The huts on the slopes to try once in a lifetime

For all white week fanatics, not all shelters are the same from each other. Because after having challenged the black women, the difference between eating a sandwich and enjoying a dish of venison stew can make the difference in a day at zero degrees.

The Alps have always given great culinary satisfactions: Trentino Alto Adige in the first place, but also Veneto, Lombardy and Valle d’Aosta over time have increasingly aimed at good food on the slopes, including hotels and romantic chalets. And if once you were satisfied with a well-made traditional dish, today you can try real gourmet experiences at high altitude.

And like every year, from 11 December the Gourmet Skisafari lands on the slopes of Alta Badia and many starred chefs will take turns to cook starred dishes in the shelters of the valley using the best local products and remaining faithful to the philosophy of ethical and sustainable cuisine. Moving on skis from one hut to another, you can meet the chef Simone Cantafio de La Stüa de Michil in Corvara, who plays at home, Marco Martini of the Marco Martini Restaurant in Rome, Alberto Faccani of the Magnolia Restaurant in Cesenatico, Caterina Ceraudo, Michelin green star for the sustainability of the Dattilo restaurant, Paolo Griffa of the Petit Royal restaurant in Courmayeur, Riccardo Gaspari of the SanBrite of Cortina, Matias Perdomo of Contraste in Milan, Davide Caranchini of the Materia restaurant in Cernobbio and Riccardo Agostini of the Piatino in Pennabilli.

Gourmet Skisafari chefs and dishes: the refuges where to find them in Alta Badia

What chef Matias Perdomo he will cook his Lamb, potatoes, parsley and sumac at the Jimmi Refuge; Riccardo Agostini the Malfattini risotto, forest mushrooms, mountain cheese, crispy speck and Lagrein restricted at Rifugio Lé; Simone Cantafio his Mamma Patty lasagna: with celeriac and roe deer ragoût with juniper scent, grated egg yolk and crispy turnip flakes with Ütia de Bioch; Riccardo Gaspari grilled potatoes served with mashed potatoes, beurre blanc and its peel in I Tablá; Caterina Ceraudo he creates «among the vineyards»: podolica, roses and coffee at the Las Vegas Lodge; Marco Martini Tagliatella di cuttlefish all’amatriciana at Club Moritzino Piz La Ila 2,100 m; Davide Caranchini Venison fillet marinated in whiskey, Jerusalem artichoke and cranberry sauce and dark chocolate at the Pralongiá Alpine Refuge; Paolo Griffa on his signature dish La Favò at the Ütia L’Tamá refuge. The prices for the tastings of the individual dishes vary from 15 to 25 euros.

Among the most evocative experiences we recommend that of December 20, when the Col Alto and Piz Sorega ski lifts open their doors already at dawn to give the possibility to keen skiers to see the sun rise at 2000 m and to ski on still virgin slopes. Along with an invigorating rich breakfast at Club Moritzino, Ütia I Tablá, Ütia de Bioch, Ütia Piz Arlara and Ütia Las Vegas huts. Each refuge will be combined with a basic element of breakfast, such as milk, cereals, eggs or fruit and the various dishes are created with the support of the nutritionist Iader Fabbri.

But there are those who had thought about it for some time: Norbert Niederkofler brought his philosopher Cook The Mountain to 2275m high on the Corones Plan, in the Lumen museum area: photography, architecture and culinary art for 1,800 square meters of exhibition space. AlpiNN is a decidedly gourmet refuge, “perfect balance between taste, essence and substance»According to the chef, with a feeling of majesty and serenity, poised between the peaks of the mountains and the Val Pusteria, for us.

The Odle Refuge o is also worth the walk Geisleralm, at 1996 meters in Val di Funes, crowned by the splendid crown of the Odle, in Parco Naturale Puez-Odle, a well-known panorama a Reinhold Messner, who was born here. You will find a peculiar selection of dumplings presented with great attention to the aesthetics of the dish and the sheep with glasses, an endangered breed that has recently obtained the Slow Food Presidium certification.

But also an unmissable refuge of starred cuisine, that of the Super G in Courmayeur with the menu of chef Andrea Berton, a mountain club where the spirit of «Eat. sleep. ride. après ski. repeat» permeates the golden slopes of the Aosta Valley. Here tradition mixes with the most chic ingredients such as polenta with Grana Padano fondue and Alba white truffle or shellfish lasagna.

Here are our favorite huts