Amanda Robinson on why the Alta Badia area of the Italian Dolomites is gaining a global reputation for its fine food and drink…
Photos by Amanda Robinson
Over the past few years, Alta Badia has been growing its culinary reputation and, in an area of just 15 square kilometres, there are now six sparkling Michelin stars, making it a gastronomic destination all year round. In the latest Michelin Awards, Norbert Niederkofler from the St Hubertus restaurant at Hotel Rosa Alpina in San Cassiano was awarded his third Michelin star. Matteo Metullio from the La Siriola restaurant, Hotel Ciasa Salares, also in San Cassiano, bagged his second star, and chef Nicola Laera had his first star confirmed for the La Stüa de Michil restaurant in Hotel La Perla in Corvara.
The summer months have a packed programme of culinary events for visitors, both up in the mountains and down in the valley, with the single-minded aim of combining the joy of discovering the great outdoors with the pleasure of good cooking. ‘Sommelier in the mountain hut’ gives visitors a guided tasting of delicious local wines with an expert sommelier, all taking place at 2,000 metres above sea level in selected mountain huts. You can dine out under the stars in a huge al fresco feast at the foot of Sasso Santa Croce in Badia, and enjoy Nos dai strudli, a festival of the strudel, also in Badia. Find out about these events, Peaks of Gastronomy and many more at www.altabadia.org
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