A taste for skiing

Passionate, charismatic chefs and promoters of ethical and sustainable cuisine: these are the protagonists of the A taste for skiing initiative on the slopes of Alta Badia. The chefs come from various regions of Italy, from north to south and from east to west.

The concept of the initiative remains the same: each of the eparticipating chefs, including Alessandro Alajmo and Ana Roš, both awarded three Michelin stars, will be assigned to a mountain hut on the slopes of Alta Badia, creating a recipe that will be offered to skiers throughout the winter season.

Thanks to chef Massimiliano Alajmo's proposal, the 2023/24 edition will be dedicated to spontaneity. Spontaneity has to do with intuition and immediacy, it is a motion of creative energy, which can be contagious in a positive sense. And so the dishes on offer are a hymn to sobriety rather than redundancy, in perfect harmony with the Alpine environment that surrounds us.

Good that does good: as always, the initiative is linked to an important charitable action and part of the cost of the dish is donated to La Miglior Vita possibile, an association supporting paediatric palliative care. In concrete terms, what we raise will contribute to the construction of a new paediatric hospice with expertise in the Triveneto region.

Giulan, thanks to all the gourmets who help.

A taste for skiing, when well-being is a matter of solidarity.

In the winter of 2022/23, the gastronomic initiative very specifically supported a charity project in favour of the association "La Miglior Vita Possibile".
For every A taste for skiing dish consumed during the winter in one of the eight participating huts, €3 went to a charity for the care of children suffering from incurable or disabled diseases.

In total, more than 6,000 dishes were served and €18,200 was raised for the establishment of the new regional paediatric palliative care centre - children's hospice with responsibility for the Triveneto region.
A symbolic cheque was presented by the representatives of the Alta Badia Tourism Cooperative, Alta Badia Brand, and the huts of the ski area to Stefano Bellon, promoter and coordinator of the initiatives "La Miglior Vita Possibile" at the restaurant Le Calandre of Chef Massimiliano Alajmo in Rubano.

Giulan to the mountain huts who believed in the project and to all those who ordered the dish!