Summer style in the Bregenzerwald
Summer style in the Bregenzerwald
Summer is a great time for barbecuing, making pizzas and long evenings by the fire. Members of the Werkraum Bregenzerwald have designed just the equipment you need!
Feuerbox
The Feuerbox - A true all-rounder. A small grill plate is a standard part of the base module and can be easily removed with the help of a simple mechanism. Functionality can be changed at any time with accessories such as a pizza box or a wok and pan insert.
Material: Steel
Design: Christoph Hagspiel and Simon Voppichler
Manufacture: Inbrunst, Egg
Clay pizza oven
Clay is extracted and formed into bricks in moulds and air-dried. The foundation of the pizza oven is composed of bricks. Dried bricks are then built up to form a dome and plastered.
After inserting the oven rack, the pizzas can be baked.
Design: Tobias Fritz
Workshop leaders: Tobias Fritz and Dominik Abbrederis (DADO Lehmarbeiten)
Production: Werkraum school 1W class 2021/22
Support by: DIEM Werke, Fetz Malerei, Fleischerei Fetz, Ofenbau Voppichler, Oberhauser & Schedler Bau
Käsekrainer
Käsekrainer are one of the most popular grilled sausages in Austria. The variety produced by the Fleischerei Fetz butcher's shop is made with Emmental cheese from the Bregenzerwald and a high proportion of beef. The sausages are smoked and then matured in a climate-controlled room. You can purchase Käsekrainer from the "Gustl" vending machine in front of the butcher's shop around the clock.
The Fleischerei Fetz butcher shop, Andelsbuch
Fire bowl
This stainless steel grill grate is height-adjustable and can be removed completely from the fire bowl using the stainless steel rod. The steel plate beneath the fire bowl serves as a shelf and ensures that the ground under the plate does not get hot. This allows the fire bowl to be used on any surface.
Material: Raw-steel fire bowl, stainless-steel grill grate
Design: Peter Figer
Manufacture: Figer Kunstschmiede, Bezau
Beef at its best
Quality beef bears a seal certifying provenance or organic quality. However, such seals actually say very little about the taste. If you ask Johannes Bischof, the taste of a meat product is determined exclusively by the life history of the animal. He wants to know the history of each animal before he processes it. This is how DER JOGI creates exclusive meat delicacies, always dry-aged, from the Bregenzerwald.
DER JOGI, Bezau
