GREEN PEARLS® – curated for sustainable impact
We love long walks through the snowy landscape when it gets colder outside – and there’s nothing better than warming up in the sauna afterwards. Since we love to travel, we already tested a lot of saunas – and today we show you, which we…
On our blog we have already talked about sustainable renovations and architecture and presented many exciting hotel projects. Today we would like to show you a very special building: The “Mi Chalet” in the Dolomites, designed and built by the visionary design architect Dr. Karl…
The Italian Dolomites are for sure well known to every mountain lover. Who has not seen the impressive pictures of the Drei Zinnen or the gorgeous view from the Seiser Alm to the Langkofel-Gruppe? In addition clear mountain lakes reflecting mountains and pines wait to be discovered. South Tirol stands for nature, culture and pleasure, offers a perfect mixture of tradition and modern age, adventure and rest. Whether it is relaxed walks, challenging hiking tours, climbing or Mountain biking – it is nor exaggeration that we talk about a paradise for natural lovers, active vacationers and outdoors sports lovers.
In the Leitlhof located in the Pustertal you find perfect conditions and starting point for an „active relaxation vacation“, and tours in the surrounding mountains. The nearby nature reserve Fanes Alpine Senn Prags offers a variety of wonderful, turquoise-blue mountain lakes; probably best known is the Pragser wild lake. Particularly splendid (and important; not as cold as the others) is the Dürrensee, Europe’s highest lake. From here the Drei Zinnen view is only a short walk.
Coming back exhausted from hiking in the mountains the wellness area of the Leitlhof waits to charge your batteries for the next day: Whether in the sauna or in the sole bath, with massages or relaxation baths – a wide range of wellness offers await you. The absolute highlight is the application with fresh mountain pasture hay: the original South Tyrolean hay bath or the hay Kraxen steam bath. The mountain pasture hay contains a variety of remedial herbs and wild herbs, ethereal oils and trace elements. A bath helps for tension, tiredness, stress and rheumatic pain, increases the vitality as well as the well-being. Totally relaxed the homemade delicacies from the Leitlhof kitchen taste even better.
It is easy to feel at home in the Leitlhof and to relax and feast with a good conscience. The hotel is climate-neutral and, besides, is energy-self-sufficient due to the combination of an own cogeneration unit and solar energy. The natural materials, as for example the natural mucky plaster on the walls and the pieces of furniture made of local wood provide for quite a special, warm and healthy atmosphere. In the restaurant predominantly regional and biological products are used – some of the ingredients are sourced from their own farm Mühlenhof (e.g., the biology-lamb meat) or from the own garden (e.g., herbs and vegetables). And also as a guest you can contribute, while you leave the car in the garage and use the shuttle service of the hotel as well as the Mobilecard South Tyrol.
Cover picture: © Leitlhof
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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