Agriturismo – The Italian Farm Holiday?

The word Agriturismo is a combination of the Italian terms “agricoltura” and “turismo” — agriculture and tourism. Originally, Agriturismo was initiated by the Italian government to promote rural and economically underdeveloped areas and to ensure a sustainable livelihood for small-scale farmers.

Agriturismo is offered in every region of Italy, whether in South Tyrol, at Lake Garda, Lake Como, or on Sardinia, and over the decades it has established itself as a vital economic pillar of the tourism industry.

An Agriturismo is an Italian farm providing holiday apartments or rooms for its guests. Depending on the region, many Agriturismi produce olive oil or wine, as well as cheese, sausages, speck, honey, and jam. The product range of these farm businesses is constantly expanding to include typical Italian specialties such as pasta and rice, as well as sauces, spices, vinegar, and unmistakable delicacies like desserts and sweets from this land of flavors.

When spending your holiday in Italy at an Agriturismo, you will typically stay on a farm, or perhaps in a manor house, depending on the traditions of the specific agricultural estate. The presence of holidaymakers and restaurant guests allows these businesses to process and sell their farm-grown products directly on-site. Whether the setting is rustic or part of a modernized rural tourism concept – Agriturismo is incredibly multifaceted.

Agriturismo – Shaped by Geographical Conditions

An Agriturismo is significantly shaped by its geographical conditions. In particular, the local products are often specific to the area they originate from. Naturally, the traditions and culture are also characteristic of the respective region. Due to the unique history experienced by certain areas, they differ fundamentally from other regions. This is particularly reflected in the northern regions—the autonomous regions with special status. In South Tyrol, for example, German is an official language alongside Italian with equal status. However, all regions and the people of Italy have one thing in common: their hospitality.

The Italian boot, which borders France, Switzerland, Austria, and Slovenia to the north, extends south as far as Lampedusa, Italy's southernmost island. While the landscape of the northern regions is dominated by the Italian Alps and the southern Alpine arc, it gives way further south to the flat North Italian Plain. The Italian peninsula, which is largely surrounded by the Mediterranean Sea, includes the major islands of Sicily and Sardinia, along with numerous smaller offshore islands and archipelagos.

The northern west coast of Italy—the Riviera, which belongs to Liguria—is characterized by rocky cliffs that transition into the rolling hills of Tuscany. On the western side of the Apennine Peninsula, high mountain ranges like the Abruzzo mountains alternate with picturesque hillscapes and plains.

The entire east coast of Italy—the Adriatic Coast—runs along the Adriatic Sea and is mostly very flat or only gently undulating. In the east of Italy, mountainous terrain is found in only a few areas. Kilometers of sandy beaches characterize this coastline along the Adriatic Sea.

The "toe" of the boot, Calabria, the southernmost region of the Italian mainland, borders the western Mediterranean (the Tyrrhenian Sea) as well as the Ionian Sea to the south and east. The autonomous region of Sardinia is located further offshore in the Mediterranean.

As you can see:
With its mountains, seas, islands, lakes, hills, plains, forests, and volcanoes, Italy is more diverse than almost any other country in Europe—and perhaps the world. Yet it is not just the nature, but also the culinary variety that makes this country an absolute paradise for connoisseurs.

Experience Agriturismo in South Tyrol at a 5-Flower Farm

Agriturismo, or agricultural tourism, has only existed in the form described since 1985. In 1972, the Glinzhof was granted a farm access road from San Candido (Innichen), which secured its future. This marked the beginning of a new chapter in the history of the farm, which was first mentioned in official records in the year 1500. Father Jakob and Mother Maria—who had worked as a chef in a renowned 4-star establishment in the Gadertal valley—installed washbasins with running water in two of the rooms. This allowed them to rent out the first rooms to holidaymakers, whom Mother Maria passionately pampered with South Tyrolean delicacies. A lot has happened since then. Their son, Manfred, has led the farm into a new era, staying true to his parents' vision.

Agriculture remains the cornerstone of our mountain farm; all modernizations and expansions at the farm are carried out with respect for the traditions of the house and the family. Using reclaimed wood for construction is not just beautiful and cozy—all innovations on the farm consistently focus on customs and history. In other words: reclaimed wood is not just a trend; it has always been a part of the Glinzhof. For many years, the Glinzhof has been well-established in the field of Agriturismo and is classified with 5 flowers, the highest distinction in Agriturismo.

By the way: In 1974, the Glinzhof was the first mountain farm in South Tyrol to rent rooms to tourists. The "Gitschenkammer" and the "Mittelzimmer" are known today as Panorama Rooms 1 and 2.

Certified Organic Farm with Bioland Seal and EU Organic Logo

We are proud to be a certified organic farm and bear both the Bioland seal and the EU organic logo. We have been practicing organic farming for over 50 years. Everything our farm yields on its steep hillside location is processed fresh and directly on-site. All around our mountain farm, you will find small oases where we grow salads, vegetables, and herbs for our daily needs; additionally, various fruits thrive on the surrounding mountain slopes, often remaining hidden from our guests. The apple strudel, made according to Mother Maria's recipe, simply tastes best when made with apples from our own trees.

In addition, the surrounding mountain meadows provide nearly 100% of the feed for our livestock. Just like in the good old days, the hay must still be harvested by hand. This elaborate and physically demanding harvest is possible up to four times a year. South Tyrolean mountain meadow hay is considered particularly high-quality and beneficial due to its high herb content. Not only does it produce excellent "Heumilch" (hay milk) from the cows, but it is also used for the traditional hay bath. Bathing in hay is therefore not only a treat for the body and mind, but it is also known for its healing properties.

To meet the demand for meat and sausages, we work closely with our partner farm, the Zwiglhof. Located only 400 meters away, this mountain farm belongs to the Burgmann family. Angelika Burgmann is Manfred’s sister, and her husband Michael is a farmer through and through. The Zwiglhof features a large stable where our shared cattle live and grow until they are ready for slaughter.

Manfred and Michael have put a great deal of thought into the finer details of this process. According to EU law, livestock may not be killed on the farm but must be transported to a slaughterhouse to be processed. To spare the animals unnecessary stress, the two researched extensively to find a way to change this situation. After a long search, they found a solution in Austria.

Faced with the same Europe-wide laws, an inventive farmer there designed a slaughter box that is an external component of the slaughterhouse, yet officially belongs to it. This allows the animals to be transported to the slaughterhouse already dead inside the box. Manfred and Michael had such a box built according to the detailed specifications of the local veterinary office. In this way, the animals can pass away peacefully right on the farm. At the moment of their passing, the cattle are allowed to pursue their favorite activity: eating concentrated feed. This entire process is subject to strict regulations and guidelines, which are constantly monitored.

The meat obtained in this way is then processed into Kaminwurzen and salami for breakfast, and forms the basis for our meat dishes at dinner. Our South Tyrolean Speck, which you can enjoy at the breakfast buffet, comes from the Gsieser Tal. Here, the pigs are slaughtered in the exact same way as at the Glinzhof.

By the way:
To guarantee the supply of organic meat at the Glinzhof and Zwiglhof, we alone raise about 20 young calves a year.