IF YOU WERE TRYING
to conjure up the picture-perfect
image of a quaint Tyrolean mountain setting, you could
do worse than taking a look at Alta Badia. Set deep in
the Dolomites, this quiet Italian resort lies right in the
middle of a UNESCO World Natural Heritage Site, with
the magnificent limestone Sella Massif rising above forest-
fringed pistes and a smattering of wooden mountain huts.
Known for its fabulous skiing and the fact the locals
speak a curious dialect called Ladin, this confluence of
six chocolate-box villages is, on the surface, a world away
from the hustle-bustle of some Alpine mega-resorts. But,
in one respect at least, Alta Badia has more to shout about
than even its most glitzy rivals.
The surprising fact is that, within just 7km, there are
three Michelin-starred restaurants here. It’s the highest
density anywhere in Europe and, in recent years, these
eateries – along with their star chefs – have put the area
on the culinary map. Not content, however, with serving
up the region’s most stunning fare, this culinary trio have
this year become part of an initiative with an even bigger
aim: to make gourmet food accessible to all.
To that end, in December, they helped launch Slope
Food. The idea is simple: 12 of Europe’s top chefs have
each created a gourmet snack using the South Tyrol’s
outstanding produce. Each dish is available on the menu
at one of 12 mountain huts in the region, partnered by
one of the area’s fabulous wines. It means that anyone
can pop in slopeside to enjoy a Michelin treat in the cosy
environment of a wood-panelled restaurant, a pause from
hitting the powder. It sounded like a combination made in
food heaven, so we headed there to meet five of the chefs
involved and try their signature dishes.
altabadia.org
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