The pearl in the mountain

I was a student then, and in a drawing assignment my imagination guided a bizarre pencil to dream of cottages without
walls: pillars in the corners and crystal. Of course, I dreamed of unspoiled nature as a corollary, certainly not traffic lights and traffic jams.
It seemed to me the most beautiful drawing in the world since life, in that house, would be like a plunge into nature:
dreaming in the warmth while it snows outside, so protected by a crystal that amplified my view of the world.
I got a 4. But in my heart the assignment was a 10.
Maybe the professor was a 4...
As soon as I arrived at Oberholz, I wondered what the vision of its architects was before I even picked up
the pencil.

 


It is difficult to draw a thought, to color the bridges that mind and heart draw like half-lines toward aninfinity that, as far as the eye can see draws evallate mountains, clouds and ancient trees: the breath of God.

This is what I grasped before anything else:not the architecture worthy of James Bond in "On Her Majesty's Service," not the impossibly beautifulquite daring contrast between this theater of glass and wood and its backdrop, the Latemar.

Not the play of colors that invade environments as the mood of the sky changes. Not the play of mirrors that double a landscape to which I give ten but cannot give twenty.

I was struck by the bridges that the mind buildsbetween "this side of the glass" and the Corno Bianco, the Pala diSanta and beyond, over the Isarco toward theBrenta massif.

Everyone wants to eat in front of the large windows that mark the ideal termination of the jutting volumes of the large verandas that, like light-wood spinal columns silently brood the tables below.

The choice of essences, the combinations, the curvilinear volumes that seem to have no end, play with each other returning a combination of colors and colors, contrasts and harmonies that seem to be the result of chance: a case beyond which there is a precise design, culture, sensitivity and study of the highest level.

Peter Pichler and Pavol Mikolajack know this well. Sonoloro the creators of so much modern art.

One from Bolzano, the other from Slovakia, they are the young interpreters of the deconstructivist current born in the late 1980s.We are at the foot of the Latemar, a UNESCO World Heritage Site, and everything you do has to be done on tiptoe, as if nature cannot account for it.

And indeed, looking at the Oberholz from below,one can sense the delicate hand of man in the larger palm of that of nature.

All the energy that Oberholz needs is tapped underground using geothermal energy.Larch, spruce, crystal and concrete are the four ingredients of these deconstructivist chefs.Quite different ingredients are used by those who,at more than 2,000 meters above sea level, have the delicate task, every day, of satisfying our palate. We're talking aboutFranz, the chef, whose tone of voice is lost between the sizzle of a frying pan and the clink of serving dishes.

Even if I stopped all the frying pans and all the glisfrizzles, I could never understand Chef Franz's narrow pronouncement.

Creativity is also at home in the kitchen where along with regional specialties we can find fun and delicate reinterpretations for the most discerning palates.

Franz personally goes out to harvest the mountain pine that he uses in his delicacies convinced as he is that nature should be seized as if it were a great opportunity.

By respecting and indulging it, nature speaks to you and allows itself to be graspedlike a mine that is eager to be discovered.

In this microcosm that is the Oberholz I see so many things perfectly blended together that play to return through scents, flavors and emotions far more than what they have put forth.

It doesn't matter if you will eat or sip herbal tea or simply have coffee. The Oberholz will remain in your heart, Forever.

STRAUBEN FRITTELLE
(4 Persons)
200 g Flour
250 ml Milk
3 eggs
50 ml Beer
Salt
50 g sugar
vanillin/yeast
Oil 180° for 2-3 minutes
Mix milk and eggs, then add a little beer, a pinch of salt, sugar to taste, a pinch of vanilla sugar, baking powder.
At the end, gently add flour.

APFELKÜCHEL - Apple Fritters (4persons)
200 g flour
200 ml beer
2 egg yolks
2 egg whites
Pinch of salt and sugar
4 Apples
Mix the flour with the beer, egg yolks,
salt and sugar.
Mix everything together, whisk in the whites and add them gently.
Peel the apples, remove the seeds and cut into slices, knead and fry.

Remove the pancakes from the oil, dry on kitchen paper and then swirl in sugar and a little cinnamon.

 

 

KAISERSCHMARRN
250 ml Milk
120 g flour
1-2 eggs (if large only 1)
1 teaspoon sugar
vanillin
Rum
Pinch of salt
Raisins
Mix everything together, add whole eggs at the end.

Heat a frying pan, add a little butter or seed oil, pour in a ladleful of batter. Then flip like an omelet and end cooking by breaking it up.