Alta Badia Plans Gourmet Skisafari 2025
On Sunday, December 14, the Gourmet Skisafari returns to Alta Badia, an event that combines a passion for skiing with culinary excellence. This itinerant experience invites skiers to move from hut to hut along perfectly groomed slopes, tasting signature dishes created by five Michelin-starred chefs: Massimiliano Alajmo, Simone Cantafio, Tomaž Kavčič, Alessandro Dal Degan, and Chicco & Bobo Cerea.
The chefs will bring their culinary artistry to 2,000 meters above sea level, in the heart of the UNESCO World Heritage Dolomites, presenting creations that highlight the finest local gastronomic specialties. Each dish reflects the personal philosophy of its chef, reinterpreted with an Alpine twist to celebrate the flavors and products of the region.
Throughout the day, guests will have the opportunity to meet the chefs, discover the stories behind their recipes, and be enchanted by true works of art for both the palate and the eye. Each dish will be paired with a carefully selected South Tyrolean wine, chosen by local sommeliers. Some producers will also be present during the event to share the story behind each wine. A unique opportunity to enjoy the first ski run of the season in the spirit of taste, combining sport, conviviality, and haute cuisine.
The chefs and their dishes:
Massimiliano Alajmo, Restaurant Le Calandre, Rubano in the province of Padova (3 Michelin stars): Tortellini in a double consommé of beef and chicken, delicately scented with incense and lime
Paired wine: Alto Adige S. Maddalena
The creation of the chef, who in 2002, at just 28 years old, became the youngest chef in the world to earn three Michelin stars, can be savored at the Ütia Bioch hut.
Chicco & Bobo Cerea, Restaurant Da Vittorio, Brusaporto in the province of Bergamo (3 Michelin stars): Fusilloni, hare ragù, chocolate, egg yolk caramel cream
Paired wine: Alto Adige Lagrein
The dish by the Cerea brothers, whose philosophy is based on a balance between tradition and innovation, with a strong focus on the quality of ingredients, can be tasted at the Piz Boé Alpine Lounge hut.
Simone Cantafio, Restaurant La Stüa de Michil, Corvara (1 Michelin star): Braised venison ossobuco, celery root crêpes, crisp salad and gremolata
Paired wine: Alto Adige Pinot Noir
The chef, who combines tradition and innovation in his cuisine with the goal of introducing Italian products to the world, will delight guests at the Ütia Pralongiá hut.
Tomaž Kavčič, Restaurant Gostilna Pri Lojzetu, Slovenia (1 Michelin star): Gnocchi… From Slovenia to Alta Badia: Speck, prawns
Paired wine: Alto Adige Sylvaner
The Slovenian chef believes that careful research and knowledge of the ingredients, combined with attentive preparation, ensure that the original flavors remain intact in all their taste, beauty, and harmony. On the occasion of the Gourmet Skisafari, he will cook at the Club Moritzino hut.
Alessandro Dal Degan, Restaurant La Tana Gourmet, Asiago in the province of Vicenza (1 Michelin star and 1 Green Star): Crispy meatballs, sweet and sour onion and cheese cream
Paired wine: Alto Adige Sauvignon Blanc
Dal Degan, a chef and herbalist who knows every sprout, herb, and root growing on the Asiago plateau, will pamper skiers at the Ütia I Tablá hut.
There are two types of ticket to participate: the ticket that allows the tasting of three dishes with wine pairing for €60, and the ticket for €90 that includes the tasting of all five dishes with the paired wines. These can be purchased online at www.altabadia.org at the information offices, or on the day of the event, directly at the participating mountain huts.
These and five other gourmet dishes can be tasted at the ten huts participating in A taste for skiing, throughout the winter season. The aim of A taste for skiing 2025-26 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. Those who order the A taste for skiing dish in the participating huts will be given a box of chocolate candies, generously made by Crispo together with chefs and pastry chefs Massimiliano Alajmo, Corrado Assenza, Luigi Biasetto, Luca Cantarin, Leonardo Di Carlo, Ezio Marinato and Luca Rasi. Also this year, the preparation of the box will be entrusted to young people with autism spectrum disorders belonging to the Habile cooperative.
For further information: Alta Badia Tourist Information Offices – www.altabadia.org – Tel.: +39 0471/836176-847037 – Email: info@altabadia.org
