Mountain FlavoursSNOW FOOD
The next edition of "Skiing with taste", a gastronomic event that makes the winter season gourmet in Alta Badia, will be linked to a charity project in support of pediatric palliative care.
Sunday 18 September 2022 16 minutes reading time
Bonds, understood as connections, conjunctions, harmony between people, places, memories and values, but also bonds as a drive and desire to share emotions in total freedom in the heart of the Dolomites UNESCO World Heritage. From these assumptions comes the thirteenth edition of "Skiing with taste". And among great chefs who will create their dishes, starting from these concepts, and an idea of hospitality that is always new and stimulating, Skiing with taste is meant to be a meeting point in the name of goodness, beauty and being together
The concept of skiing with taste remains unchanged: eight starred chefs will each be paired with a refuge on the slopes of Alta Badia, for which they will create a recipe that will be offered to skiers throughout the winter season. The participating Chefs share a common sensitivity for the charity project of "The best possible life" and "Momo" and share a strong love for the Alta Badia area.
The multi-starred chef Norbert Niederkofler of the St. Hubertus restaurant c / o Hotel Rosa Alpina (3 Michelin stars, 1 green star), who wants to bring his "Cook the mountain" philosophy also to the next edition of "Skiing with taste". Promoter together with Niederkofler of the charity project, linked to "Skiing with taste", another of only 11 three Italian Michelin stars, Massimiliano Alajmo (Ristorante Le Calandre, Rubano-PD), who in 2002, at just 28 years old, was the youngest chef in the world to be awarded three Michelin stars. Also part of the initiative is Ciccio Sultano (Duomo Restaurant, Ragusa, 2 Michelin stars) and its cuisine always on the move between the land and the sea, between the memories of home and travels, between high culture and street culture, between the past is present. For the first time "Skiing with taste" also hosts Antonia Klugmann from Trieste (L'Argine Restaurant in Vencó, Dolegna del Collio-GO, 1 Michelin star), who mainly uses local products in the kitchen, without renouncing external influences and a strong sense of respect for sustainability in the kitchen, and Alessandro Dal Degan (Ristorante La Tana Gourmet, Asiago (VI), 1 Michelin star), a cook-herbalist, who knows every sprout, herb or root that grows on the Asiago plateau . Fabrizia Meroi, (Ristorante Laite, Sappada, 1 Michelin star), who finds inspiration to imagine, create and perfect his dishes from everyday life, is once again an integral part of the group, as is Simone Cantafio (Ristorante La Stüa de Michil, Corvara ), which in its kitchen offers tradition and innovation, with the aim of making Italian products known to the world, telling the flavors of the territory. The food director, for a long time the first chef in Italy for most of the food critics, Fulvio Pierangelini, closes the roundup of chefs.
The participating chefs were asked to create their recipes by reducing waste and paying particular attention to the protection of our planet, thus contributing to enhancing the sustainable initiatives of Alta Badia, the 4th Italian tourist destination to have obtained the certification. GSTC (Global Sustainable Tourism Council).
The dishes can be tasted at the Ütia Lé, Ütia L’Tamá, Club Moritzino, Ütia Las Vegas, Ütia I Tablá, Ütia de Bioch, Ütia Pralongiá and Ütia Jimmy huts throughout the winter season.
A BENEFICIAL PROJECT IN SUPPORT OF "THE BEST POSSIBLE LIFE" AND "MOMO" FOR CHILDREN IN NEED OF CARE
A strong and concrete signal of solidarity. This is the goal of the 2022/2023 edition of Skiing with taste, an initiative that this year is aimed at less fortunate children, assisted by the Pediatric Hospice of Padua and Veneto and children in Alto Adige, suffering from incurable or disabling diseases. . There are two associations to which this edition of the successful event that animates Alta Badia is linked: the "Best Life Possible" Association and the "Momo" Association, both actively engaged in the promotion and support of pediatric palliative care. So for the whole of the next winter season, for each dish labeled "Skiing with taste" served in the shelters that will join the initiative, 3.00 euros will be donated to charity in support of the construction of the new Regional Reference Center for Palliative Care and Therapy of Pediatric Pain of the Veneto Region regarding The Best Possible Life and in support of the Momo Association which wants to create a space in which to welcome affected families, protect their interests, and establish a network of contacts and support, in which children sick people and their families can take a breath of normality, feel cared for, helped and welcomed into society - an important action to concretely support the lives of many girls and boys.
