Go Skiing in Zell Am See, Austria

Go Skiing in Zell am See in Austria Julie Conover: For our first morning in Zalamsy, Mother Nature provided a healthy vesting of fresh snow. Just a few minutes up the road from the town center, the Sonnenalmbahn risks skiers 2000 feet above the lake. Female: Skiing here is prefect. You got a good fast area over the great show, includes it. So, as like the main important thing, both have got good snow foundations today. You can see prefect sunshine, and the snow is soft, not too hot. Mark Jennings: Joey moved here from Australia three years ago, and now teaches on the mountain. It’s so good high speed freezing through it. Joey: It’s fun. It’s much terrain. Mark Jennings: Growing up here would be a dream for any skier. Norbert calls this tyrannous own backyard. Norbert Hartweger: It’s the [Foreign Language] which is some ski here all day long. It’s about squeeze out 204 meters. Julie Conover: Within the national park, there are 30 peeks over 9000 feet high, and 246 pleasures. Jeff Engerbretson: It was fun. It was great. You have good true skiing, good scopes and good bumps, all there in. Julie Conover: Local Thomas Gardtman had some advice concerning one of the more important aspects of travel. Thomas Gardtman: If you’re a vegetarian, you might be a little bit unlocked, but otherwise, if you love meat and potato dishes, you will be in heaven. Julie Conover: Scattered about in strategic locations on the rustic alpine huts called Huta or Alves, where hungry skiers can grab a traditional bite. Peter: Okay guys, come in, and ride a boat. Mark Jennings: The four opening to the palm like, the brighter palm was a family home for 200 years. Peter: I grew up here. My grandfather studied to ski, and then my father was a champion. Mark Jennings: Peter’s Dad was skiing here when the first Charlotte was built in 1927, and he still hits the slopes everyday. Peter: 85. Mark Jennings: 85! His age certainly hasn’t affected his vitality. Julie Conover: Our meal was a hardly combination of traditional favorites. Scachla, eggs and bacon, and Garam canoodle of large jam field dumpling. Though typical Austrian food tempts to a tardy neat dishes, a new generation of Gourmet chefs has popularized a lighter and more creative cuisine. Austria also produces some world class frizzling and penal blocked to accompany these inventive dishes. Wine Seller: We have the world’s best drizzling. During the day, the sun is quite cold, and during the nights, the nights are cold, and this is the reason of - it makes the wine a really brewed wine.