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Biologic hay from Passeiertal

It is fragrant, it makes tired limbs awake and it tastes very well: hay. Rather: biologic hay from the valley Passeiertal.

The hay will is not used as fodder for cows or rabbits, but comes in the hay baths of South Tyrol wellness-hotels and in the kitchens of South Tyrol’s gourmet-restaurants.

Hay is not equal to hay. The biologic hay of Walter Moosmair, a farmer in Passeiertal Valley for example grows at 1700 m above sea level and it gets cut only every 2 years and not as usual 3 times in the year. Furthermore it is forbidden to manure the mountain-meadows or to cover it with herbicide. And that pays: in the bio hay there are about 127 different herbs and grasses and not as usual 14.

Bio hay is certificated. Walter Moosmair is member of the cultivation-association "Bioland", which controls the mountain meadows in periodic intervals to guarantee and certificate real biologic cultivation.

Moosmair delivers the bio hay to South Tyrolean wellness hotels, which make a point of precious and biologic hay for their hay baths. This hay is better and more effective than normal hay, which years ago was brought from Slovenia to South Tyrol.

Lesser because of its sanitary effect as because of the aesthetic and tasting advantages the bio hay is also very asked in gourmet restaurants. Fish on a bed of mountain herbs or mountain herbs soup are only two of countless possibilities to cook with hay.

Do you want to visit Walter Moosmair and his farm "Niedersteiner Hof"? You find him in the village St. Leonhard in Passeier, phone: +39 0473 656 500.