At the Vipiteno Festival at the Almwirtshaus Holdahütt'n on the Sommeralm, Styrian cuisine is lived to the full. You can expect home-made Sterz in 5 varieties from the open fire from the hosts. There is also mushroom or cream soup from the cauldron. So that everyone gets really full, there are many other regional grilled specialties and delicious pastries.
Next in the program:
- Have of Fortune
- bouncy castle
- whistle standl
- wine tasting
- heart stand
The Holdahüttn on the Sommeralm is located at an altitude of 1310 m in the Almenland Nature Park, in the midst of untouched nature. Ideal starting point for hikes from alp to alp. The Holda is the shepherd who looks at the cattle, originally a snack station, this hut developed into a popular alpine inn. A specialty of the Almwirtshaus are the collated dumplings.
From the desire for the simple The Sterz - there is nothing better in the world. A natural lifestyle and good home cooking make you want something simple. The word Sterz actually means "rising". What is meant are dishes that have fallen out of shape and protrude from the plate. Styria in particular was a pronounced Sterzland until not so long ago. In many areas, Sterz was available in all variations from breakfast to dinner, not only made from corn, but also from other cereals and pseudo-cereals such as buckwheat, millet, barley, wheat or rye. Depending on the region, the Sterz is prepared differently, and accordingly there are different names: Nigel or Schöberl is the name of the Sterz, which is prepared in a pot on the stove with lard, Ofensterz or Tommerl are the names of those dishes that are prepared with flour and other ingredients mixed cold and then cooked in the oven. And the cook is flour that is cooked in milk or water, as the name suggests, with constant stirring. With this variety, there is no room for monotony! In the last few decades, upscale gastronomy has also discovered this versatility. There has been a shift from peasant poor man's fare to haute cuisine, and polenta can be found more and more often on the menus of posh restaurants.
A typical Styrian specialty is z. B. Heidensterz made from buckwheat flour, which is traditionally served with a mushroom soup, preferably with wild mushrooms.