The culinary season start on the ski slopes of Alta Badia
Sunday, 13th December 2015
The culinary season on the slopes of Alta Badia, on the other hand, starts officially on 13th December, with the Gourmet Skisafari - the event part of the initiative A taste for skiing - haute cuisine at 2,000 m altitude.
The delicious event in the heart of the Dolomites brings eight Michelin chefs in several mountain huts in the Alta Badia ski region. The star chefs will delight skiers creating dishes based on their regional recipes and traditions.
For all foodies and ski-lovers a perfect opportunity to explore the ski slopes in Alta Badia and to savour the best of Italian cuisine.
This special ski tour also offers a unique opportunity to meet the famous chefs personally, listen to the story behind the plate and, who knows, discover some well-kept trade secret.
Gourmet Skisafari - participating chefs and mountain huts
|Moountain hut | Place||Chef||Restaurant | Place||Gourmet creation|
|Col Alt | Corvara||Norbert Niederkofler||St. Hubertus c/o Relais & Chateaux Hotel Rosa Alpina | San Cassiano||Wine soup with herb croutons, marinated char on potato bruschetta|
|Alois Vanlangenaeker||Zass | San Pietro - Positano||Linguine with lemon with mussels, botargo and crunchy Agerola bread||Recipe created for Ütia de Bioch | San Cassiano|
|Piz Arlara | Corvara||Matteo Metullio||La Siriola c/o Hotel Ciasa Salares | San Cassiano||Tortelli stuffed with goat’s cheese, beetroot purée, peanuts and suckling pig ragoutwith peanuts|
|Chris Oberhammer||Tilia | Dobbico/Toblach||Barley from the mill in Villabassa with localsuckling pig and marjoram||Recipe created for Ütia Pic Pré | San Cassiano|
|I Tablá | San Cassiano||Angelo Sabatelli||Angelo Sabatelli | Monopoli Puglia||Spaghetti with garlic, oil, chilli and scallops withwild turnip sauce|
|Las Vegas | San Cassiano||Filippo La Mantia||Filippo La Mantia | Milan - born in Palermo||Pasta with sautéed broccoli|
|Club Moritzino Piz La Ila 2100 m | La Villa||Nino di Costanzo||Ischia||Egg, porcini mushrooms, frisella bread and bufalo taleggio cheese|
|Nicola Laera||La Stüa de Michil c/o Hotel La Perla | Corvara||Genoa style tagliatelle of puccia bread and homereared beef, with shavings of ricotta from Pugliamatured in caves||Recipe created for Ütia Bamby | La Villa|
Euro 40,00 - valid for four gourmet creations with matching wine. The event takes place between 11.00 am and 3.30 pm. Tickets can be purchased directly in the participating mountain huts.