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Sciare Con Gusto 1 Sciare con Gusto SKIFAHREN 5/2016 MIT GENUSS A TASTE FOR SKIING INVERNO – WINTER 201 INVERNO – WINTER 2 3 ITA Noi del sud Sud Tirolo e Sud Italia insieme, per creare una nuova esperienza di sapori. Torna anche quest’anno Sciare con Gusto, l’iniziativa che porta l’alta cucina nei rifugi immersi nel panorama unico delle Dolomiti, Patrimonio Mondiale UNESCO. Quest’anno il tema della manifestazione è l’unione tra due terre tanto diverse quanto simili per tradizioni gastronomiche: il Sud Tirolo e il Sud Italia. Due mondi che accompagneranno le nostre giornate con un connubio di sapori unico, in grado di avvicinare i profumi del mediterraneo alla tradizione delle Dolomiti. La formula è la stessa collaudata delle passate stagioni: 14 chef di fama internazionale propongono ognuno un piatto che verrà associato a un diverso rifugio. Ma quest’anno la particolarità è che gli chef sono tutti “Noi del Sud”: del Sud Tirolo e del Sud Italia. Ai piatti del Sud Italia verrà associato un vino altoatesino, mentre a quelli del Sud Tirolo un vino del Sud Italia. So schmeckt der Süden DEU Südtirol und Süditalien tun sich zusammen und kreieren ein völlig neues Genusserlebnis. Spitzenküche in den Hütten im Herzen der Dolomiten, UNESCO Welterbe, ist die einzigartige Qualität von “Skifahren mit Genuss”. In diesem Winter wird das Thema eine Verbindung zweier sehr unterschiedlicher gastronomischer Traditionen sein: Südtirol und Süditalien. Sie werden die Wintertage in Alta Badia mit außergewöhnlichen Erlebnissen bezaubern, mit Begegnungen zwischen mediterranen Köstlichkeiten und den Traditionen der Dolomiten. Das Prinzip wird das Gleiche sein wie in den letzten Wintern. 14 Köche von internationalem Rang werden jeweils ein Gericht für eine bestimmte Hütte vorbereiten. Doch diesmal werden sie alle gemäß dem Motto “So schmeckt der Süden” aus Südtirol oder Süditalien stammen. Zu den Gerichten aus Süditalien werden Weine aus Südtirol und zu Südtiroler Gerichten süditalienische Weine serviert. ENG South sweet south South Tyrol and southern Italy join forces for a new flavourful experience. A Taste for Skiing is back: the initiative combining haute cuisine and the stunning views from the mountain huts of the Dolomites, a UNESCO World Heritage Site. This year’s theme is the marriage of two regions that couldn’t be any more different yet similar in the kitchen: South Tyrol and southern Italy. Two traditions which will accompany your days with a mix of unique flavours, uniting the scents of the Mediterranean and the traditions of the Dolomites. The event will be the same as previous editions: 14 internationally renowned chefs will each whip up a dish for one hut. The difference this year is that all chefs are southerners: South Tyrolean or southern Italian. The Mediterranean dishes will be paired to a South Tyrolean wine, and South Tyrolean dishes will be paired to a southern Italian wine. 4 Il Sud-Tirolo il Sud-Italiaincontra SÜDTIROL TRIFFT SÜDITALIEN SOUTH TYROL MEETS SOUTHERN ITALY 1 3 2 10 4 11 13 7 5 14 6 12 8 2 5 Joe Bastianich, ambasciatore di Sciare con gusto L’Alta Badia è un punto di riferimento per me e la mia famiglia. Ci piace ritagliarci una pausa, da vivere in questa zona durante le vacanze in cui rilassarci e goderci un po’ di tempo insieme. Qui i miei figli hanno imparato a sciare, in uno dei comprensori più affascinanti al mondo. Ma non c’è solo neve, in Alta Badia è possibile vivere delle esperienze gastronomiche e di accoglienza eccezionali, tra le baite, i ristoranti e gli hotel, che contribuiscono a rendere questo uno dei luoghi più vincenti d’Italia. L’iniziativa Sciare con gusto, che si rinnova di anno in anno, è il fiore all’occhiello di questo comprensorio sciistico. JOE BASTIANICH, BOTSCHAFTER VON SKIFAHREN MIT GENUSS In Alta Badia verbringe ich gern den Urlaub mit meiner Familie. Hier haben meine Kinder Skifahren gelernt, doch dieses herrliche Skigebiet punktet auch mit Gastfreundschaft und gastronomischen Höhepunkten in Hütten, Restaurants und Hotels sowie auch mit der Initiative Skifahren mit Genuss. JOE BASTIANICH, AMBASSADOR OF A TASTE FOR SKIING My family just loves enjoying time together in Alta Badia. This is one of the most captivating ski resorts in the world, boasting excellent food and a warm welcome, with its mountain huts, restaurants and hotels making this one of Italy’s prime locations. A Taste for skiing is Alta Badia’s flagship gourmet initiative. Nr. Chef Ristorante Luogo 1 Heinrich Schneider Terra Val Sarentino 2 Pino Cuttaia La Madia Licata 3 Norbert Niederkofler St. Hubertus S. Cassiano 4 Matteo Metullio La Siriola S. Cassiano 5 Angelo Sabatelli Angelo Sabatelli Monopoli 6 Alois Vanlangenaeker Zass Positano 7 Gennaro Esposito Torre del Saracino Vico Equense 8 Filippo La