In
fact in a document of 1787
the tolls were set as
follows:
· 6
florins for an empty or full
cart;
· 2
florins for a horse or
donkey;
· 1
florin for every donkey foal
;
· 1
florin for every calf, ox or
cow;
· ¼
of a florin for every kid,
billy goat, piglet or
similar animal.
The
"Pausa" tollhouse
came with a farm and inn and
it is most likely that the
name PAUSA was chosen
because of the lodgings and
food available to travellers
in need of a break in their
journey.
Leonhard
von Liebener was born in
Pausa on 24th January 1800.
He notably oversaw all the
works that took place in the
royal and imperial house of
the Hapsburgs and is still
remembered today as an
outstanding builder of roads
and bridges throughout the
Tyrol. Amongst his many
talents he was an expert in
Tyrolean mineralogy and
geology and left a legacy of
important and well-known
drawings and incised copper
works.
A
new road was built leading
to the Val di Fiemme at the
beginning of the 19th
century. The road did not
pass in front of the house
so the then proprietor,
Simon Thaler, asked
permission to build a new
inn on the road that had
just been built. This maso
was to become the Hotel
Pausa as we know it today.
Hay
baths were first introduced
to the inn guests in the
years leading up to the
First World War. Working in
the hotel were the
grandparents of the current
owner. In 1929 Josef
Saltuari purchased the inn
for the sum of 33,000 Lire.
He was an able carpenter who
put his talents to good use
as the inn was in a poor
state of repair in the
aftermath of the Great War.
His
son Walter Saltuari together
with his wife Klara Amplatz
took over the running of the
business in 1979. Walter
learnt the craft of
carpentry from his father
and was able in 1980 to
furnish the hotel throughout
and enlarge the premises to
their current size,
exercising great skill and
good taste.
The
traditional and familiar
dishes are prepared by the
lady of the house and are
all, in keeping with
tradition, homemade. Walter
is a capable butcher and
still today each and every
speck, prosciutto and cured
meat is prepared according
to his own recipes.
Something the family
absolutely insists upon is
that only locally sourced
food and produce growing on
the hotel's own farm is
used, all of which is
cultivated with the most
natural methods possible.
