during a holiday at high altitude, between one ski session and another, while the majestic and enchanted landscapes of the mountain flow before your eyes, it’s time for a glass of wine. Yes why in Alta Badia the après-ski culture it is so rooted that it organizes itself even during the day. It was born on these assumptions and in collaboration with the South Tyrolean Wine Consortium the initiative Sommelier
on the trackwith the aim of enhancing the union between skiing and excellent local products.
Fabulous skiing on the slopes of Alta Badia, combined with the tasting of some of the finest wines of South Tyrol. Participants will be accompanied by a ski instructor in addition to a professional sommelier: the price of the tastings, including the ski guide, is 40 euros per person, tasting four wines from Alto Adige paired with four dishes.
The ski season becomes (always) more gourmet
During the thirteenth edition of Skiing with taste, the winter season in Alta Badia turns into a time dedicated to good food, thanks to the various culinary events organized in the area. Eight starred chefs will each be associated 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 and part of the income from each dish sold during the winter season will be donated to the “La meglio vita possibile” and “Momo” associations.
The multi-starred chef did the honors of the house Norbert Niederkofler of the St. Hubertus restaurant (3 Michelin stars, 1 green star), which wants to bring its “Cook the mountain” philosophy even inside the refuges hosting the initiative. And the other participants in this edition are among the most important chefs in Italy: starting with the three-star Maximilian Alajmo (Le Calandre restaurant in Rubano in the province of Padua); Ciccio Sultan2 Michelin stars for the Duomo restaurant in Ragusa Ibla, but also Trieste Antonia Klugmann of the L’Argine restaurant in Vencó, in Dolegna del Collio in the province of Gorizia; it’s still Alessandro Dal Deganthat of mountain al rLa Tana Gourmet restaurant in Asiago in the province of Vincenza, a real cook-herbalist; Fabrizia Meroi of the Laite restaurant in Sappada and more Simone Cantafio which recently landed at La Stüa de Michil in Corvara in Val Badia; the review is closed by the star chef Fulvio Pierangelini.
Alta Badia Ski Gourmet by IDM Sueditrol ph. Alex Moling
Sunrise (and breakfast) on skis
For those who, on the other hand, want to explore the mountain landscapes at dawn, when the slopes are still immaculate and practically free from other people, the event organized by Alta Badia not to be missed is Sunrise. On this occasion the participants will be able to ski at break of dawn, admiring the play of light created on the snow by this magical moment, and enjoying an extremely delicious breakfast full of inviting proposals to gain the right boost to spend the day with. Genuine and healthy, breakfast follows the dictates of the nutritionist Elena Casiraghi who certifies the ideal caloric and nutritional intake of each stage of the breakfast journey from one refuge to another.
The mountains therefore become a perfect opportunity not only to give free rein to one’s passion for winter sports, but also to spend a holiday dedicated to food and wine and local wines to be enjoyed in company in the mountain huts highest altitude in Italy.
Ladin cuisine
In the week of March 12 to 19 it also returns Roda dles Saus, the event dedicated to Ladin cuisine. A cuisine dominated by cereals, which are well suited to sudden changes in temperature, such as oats, rye, wheat and barley, and famous for forest products such as currants, raspberries, blueberries, strawberries and then, obviously, the protagonists are mushrooms and the game. You can taste the typical dishes of this centuries-old culture in the huts of the Skitour La Crusc area.
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