It started last week when our chefs refined our own Waltershof elderflower syrup from the flowers gathered from around the hotel. Chef Michi has entrusted us with his ‘secret’ recipe:

INGREDIENTS

• 2l water
• 2kg sugar
• 2 oranges, sliced
• 2 lemons, sliced
• 2 limes, sliced
• 25 elderberry flowers
• 20g citric acid

METHOD

• Bring the water and sugar to the boil. Remove from the hob and let it cool
• In a suitable container, arrange the orange, lemon and lime slices in layers, add the elderflowers and the citric acid before pouring the sugar syrup over it all
• Keep the syrup covered for at least 4-5 days in the cellar, then sieve it and pour it into bottles before sealing them well
• If stored in the fridge, the syrup can be kept for weeks

Chef Gufi, on the other hand, concentrated on making sausages.

With a little help from Roland, he skilfully filled the skins to produce homemade sausages from Val d’Ultimo woolly pigs (Managalica). The animals are raised outdoors and their special feed mix gives the meat its characteristic flavour. Delicious!