Vahrn, Italy – A small family farm nestled in the Italian Alps is gaining international recognition, not for its dairy cows or apple orchards, but for its remarkably inventive gelato. Lisi Stolz, of the Hubenbauer-Hof in Vahrn, South Tyrol, has received a special mention at the prestigious Gelato Festival World Masters in Las Vegas for her unique approach to flavor, deeply rooted in the region’s agricultural heritage. The award celebrates a growing trend in artisanal food production: a commitment to hyperlocal sourcing and traditional techniques. This recognition for artisanal gelato highlights the increasing demand for authentic, regionally-inspired culinary experiences.
For Stolz, the accolade isn’t simply a trophy; it’s validation of a philosophy she’s cultivated for years. “It means a lot to me,” she explained, “It shows that products are appreciated that come from our own region, are natural, and are made by hand.” Her winning creation, “Schätze unserer Berge” – Treasures of Our Mountains – is a testament to that belief, a complex yet harmonious blend of flavors that tell the story of South Tyrol.
The gelato begins with a base of fresh yogurt, sourced from local South Tyrolean milk known for its quality. But it’s the supporting ingredients that truly set it apart. Stolz incorporates a reduction of wort – the malt juice from the brewing process – a nod to the region’s brewing traditions. Honey-cooked apples, a staple of the South Tyrolean landscape, add sweetness and texture, while a caramelized grain crumble provides a satisfying crunch. The balance, she emphasizes, is crucial. “The biggest challenge is that each individual component must be clearly distinguishable without the ice cream feeling overloaded.” It was this clarity, this distinct layering of flavors, that impressed the judges.
A Family Tradition, Elevated
The Hubenbauer-Hof isn’t new to accolades. Stolz has qualified for the World Finals of the Gelato Festival in both 2016 and 2021, consistently championing regional ingredients. But her dedication to local sourcing isn’t merely a marketing strategy; it’s deeply ingrained in the farm’s history. The Hubenbauer-Hof has been a working farm for generations, and Stolz’s approach is a natural extension of that legacy. “Make sure to stand by what you do and work with solid products. Then something good will come of it,” she says.
The success of “Schätze unserer Berge” is similarly a testament to the strength of the local network supporting the Hubenbauer-Hof. The honey is supplied by local beekeeper Walter Kofler, the wort comes from Gregor Wohlgemuth, and the Brimi – a regional promotional organization – provides support. This collaborative spirit underscores the close connection between craftsmanship and the region itself. Brimi actively promotes South Tyrolean products and producers, fostering a sense of community and shared identity.
From Farm to Cone: A Seasonal Approach
The Hubenbauer-Hof is open from Easter until the second week of Advent, and during that time, Stolz and her team are constantly experimenting with new flavors, often incorporating ingredients harvested directly from the farm. Alongside classic offerings, visitors can locate unique creations that reflect the changing seasons. This commitment to seasonality ensures that the gelato is always fresh and flavorful, showcasing the best of what South Tyrol has to offer. The farm’s dedication to quality extends beyond the ingredients themselves; it’s a holistic approach that encompasses every aspect of the production process.
The award in Las Vegas isn’t just a personal triumph for Lisi Stolz; it’s a powerful signal of the quality of South Tyrolean craftsmanship. It demonstrates that when origin matters, the taste speaks for itself. The region, known for its stunning alpine scenery and rich culinary traditions, is increasingly gaining recognition for its artisanal food producers. This award places the Hubenbauer-Hof, and South Tyrol, firmly on the map for gelato enthusiasts worldwide.
The Art of Balancing Flavors
Creating a gelato that truly captures the essence of a region requires more than just high-quality ingredients. It demands a deep understanding of flavor profiles and a willingness to experiment. Stolz’s ability to balance the sweetness of the honey-cooked apples with the subtle bitterness of the wort, and the creamy richness of the yogurt with the crunchy texture of the caramelized crumble, is a testament to her skill as a gelatiera. She isn’t simply combining ingredients; she’s composing a culinary narrative.
The use of wort, in particular, is an intriguing element. While not a common ingredient in gelato, it adds a unique depth of flavor that reflects the region’s brewing heritage. The wort provides a subtle maltiness that complements the other flavors, creating a complex and satisfying taste experience. It’s a bold choice that demonstrates Stolz’s willingness to push boundaries and explore new possibilities.
Looking ahead, Stolz plans to continue experimenting with new flavors and refining her techniques. She remains committed to her core principles: using local ingredients, honoring tradition, and creating gelato that truly reflects the spirit of South Tyrol. The Hubenbauer-Hof will continue to open its doors each season, offering visitors a taste of the mountains and a glimpse into the world of artisanal gelato. Updates on new flavors and seasonal openings can be found on the farm’s official website.
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