The best gourmet chefs of the most renowned ski destinations of the world stage on Sunday December 11 on the slopes at the heart of the Dolomites UNESCO World Heritage.
Alta Badia (South Tyrolean Dolomites – Italy)
– The 2016/2017 skiing season kicks off on Saturday 3 December in Alta Badia, while the Gourmet Skisafari, the haute cuisine event on the slopes of the location, will be organized on Sunday 11 December. Your winter holiday in Alta Badia is much more than a ski holiday: the event aims to highlight the winning mix of winter sports and cooking, the most attractive traits of the area. The gourmet chefs will come together in Alta Badia to celebrate top-quality mountain cuisine at the TOP OF THE MOUNTAINS event.
5 gourmet chefs
5 gourmet chefs will take part in the fifth edition. Every chef will create a dish for a specific mountain hut. Local chefs include Norbert Niederkofler (St. Hubertus Restaurant at Relais & Chateaux Hotel Rosa Alpina) at the Bioch hut. He will serve a tortellini pasta NORA in broth, accompanied by the wines Alto Adige Pinot Bianco Eichhorn 2015 (Manincor) and Alto Adige Pinot Bianco Tyrol 2015 (Cantina Merano Burggräfler).
The youngest Michelin chef in Italy, Matteo Metullio (La Siriola Restaurant at Hotel Ciasa Salares), will serve a Sweetbread of fried veal on scampi mixture, smoked Jerusalem artichoke froth and liquorice and aniseed salsa. This dish will be paired to the wines Alto Adige Sauvignon Castel Giovanelli 2014 (Kaltern Caldaro) and Alto Adige Sauvignon Turmhof 2015 (Tiefenbrunner). You can taste this dish at the Club Moritzino hut.
Nicola Laera (La Stüa de Michil Restaurant at Hotel La Perla), will be cooking at the Col Alt hut, delighting you with Roast Bleggio rabbit with its livers, pumpkin, chestnuts and Sauris ham powder, paired with the wines Alto Adige Pinot Grigio St. Valentin 2014 (Cantina Produttori San Michele Appiano) and Alto Adige Pinot Grigio Aristos 2015 (Cantina Valle Isarco).
Thorsten Probost from the Griggeler Stuba in Lech-Zürs (Austria) welcomes skiers at the Piz Arlara mountain hut, where he will be cooking his Alta Badia Tartare, accompanied by the wines Alto Adige Pinot Nero Riserva Burgum Novum 2013 (Castelfelder) and Alto Adige Pinot Nero Riserva St. Daniel 2014 (Colterenzio).
The list of gourmet chefs is rounded off by Esat Akyildiz from The Ritz-Carlton Almaty. For the event he can be found at the I Tablá hut, serving a “Kespe Sorpa” fresh noodles with aromatic bouillon. This dish will be paired to the wines Alto Adige Pinot Bianco DeSilva 2015 (Tenuta Peter Sölva) and Alto Adige Pinot Bianco Sirmian 2015 (Nals Margreid).
On 11 December skiers will ski from one hut to the other to taste the chef’s creations. Veritable works of art will be served to skiers: a true feast for the eyes and palate. Skiers will also meet and greet the chefs and, who knows, maybe they will even let them in on a trade secret or two.