Mantia Filippo La Mantia, oste e cuoco Palermo/Milano 9 Chris Oberhammer Tilia Dobbiaco 10 Nicola Laera La Stüa de Michil Corvara 11 Nino Di Costanzo - Ischia 12 Antonella Ricci e Vinod Sookar Al Fornello da Ricci Ceglie Messapica 13 Marianna Vitale Sud Quarto 14 Ernesto Iaccarino Don Alfonso 1890 Sant’Agata sui Due Golfi 6 Ütia Jimmy 2.222 m Dalla terrazza del rifugio, situato al Passo Gardena, è possibile godere di una splendida vista panoramica sul Gruppo del Sella. Rivestito in legno, rispecchia la semplicità dell’architettura montana. Una particolarità della baita sono le grappe fatte in casa. Einzigartig ist die Aussicht von der Terrasse dieser Hütte auf dem Grödner Joch auf die Sella Gruppe. Das Interieur der Hütte ist ganz aus Holz und im klassischen Stil gehalten. Spezialität ist der hausgemachte Grappa. The terrace of the refuge, situated at the Passo Gardena enjoys a splendid view of the Sella Group. It has simple wooden furniture in mountain style and offers homemade grappa. Colfosco Mob. +39 333 43 32 262 [email protected] – www.jimmyhuette.com 7 Nato a / Geboren in / Born in Bolzano - Bozen Lavora a / Arbeitet in / Works in Val Sarentino - Sarntal Piatto preferito / Lieblingsgericht / Favourite dish Sorbetto di rape rosse con schiuma alla lavanda e noce allo sciroppo Rote Rübe Sorbet mit Lavendelschaum und Nuss in Sirup Beetroot sorbet with lavender foam and walnut in syrup Il SUD é … / Der Süden ist … / South is … Heinrich Schneider - SCIARE S C vivere in uno dei più bei posti del mondo S O U N N in einem der schönsten Orte der Welt zu leben E A TASTE G G U living in one of the most beautiful places of the world S T I FOR SKIING T O M 15/16 - N S E K R I H F Filosofia / Philosophie / Philosophy A Rispettare la natura e viverla pienamente Respekt vor der Natur und sie vollkommen erleben Respect nature and experience it completely Praline di carré affumicato con polvere di porcini Geräucherte Karree-Pralinen mit Steinpilzpulver Smoked spare rib pralines with porcini mushroom dust Chardonnay di Planeta Terra Relais & Chateaux Auener Hof, Prati 21, 39058 Val Sarentino (BZ) Tel. +39 0471 623 055 [email protected] – www.auenerhof.it 8 Ütia Mesoles 1.721 m Il rifugio Mesoles gode di una posizione strategica, essendo il punto di ritrovo ideale per sciatori e non. È, infatti, comodamente raggiungibile in automobile, oppure sugli sci, dagli sciatori della Sellaronda, che dal Passo Gardena raggiungono l’abitato di Colfosco. Eine Hütte, die strategisch besonders günstig liegt. Sie ist mit Ski oder mit dem Auto bequem erreichbar. Ideal für einen Stopp während der Sellaronda, wenn man vom Grödner Joch bergab nach Colfosco unterwegs ist. The Mesoles refuge is located in a strategic position and is the ideal meeting pla- ce for skiers and non-skiers. It can be reached easily by car or by skis from those who descent from the Sellaronda or Passo Gardena to the town of Colfosco. Colfosco Mob. +39 0471 836 023 [email protected] – www.mesoles.it 9 Nome / Name Pino Cuttaia Nato a / Geboren in / Born in Licata Lavora a / Arbeitet in / Works in Licata Piatto preferito / Lieblingsgericht / Favourite dish Spaghetto alle vongole Spaghetti mit Venusmuscheln Spaghetti with clams Il SUD é … / Der Süden ist … / South is … seguire un ideale, una passione e comunicare se stesso attraverso il proprio mestiere folge einem Ideal, einer Leidenschaft und erzähl über dich durch deinen Beruf follow an ideal, a passion and communicate about you through your job Pino Cuttaia - SCIARE S C S O U Filosofia / Philosophie / Philosophy N N E A TASTE G Creare una cucina moderna mediterranea mantenendo G U S T I FOR SKIING T l’identità della mia terra nel piatto O M 15/16 - N S E K R I H F Eine moderne und mediterrane Küche anbieten, aber A trotzdem die Identität meines Landes beibehalten To create a modern and Mediterranean cuisine by maintaining the identity of my land in the dish Tortello in falso magro Teigtasche im Hackbraten Tortello pasta served with mortadella terrine Alto Adige Lago di Caldaro - Südtirol Kalterersee La Madia C.so F.Re Capriata, 22 92027 Licata (AG) Tel.+39 092 27 71 443 [email protected] www.ristorantelamadia.it 10 Ütia Col Alt 1.980 m Il rifugio, adibito a bar e ristorante, è fortemente legato alla storia del turismo in Alta Badia. È ubicato, infatti, sul monte per eccellenza di Corvara, il Col Alt, dal quale il rifugio prende il nome e dove nel 1947 fu costruita la prima seggiovia d’Italia. Kaum eine andere Hütte ist so mit der Geschichte des Tourismus in Alta Badia verbunden. Wo man heute auf dem Col Alt in der Bar und im Restaurant die herrliche Aussicht genießt, wurde 1947 der erste Sessellift Italiens erbaut. The refuge, which is a bar and restaurant, is strongly linked to the history of local tourism.
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