Winter news update 2010 from South Tyrol

Winter news update 2010 from South Tyrol

South Tyrol 6 October 2010

To lure over the skiing gastronomes, Italy’s northernmost province will be showcasing its food with more élan than ever this season through a series of twice-weekly South Tyrolean breakfasts at 2,000 m above sea level and a new lunch menu created specially by local Michelin-starred chefs for 11 mountain refuges of its Alta Badia valley.


A TASTE FOR SKIING
Ritzy refuges
The valley of Alta Badia is increasing its gourmet credentials this winter with a variety of season-long culinary initiatives to highlight the winning combination of winter sports and fine cuisine. Boasting one of world’s highest concentrations of Michelin stars, the region of South Tyrol squeezes an impressive 18 stars at 16 restaurants into an area of just 7,400km2. This winter three of Alta Badia’s Michelin-starred chefs will come together with five counterparts from neighbouring valleys to create dishes for 11 selected mountain ski huts within the valley. The so-called ‘Gourmet Ronda’ circuit will allow skiers to hop from one hut to another, savouring the selected Michelin-starred South Tyrolean dishes.

The participating huts include
1.    Ütia Bioch, Bioch slope, San Cassiano
2.    Ütia Club Moritzino, Piz La Ila slope, La Villa
3.    Ütia Col Alt, Col Alto slope, Corvara
4.    Ütia Col Alt, Col Alto slope, Corvara
5.    Ütia I Tablá/mountain, station Braia Fraida, San Cassiano
6.    Ütia Jimmy, Frara slope, Colfosco
7.    Ütia Las Vegas, Ciampai slope, San Cassiano
8.    Ütia Lée, Santa Croce slope, Badia
9.    Ütia Mesoles, Frara slope, Colfosco
10.    Ütia Piz Arlara, Arlara slope, Corvara
11.    Ütia Pralongiá, Pralongiá slope, Corvara

Visit www.altabadia.org


Dolomighty breakfast
This winter visitors to South Tyrol can also enjoy high-altitude South Tyrolean breakfasts. Every Tuesday and Thursday morning throughout the winter between December and mid-March the Col Alto refuge will be offering a breakfast of typical local produce - including speck sandwiches and slices of strudel - at 2,000 m above sea level. Guests are picked up from the Col Alto cabin lift in Corvara by snowcat departing at 07.00 and 07.30 for an epicurean morning of pre-piste fuelling amidst the Dolomite peaks.

Visit www.rifugiocolalt.it and www.altabadia.org

 

Ladin lunch lessons
Every Wednesday morning from 1 December, Badia-based Ladin cookery legend Erika Pitscheider will be imparting the secret of preparing the traditional winter recipes of her valley. Starting at 10.30, the 90-minute courses will show participants how to knead and roll out pasta, prepare stuffed vegetables and fry the local krapfen - or doughnuts - and pancakes, all under Pitscheider’s expert guidance. Some of the most popular recipes are anticipated to be:

  • panicia – barley soup;
  • bales – dumplings;
  • turtres – traditional spinach- and ricotta-filled pancakes (sometimes stuffed with sauerkraut instead);
  • strudel – which has no need of introduction and
  • furtaies – a fried snail-shaped dessert.

As Christmas approaches, the Ladin-speaking farmer’s wife-turned-culinary prodigy will concentrate increasingly on Christmas biscuits and sweets. Courses will take place at Pitscheider’s “Sotciastel” farmstead in Badia and can be booked through the Alta Badia tourist office on 0039 0471 836176. Guests can book accommodation and other meals directly www.sotciastel.it

Visit www.altabadia.org


Schiava in the stratosphere
A range of favourable microclimates, fertile soil and a local love of vinification have come together to create South Tyrol’s assortment of award-winning wines. On Sunday 20 March 2011 the valley of Alta Badia will bring the best of these regional wines to 2,000 m above sea level for a high-altitude tasting session, accompanied by South Tyrolean speck ham, bread and cheese. Four refuges will focus on a local wine-producing area each. Caution is recommended for post-tasting skiing. Tickets are available at 15 euros from the refuges and brochures from tourist offices.

Visit www.altabadia.org


Getting there
British Airways (www.ba.com, 0844 493 0787) flies twice a day from London Gatwick to Verona from just £97 return including taxes, fees and charges. easyJet (www.easyjet.com; 08717 500 100) flies to Innsbruck from London Gatwick (10 December to 26 March 2011), Bristol (Fridays and Sundays between 17 December and 25 March 2011) and Liverpool (Thursdays and Sundays between 19 December and 24 March) with prices from £37.99 one-way (incl. taxes). Bolzano in South Tyrol is approximately a 90-minute drive from both Verona and Innsbruck. From 1 November on, Ryanair (www.ryanair.com) will operate to Verona Valerio Catullo from Stansted on Sundays, Tuesdays and Thursdays.
 

Low-fare transfers run from Verona Valerio Catullo, Milan Orio al Serio, Venice Treviso, Venice Marco Polo and Brescia Verona airports to Bolzano in South Tyrol from 35 euros return. Alitalia (www.alitalia.com; 08714 241424) flies to Bolzano from London (via Rome) from £196 return. Visit www.suedtirol.info/fly for general access information.

 

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