Alta Badia: When Taste is a Matter of Legami

Alta Badia: When Taste is a Matter of Legami
Alta Badia Skiworldcup.
Autor snímku Freddy Planinschek

The next edition of A tastes for skiing will be linked to a charity project in support of paediatric palliative care: part of the earnings from each dish sold during the winter season will be donated to the 'La miglior vita possibile' and 'Momo' associations. The project was initiated with the collaboration of the two 3 Michelin starred chefs Norbert Niederkofler and Massimiliano Alajmo, both listed in 'The World's 50 Best Restaurants'.

Culinary events such as the Gourmet Skisafari, SunRisa, Sommelier on the slopes, Roda dles Saus and the Wine Skisafari, will be accompanying skiers in the heart of the South Tyrolean Dolomites throughout the winter season from December to April. 

Alta Badia (South Tyrolean Dolomites-Italy) – Legàmi in Italian means connections, ties, bonds and harmony between and among people, places, memories, and values but also the drive and desire to share emotions in the absolute freedom that the landscape of the Dolomites offers. This is the basis for the thirteenth edition of A taste for skiing, the gastronomy event that has been making the winter season in Alta Badia a gourmet highlight. With great chefs that will create their dishes based on these concepts and an idea of hospitality that is always new and inspiring, A taste for skiing aims to be an opportunity to meet in the name of taste, beauty and being together.

The concept of this initiative remains the same: each of the eight Michelin-starred chefs 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. The participating chefs are united by their sensitivity for the charity project of 'La miglior vita possibile' and 'Momo' and share a strong love for Alta Badia. 

Doing the honours is multi-starred chef Norbert Niederkofler of the St.Hubertus restaurant at Hotel Rosa Alpina (3 Michelin stars, 1 green star), who wants to bring his 'Cook the mountain' philosophy to the next edition of A taste for skiing. Promoter together with Norbert Niederkofler of the charity project, linked to A taste for skiing, is another of Italy's only 11 three-Michelin-starred chefs, Massimiliano Alajmo (Restaurant Le Calandre, Rubano-Padova), who in 2002, at only 28 years, was the youngest chef in the world to be awarded with three Michelin stars. Also part of the initiative is Ciccio Sultano (Duomo Restaurant, Ragusa, 2 Michelin stars) and his cuisine always on the move between land and sea, between memories of home and travel, between high culture and street culture, between past and present. For the first time, A taste for skiing will also host Antonia Klugmann (Restaurant L'Argine in Vencó, Dolegna del Collio-Gorizia, 1 Michelin star) from Trieste, who uses mainly local products in her kitchen, but without renouncing outside influences and a strong sense of respect for sustainability in the kitchen, and Alessandro Dal Degan (Restaurant La Tana Gourmet, Asiago-Vicenza, 1 Michelin star), a cook-herbalist, who knows every sprout, herb or root that grows on the Asiago plateau. Fabrizia Meroi, (Restaurant Laite, Sappada, 1 Michelin star), who finds inspiration for imagining, creating and perfecting her dishes from everyday life, is once again an integral part of the group, as is Simone Cantafio (Restaurant La Stüa de Michil at Hotel La Perla, Corvara), who in his kitchen proposes tradition and innovation, with the aim of introducing Italian products to the world, telling the story of the flavours of the territory. Closing the roundup of chefs is the food director and long-time top chef in Italy for most gastronomic critics, Fulvio Pierangelini.

Participating chefs were asked to create their recipes while reducing waste and paying special attention to the protection of our planet, thus contributing to the sustainable initiatives of Alta Badia, Italy's 4th tourist destination to have obtained the GSTC (Global Sustainable Tourism Council) certification.

The dishes can be tasted at the mountain huts: Ütia Lé, Ütia L’Tamá, Club Moritzino, Ütia Las Vegas, Ütia I Tablá, Ütia de Bioch, Ütia Pralongiá and Ütia Jimmy during the whole winter seas.  



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