Our next day started off with a fabulous visit to the Capriz Cheese making center and museum where we had a tour and tasting and wine, of course, and I think our group bought out the store!
We moved on to Novacella where we settled in overlooking the Abazzia Monastery from the restaurant terrace and a little old lady served us, who it turned out was the owner's mother and this family had run the place for generations. Kofererhof is adorable and to make things easy we all agreed on a fun set menu, but had no clue how heavy this food was going to be.Eisack Valley "Tris" means a trilogy of items and here it was the gigantic local dumplings --one of spinach, one of cheese and then a side of Ravioli in a butter, chive & parmesan sauce!! Carb overload was unknown until this moment. The wheat and rye dumplings are rich and heavy and really meant for colder weather--it was over 75degrees!!
When the gigagntic portions of Apfelstrudel arrived, people started asking for boxes to takje it away!! Some of us managed a little but I think the heat, altitude and carbs were taking their toll. A Gruner Veltliner made in the restaurant called Kofererhof was a perfect light white while the MuriGries Lagrein was an ideal red with these delicious local treats.
