Stephan hands us a Sauvignon from his house, which tastes like elderberry. He has spent 35 years of his life in the kitchen, 25 years of which he only ate standing up due to lack of time. And yet he doesn’t see this as stressful at all. “I love going all out, only then can I enjoy myself.”
He grins and takes a big sip from his white wine Bubo, which is dedicated to his eagle owl Olga. “Do your best when cooking and if it does go wrong, it’s not too bad. It is supposed to be fun. So let’s laugh and be happy while preparing the dumplings!” He introduces us to the art and secrets of preparing this typical South Tyrolean dish.
We are fascinated by the passion with in which he is teaching us the individual steps whilst still maintaining his naturalness and easiness. Every cooking fool will be capable of getting it right after his course!