Winkel direct van de boerderij in de Dolomieten

From the blossom to the schnapps. 

At the Hanig Hof, noble distillates are produced from various raw materials using an old distilling process. Intense aromas and wonderfully fragrant - the brandy from Hanig Hof makes you want more. Experience South Tyrolean quality at its finest.

Many varieties to enjoy: Apple brandy, Treber, elderberry brandy, elderflower apple brandy, apricot brandy, plum brandy, raspberry brandy, pear brandy, rowanberry brandy and GOLDEN barrel-aged. 

At your buy you will receive from us packaging for any occasion - a fine gift for connoisseurs.

You will soon find more information about Josele mill in Gfrill/Caprile here

Specialities of the Val Pusteria have been produced for 50 years at the butcher's Nocker in Dobbiaco. They have remained faithful to their company philosophy for decades. Only the best is good enough for their customers.

The old tradition of producing sausage and bacon and specialities is cultivated carefully and in the highest perfection.  Despite innovative technology, manual skills are furthermore most essential, as quality and taste are the guarantee for the popularity of the offered products. Many of them are still produced according to old traditional recipes.

                                                   

Fresh farm products from the Innerplatzer farm at Collepietra. 

See it, hear it, feel it, understand it ... The visitors' area in the new building of the Dobbiaco - San Candido district heating plant offers visitors an insight into the process of generating electrical and thermal energy using biomass.

Opened on June 25th 2005, the visitors’ area is the first of its kind in Europe. Come by and learn more about how the forest stores energy, about wood chips, combustion, the ORC module, filter technology, district heating and about the story of how the heating plant was developed. The visitors' area is particularly suitable for school classes.

guided tours: December - March & June - September: Wednesday at 4 p.m.

The little shop at the farm "Lüch da Pcëi" offers homemade cheese and jogurt and food specialities.

Down-to-earth and cosmopolitan: the fact that someone can be both is proven by Markus Prackwieser. Although he runs the Gump Hof winery at Fiè allo Sciliar, which is nearly half a millennium old, with a great deal of respect for tradition, he also gets his inspiration from abroad: from Wachau, from Burgundy, or from the Loire Valley. “Those are the exemplary regions,” Prackwieser says. Since 2000, he has been responsible for the Gump Hof winery in Fiè, and since that time, he has sought exchanges which do not always have to cross borders. Thus along with Günther Kerschbaumer of the Köfererhof and Christian Plattner of the Ansitz Waldgries, Prackwieser forms a wine trio that exchanges information, consults with each other, and makes use of synergies. So new paths are not a strange thing to the winegrower, nor are deep roots in history. After all, the Gump Hof dates back to the sixteenth century. “That characterizes the estate, it has an effect with respectful dealings with the environment, with typical grape varieties being grown, with classic cultivation methods, and with laborious work by hand,” Prackwieser says. Within that context, the winegrower can fall back on vineyards from 400 to 850 meters in elevation, up to 70 percent of which are steep, in which Pinot Noir and Pinot Bianco, Sauvignon Blanc, Gewürztraminer, and Schiava grow. In the wines of the Gump Hof winery in Fiè, being down-to-earth and cosmopolitan flow together. Or, as Prackwieser says, “The knowledge that has been acquired, our own experience, time, and patience; and the honing of an independent flavor profile all lead to the character of the landscape being reflected in our wines. And that of the winegrower.”

Visitors can enjoy guided tours of the restored grain mill in Carezza. As well as an explanation of how the mill worksand where the water comes from, guests can observe the mill in action as it grinds grain to make fl our.

On request, guided visits for groups from 6 people.

 

Next to the old Lipper saw you will find the old forge of Valdaora. With a lot of heat produced by coal, the machine workes and since hudred of years the workers forged the whole day. Today you can visit the forge and imagine how hard they worked so many time ago.

With the opening in september 2004 the alpine dairy Three Peaks offers for the first time the possibility to visit the production of cheese and dairy processing. After taking a view on the history and development of cheesemaking in the museum the production can be visited on a guided tour.

Certainly all the products of the alpine dairy can be degustated afterwards.

 

At the cheese dairy farm Ebenhof, the South Tyrolean cheese tradition is cultivated with passion. Since 2007, delicious raw milk cheeses have been made from the fresh grass-fed milk of the local Alpine cows. Farmer and cheesemaker Markus relies on natural ingredients and craftsmanship to create unique cheeses such as the mildly flavoured "Sternkasl", the aromatic Mountain Cheese and the versatile Farmer Cheese.

Production takes place directly on the farm - from milking the cows to maturing the cheese in the cellar. Sustainability and animal welfare play a central role here. 

You can buy the eight different types of cheese at the farmers' markets in Steinegg|Collepietra, Welschnofen|Nova Levante and Bozen|Bolzano. Farm-gate sales are only possible by prior appointment by telephone.

In particular, we are specialised in sofa bed where we take advantage of many years of experience for making mattresses. Therefore you will also expect a excellent lying comfort from our sofa beds too. In fact, our sofa beds are projected for the hotels high standard requests so they are at the same time strong and easy to use.

You will soon find more information about the Perlmühle mill here. 

Cheese dairy farm Learner at Nova Ponente/Deutschnofen is open daily from 09.00-11.00 h.

