Tag Archives: Rifugio Brogules

An apple a day

19 Jul
19 July 2015. If an apple a day keeps the doctor away, does it count if it’s in your strudel? In the Alto Adige/Südtirol, strudel is as prevalent as Starbucks in Seattle. We have eaten many portions and many types over the course of several trips. This time I documented our not-quite-daily habit. Thank God we were hiking!
It never ceases to amaze me that no matter where we go, we get coffee in a ceramic cup and our food on plates with real flatware, served by nice people who do not expect a tip. Even at the ruins of a castle, in a tiny little village high above the valley, where the cafe was the size of a closet, the lady served our espresso in tiny ceramic cups with stainless spoons that we carried out to a picnic table. And we could have had grappa if we had wanted! Compare that to the typical U.S. coffee-house or what passes for a restaurant in a national park: Styrofoam cups, paper plates, forks that break when you try to use them, self-service, and the expectation of a 20% gratuity.
July 8: Rainy day strudel in Selva.  Our first strudel of the trip, while taking shelter in the town. Big apple chunks and a pie-pastry-like crust.
July 8: Rainy day strudel in Selva. Our first strudel of the trip, while taking shelter in the town. Fabulous apple-pie flavor and a light, crust.
July 8: God help us, a two-strudel day! Anna, our landlady, invited us over in the afternoon for strudel hausgemacht. How could we say no?
July 8: God help us, a two-strudel day! Anna, our landlady, invited us over in the afternoon for strudel hausgemacht. How could we say no?
July 9: High-Mountain strudel at Passo Sella. We had a long hike, punctuated by a stop for healthy yogurt, so we indulged in a cinnamon-flavored, raisin-packed variety with a more cake-like crust.
July 9: High-Mountain strudel at Passo Sella. We had a long hike, punctuated by a stop for healthy yogurt, so we indulged in a cinnamon-flavored, raisin-packed variety with a more cake-like crust.
Not a bad view for strudel tasting at Passo Sella.
Not a bad view for strudel tasting at Passo Sella.
July 10: Today, yogurt with fresh berries replaces  strudel at 2153 meters above sea level. Berries tasted fresh-picked.
July 10: Today, yogurt with fresh berries replaces strudel at  Rifugio Emilio Comici, 2153 meters above sea level. Berries tasted fresh-picked.
The Rifugio Emilio Comici  is perhaps the most amazing mountain "refuge" we've seen.
The Rifugio Emilio Comici is perhaps the most amazing mountain “refuge” we’ve seen.
July 11: Rifugio Rasciesa is always a favorite stop for a snack or for lunch. Big fruit, light crust. Asked for panna but they forgot. :-(
July 11: Rifugio Rasciesa is always a favorite stop for a snack or for lunch. Big fruit, light crust. Asked for panna but they forgot. 😦
July 14: Rifugio Malga Brogules sits beneath the Seceda Plateau, and still the rifugio is at 2045 meters above sea level. And still they serve home-baked strudel, of a more cake-like variety.
July 14: Rifugio Malga Brogules sits beneath the Seceda Plateau, at 2045 meters above sea level. And still they serve home-baked strudel, of a more cake-like variety.
Little Rifugio Malga Brogules, beneath the Seceda Plateau.
Little Rifugio Malga Brogules, beneath the Seceda Plateau.
July 16: Best-in-Trip Award goes to the strudel at Hotel Saltria in the Alpe di Siusi. A mountainous piece served with lots of panna, flaky crust, heaps of fruit, raisins and pine nuts. Although we hiked 2 hours to get here, it ruined the possibility of lunch for the day.
July 16: Best-in-Trip Award goes to the strudel at Hotel Saltria in the Alpe di Siusi. A mountainous piece served with lots of panna, flaky crust, heaps of fruit, raisins and pine nuts. Although we hiked 2 hours to get here, it ruined the possibility of lunch for the day.
Our view while gorging on strudel at Hotel Saltria.
Our view while gorging on strudel at Hotel Saltria.
July 18: Last strudel of the trip, eaten overlooking the same scene we cast our eyes on Christmas Day, Hotel Icaro in the Alpe di Siusi. Surrounded by a cake batter, the fruit was flavorful and the strudel loaded with pine nuts as well. Panna of course1
July 18: Last strudel of the trip, eaten overlooking the same scene we cast our eyes on Christmas Day, Hotel Icaro in the Alpe di Siusi. Surrounded by a cake batter, the fruit was flavorful and the strudel loaded with pine nuts as well. Panna of course!
Looking across the Alpe di Siusi from the terrace at Hotel Icaro. A bit of a change from our Christmas Day scene, below.
Looking across the Alpe di Siusi from the terrace at Hotel Icaro. A bit of a change from our Christmas Day scene, below.
Taken from Hotel Icaro terrace on Dec 25, 2015. We only had cappuccino this time.
Taken from Hotel Icaro terrace on Dec 25, 2015. We only had cappuccino this time.

 

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