Experience the colorful autumn with Saus dl altonn: Flavours of Autumn

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Local products such as mountain pine, ricotta-cheese, meat of the farm and biological eggs are the stars of the culinary offering ‘Saus dl altonn – Flavours of Autumn’, scheduled from 17 September to 1 October.


There is no better time than autumn to enjoy nature in total relaxation in the heart of the Dolomites, a UNESCO World Heritage site. From 17 September to 1 October, Alta Badia offers two weeks dedicated to local culinary excellence, highlighting local products and their producers. The initiative is called Saus dl altonn – Flavours of Autumn and was created to enhance this wonderful time of year through good food. During the last two weeks of September, four mountain huts in Alta Badia will each be paired with a producer from the area and will offer menus created especially for the occasion. During four days at the end of September, meetings with producers will be organised at the participating mountain huts, who will illustrate the special features and properties of the various products, which can also be purchased on site. In addition, there is the possibility of meeting the producers in person, during the four days, organised at the four participating huts.

Alta Badia: Peaks of Gastronomy
© Alex Moling


The first event will take place on Sunday 17 September at the Ütia Lé hut. The star product of the day is the mountain pine from the Kräuterhof Hausern farm. The proposed menu is based on “Deer carpaccio with mountain pine and fresh porcini mushrooms”, “Ravioli with mountain pine and ricotta-cheese” and “Mountain pine panna-cotta”.

Ricotta-cheese from the Lüch Chi Prá farm will be the star on Monday, 18 September at the Ütia I Tablá hut, where a “Small ricotta casserole on courgette carpaccio and confit tomatoes”, “Tortelli filled with ricotta and wild herbs with lemon sauce and mint” and a “Deer fillet with juniper ricotta and cranberries, served with potato croquettes” will be offered. At 11.30 a.m. for the first group and 2 p.m. for the second, a ‘blind’ wine and cheese tasting will take place with South Tyrolean sommelier André Senoner, Italy’s best sommelier in 2022.

At the Club Moritzino hut on Saturday 23 September, you can meet the farmer from the Lüch Arciara farm in La Val, who will present his meat from the farm, in dishes: “Calf’s head on mashed potatoes, green sauce of chives and wild berries”, “Beetroot risotto, cold beef, crispy puccia and cabbage” and “Crispy pork belly, mustard from pumpkin, shallot fondant with South Tyrolean wine vinegar”. At 12.00 a showcooking will be organised in the presence of the producer.

On Sunday 24 September, the menu at the Ütia de Bioch hut will be made with Dolomitüs biological eggs. These dishes will be prepared for the occasion: “Poached egg on marinated wild spinach”, “Egg-tagliatelle with alpine herbs and venison ragout” and “Apfelschmarrn – apple pancake with vanilla sauce”. At 2 p.m., there will be a cooking class to learn how to make Kaiserschmarren, the emperor’s omelette, where biological eggs will be the stars. Each dish will be accompanied by a local wine, chosen by experienced South Tyrolean sommeliers. The mountain huts can be easily reached by ski lifts, which are open until 1 October.


During this period, Alta Badia offers a variety of possibilities, aimed at introducing the excellence of Alta Badia to those who have chosen this magical period to spend a few days of their holiday in the Dolomites, under the banner of outdoor sports.

Alta Badia sign


Everyone who takes on the “4 Peaks Alta Badia” challenge can look forward to adventure, adrenaline and breath-taking views. The aim is to climb the four peaks Sas dla Crusc (Sasso Santa Croce) 2,907m, Sasso delle Dieci (Cima Dieci) 3,026m, Lavarella 3,055m and Conturines 3,064m. These demanding tours take excursionists literally up hill and down dale. Climbers follow well-maintained trails, paths and also via ferratas up to the peaks through the awesome Dolomites. Some exposed, unsecured sections of the route add an extra sense of adventure. For those who want to avoid exposures there will be an alternative longer path. To take on the “4 Peaks Alta Badia” challenge, participants need first to register online at www.4peaks.it. All those who complete all four summits in two or more days bear the title “Alta Badia Finisher”. And those who succeed in climbing the four peaks within a single day will be named “Alta Badia Mountaineer” and be granted a place of honour on the online “Wall of Fame”.



For decades now, the farmers of La Villa have been taking their cows and horses to the alpine pasture of the Gardenaccia plateau, the mountain in the Puez-Odle Natural Park, that symbolises their village. The villagers once knew a direct path to get here, which was steeper and more challenging than the ones used by enthusiasts today. This path was called “les cordes” (“the ropes” in Ladin) and is precisely where the new via ferrata of the same name was created. The starting point for this via ferrata can be easily reached from the Gardenaccia chairlift, which drops hikers off just 5 minutes from the start. This via ferrata can only be used with appropriate equipment and less-expert climbers are advised to tackle it accompanied by a mountain guide.



For further information: Alta Badia Tourist Information Offices – www.altabadia.org – Tel.: +39 0471/836176-847037 – Email: info@altabadia.org


Alta Badia Press Office:

Nicole Dorigo: Mobile. +39 338/9506830 – Email: press@altabadia.org

Stefanie Irsara: Mobile. +39 340/8738833 – Email: stefanie.irsara@altabadia.org

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