The co-operative has been founded in the year 2000 by 9 beekeepers and apiarists from the Val Badia.

The aim was to co-operate in order to sell efficiently apicultural products.

In the farmer's shop you will find good, healthy and homemade products from Villnöss Valley. Various products are on sale in the village centre of St. Peter (Viel Nois Guest House). Open all day from Tuesday to Sunday; the shop is closed on Monday. 

The dairy and the little shop are in business since 2005. 

Milk produced twice a day by our cows is the basis of our cheeses. From the row milk and with a considerable expenditure of energy and of manual work we prepare genuine South Tyrolean specialties too. As the typical grey cheese „Graukäse“, which is used to prepare some typical Tyrolean dishes, e.g. cheese dumplings, or which also tastes very well with onion and olive oil.

Currently we offer 5 types of cheese, each one of unique and unmistakable taste. The cheeses are ripened for periods ranging from about 3 weeks to 5 months, before they can be sold.

In our dairy in addition to the cheeses you can find ricotta and butter too, as well as fruit or natural yoghurt.

Davids's Goashof, Lajen/Laion - Tanirz 2F, Tel. +39 335 5425828

Our traditional farm "Lüch da Ciampidel" is situated at the feet of the Lavarella mountain.

Our cows eith their calfs grow in a healthy place and eat grass and hay from our meadows. All this give a special touch to our meat.

 

They have furnished the farm shop with much attention to detail. Here is the perfect place for nice get-togethers and talks about cheese. You can take the taste of pure natural cheese home. Or make a present to your dear ones and bring them several types of cheese.

For the cheese production the use high-quality milk from our farm only.The fresh and natural milk is refined into raw milk cheese.

Points of sale of our products:
- Farmer’s market in Kastelruth, Friday morning

- Farmer´s market in Seis, Tuesday morning
- Supermarket Coop in Kastelruth
- Seiser Alm cablecar - Südtirol Products in Seis

 

The Bessererhof is the most southern winery in the Eisacktal and it`s located in Völs am Schlern.

Quality is important ...

Fresh and best ingredients are our top priority. "Purity Law" for bread: For our breads we only use water, flour, yeast and salt. In addition come grains and spices, all natural additives. In our white bread you can find only vegetarian vegetable oil! Baking mixes are taboo, the sourdough is of course set itself                                                  

The ‚Pflegerhof’ farm is South Tyrol's first and most all-round herbal farm. It is an organically working farm led by the Mulser family. This paradise of colours, aromas and scents is situated in the idyllic village of St. Oswald on a sea level of 800m (council of Kastelruth).   Our farm shop is also open during the winter period. We are looking forward to welcoming
In July and August we offer guided farm tours Monday, Wednesday and Friday. In May, June, September and October these tours are offered every Friday.

In our herb gardens - the mountain herb garden in St. Magdalena at 1400 metres above sea level and the show herb garden in St. Valentin - old and new knowledge about the recognition and use of wild aromatic and medicinal herbs is brought back to life. Around 150 different, mainly native plant species thrive in our herb garden. 
In guided tours, the herb specialist teaches interested visitors the identification of wild herbs and their use in cooking and folk medicine. 
Our herbs are only fertilised and treated organically; due to the altitude, the plants develop high-quality secondary ingredients.
The herbs are air-dried on wooden shelves, placed in breathable sacks and only cut, mixed and bottled when needed. The blossoms are collected individually and gently dried so that the magnificent colours are preserved. Everything is handmade!

The Kasserolhof, run by Marlene and Lorenz Psenner, is situated at 850m above sea level on the edge of the Villnösstal valley, halfway between Teis and Albeins. They manage the farm in an environmentally sustainable way and with respect for biodiversity. In this sense, they place particular emphasis on animal welfare and the quality of the farm's own products. In addition to beekeeping, calf rearing and orchards, they also keep hens. Since 2019, they have also been breeding free-range geese, which provide tasty meat in the autumn. In addition, they offer products such as honey, jams, syrups, apple juice, eggs and nuts.

Günther Pernthaler is considered the ambassador of the sheep "Villnösser Brillenschaf". He was and still is one of the driving forces behind the preservation of this sheep breed and the beef breed "Graues Geisler Rind". In his little paradise, he grows various types of cereals, fruit and vegetables according to the permaculture cultivation method. He also keeps sheep, cattle, turkeys, hens, pigs and bee colonies. His goal is to live as self-sufficiently as possible. During his guided hikes, he wants to convey exactly this way of life to his guests, and he succeeds in doing so with his authentic manner.

1,700 chickens live on the Badstuberhof farm in Deutschnofen /Nova Ponente - together with Luis and Astrid, who make sure that the animals want for nothing. While they spend the nights well protected in the henhouse, during the day they run around freely on the farm and the surrounding meadows. This produces nutritious eggs from happy chickens.

We have been growing our own fruit and vegetables on our farm for four generations. A huge selection of fresh produce such as tomatoes, courgettes, plums and apples. To bring you even closer to the authenticity of the region, we process what we grow into a wide variety of products.

Get to know the old tradition of wool processing and find a vast choice of high-quality wool products in the rustic wool shop.

Agricultural beer - also available in the enoteca Obkircher in Deutschnofen/Nova Ponente