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Dear friends and guests of südtirol privat,

The warm golden hues of autumn are suffusing the air of South Tyrol; farmers are busily harvesting the last fruits of the season, while fields and gardens throughout the countryside are offering up the rewards of another year's endeavours: flavoursome potatoes in the Pustertal valley, crunchy apples and sweet chestnuts in the Vintschgau and Eisack valleys, juicy grapes in southern South Tyrol and the lands around Meran.

Share a part in these mouth-watering holiday moments and treat yourself to a little time out. As a client of südtirol privat, we will be delighted to offer you the best of advice on where to go and on the many events and culinary speciality weeks of these time-honoured autumn months!

We look forward to seeing you, and, in the meantime, wish you a happy read!

• Walking along the South Tyrol Chestnut Trails (Keschtnweg)

Rustling leaves, rippling brooks, breathtaking panorama; a walk along the South Tyrol Chestnut Trail opens out onto incredible views over the Eisack valley. Heading out from Brixen, you encounter beautiful natural terraces interspersed with traditional farmyards and hamlets, while towards the south the scene opens out onto the mighty Dolomites. Passing Felthurns you will reach the Säben convent, Acropolis of South Tyrol, before moving on to Klausen, the "City of Dürer". More Active-Highlights...

• The Days of the Chestnut "Keschtnriggl"

From 17 to 31.10.2009, anybody chancing upon Völlan/Tisens will have the opportunity to rediscover bygone recipes from days of yore. Stone ovens are used to bake chestnut bread as tradition dictates, while street markets are animated with farmers' wives selling chestnut doughnuts and a multitude of other delicacies. During walks, talks and guided tours all eyes are focused on the many uses of this prickly fruit and its journey from wood to kitchen.

• Chestnut cakes

Chestnuts belong to a South Tyrolean autumn as the golden leaves belong to the trees. Crowning glory of autumn "Törggelen" expeditions, they are roasted in each and every ancient alleyway of the towns and cities of South Tyrol. From chestnut bread to sweet delicacies, this prickly, glorious fruit never fails to hit the spot. Read our South Tyrolean Chestnut Cake recipe here:

Ingredients

• 200 gr. butter
• 100 gr. sugar
• 6 egg yolks
• 1 pinch grated lemon rind
• 1 packet vanilla sugar
• 1 packet baking powder
• 60 gr. flour
• 180 gr. hazelnuts
• 200 gr. chestnuts, boiled and pressed through sieve
• 100 gr. sugar

Method

Cream butter and sugar and add egg yolk. Add grated lemon peel, vanilla sugar, flour (mixed together with baking powder), nuts and sieved chestnuts. Mix well.

Beat egg whites and sugar into stiff peaks, fold in to mixture, pour into cake tin and bake.

Baking time: 40 Minutes - Baking temperature: 180°C

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