THE NEW ARRIVAL
FABIO CUCCHELLI
The most recent addition to Alta
Badia’s gourmet ranks joined La Siriola
(
siriolagroup.it) in San Cassiano two
years ago and after just 12 months
gained his first Michelin star. “It’s an
enormous satisfaction,” he beams
with a characteristic open smile.
“
Sometimes, you really need peace
and quiet, and the tranquillity of life
among these mountains is perfect.
I don’t miss the city at all.”
His dish for the Ciampai mountain
hut (tel: +39 335 694 3528) is based
on a Venetian favourite – baccalà
mantecato (creamed cod). The cod is
Norwegian, but it comes wrapped in
a South Tyrolean favourite, speck –
juniper-flavoured smoked ham – and
served on a base of coarse, stone-
milled polenta. “This is something
I made specially for the hut. You won’t
find it at my restaurant,” he says.
“
As well as pizzas and other
dishes, we serve a lot of fish here,
so it’s ideal for our menu,” says the
hut’s proprietor, Kaus Von Egitz. He
recommends a fresh and apple-y
Pinot Bianco to accompany it.
Located at the foot of the snow
park, these days the Ciampai is an
attractive wooden structure with a
south-facing veranda and first-floor
terrace, but the tiny shack Klaus
worked from when he started out is
still in use as an extra bar.
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S K I F O O D
A L T A B A D I A
