The Diverse One. Verena Noflatscher

Verena, who runs the farm today, does things just like her father did in his day. The farm was small when she was growing up: a few apple orchards, a couple of cows, sheep and a meadow with fruit trees. At some point they decided they were ready to cultivate apples like many other farmers in South Tyrol. And alongside the apples, they still cultivated veg on a grand scale. For local supermarkets and their own vegetable business.

Lots of work – but it wasn’t enough for Verena’s father. He had always wanted to have a small inn, but with four small children (one of whom in a wheelchair) his wife was always against the idea. In 2003 they renovated the barn and built flats on the first floor. And when suddenly a nice large space in the cellar became free, they thought that 2 additional flats could fill the space well. This time, Verena’s father decided against this. That was the green light for his dream of owning an inn.

Perhaps he was a bit too optimistic: after all, he was not born an innkeeper. He was a dyed-in-the-wool farmer. But the whole family learned by doing and worked together whenever they could.

Verena helped too. She went to farming school and on to university, and was even in Russia for six months to study in Moscow. Verena wanted some breathing room and to get away from everything. She needed to clear her head. But she ended up coming back to beautiful South Tyrol. It was a conscious decision. She joined her family in the inn business, took it over and then managed it together with her father. Her sister Barbara went to Switzerland back then, where she trained in the hotel and gastronomy business. But she also wanted to come back to beautiful South Tyrol. Verena welcomed her sister with open arms: the business was anything but small and every hand was welcome. Her hands, her sister’s hands and also the hands of her sister’s husband, who was a certified cook.

There were obviously good reasons for Verena giving up the business of running the inn to her sister and brother-in-law. And there was still lots to do: she had the holiday flats, the farm and the office work, which her father found tedious.

Verena’s father preferred to be outside in the orchards, with his trees. When he suddenly died in 2023, Verena had to take over the reins. For the sake of the cause. For papa’s legacy, for the farm, for the family and for the employees, some of whom had been there for more than ten years. She quickly grew into her role. They stood together and carried on quite well. All of them. They still cultivate vegetables – no longer in grand style but enough to supply the restaurant. And for the small shop on the farm and two retailers who are happy to purchase their fresh produce.

Verena devotes almost six hectares to cultivating apples in grand style, with a range of different varieties. For Verena and her father, the step towards organic farming in 2016 was initially only half of a step. They were completely convinced of the benefits, but converted only half their land at the beginning. They were cautious and wanted to approach the new method at a slower pace. In order to grow into it. At the inn anyway, they had always believed that everything produced on the farm was 100% natural. To Verena, daring to take the step seemed like a logical consequence. A good reason. Her father gave Verena his full support. He told her it was her decision and placed his full trust in her. At first it was only half the farm, and then at some point it was the whole farm.

Here in the picturesque, small village of Albeins/Albes, there are around ten farmers but Verena is the only one who uses organic methods. Bonita, Natyra®, Golden Delicious and a few other varieties. It doesn’t bother Verena that she is “different”. To her, it’s the right way. It’s the way that feels right. She doesn’t have to justify herself to anyone – most often, it’s the other way around, she says with a grin.

The right way and the right attitude. From Verena’s viewpoint, the farm is not a possession. Instead, it is a project to which she can contribute. A project that started in the 12th century and will continue to exist in the future. Assuming, of course, that the children enjoy it as much as she does. Her 3-year-old, perhaps, who is already at her side when she is outdoors in the orchards and fields. Or her second child, who is still developing in her womb.

A rabbit still lives on the farm. Along with three goats and ten hens. Verena loves watching them. And she is happy about the diversity on the farm, about everything that grows there. The flowers that they use in the inn to decorate the tables and dishes, for example.

And about the diversity of her vegetables: zucchini, cucumbers, tomatoes, aubergines, radishes, peppers, chillies and even watermelons grow here. She also grows cabbages, red cabbages, parsnips, black salsify, carrots and artichokes. From March until November, Verena and her helpers have quite a lot to do in the field. And they continue working into the winter months. Then it’s time for canning, pickling and preparing food. For antipasti in the inn, for the breakfast buffet in the holiday flats or for the shop on the farm. Syrups, jams, pickled veg and fruit in syrup. The inn was recently awarded the “Bio Fair Südtirol” SILVER status by the Bioland certification board. This means that a specific proportion of the products used there are organic.
“Organic is right”, says Verena. And regional is too. She considers it an authentic value that should often be held in greater regard than organic. And seasonal is just as important. After all, here at the inn they often use only what grows on the field. First they go to the field to see what is ripe. And then they write the menu.

It is a different way of thinking and a different approach. But it is the one that feels right to Verena. Just like a bite of one of her crunchy, fresh apples.