I pack my rucksack for Tyrol and take with me ...
Great products from the GoodBuy Shop that are not only sustainable, but also sweeten my trip, clean my teeth afterwards and don't let me die of thirst on the way.
The country tranquility of Gut Boltenhof
Park quickly, take your luggage with you and walk along the long paved avenue of lime trees to the staircase of the manor house, unlock the door and stand in the middle of the beautiful entrance hall.
Lived sustainability in the star
The first stay during Cécile's trip to Tyrol took place at Stern in Obsteig, on the sunny plateau. She was allowed to interview host René Föger and was initiated into the concept he lived by and his plans for the future.
Climate-friendly through Austria
Off to Tyrol! After a few weeks of preparation as well as hoping and worrying, the time had come: the borders to Austria are open and tourism is possible again.
The Gitschberg prepares larch tip Buchtel for us
Refined recipe with delicious wild herbs, larch tip buns with fine asparagus ragout, goutweed wild herb salad and birch leaves baked in beer batter.
Torre Marabino cooks tripe and cod for us
My favorite specialty is fish with Sicilian ingredients, so I'm happy to share a very personal favorite recipe with you today: tripe with salted cod.
Rifugio Lanzagallo prepares Sicilian ricotta ravioli
One of the typical Modica recipes are the ricotta ravioli with pork sauce. Unlike those from Ragusa, our ricotta filling does not contain any sugar.
Stylish in the midst of Sicilian baroque cities
In the midst of the baroque cities of Modica and Syracuse, both UNESCO World Heritage Sites, Luca has breathed new life into old walls and created small oases of well-being where ecology, design and contemporary art go hand in hand.
South-east Sicily: so much more than a beach vacation
Great panoramas, wildflower-lined roads, deep gorges, hikes through beautiful natural parks.
"Ask Mutti" bakes Swedish semla for us
The cardamom yeast particles are traditionally filled with a marzipan-like mass and cream. Originally, they were only eaten during Lent.
