Pinzgau for Foodies – Our selection
The Pinzgau region has many a culinary gem to offer, which is probably another reason why we love living here so much, alongside the unique natural surroundings …
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Every year, around the beginning of August, it starts … depending on the weather, the chanterelles, porcini mushrooms and cranberries (blueberries) sprout from the ground. It must be something like a primal urge, because it’s so much fun looking for mushrooms and berries. They usually grow under trees or in damp places …
Yesterday was the day again and we found a nice portion and turned it into a delicious mushroom goulash today.
A dream and, above all, it tastes twice as good with your own yield. 😋🍄
I like to add some lovage and fresh parsley.
Mix everything together and press through a sieve into boiling water, cook until the dumplings float to the top and then skim off or strain … and finally toss in butter!
The Pinzgau region has many a culinary gem to offer, which is probably another reason why we love living here so much, alongside the unique natural surroundings …
March is simply the best time to ski … your toes no longer freeze, the slopes allow you to make long turns again and the sun is already strong enough to keep you in your deckchair a little longer.
If you’re looking for the best postcard view in the region, you’ll find it on the Mitterberg. It is also an ideal starting point for a hike up the Schwalbenwand and, thanks to the Berggasthof Mitterberg, you can even enjoy coffee, cake and other simple, down-to-earth regional dishes.
