St. Jakob Church

St. Jakob's Church

A Romanesque imagery of the High Middle Ages

St. Jakob's Church in Kastelaz towers on a hilltop above the famous wine-growing village of Termeno/Tramin and can be easily reached from the village centre as part of a short, beautiful hike.

The chapel was first mentioned in 1214, in connection with the construction of the castle. Today, the castle has long since disappeared, but the little Romanesque church has been preserved. Originally the aisleless church consisted of a rectangular nave and a round arch apse. It was not until the 15th century, however, that the building took its present form.
The frescoes date from the Gründerzeit period around 1215.The “Bestiarium," the representation of demonic powers and mythical creatures in the base area, is quite famous. Christ with the four symbols of the evangelists, surrounded by the twelve apostles arranged in pairs, is in the middle of the apse. On the left and on the right, an atlas supports the sky and in between hermaphrodites, half human, half animal; and above them are Cain and Abel, who offer their sacrifices.

St. Jakob's Church in Kastelaz is open daily from spring to autumn; guided tours for groups are available on request or as part of the weekly village tour.

The Bestiary
The special feature of the Romanesque frescoes in St. Jakob's Church in Kastelaz is the imaginatively detailed bestiary, the representation of demonic powers and dangerous mythical creatures of the ancient mythology, which are pictured at the pedestal. They too reach up to the apostles and thus illustrate the break, but also the transcendence between the holy and the demons. It is about a representation of the cosmos, the divine above, the unholy below. The hybrids thus symbolise the antithesis of the divine order.
Opening hours: 3/15/2026 - 11/6/2026
 
Mon
Tue
Wed
Thu
Fri
Sat
Sun
10:00 - 18:00
Impressions
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Spelt & Ricotta Noodles with Tomato Pesto, Olives and Bacon

A recipe from the Restaurant Eggerhof

Ingredients
For 4 people:

Spelt Flour 350 gr
Ricotta 225 gr
Eggs 4
Water 75 ml
Dried Tomatoes 150 gr
Salt, Pepper
Olive Oil 30 gr
Garlic 1 clove
Bacon 30 gr
Taggiasche Olives 10
Parmesan Cheese for the pesto 15 gr
Parmesan Cheese 30 gr
Preparation
Mix the salt into the flour and then form a dough with the ricotta, eggs and water. The dough should be viscous. Leave the dough to rest for 10 minutes and then press into the boiling water using a noodle press. Leave to cook for 2 minutes and then cool in cold water. Using a hand blender, mix the dried tomatoes with a little oil, garlic, parmesan, salt and pepper into a creamy pesto. Cut the bacon into strips and fry until crispy. Put the pesto in a pan and warm with a little stock over a low heat, heat the noodles in boiling water and then add to the pan with the pesto. Add the roughly chopped olives and then toss well with a little olive oil and season with parmesan. Serve and garnish with the crispy fried bacon.

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