“This dish was created especially for cyclists and sports enthusiasts. It combines local ingredients chosen for their taste and health benefits. The dumplings (canederli) provide complex carbohydrates that replenish energy used during exercise. Beetroot improves muscle oxygenation and delays fatigue. Speck and ricotta provide high-quality proteins, essential for muscle recovery and repair. The marinated cabbage salad offers minerals and antioxidants, helping reduce inflammation after training. Yogurt from the farmhouse Bio Lüch Ruances is rich in prebiotics and proteins, supporting gut health and muscle recovery. Finally, mountain pine essential oils add anti-inflammatory and refreshing properties.”

"For this dish, I chose simple, honest ingredients—deeply rooted in farming traditions and time-honored preservation methods. Stale bread isn’t discarded but becomes the base of the dish. Smoked ricotta is preserved through an age-old technique that also enriches its flavor. The speck, naturally cured with salt and smoke, reflects traditional knowledge passed down through generations. The beetroot is used whole, with nothing going to waste. The idea is to tell the story of a “true” dish—where every element is respected, transformed, and nothing is thrown away.”

“This dish was created especially for cyclists and sports enthusiasts. It combines local ingredients chosen for their taste and health benefits. The dumplings (canederli) provide complex carbohydrates that replenish energy used during exercise. Beetroot improves muscle oxygenation and delays fatigue. Speck and ricotta provide high-quality proteins, essential for muscle recovery and repair. The marinated cabbage salad offers minerals and antioxidants, helping reduce inflammation after training. Yogurt from the farmhouse Bio Lüch Ruances is rich in prebiotics and proteins, supporting gut health and muscle recovery. Finally, mountain pine essential oils add anti-inflammatory and refreshing properties.”

"For this dish, I chose simple, honest ingredients—deeply rooted in farming traditions and time-honored preservation methods. Stale bread isn’t discarded but becomes the base of the dish. Smoked ricotta is preserved through an age-old technique that also enriches its flavor. The speck, naturally cured with salt and smoke, reflects traditional knowledge passed down through generations. The beetroot is used whole, with nothing going to waste. The idea is to tell the story of a “true” dish—where every element is respected, transformed, and nothing is thrown away.”