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At the beginning of 2022, a pilot project, named Eggental Taste Local was launched throughout the Eggental valley to promote and strengthen cooperation between farmers and restaurateurs, with eggs and vegetables from the Eggental valley sold directly to the valley’s hotels and restaurants.
The aim of the pilot project is to gain valuable experience, to learn from each other and grow together. A special focus will be placed upon transparent exchanges between restaurateurs and farmers – but also upon the willingness to cooperate and the ability to consider the needs of all participants.
Our common goal is that all products grown and supplied by the farmers should be adopted by the catering trade. We are of course aware that the farmers of the Eggental valley are not yet in a position to meet the entire demand.
In the coming years we would like to extend this project to other product groups, such as meat and dairy products.
On Sunday, 6 October 2024, a unique culinary experience awaits all gourmets. Three renowned chefs from the region - Philip Lochmann from Gourmethotel Engel (Welschnofen), Reinhard Daverda from Naturhotel Pfösl (Deutschnofen) and Kurt Resch from Biohotel Steineggerhof (Steinegg), as well as the farmers from Deutschnofen will be creating a very special lunch.
Anna-Maria is one of the coordinators of the project and a farmer with passion of the farm Kronlechnerhof. On her farm in Welschnofen there are various animals and in summer she has a colourful garden with all types of vegetables and fruits. She tells us about the project and after a short tour of the farm we cook together various types of dumplings and Krapfen (sweet doughnuts) with the farm products. Finally, we taste together the dumplings and the Krapfen. All participants will receive the recipes of the South Tyrolean specialities to take home.
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