This is Brixen

Young hosts, farmers and winemakers are breathing new life into the Törggelen harvest festival by serving traditional dishes with a modern flair. We visit three of them on a voyage of culinary discovery

We hit the slopes with Linda Stricker, the grande dame of the ski rental world, to talk about how she is keeping her legendary husband’s legacy alive, skiing past and present, bizarre inventions, happy memories, cruel twists of fate and skiing with a baby bump.

They say Adelheid Kerschbaumer Raifer makes South Tyrol’s best Strauben, the traditional local funnel cakes. A visit to her farm in Verdings.

Water philosopher Kuno Prey on precious mountain springs and healthy drinking water

Antonia Fink, innkeeper at the traditional Fink inn in Brixen, on nettles from the forest, country-style cooking with a Mediterranean twist, and her discerning guests.

From starred cuisine to farmer’s inns, in and around Brixen, an exciting culinary culture is prospering, which honours tradition while also trying new things.

Folk musician Hans Jocher and composer Manuela Kerer talk about music from their childhood, genuine folk music and how to capture the sound of a town

Running past the spectacular peaks of the Dolomites, the Dolorama Track finishes in the village of Lajen. A chance to discover where a four-day hike high above civilisation can take you.

Bernhard Mulser is a herder at the Zirmait Alpine pasture, high above Bressanone/Brixen. With his wife and two children, he cares for the cattle and pigs, the four of them living in isolation on the mountain for months. Read on to find out how life in an Alpine hut affects a family.