Lech-Zürs and Kitzbühel in Austria, St. Moritz and Gstaad in Switzerland, Courchevel in France, Sochi in Russia, and Almaty in Kazakhstan: all coming together in Alta Badia to celebrate top quality mountain cuisine at the “Top of the Mountains” event. These are just the most famous ski resorts where the chefs will be coming from this year to take part in the ninth edition of “A Taste for Skiing”, the most famous event combining the greatest skiing experience with the best food in the Alps. It takes place in Alta Badia from December 3 until Sunday, December 11.
Food lovers Paradise
Owing to the great efforts of the local tourist board over the last few years, Alta Badia has built up a brand of a top ski resort and a destination for the aficionados, not only of skiing but also of food and wine. The valley itself has as many as three Michelin-starred restaurants, a feat that even more famous resorts cannot boast. Success is also due to the innovative event launched nine years ago. It takes place in the first week of December on the ski slopes in the heart of the Dolomites, which are under UNESCO’s protection. The even culminates in the Gourmet Skisafari on Sunday, December 11. Top chefs from the best ski resorts are invited to contribute to the top-quality cuisine and prestige, and to share with everyone their passion for good wines and gourmet food.
The concept is the same every year. 14 gourmet chefs, mostly Michelin-starred, will create, in 14 mountain huts in the ski resort of Alta Badia, special dishes which will later be offered throughout the ski season. Each dish will tell a story, woven out of local groceries and tradition, and the chefs who use only the best ingredients to make it. The dishes will be paired with some of the best wines from the Italian province of South Tyrol.
In Alta Badia, skiing has long since ceased to be merely a sport to enjoy. Top gastronomy has replaced French fries and hot dogs, and the valley rightly holds the reputation of being the best winter destination for those seeking to enjoy gastronomy and enology.