{"id":141409,"date":"2022-11-25T07:00:07","date_gmt":"2022-11-25T05:00:07","guid":{"rendered":"https:\/\/admin.travel-advisor.eu\/?p=141409"},"modified":"2022-11-24T15:03:16","modified_gmt":"2022-11-24T13:03:16","slug":"alta-badia-gourmet-skisafari-gourmet-chefs-at-2000-metres","status":"publish","type":"post","link":"https:\/\/travel-advisor.eu\/en\/alta-badia-gourmet-skisafari-gourmet-chefs-at-2000-metres\/","title":{"rendered":"Alta Badia Gourmet Skisafari: Gourmet Chefs at 2000 Metres"},"content":{"rendered":"

The Gourmet Skisafari returns on Saturday 10 December 2022 <\/b><\/h2>\n

Gourmet Skisafari returns on the slopes of Alta Badia, in the heart of the Dolomites, a UNESCO World Heritage site. Norbert Niederkofler, Simone Cantafio and Fulvio Pierangelini will delight participants in the ninth edition of the culinary event at the beginning of the season. Skiing in Alta Badia starts on 3 December.<\/b><\/p>\n

It will be an itinerant journey, the one that will take skiers participating in the ninth edition of the Gourmet Skisafari, from one hut to the next in search of new dishes and internationally renowned chefs. The culinary creations can be tasted on Saturday 10 December from 11 a.m. to 3 p.m.<\/span><\/p>\n

\"People
\u00a9 Alta Badia, Alex Moling<\/figcaption><\/figure>\n

Norbert Niederkofler (Executive Chef at Restaurant St. Hubertus at Hotel Rosa Alpina, 3 Michelin stars and 1 green star), Simone Cantafio (Restaurant La St\u00fca de Michil, 1 Michelin star, at Hotel La Perla) and the food director, for a long time Italy’s best chef for critics, Fulvio Pierangelini (Rocco Forte Hotels), will bring gourmet cuisine to the slopes of Alta Badia at 2000m. For the creation of the dishes, the chefs have, in fact, been inspired by the best products of the region, based on their own philosophy in the kitchen. True works of art will be presented, not only for the palate, but also for the eye. There will, of course, be the opportunity to meet the chefs in person and be told the story of their dish. The initiative also wants to give a concrete signal for a sustainable approach to gastronomy. The participating chefs will create their dishes while reducing waste and with a focus on protecting our planet.\u00a0<\/span>Each dish will be accompanied by a South Tyrolean wine, chosen by a South Tyrolean sommelier.\u00a0<\/span><\/p>\n

Tickets for participating in the Gourmet Skisafari can be purchased for \u20ac60 in advance and up to the day of the event at the tourist offices in Alta Badia, or directly at the participating huts. Places are limited. The event is organised with the support of the South Tyrol Wine Consortium.<\/span><\/p>\n

The chefs and their dishes<\/strong><\/h3>\n
\"Food
\u00a9 Alta Badia, Freddy Planinschek<\/figcaption><\/figure>\n

Norbert Niederkofler<\/b>, Executive Chef – Restaurant St. Hubertus at Hotel Rosa Alpina in San Cassiano (3 Michelin stars, 1 green star) is paired with the \u00dctia de Bioch hut und he will present his dish \u201c<\/span>Potato dumplings and puccia bread with grauk\u00e4se cheese cream and speck ragout\u201d.\u00a0<\/span><\/i><\/p>\n

Paired wine: Alto Adige S. Maddalena classico Hub 2020 \u2013 Untermoserhof<\/span><\/p>\n

Simone Cantafio<\/b>, Restaurant La St\u00fca de Michil at Hotel La Perla in Corvara (1 Michelin star), will be paired with the \u00dctia I Tabl\u00e1 mountain hut and he will cook a \u201c<\/span>Smooth cauliflower soup, teriyaki cockerel sauce and potato churros with mountain mushroom topping<\/span><\/i>\u201d.\u00a0<\/span><\/p>\n

Paired wine: Alto Adige Gew\u00fcrztraminer Riserva Brenntal 2020 \u2013 Cantina Cortaccia<\/span><\/p>\n

Fulvio Pierangelini<\/b>, Rocco Forte Hotels, food director and long-time top chef in Italy for most gastronomic critics\u00a0 will present his dish \u201c<\/span>Barley soup, mint chickpeas, black cabbage\u201d <\/span><\/i>at mountain hut \u00dctia Las Vegas.\u00a0<\/span><\/p>\n

Paired wine: Alto Adige\/S\u00fcdtirol Chardonnay Riserva Burgum Novum 2019 \u2013 Castelfeder<\/span><\/p>\n

These and five other starred dishes can be tasted at the 8 huts participating in A taste for skiing, throughout the winter season. This winter’s edition of the initiative is being held under the banner of ‘leg\u00e0mi’ (relations), understood as connections, conjunctions, harmony between people, places, memories and values, but also relations as the drive and desire to share emotions in total freedom. <\/span><\/p>\n

