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An Idea of Norbert Niederkofler – St. Hubertus – Rosa Alpina

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An Idea of Norbert Niederkofler – St. Hubertus – Rosa Alpina Fam. Valentini - tel. 338 4833994 - www.bioch.it BIOCH é na parora liada ala vila de Biei, da süa pert liada al cognom Willeit. Ala basa de Biei, Bioch y de Plaiönn (a la Ila) él la parora celtica "bilia", che orô dì "ciüch". Tl ladin s'àra trasformè te "bia", denant che morì fora. Chësta parora "bia" é gnüda colegada cun le sufis -ETUM (= lad. EI) = Biei = post da ciüć y cun le sufis UCCU (= lad. OC) = Bioch. Le significat é inće plü o manco "post da ciüć" (= desmostra che al se trata de n post che é gnü runćè) Tla Val Badia ùnse 4 posć che à inom Bioch: un a San Martin (le su, olache al é storicamënter inće ćiases) y 3 tl'Alta Badia, un de chi olache nos un la Ütia de Bioch. Giulan a Univ. Prof. Dr. Paul Videsott y Dr. Daria Valentin IT L’origine del nome BIOCH è legata alla „vila“ di „Biei“ e quest’ultima dal cognome “Willeit”. La base di questa parola è gallica *bilia il che vuol dire ceppo – Bioch é un posto nel quale una volta c’erano tanti ceppi. DE Der Name BIOCH stammt vom Weiler “Biei”, dieser vom Nachnamen “Willeit”. Die Basis dieses Wortes stammt aus dem Gallischem “*bilia“ und dies bedeutet Baumstumpf. Bioch ist ein Ort wo früher viele Baumstümpfe sich befanden. EN The name "Bioch" hales from the hamlet “biei” in Alta Badia. The basis of this word is from the old Gallic "bilia" which means tree stump. Bioch is a location where , in the mists of history, there were once many tree stumps. Sulle tracce degli alpini e dei KaiserJäger Auf den Spuren der Alpini und KaiserJäger On the tracks of the Alpini and KaiserJäger IT Alcuni cuochi stellati della zona del fronte danno il loro contributo alla sensibilizzazione nei confronti della ricorrenza storica, ricordando nelle loro ricette gli alimenti semplici ed umili, consumati al fronte, durante la Prima Guerra Mondiale. Questi piatti, serviti nelle classiche gavette, ispirate all’epoca, verranno preparati, in occasione dell’evento di presentazione dell’iniziativa, dagli chef stessi e poi riproposti presso otto baite dell’Alta Badia, durante la stagione estiva. DE Sterneköche aus der Region möchten einen Beitrag zur Sensibilisierung für die Ereignisse und die Lebensumstände im Ersten Weltkrieg leisten. Mit ihren Rezepten dokumentieren sie, mit welchen einfachen Mitteln sich die Menschen an der Front ernährt haben. Diese Gerichte, die in seinerzeit typischen Blechnäpfen serviert werden und den damaligen Verhältnissen achempfunden sind, werden im Rahmen der Präsentation dieser Initiative von den Chefköchen selbst zubereitet. Danach gibt es sie während der Sommersaison bei acht Berghütten in Alta Badia. EN Award winning chefs working in the area which was once the battle front wish to make their contribution in this 100th year since the outbreak of war to the general public awareness. They will do so by preparing some of the simple and basic dishes of the time, dishes which formed the diet,of the soldiers engaged at the battle,front. The dishes will be served,in the mess-tins of the time and,will be served by the chefs themselves,at the presentation of