THE FOOD AND WINE APPOINTMENTS NOT TO BE MISSED
GOURMET SKISAFARI: THE NINTH EDITION WILL START ON SATURDAY 10 DECEMBER
The ninth edition of the Gourmet Skisafari takes place on Saturday 10 December 2022. Skiers will be able to move on skis on a traveling trip from one hut to another, where they will have the opportunity to taste the gourmet creations of the participating chefs. These will bring the starred cuisine to 2000m in the heart of the South Tyrolean Dolomites and will delight skiers at some huts, presenting their dishes, which, thanks to the products used, praise the Italian gastronomic excellence. For the creation of the dishes, the chefs were, in fact, inspired by the best local products, based on their own philosophy in the kitchen, adapted, for the occasion, to a mountain environment. True works of art will be presented, not only for the palate, but also for the eyes. There will of course also be the opportunity to get to know the chefs personally and to be told the story of their dish. All for a first seasonal ski in the name of taste ... and bonds.
SUNRISA: SKIING AT DAWN ON VIRGIN SLOPES, BEFORE A RICH BREAKFAST AT 2000M
Skiing on a virgin slope, before all the others, is a unique experience. If you are in the heart of the Dolomites, a UNESCO World Heritage Site, on the snow of Alta Badia, where the best athletes of the Alpine Ski World Cup compete against each other in those days and, where you can enjoy an excellent breakfast at 2000m, the experience becomes even more captivating.
On Monday, December 19th, the ski lifts of the Alta Badia plateau open their doors already at dawn to give passionate skiers the opportunity to see the sun rise at 2000m and to ski on perfectly prepared slopes during the night by the numerous cats of the snow in activity in the area. In combination, there is the possibility to savor a rich breakfast, based on genuine and healthy products, at the Club Moritzino, Ütia I Tablá, Ütia de Bioch, Ütia Piz Arlara and Ütia Las Vegas huts. Each refuge will be paired with a basic element of breakfast, such as milk, cereals, eggs or fruit. The various dishes on offer were created with the support of nutritionist Elena Casiraghi and contain the basic ingredients for a correct breakfast, certifying the ideal caloric and nutritional intake of each stage of the breakfast journey from one refuge to another.
SOMMELIER ON THE TRACK
Tasting a selection of the best South Tyrolean wines in two different huts, admiring the Dolomites, a UNESCO World Heritage Site: in Alta Badia you can.
After the success of the previous editions, Alta Badia proposes again in the winter 2022/23 "Sommelier on the slopes", with the aim of enhancing the combination of skiing and excellent local products. This year there are six appointments, scheduled between December and April (13 December, 17 January, 7 and 14 February, 7 March and 4 April) and include fabulous skiing on the slopes of Alta Badia, combined with the tasting of some of the the finest South Tyrolean wines. Participants will be accompanied by a ski instructor as well as a professional sommelier. The price of the tastings, ski guide included, is € 40.00 per person. These are the refuges where the tastings will take place: Ütia de Bioch, Club Moritzino, Ütia I Tablá, Ütia Las Vegas Lodge, Ütia Lé, Ütia Tamá and Ütia Pic Pré.
Two special editions are added to these events, scheduled for January 24 (Club Moritzino and Ütia de Bioch huts) and March 21 (Ütia Tablá and Ütia de Bioch huts). During these events, four South Tyrolean wines will be tasted in combination with four dishes.
The appointments are organized in collaboration with the South Tyrolean Wine Consortium and the South Tyrolean Sommelier Association.
WINE SKISAFARI: THE SAFARI WINE ON SKI AT 2000 METERS
On Sunday 26 March 2023, Alta Badia brings the best South Tyrolean wines to high altitude for an exclusive tasting, which will be held from 10 am to 4 pm, at the Piz Arlara, Ütia de Bioch, I Tablà and Pralongià huts. In this way, the winter season, dedicated to food and wine, is to be concluded with a flourish. The ticket can be purchased directly at the four participating huts on the day of the event. The event is organized by Alta Badia Brand, in collaboration with IDM (Innovation Development Marketing) and with the support of the Consorzio Vini Alto Adige.
OTHER FOOD AND WINE APPOINTMENTS
In the week from 12 to 19 March, "Roda dles Saus" returns, the event dedicated to Ladin cuisine, at the huts of the La Crusc Skitour area. In addition, throughout the winter season there will be the opportunity to participate in the "Breakfast among the peaks", at the Las Vegas refuge. An excellent opportunity to be the first on the track in the morning, as well as to have a rich breakfast based on the best South Tyrolean products.
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