Pleasure trip to a fine village

It smells of rye sourdough and oven fire. Little light enters the bakery through the small box windows, and we stand shoulder to shoulder around an old stone pine tub from which we scoop the rye sourdough by hand to shape it into Vinschgerln, those typical South Tyrolean bread rolls that nobody here makes “Vinschgerl” but “Paarl”. There are twelve of us, including enthusiastic children. We are here because we are learning to bake bread from Elisabeth and Ernst Piazzi. The two manage the Tholerhof high above the town of Algund in the lower Adige Valley. “Before the Vinschgau valley floor was planted with apple orchards, it was the granary of South Tyrol,” says Elisabeth. “There was rye everywhere here.”

As soon as the bread has risen, Ernst pushes it into the brick oven, and half an hour later there’s crispy, still warm buttered bread for everyone. After the baking afternoon, bread is something different for us than before.

Bake bread, make cheese

Welcome to Lagundo. A village with 5000 inhabitants, right next to Meran. The small town could not be described as prominent. Definitely an insider tip. Especially for travelers in terms of enjoyment. The village offers the whole range of authentic South Tyrolean cuisine – and the suppliers are here. Small traditional businesses with a love for old farmer’s crafts. And above all: You like to be looked over your shoulder at work.

For example, there is the organic alpine dairy in Algund. It processes the hay milk from the many small farms that let their gray cattle graze on alpine pastures more than 1000 meters high. 80 percent of them are steep slopes. The small dairy with its 28 employees also processes goat’s milk. Eight cheeses are on offer, and much of it goes directly to local restaurants. Tourists and interested parties can also make cream cheese themselves in the alpine dairy. Especially if you are holidaying with children, you should not miss out on the fun. It’s fascinating how quickly delicious cheese is made from lukewarm goat’s milk and a little rennet.

Or the Hofkäserei Hausen. At 1300 meters above sea level, the Tribus family produces (among other things) several types of fantastic hay milk cheese, semi-hard goat’s cheese and soft cheese, which can be bought in the farm shop on site.

If you want to know what can be conjured up from Algunder products, all you have to do is visit Algunder restaurants. Given the small size of the town, the concentration of top companies is astounding. We can particularly recommend the Ladurner restaurant in the Vellau district, the Schlosswirt Forst, where chef Luis Haller was awarded a Michelin star for the third time last year, and last but not least the “Zur Blauen Traube” inn.

The young head chef Christoph Huber has been pursuing a special concept there since March: the house has only been open in the evenings since March and serves its guests an opulent ten-course menu consisting of local and regional products. From alpine dashi to dry-aged alpine char to goat’s bed – insiders assume that it’s only a matter of time before the young company is also awarded a star.

But don’t let anyone think that Algund is all about feasting. Johanna Aichner on her farm “Roter Hahn” is also worth a visit. The young farmer’s wife began knitting professionally years ago and markets fluffy carpets made from sheep’s wool from her own farm and other home textiles under the brand name “Bodenhemd”.

We generally recommend visiting the farm in Lagundo in combination with hikes. There are around 160 kilometers of hiking trails in town. From high alpine climbs in the Texel Group to the wine trail in the valley below. If you want to be particularly healthy, you can choose between 50 Kneipp stations in the valley.

Algunder Waalweg

A must is the famous Algunder Waalweg on the northern slope of the Adige Valley. Waale are man-made canals in which farmers once collected the precious water. Due to the low amounts of precipitation in South Tyrol – sometimes less than 500 millimeters per year – a particularly large number of irrigation channels were formed in Vinschgau over the centuries. They form one of the most extensive irrigation systems in the Alps and were the prerequisite for agriculture.

On behalf of the tourism association, the Paracelsus Private University Salzburg carried out a multi-year study among tourists. Result: After a hiking holiday in Lagundo, test subjects developed more red blood cells, cardiopulmonary fitness increased and they became more aware of their own health. We can confirm the result from the gut. But have to admit that we gained weight during our stay.

• More info about holidays in Algund can be found at algund.info