusi and the Nightliner > unrestricted use of the Public Transport Services “Mobilcard Südtirol/Alto Adige”

The Combi Card and the Nordic Pass are untransferable!

Children (0-5 years) and persons on wheelchairs ride free of charge. Juniors (6-15 years) pay only half fare for Combi Card and Nordic Pass.

The Combi Card and the Nordic Pass are available at all cash desks of cableway Alpe di Siusi, by Tourist Information offices and at your accommodation.

Alpe di Siusi Aerial Cableway 39040 Siusi allo Sciliar · Via Sciliar, 39 Tel. 0471 704 270 · Fax 0471 704 269 www.cabinoviasiusi.it · info@cabinoviasiusi.it