St. Florian's Church

St. Florian's Church

Pilgrim's hospice in Egna/Neumarkt

Since early medieval times, thousands of pilgrims crossed the Alps every year to get to Rome.
While wealthier travellers crossed over the mountains, ordinary pilgrims had little choice but to negotiate the footpath through the treacherous swampland in the Etschtal Valley basin, on a day-long crossing. One of these pilgrim routes led from Bolzano/Bozen to Laghetti/Laag near Egna, at the foot of the Madruttberg mountain. Here, the St. Florian Hospice welcomed the travellers, providing them with lodgings. In contrast to today's sense of the word, a hospitium in the Middle Ages referred to a monastic pilgrims' hostel. The 13th Century Romanesque edifice, known as the "Klösterle", remains standing. Besides St. Florian's Church, it is not only one of the most beautiful Romanesque structures in the entire Alpine region, but also one of the few hospices in Europe that has remained intact.
It’s curious to note that in 1494, St. Florian’s Church pilgrims' hostel hosted its most illustrious guest; German painter Albrecht Dürer, who is said to have spent the night here on his way to Venice. What used to be the pilgrims’ path, was later named after Dürer. The former St. Florian pilgrims' hospice has been transformed into a cultural venue, where summer concerts and other performances are staged.
Impressions
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Val Venosta bread soup - Vinschger Brotsuppe Val Venosta bread soup - Vinschger Brotsuppe

Val Venosta bread soup - Vinschger Brotsuppe

The Val Venosta bread soup is a typical speciality from the Val Venosta Valley. This bread soup is made from the famous Vinschger Paarl bread!

20 Min
Preparation
60 Min
Cook
Ingredients
For 4 people

For the vegetable stock
30 g butter
300 g mixed root vegetables
(carrots, onion, celery, leek, possibly some mushrooms, parsley sprigs)
1.5 l water
salt, pepper and nutmeg

For the garnish
a little butter
½ onion
½ stick leek
1 hard Vinschger pair (or 3 mini pairs)
Chives
Preparation
Lightly brown the butter in a pan, add the vegetables, lightly fry and pour in the water. Simmer gently for about 1 hour.
Then strain and season to taste with salt, pepper and nutmeg. Cut the hard Paarl bread into small pieces.
Fry the onion and leek in the butter, add the chopped bread, toss briefly and pour into the plates.
Pour on the soup, refine with chives and serve.
The Val Venosta bread soup, which is not served with "real broth" but with water and seasoning, is called "Lottersupp" - beggar soup.

Our tip:
The Val Venosta bread soup can also be served with meat soup - in this case, add the beef cooked in the process to the soup, cut into small pieces. Other variations of the original recipe include the addition of an egg poached in the soup and/or Merano sausages.
Recipe by: Tourist office Partschins/Parcines
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