Uno slalom parallel between the beauty of the snow-covered slopes and the good flavors to be enjoyed in mountain huts at high altitude or, in a special way, in the valley. there “tasty” destinations on the slopes or in the most characteristic villages of our mountains.
Tasty delicacies in Alta Badia
It is a short step from waxing to watering. In Alta Badia (www.altabadia.org), until April 10, when the season ends, the taste buds, as well as all the other senses, are really alert. Not just because of the event Skiing with tastewhich is renewed every year, offers eight üties, Ladin huts, which offer gourmet lunches with dishes signed by star chefs (such as Club Moritzino Piz La Ilaalso perfect for après-ski with music, DJ sets and ice bar, where you can try the cuttlefish tagliatelle all’amatriciana by chef Marco Martini from the Roman restaurant of the same name, or theUtia Lè for risotto malfattini, with mushrooms, mountain cheese, crispy speck and Lagrein restricted by chef Riccardo Agostini of Il Piatino in Pennabilli). Maybe stopping in a day accompanied by a ski instructor who is a wine expert, able not only to teach you how to best deal with the kilometers of snow-covered slopes, but also to guide you to the knowledge of South Tyrolean wines.
Downstream, there is no shortage of other interesting gastronomic proposals. All ‘Sassongher hotels (www.sassongher.it), 5-star hotel with a family atmosphere, overlooking the village of Corvara from the hill, book one of the suggestive Stube, the most intimate rooms, in advance. Like the oldest, which dates back to 1520, which can accommodate a table of up to 10-12 people, where, between the scent of wood and Ladin delights, you can enjoy a menu with local specialties proposed by the chef Raffaele Mattera.
St. Hubertus
Weekend in the mountains in nearby San Cassiano. At the restaurant St. Hubertus three-starred for years, and recently also with a four-leaf clover for sustainability, you will be enchanted by appreciating the chef’s cuisine Norbert Niederkoflerwithin the Rosa Alpina, Aman Partner Hotel (www.rosalpina.it). The real curiosity is to book the Chef’s table or an aperitif dinner, both directly in the kitchen, while the brigade is at work and the chef Norbert, together with the owners, Ursula and Hugo Pizzinini, come to greet and tell secrets and curiosities of what it really means to have nature in the dish.or. Its cuisine is unexpected (even the whitefish tartare, lake fish widespread also in the mountains, whose scales are also used, in order to avoid waste, becomes a taste experience), simple, colorful, ethical. A riot of local ingredients and suppliers, carefully selected and off the beaten track, which makes the mountains the true protagonist of his creations.
Jazz & food in Trentino
Also in Trentino throughout the month of March you can enjoy flavors directly on the slopes. Among the events for a weekend in the mountains, until March 13, the 24th edition of Dolomiti Ski Jazz Music Festivalin the ski areas of the Fassa and Fiemme Valleys, with various concerts in eight huts, while until the end of the month the appointment is with Happy Cheeseaperitifs on the panoramic terraces of mountain huts, featuring local cheeses paired with a selection of Trentino wines with a green soul or craft beer.
TO Madonna di Campiglioinstead, until March 26th three refuges host Slowfood food and wine events, to let you discover the excellence of Val Rendena, including the cheeses and meats of the homonymous breed, the only native of Trentino (www.visittrentino.info/it). When skiing becomes even more enjoyable.
Beneficial flavors in Valle d’Aosta
Super G
From Trentino to Val d’Aosta (www.courmayeurmontblanc.it). “Peak of Taste “, exhibition that for the month of March brings food and wine to the top, becomes an opportunity to celebrate the culture of solidarity thanks to the collaboration with 1 Caffè Onlus, born from the initiative of Luca Argentero and Beniamino Savio, who have given life to a platform crowdfunding. Saturday 26 March, in the intermediate station of the Pavillon of Skyway Monte Biancothe closing evening of Peak of Taste will be held with a charity dinner, “The sky and the stars”, signed by great starred interpreters of mountain cuisine, including the same Norbert NiederkoflerBesides Chicco Cerea, Matteo Baronetto And Paolo Griffa. “Skiing, walking, exploring: the love for the mountains is part of the DNA of the 1 Caffè Onlus family, therefore the elective affinity with Peak of Taste is natural”, he declares Luca Argentero, vice president of 1 Caffè Onlus. “It is from this passion for the high peaks, from the desire to be the point of arrival and departure for the adventures of small solidarity realities, that the project to welcome non-profit organizations draws inspiration”, concludes the actor.
Meanwhile, the Super G (www.lovesuperg.com), the kingdom of après-ski at 1700 meters, on the peaks of Courmayeur, ensures weekend music weekends with DJs and producers until the end of the month, alternating with signature cuisine with recipes prepared by the starred resident chef Andrea Berton. For a perfect end to the winter season
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