Malga Gostner

South Tyrol, Italy

Feb 2019

Franz Muller’s cuisine tastes like malga, meadows and woods. Each ingredient is either fresh or matured here. “We’ve got everything we need,” he often says. As a kid, he learned the recipes of his grandfather who, during the war, survived in these mountains by feeding himself on what nature offered. Try his Kaiserschmarren with blueberries and roses, served on a big cast-iron frying pan; his fragrant ravioli with local petals and his Heublütensuppe, the famous hay soup made with fifteen different herbs from nearby meadows. A sample of alpine summer known in the whole valley.


Words and pictures Laura Taccari. Translation Alessia Andriolo.


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