Kastelbell Castle

Kastelbell Castle

Romanesque fortress on a rocky promontory

Seen from afar, Kastelbell Castle is one of the most splendid fortresses in South Tyrol. First mentioned in the ancient records in 1238, the majestic castle sits atop a giant boulder overlooking the Etsch river. Owned by the Lords of Montalban, the medieval fortress was eventually ceded to the Hendl Nobility from Coldrano/Goldrain in 1531. Both these titled families have since died out.

By 1290, Castelbello/Kastelbell had become a Tyrolean fiefdom, and in 1300 it was the seat of the court and office, presided over by a sovereign judge and bailiff.
The original Romanesque complex consisted of a palace that occupied the entire eastern flank of the castle. First mentioned in the records in 1317, the Romanesque castle chapel with its rectangular-shaped chancel is interesting from an architectural point of view. A fragment of a fresco depicting St. Christopher on the outer wall of the castle chapel suggests that it was originally separate, and not part of the castle.

By virtue of its exposure to the elements, the stonemasonry of Kastelbell Castle had to be intermittently reinforced over the years, creating more resistant and modern fortifications. During the 19th Century, the castle went into a period of decline after being mostly destroyed by fire. It was only partially rebuilt for residential purposes. In the end, it became the property of the Italian State and has since been used as a venue for exhibitions and concerts.
Impressions
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Frittatensuppe (sliced pancake soup) Frittatensuppe (sliced pancake soup) Frittatensuppe (sliced pancake soup) Frittatensuppe (sliced pancake soup) Frittatensuppe (sliced pancake soup)

Frittatensuppe (sliced pancake soup)

A true classic of South Tyrolean soup cuisine

5 Min
Preparation
15 Min
Cook
Ingredients
Serves 4

750 ml milk
180 g flour type 00
3 eggs
1 bunch chopped parsley
5 tbsp brown butter
salt
a little oil for the pan
vegetable or meat stock
Chives
Preparation
Mix all the ingredients (the quickest way is to whisk everything together with a hand blender).
Heat a frying pan and add a drop of oil. Stir the batter one more time to mix well.
Add a ladle full (1/6) of the batter into the frying pan and swirl to distribute the batter evenly.
Allow to turn golden brown, then turn to briefly fry the other side.
Set aside to cool and repeat.

To prepare the Frittatesuppe, roll up the pancakes, slice them into thin strips, add them to a bowl of beef consommé or vegetable stock and garnish with chives.

TIP: You can refrigerate the sliced pancakes/Frittaten.
Recipe by: Tourist office Partschins/Parcines
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