The Innichen Collegiate Church
Beneath the Dolomites, the Collegiate Church of San Candido/Innichen is not only one of the most magnificent in the Eastern Alps, but also the largest Romanesque church in the entire Tyrol.
Originally built as a Benedictine Monastery in the 8th Century by Bavarian Duke Tassilo III, the fortified structure was later converted into a church in 1143. Despite the reconstruction, the façade and exteriors have remained as they were in 1280. Only the bell tower was built some 40 years later. The ravages of time don’t seem to have taken their toll on this imposing structure, reminiscent of a medieval Crusader fortress, or castle of the High Middle Ages.
Symbolic significance of the Sanctuary
The existing three-nave church represents a medieval religious view of the world in which material objects were deemed illusory, and only the Divine and Transcendental as true reflections of the real world. Symbolizing Christianity, the impenetrable fortress was seen as shielding the righteous from external threats. The southern portal is a magnificent example of Romanesque architecture, with the sculpture of Christ above the altar portrayed as the Judge of the World, flanked by an Evangelist on either side. The painted cupola, depicting the Creation, is the largest remaining Romanesque fresco in existence. Of interest to art historians, is the man hidden under a hood; a self-portrait of the artist.

CRUCIFIXION GROUP
The San Candido Crucifixion Group is one of the most significant High Medieval religious works of art. Dating from the mid-13th Century, the Christ after the Resurrection is portrayed as the Son of God. After conquering suffering and returning from the dead, Jesus appears radiant and victorious. The head of a Mongol beneath the Saviour’s foot represents the vanquished invader. This portrayal is in sharp contrast to the martyred and suffering Christ of the late Middle Ages. Rating: A unique work of art of that era.
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Buchteln - traditional sweet buns Buchteln - traditional sweet buns

Buchteln - traditional sweet buns

Heavenly soft & sweet southtyrolean sweet buns filled with homemade apricot jam

30 Min
Preparation
25 Min
Cook
Ingredients
For 6 people

500 g flour type 00
25 g yeast
2 eggs
200 ml milk
150 g butter
80 g sugar
1 pinch of salt
2 tbsp rum
Grated lemon juice from 1 lemon
Brown butter
Homemade apricot jam
Preparation
Dissolve the yeast in the warm milk, then mix the flour, soft butter, eggs, sugar, salt, rum and lemon zest well in a large bowl.
Cover well and leave to rest at room temperature for about 2-3 hours.
When the dough has approximately doubled in size, work it into a smooth dough.
Roll out pieces of dough, cut circles out of the dough with a cookie cutter and spread some apricot jam on them. Close the dough pieces well and line them up in the greased baking tray with the closure facing down.
Brush with brown butter and let rest covered for about 30/45 minutes.
Place a bowl of water in the oven and bake the Buchteln at 180° until golden brown.
Dust with icing sugar and serve while still warm.

Our tip:
The sweet buns taste delicious with vanilla ice cream or vanilla sauce.
Recipe by: Tourist office Partschins/Parcines
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