A discovery Trail in the Alpine meadows

From wheat to bread

A few years ago, together with the University of Bozen, Fraunhofer Institute and two companies from the region, we embarked on an ambitious project: The Bread Trail discovery trail. The aim of this team project is to bring grain cultivation back to Alpine mountain farming regions and provide a feasible alternative to livestock and dairy farming. The discovery trails focuses not only on the cultivation and processing of grains, but, and above all, on the final stages of transformation and presentation on the plate. The project should be up and running in by 2021.

The bread making tradition

Since the year 2014 bread-making day here at the Taser Alm has been on a Friday, as tradition dictates. We grow our own organic rye for our baking together with organic spelt. And we grind our own flour too. So some of the bread that you eat here is 100%, fully and completely, our own production.

The bread making tradition
The bread making tradition

Bread – a culture worth discovering