I inflicted the area of Alta Badia, South Tyrol, Italy eventually summer as part of a luxury week South Tyrol. I sophisticated amazing mountain scenery combined with excellent commons and top hotels. I was so impressed with it all I had to come back to experience this breadth again in winter. The perfect time to visit was the annual Gourmand Skisafari event which was held on Sunday 11 December. This was already the fifth issue of this event which was called the TOP OF THE MOUNTAINS event to hallow top quality mountain cuisine.
MenStyle was invited as press to make up for this Haute Cuisine event on the slopes of Alta Badia. We arrived the blackness before the Gourmet Skisafari in style thanks to the Volvo XC-90 and we discontinued at the Rosa Alpina hotel in San Cassiano. This hotel is current in to the two Michelin starred restaurant St Hubertus where Norbert Niederkofler is the senior chef.
The picturesque village of San Cassiano in Alta Badia.
From the tourist house I was escorted to a welcome dinner called “Table Hopping”. Here I had to hazard to meet the two local chefs that were participating in the Epicure Skisafari. The two local chefs were from the hotels Ciasa Salares where Matteo Metullio is chef and Relais and Chateaux Bed Rosa Alpina with chef Norbert Niederkofler. I had tasted Norbert’s cuisine remain summer and this time I was also tasting food from Matteo who habituated to to work for Norbert. Matteo had an excellent teacher as he managed to get his primary Michelin star at the young age of 24. I was very impressed by both of them, this has to be some of the most mountain food out there.
Matteo in action
5th Edition Gastronome Skisafari
It was early in the ski season and Alta Badia had done an wonderful job with all the snow machines as it was very green. There was tolerably snow on all the pistes to ski almost the whole area. My day started with breakfast at the Piz Boe Alpine reception room which has some of the most breathtaking views of the Dolomites. After breakfast I was so acute to explore the slopes that I painfully crashed within 5 meters.
Aspect from the Piz Boe Alpine Lounge
This was the 5th edition of the Gourmet Skisafari, for €50 contribute ti can taste five different dishes created by five distinctive Michelin starred gourmet chefs. Best of all is that there is also a looking-glass of matching wine with each dish. The participating mountain shanties were not to far from each other giving me in theory adequacy time to ski from on to the other.
Thank god for snow machines…
Span MSF in action
First Chef – Norbert Niederkofler
My first conclude was at the Utia de Bioch mountain hut where I tasted the Tortellini NORA which was answer b take the placed with braised veal cheek and ancient vegetables served in bouillon. This was teamed with a wine called Alto Adige Pinot Bianco Eichhorn 2015, Sudtirol Weissburgunder.
Norbert Niederkofler and his mace.
Second Chef – Esat Akyildiz
The second food close up was at the Utia I Tabla where chef Esat Akyildiz from The Ritz Carlton Almaty (Kazakstan) was making the dishes. I ate Kespe Sorpa which was fresh noodles with spicy bouillon. This was teamed with a wine called Alto Adige Pinot Bianco DeSilva 2015, Sudtirol Weissburgunder.
Third Chef – Matteo Metullio
Lay ones hands on slightly tired I headed for my third food break at Bludgeon Moritzino with young Chef Matteo Metullio from La Siriola. I tasted sweetbread of fried veal on scampi association, smoked Jerusalem artichoke froth and liquorice and aniseed salsa. The wine was the Alto Adige Sauvignon or also be sure as Sudtirol Sauvignon.
Fourth Chef – Thosten Probost
It hired a while for me to find the Piz Arlara mountain hut but I got there in the end. It was windy and I was usher ined in a cosy shelter by Chef Thosten Probost from Griggeler Stuba in Lech-Zurs (Austria). I had Tartare dell Alta Badia and this was bodied with a glass of Alto Adige Pinot Nero Riserva Burgum Novum 2013, Sudtirol Blauburgunder. There was a fantabulous atmosphere here with some locals playing the accordion, ease ups enjoy that second and third glass of wine.
Fifth Chef – Nicola Laera
The crave search for the Piz Arlara mountain hut and the alcohol began to take its pealing, I arrived too late at the Utia Col Alt mountain hut to taste the roast Bleggio rabbit from chef Nicola Laera from la Stua de Michil. For compensation I was postulated some extra wine, the Alto Adige Pinot Grigio.
This was an unforgettable sense, I was thoroughly impressed with the whole day. Skiing and eating tapas measure assessed haute cuisine in between, is a unique concept that anyone should try. Again I was awed by Alta Badia for the standard of luxury and stunning scenery that this yard provides.
A Taste For Skiing
For those that come to Alta Badia after the Gourmand Skisafari there is still every chance to taste these five dishes. These five dishes discretion be served together with nine more, to create fourteen in sum total served at fourteen different mountain huts. This is all share b evoke of the “Taste For Skiing” initiative which lasts till the end of the skiing mature, Sunday 2 April 2017. 14 Michelin starred chefs see fit be assigned to one hut on the slopes of Alta Badia. Each will generate a dish for the hut, which will be served to skiers throughout the perfection of the winter season. This initiative aims at creating a symbolic vinculum between various ski resorts, joining together cultures, ingredients and single flavours.
Utia Bamby – One of the mountain huts participating in the “Sample For Skiing”
After tasting the dishes of the Gourmet Skisafari I advised of that the “Taste For Skiing” will be just as good. The Alta Badia territory has something similar for the summer months, you can read all about those provisions experiences here.
