St. Nikolaus' Church

The Romanesque choir tower of St. Nikolaus' Church

The broad and imposing choir tower of St. Nikolaus' Church in Laces is the essential hallmark of this Romanesque gem, which was erected before the year 1200 but was first documented in 1326. As the church features a choir tower structure, which is not unusual in the region, the bell tower is located directly above the choir in order to further emphasise the spiritual significance of the altar.

The 14th century frescoes of St. Nicholas and St. Christopher on the south side of the nave are well worth a look, while the surviving fragments of an exterior fresco depicting Jesus being taken down from the cross date from around 1210. After this sacred structure was desecrated in 1792 as part of the Josephine church reforms, it was even temporarily used as a fire station.

A marble menhir from the Chalcolithic period was discovered in the neighbouring Bichlkirche Church in 1992. Engraved with axes and daggers, the stone is now on display in St. Nikolaus' Church.

Guided tours in German and Italian:
April - October on Wednesdays at 10am as part of the village tours, registration until 9am in the Laces/Latsch Tourist Info; meeting point: Laces/Latsch Tourist Info

Barrier-free:
yes

Car park:
Laces/Latsch railway station

Contact data

Piazza Centrale, 14
39021 Laces
www.latsch-martell.it
Tel. +39 0473 62 31 09

Impressions

Those sites might interest you as well

A Romanesque gem with a view over the Etschtal valley St. Margareth's Church

The marble church of Laas/Lasa St. Johannes’ Parish Church

The church on the Tartscher Bichl hill St. Veit's Church

Back

Barley risotto with cress presto, Mortadella mousse and Mascarpone

A recipe from the Hotel Restaurant Waldschenke

Ingredients

Barley 150 gr
Cress 100 – 150 gr
Beef Bouillon or poultry Bouillon 500 ml
Butter 80 gr
Olive Oil 50 gr
Cream 100 ml
Parmesan cheese 2 tbsp
Mascarpone 80 gr
Mortadella 150 – 200 gr
Onion 1 small
Spices

Preparation

Cut the Mortadella into small cubes, mince into a crème with a little melted butter in a bowl cutter, pour into a bowl, fold in the whipped cream and Mascarpone and leave to chill.
Whisk the cress with olive oil and melted butter in a mixer, then leave to chill.
Sweat the barley with finely chopped onions and gradually add broth or stock whilst stirring constantly (approx. 20 minutes), add the cress pesto and season with parmesan, herbs and spices.
Finally, form a Mortadella dumpling with 2 spoons and place on top of the barley risotto. Garnish with fresh cress.