Gourmet Ski Safari: For the Most Delicious Experience on the Slopes

Gourmet Ski Safari: For the Most Delicious Experience on the Slopes
From Fine Dining Lovers - November 3, 2017

Seeing in the start of this year's ski season in Italy's mountainous South Tyrol region is the annualGourmet Skisafari 2017 offering an indulgent day on skis on Sunday 10 December.

The theme of this sixth edition of the Alta Badia gourmet event is "The flavors of childhood" enticing those with a love of life on the slopes to sample some of the region's best food offerings from the region's best chefs throughout the day.

11 Michelin Rated Restaurants in the Italian Mountains

Seven Michelin starred chefs will gather for the occasion. Each will cook a dish connected to their childhood, each in a different mountain restaurant to tempt hungry skiers to new culinary experiences.

Between 11 am to 3 pm skiers will have the opportunity to slalom between each venue sampling the dishes paired with a South Tyrolean wine all set against the stunning backdrop of the Dolomite mountains.

The Tastings

The three chefs from Alta Badia, namely Norbert Niederkofler (St. Hubertus Rosa Alpina, 2 Michelin stars), Matteo Metullio (La Siriola, 1 Michelin star) and Nicola Laera (La Sta de Michil, 1 Michelin star) will prepare three dishes respectively: "Once upon a time there was atrout", "tripe in sauce with potatoes" and "veal with garnish, parsley root and plum."

Meanwhile Nino Graziano (Semifreddo, Michelin star 2 star in Mosca) will cook "Artichoke, egg and potatoes" while Alberto Faccani (Magnolia Restaurant, 1 Michelin star in Cesenatico) will delight his hungry skiers with "passatelli in a brodo,"Francesco Baldissarutti (Ristorante Perbellini, 1 Michelin star at Isola Rizza), will go with the" Sptzle and lake algae, stuffed with chicken and broth with smoked trout and his eggs" and finally Giuseppe Biuso (The Cappero - 1 Michelin star at the Vulcano Island) will cling to the "Polpo."

The 50 euro ticket will permit skiers to taste 4 dishes and 4 wines and, of course, to meet the chefs in person and to learn the childhood stories behind their dishes.


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