The ethical chef days
World's leading chefs, winemakers and food professionals from the five continents meet again in Alta Badia to share and discuss the common vision of an innovative, ethical and sustainable approach to gastronomy.
In various conferences, round tables, master classes and cooking presentations, the participants will present their vision of gastronomy that raises awareness of nature, promotes environmentally friendly attitudes and sets a path for the future based on reduced waste, reusable leftovers and recycled garbage.
The project was born from the idea of the Michelin-starred chef Norbert Niederkofler /Restaurant St. Hubertus (Hotel Rosa Alpina) in San Cassiano and Paolo Ferretti, manager of the communication agency hmc in Bolzano. The event and covers the entire territory of Alta Badia, from the mountain huts to the restaurants and the locations in the picturesque valley basin.