A taste for skiing
When taste is a matter of spontaneity
Winter 2023 - 2024
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 participating chefs, including Massimiliano 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.
Those who order the initiative's dish in the participating huts will each receive a small case containing exquisite chocolate pralines, generously prepared by Crispo in collaboration with chefs and pastry chefs Massimiliano Alajmo, Corrado Assenza, Luigi Biasetto, Lucca Cantarin, Leonardo Di Carlo, Ezio Marinato and Luca Rasi. Once again this year, the preparation of the casket will be entrusted to young people with autism spectrum disorders who are members of the Habile cooperative.
Giulan, thanks to all the gourmets who help.