The aim of A taste for skiing 2022-23 is to give a strong and concrete signal of solidarity, in support of less lucky children suffering from incurable or disabling diseases. Therefore, for the whole of the coming winter season, for every A taste for skiing dish served in the refuges participating in the initiative, \u20ac 3.00 will be donated to the charity associations ‘La migliore vita possibile’ and ‘Momo’. Leading chefs and pastry chefs, Massimiliano Alajmo, Corrado Assenza, Luigi Biasetto, Luca Cantarin, Leonardo Di Carlo, Ezio Marinato and Luca Rasi, will also contribute to the charity initiative by making tins of biscuits for free, which will be donated to those who order an A taste for skiing dish in the participating huts.<\/span><\/p>\n

Other Food and Wine Events Not To Be Missed<\/b><\/h3>\n

Sunrisa: Skiing at dawn on fresh snow, before enjoying a hearty breakfast at 2.000m\u00a0<\/b><\/h4>\n

Skiing on fresh snow, from 07.15 am, before anyone else, is a truly unique experience. The experience becomes even more magical if you do it in the heart of the Dolomites, a UNESCO World Heritage Site, on Alta Badia’s slopes, where the best athletes will be going head-to-head at the Alpine Ski World Cup during the same period, all topped off with an excellent breakfast at 2,000 m a.s.l.\u00a0<\/span><\/p>\n

On Monday 19<\/span>th<\/span> December, the ski slopes on the plateau of Alta Badia will be opening at dawn, giving ski enthusiasts the chance to see the sun rise at 2.000m a.s.l. and ski down the slopes that have been perfectly prepared the night before by the many snowcats that work in the area. What\u2019s more, there is the chance to enjoy a hearty breakfast, based on genuine and healthy products, at the Club Moritzino, \u00dctia I Tabl\u00e1, \u00dctia de Bioch, \u00dctia Piz Arlara and \u00dctia Las Vegas mountain huts. <\/span>Each hut will be paired with a specific breakfast item, such as milk, cereal, eggs or fruits. The various dishes on offer have been created with the support of the nutritionist Elena Casiraghi and they contain the essential ingredients for a perfect breakfast, guaranteeing the right number of calories and nutrition for each leg of the breakfast route from one mountain hut to another.\u00a0<\/span><\/p>\n

Sommelier on the slopes<\/b><\/h4>\n
\"Sommeliere
\u00a9 Alta Badia, Fabian Leitner<\/figcaption><\/figure>\n

The chance to taste some of South Tyrol’s finest wines in two different mountain huts whilst admiring the Dolomites, a UNESCO World Heritage Site: only in Alta Badia.\u00a0<\/span><\/p>\n

Following the success of the last editions, Sommelier on the slopes will be returning to Alta Badia for the 2022\/23 winter season. The aim of this initiative is to enhance the winning combination of skiing and excellent local products. There are six dates planned, scheduled between December and April (13<\/span>th<\/span> December, 17<\/span>th<\/span> January, 7<\/span>th<\/span> and 14<\/span>th<\/span> February, 7<\/span>th<\/span> March and 4<\/span>th<\/span> April), each involving wonderful skiing on Alta Badia’s slopes, combined with the chance to taste South Tyrol’s finest wines.<\/span><\/p>\n

Participants will be accompanied by a ski instructor as well as a professional sommelier. The price of the wine tasting session, including the ski guide, is \u20ac40.00 per person. These are the mountain huts where the events will take place: \u00dctia de Bioch, Club Moritzino, \u00dctia I Tabl\u00e1, \u00dctia Las Vegas Lodge, \u00dctia L\u00e9, \u00dctia Tam\u00e1 and \u00dctia Pic Pr\u00e9.\u00a0<\/span><\/p>\n

In addition to these events, there are two special editions scheduled for January 24 (Club Moritzino and \u00dctia de Bioch) and March 21 (Club Moritzino andi \u00dctia I Tabl\u00e1). During these events, four South\u00a0<\/span>Tyrolean wines will be tasted in combination with four dishes. The special editions cost \u20ac80.00 per person.\u00a0<\/span>Each event is organised together with the South Tyrol Wine Consortium and South Tyrol\u2019s Sommelier Association.\u00a0\u00a0<\/span><\/p>\n

Roda dles Saus<\/b><\/h4>\n

In the week from 12 to 19 March, Roda dles Saus returns, the event dedicated to local gastronomy, in the Skitour La Crusc ski area, which can be easily reached from La Villa, thanks to the ski lift connection. At each participating mountain hut, it will be possible to taste a dish of Ladin cuisine, created in collaboration with local producers. On Sunday, 12 March 2023, the opening event of the week will be organised with show-cooking and traditional music. <\/span><\/p>\n

These are the participating huts, their dishes and producers:<\/span><\/h4>\n