the,initiative. Subsequently they will be available in eight mountain hutsof Alta Badia, during the summer season. #slopefood #rifugiobioch #dolomites ST. HUBERTUS ** IT Norbert Niederkofler, un nome, due stelle. Gli ingredienti della sua cucina, semplice ma allo stesso tempo raffinata, sono il rispetto per il prodotto e l’arte di valorizzarlo al massimo. DE Norbert Niederkofler, der Zweisternekoch aus Alta Badia, setzt auf einfache Zutaten und edle Zubereitung. Seine Kreationen sind geprägt vom Respekt für die Produkte und einer maximalen Wertschätzung ihrer Qualitäten. EN Norbert Niederkofler - one name, two stars. The basic prerequisite for his simple as well refined dishes is the high quality of the products and their respect. St. Hubertus Relais & Chateaux Hotel Rosa Alpina / Str. Micurà de Rü 20 39030 S.Cassiano (BZ) / +39 0471 849500 / [email protected] www.rosalpina.it Dessert Gourmet 2014 La Gavetta Der Blechnapf The mess-tin Schupfnudeln 9,50 “Schupfnudeln” di patate e papavero con marmellata di prugne e gelato allo yoghurt „Schupfnudeln” Kartoffel-Mohnnudel mit Zwetschgen-Marmelade und Joghurt-Eis Potato and poppyseed “Schupfnudeln” with plum jam and yoghurt ice cream In caso di necessità vengono anche utilizzati prodotti surgelati An idea of Norbert Niederkofler – St. Hubertus – Rosa Alpina Picnic Gourmet con speck, formaggio e pane dell’Alto Adige abbinato al piatto Gourmet “Pesce siluro marinato con verdura in agrodolce e rape dell'Alto Adige” Picnic Gourmet mit Südtiroler Speck, Käse und Brot und mit dem Gourmet Teller Marinierter Wels mit Gemüse süßsauer und Südtiroler Rüben Picnic Gourmet With South Tyrolean Speck, cheese and bread and with the Gourmet plate Marinated catfish with sweet and sour vegetables and South Tyrolean turnip € 25,00 Vin | Vino | Wein | Wine: Pinot Bianco – Weissburgunder Praesulis – Gumphof € 4,30 In caso di necessità vengono anche utilizzati prodotti surgelati Taîs Gourmet – Piatti Gourmet An idea of Norbert Niederkofler – St. Hubertus – Rosa Alpina Tortelli Gourmet 14,50 Tortelli ripieni con paté di speck e ricotta di bufala su fondo di fagioli risina e aceto balsamico Tortelli gefüllt mit Paté vom Speck und Büffelricotta auf Risina Bohnen-Fond und Aceto Balsamico Tortelli pasta stuffed with speck paté and bufala ricotta cheese on a bed of mashed beans and balsamic vinegar Vin | Vino | Wein | Wine: Sauvignon “Puntay” – Erste & Neue Caldaro | Kaltern 5,00 Ćer tla crosta de “pücia” 16,30 Punta di manzo croccante in crosta di “pücia”, insalata di crauti e ravanelli. Gebratener Rindertafelspitz in “Pücia-Brotkruste”. Krautsalat mit Radieschen. Crispy brisket in ‘pücia’ crust, coleslow and radish salad Vin | Vino | Wein | Wine: Lagrein „Villa Schmid“ – Schmid Oberrautner Bolzano | Bozen 4,50 Salmerino | Saibling | Arctic char 16,50 Salmerino cotto al vapore di erbe aromatiche, su insalatina di spinaci con Speck dell’Alto Adige croccante e fondo di patate alla brace Saibling auf Blattspinat mit Julienne von Südtiroler Speck und Fond von gegrillten Kartoffeln und Bratkartoffelspuma Arctic char steamed with aromatic herbs on spinach salad, with crispy South Tyrolean Speck, on a bed of grilled potatoes Vin | Vino | Wein | Wine: Chardonnay “St. Valentin” – San Michele | St. Michael Eppan 5,40 “Schupfnudeln” - Dessert