The weeks that bring summer to a close, with their incredibly intense and clear colours, represent a unique opportunity to experience the Dolomites a UNESCO World Heritage Site. The peace and quiet of these mountains with the autumn colours, typical of that period, will be providing the perfect backdrop to "Saus dl Altonn”, meaning “Flavours of autumn” in Ladin. The aim of this event is to pay tribute to this wonderful time of year through great cuisine, genuine local products and a range of activities dedicated to the surrounding nature.
From 13th to 27th September, five mountain huts in Alta Badia will be linked to five producers of top-quality local products and five Michelin starred Chefs from South Tyrol. Each mountain hut will present a menu based on the specific product that has been assigned to it specially for the occasion. Every day, it will also be possible to buy certain products and meet the people who make these local treasures, as they will be making an appearance at their assigned huts. The producers will be able to explain the qualities and unique characteristics of their products and the Michelin starred Chefs will reveal a few secrets about how to cook with them.
On Sunday September 13, at the Ütia Lée mountain hut, it will be possible to buy grey cheese from the Gatscherhof farm. This product will be used as an ingredient to prepare the following dish, created by Chris Oberhammer (Restaurant Tilia, Dobbiaco, 1 Michelin star): Red beetroot tartare with grey cheese foam. On 14th September, at the Ütia Pralongiá mountain hut, it will be presented the goat’s cheese from the Lüch Ciores farm. Moreover Nicola Laera (Restaurant La Stüa de Michil / Hotel La Perla, Corvara, 1 Michelin star) will serve the dish Tortelli pasta filled with goat’s cheese, wild garlic base, pumpernickel bread and black trumpet mushrooms. On Tuesday September 15 the event will take place at Ütia Gardenacia mountain hut, where the bakery Panificio Gasser will present the black bread with mountain herbs and the Chef Anna Matscher (Restaurant Zum Löwen, Tesimo, 1 Michelin star) will delight the guests with her Michelin starred dish. Natur Lüch Sossach, a local BIO beef farm and Chef Claudio Melis (Restaurant In Viaggio, Bolzano, 1 Michelin star) will be at Ütia I Tablá mountain hut on Wednesday September 16, cooking a Organic beef cheek with Lagrein, potatoes with horseradish and burned spring onion. The bee-keeper Ivan Pedratscher will be visiting the Ütia Bioch mountain hut on 23rd September, where it will be possible to try the dish created by Karl Baumgartner (Restaurant Schöneck, Falzes, 1 Michelin star): Apple ravioli filled with ricotta, honeydew, crunchy walnuts, yoghurt ice-cream.
The mountain huts can be easily reached with the cable cars, which are open until 27th September.
OTHER PLANNED EVENTS
During the last two weeks of September, it will also be possible to take part in lots of other activities to get to know Alta Badia’s other excellent products. The activities on offer include a degustation of honey (14th September), an outing at sunset at Gran Cir peak (16th September), a visit to the Natur Lüch Sossach farm and their BIO beef meat production (18th September), the end of Summer festivity “La Munt de Boé in festa” (20th September), the transhumance in the town of Badia (20th September), an experience at the Lüch Ciores farm with degustation of their goat’s milk products (22nd September), a photo workshop at sunset (23rd September), an excursion with the bee-keeper (24th September), the preparation of a healthy breakfast with local Chef Davide Crazzolara (25th September) and “Sonns y Saus de Armentara”, an event dedicated to local specialities held on the Armentara meadows, at the foot of the Fanes-Senes-Braies Natural Park (27th September).