Alta Badia - Happy Birthday Gourmet Skisafari

It starts at 11 a.m. on Saturday 9 December, the journey that will take skiers taking part in the 10th edition of the Gourmet Skisafari, from one hut to the next, to discover new dishes and internationally renowned chefs. The Italian chefs Massimiliano Alajmo (Restaurant Le Calandre, 3 Michelin stars), Andrea Berton (Restaurant Berton, 1 Michelin star), Simone Cantafio (Restaurant La Stüa de Michil, 1 Michelin star) and the internationally renowned Slovenian chef Tomaž Kavčič (Restaurant Gostilna pri Lojzetu, 1 Michelin star) will bring gourmet cuisine to the slopes of Alta Badia at 2000m. For the creation of the dishes, the chefs have, in fact, drawn inspiration from the best products of their home territory and the places where they made their first experiences, based on their own philosophy in the kitchen, adapted for the occasion to a mountain environment. True works of art will be presented, not only for the palate, but also for the eye. There will of course be the opportunity to meet the chefs in person and to be told the story of their dish. Each creation will be accompanied by a South Tyrolean wine, chosen by a local sommelier.

Tickets for participation in the Gourmet Skisafari, which include the tasting of four dishes, paired with as many South Tyrolean wines, can be purchased for €80 in advance and up to the day of the event at the Alta Badia tourist offices, or online at www.altabadia.org. The dishes can also be purchased individually on the day of the event at participating huts. The event is organised with the support of the South Tyrol Wine Consortium.

The Chefs and their dishes:

• Massimiliano Alajmo, Restaurant Le Calandre, Rubano in the province of Padova (3 Michelin stars) will create a Cotechino and mushroom cappuccino, served at Ütia Bioch mountain hut. Paired wine: Alto Adige Pinot Nero.
• Andrea Berton, Restaurant Berton, Milan (1 Michelin star), will be a guest at the Club Moritzino mountain hut, where he will delight skiers with a Bread cake with onions, Osso Buco meat in veal broth. Paired wine: Alto Adige Chardonnay.
• Simone Cantafio, Restaurant La Stüa de Michil at Hotel La Perla, Corvara (1 Michelin star), will be paired with mountain hut Ütia I Tablá for that he will cook his dish Simply delicious... cold spaghetti, creamy mountain pil pil, nitamago trout eggs. Wine: Alto Adige Gewürztraminer.
• Tomaž Kavčič, Restaurant Gostilna pri Lojzetu, Dvorec Zemono, Slovenia (1 Michelin star) will pay homage to his country with a dish called Blooming Slovenia: the pâté..., which can be tasted at the Ütia Edelweiß mountain hut. Wine: Alto Adige Lagrein.

These and four other starred dishes can be tasted at the eight huts participating in A taste for skiing, throughout the winter season. This winter's edition of the initiative is being held under the motto of spontaneity, which has to do with intuition and immediacy, and is a motion of creative energy, which can be contagious in a positive sense. It will therefore be spontaneity that will inspire the eight chefs who will give life to the fourteenth edition of A taste for skiing, the gastronomic event that year after year makes Alta Badia's winter season gourmet.  The aim of A taste for skiing 2023-24 is once again to give a strong and concrete signal of solidarity, in support of less fortunate children suffering from incurable  illnesses. Therefore, for the whole of the coming winter season, for every 'A taste for skiing' dish served in the huts participating in the initiative, € 3.00 will be donated to charity to the 'La miglior vita possibile' association.

For further information: Alta Badia Tourist Information Offices – www.altabadia.org  – Phone: +39 0471/836176-847037 – Email: info@altabadia.org