Alta Badia Highlights The Flavours Of Autumn
Autumn brings great emotions to those who choose to spend their holidays in the mountains at this time. The days are still long enough to go hiking or cycling, the landscapes offer intense colours, the skies are clear, and the enrosadira, the natural phenomenon that colours the mountains red in the evening, is even more visible. Moreover, in the autumn months, nature gives us a great variety of seasonal products. The Saus dl altonn - The Flavours of Autumn initiative was created precisely to highlight this wonderful time of year and its products.
From 15 September to 6 October, Alta Badia offers three weeks dedicated to local culinary excellence, highlighting local products and their producers.
During four days, meetings with producers will be organised at the participating mountain huts, who will illustrate the peculiarities and properties of the various products.
THESE ARE THE SAUS DL ALTONN - THE FLAVOURS OF AUTUMN EVENTS NOT TO BE MISSED
The first event will take place on Sunday 15 September at the Ütia Lé hut. The star product of the day is the grey cheese from the Chi Prá farm. The proposed menu is based on “Grey cheese with red onion”, “Sesame-battered fried grey cheese with mashed potatoes and caramelized onions” and “Grey cheese mousse with marinated seasonal fruit”.
Yogurt from the Bio Lüch Ruances farm will be the star on Saturday, 21 September at the Ütia I Tablá hut, where a “Flavored Bio Yogurt Lüch Ruances mousse, South Tyrolean speck, cabbage sauerkraut salad on potato rösti”, “Buckwheat ravioli filled with venison on nettle cream, topped with apple and yogurt”, a “Veal filet edged with sage and South Tyrolean speck on wild herb yogurt, served with potato croquettes” and a “Yogurt cake with blackberries” will be offered.
At the Club Moritzino hut on Sunday 22 September, you can meet the farmer from the Lüch Arciara farm in La Val, who will present his meat from the farm, in dishes: “South Tyrolean beef tartare, with melted onion and crispy puccia bread”, “Ravioli filled with cheese fondue, speck consommé, beetroots” and “Braised veal cheek, pumpkin and licorice sauce”.
On Sunday 29 September, the menu at the Ütia Bioch hut will be made with jam. These dishes will be prepared for the occasion: “White tartlet with Klarer apple jam”, “Lamb chops with mustard seeds and wild plum jam” and “Cheesecake with raspberry jam”.
Each dish will be accompanied by a local wine, chosen by experienced South Tyrolean sommeliers. The mountain huts can be easily reached by ski lifts, which are open until 6 October.
OUTDOOR PROPOSALS FOR THE MORE SPORTY
During this period, Alta Badia offers a variety of possibilities, aimed at introducing the excellence of Alta Badia to those who have chosen this magical period to spend a few days of their holiday in the Dolomites, under the banner of outdoor sports.
4 PEAKS ALTA BADIA: FOUR SUMMITS, ONE CHALLENGE
Everyone who takes on the “4 Peaks Alta Badia” challenge can look forward to adventure, adrenaline and breath-taking views. The aim is to climb the four peaks Sas dla Crusc (Sasso Santa Croce) 2,907m, Sasso delle Dieci (Cima Dieci) 3,026m, Lavarella 3,055m and Conturines 3,064m. These demanding tours take excursionists literally up hill and down dale. Climbers follow well-maintained trails, paths and also via ferratas up to the peaks through the awesome Dolomites. Some exposed, unsecured sections of the route add an extra sense of adventure. For those who want to avoid exposures there will be an alternative longer path. To take on the “4 Peaks Alta Badia” challenge, participants need first to register online at www.4peaks.it
All those who complete all four summits in two or more days bear the title “Alta Badia Finisher”. And those who succeed in climbing the four peaks within a single day will be named “Alta Badia Mountaineer” and be granted a place of honour on the online “Wall of Fame”.
“LES CORDES”, A VIA FERRATA LEADING TO THE GARDENACCIA PLATEAU
For decades now, the farmers of La Villa have been taking their cows and horses to the alpine pasture of the Gardenaccia plateau, the mountain in the Puez-Odle Natural Park, that symbolises their village. The villagers once knew a direct path to get here, which was steeper and more challenging than the ones used by enthusiasts today. This path was called “les cordes” (“the ropes” in Ladin) and is precisely where the new via ferrata of the same name was created. The starting point for this via ferrata can be easily reached from the Gardenaccia chairlift, which drops hikers off just 5 minutes from the start. This via ferrata can only be used with appropriate equipment and less-expert climbers are advised to tackle it accompanied by a mountain guide.
