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Gourmet Skisafari

The culinary season start on the ski slopes of Alta Badia

Sunday, 13th December 2015

Skisafari mit skiern und wein

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.