Gourmet 9,50 Schupfnudeln” di patate e papavero con marmellata di prugne e gelato allo yoghurt „Schupfnudeln” Kartoffel-Mohnnudel mit Zwetschgen- Marmelade und Joghurt-Eis Potato and poppyseed “Schupfnudeln” with plum Jam and yoghurt ice creambrace Vin | Vino | Wein | Wine: Passito – Sweet Wine “Comtess St. Valentin” – San Michele | St. Michael Eppan 8,00 In caso di necessità vengono anche utilizzati prodotti surgelati “Por mët man” I nostri piatti freddi - Unsere kalte Gerichte - Starters “Cioce, liagnes sfumiades y ćiajó de Südtirol” 14,50 Tagliere di speck affettato, formaggi locali e salsiccia affumicata dell’Alto Adige, rafano e cetrioli Südtiroler aufgeschnittener Speck und Käse am Brett, Kaminwurze, Kren und Gurken Board of speck and cheese from South Tyrol, smoked sausage, horseradish and pickles “Toch de cioce de Südtirol” 10,90 Pezzo di speck dell’Alto Adige al tagliere oppure affettato, rafano e cetrioli Südtiroler Speck am Brett, Stück oder aufgeschnitten, Kren und Gurken Board of local speck from South Tyrol, also sliced, horseradish and pickles “N pü’ de ćiajó de Südtirol” 11,80 Tagliere di formaggi dell’Alto Adige, rafano e cetrioli Dreierlei Südtiroler Bergkäse am Brett, Kren und Gurken Assorted cheese platter from South Tyrol , horseradish and pickles “Gran taí de salata” 12,50 Insalatona della casa con insalata verde, carote, pomodori, cappuccio, mozzarella, tonno e uovo Großer gemischter Salat des Hauses mit Mozzarella-Käse, Thunfisch und gekochtem Ei House salad plate with green salad, carrots, tomatoes, cabbage, mozzarella cheese, tuna, egg and chives “Caprese” – Pomodoro frësch, mozzarella y basilico 9,80 Mozzarella, pomodoro e basilico fresco Mozzarella, frische Tomaten und frischer Basilikum Mozzarella , fresh tomatoes and fresh basil “Cioce cun melone” 9,00 Speck Alto Adige e melone Südtiroler Speck und Honigmelone South Tyrolean Speck (local smoked ham) and melon “Taí de salata” 5,20 Insalata mista (insalata verde, pomodoro, carote, crauti) Gemischter Salat mit grünem Salat, Tomaten-, Karotten- und Krautsalat Mixed salad plate with green salad, carrots, tomatoes and coleslaw “Les jopes por se scialdè” Le nostre zuppe - Unsere Suppen – Our soups “Panicia cun turtres” 9,00 Minestra d’orzo alla contadina e turtres fatti in casa (Turtres: frittella ripiena di spinaci – ricotta e frittella di crauti) Ladinische Gerstensuppe und hausgemachte Tirtlan (Tirtlan: grosse Teigtaschen im Öl gebacken mit Spinat - Ricotta und mit Sauerkraut) Home-made farmer’s barley soup and “turtres” (turtres: crispy pancakes filled with spinach and ricotta or sauerkraut) “Jopa cun bales” 8,00 Canederli in brodo fatti in casa Hausgemachte Knödelsuppe Home-made dumpling soup NON ESITI A CHIEDERE DEL PIATTO DEL GIORNO RACCOMANDATO DAL NOSTRO CHEF!!! FRAGEN SIE NACH DEM HIT DES TAGES!!! PLEASE ASK FOR TODAY’S SPECIAL DISH!!! facebook.com/rifugiobioch @rifugiobioch @rifugiobioch In caso di necessità vengono utilizzati anche prodotti surgelati Pasta Penne “Felicetti” alla Bioch 9,80 … con pomodoro, prosciutto, olive, panna e peperoncino … mit Tomatensoße, Schinken, Oliven, Sahne und Paprika … with creamy tomato sauce, ham, olives and chili “Bis de chi dai schi” “Bis dello sciatore
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