PEAKS OF GASTRONOMY
Le GourMete is about to begin in Alta Badia: four themed gourmet tours, all based on the creations of some of the top international chefs. "Peaks of Gastronomy" is calling all foodies with a series of events, which combine life in the open air with the pleasures of good food in the heart of the UNESCO World Heritage Dolomites.
Eight starred chefs have been allocated to eight huts in Alta Badia, for which they have devised a gourmet dish, based on the theme of the path.
Tour GourMete Unesco
The Tour GourMete Unesco starts from the Alpine Hut in Armentarola – San Cassiano, right at the foot of the Fanes-Sennes-Braies Natural Park. Take path no. 11, which leads up to the Col de Locia and continue as far as a large, green plain, where you turn right on to path no. 20/B to reach Forcella di Lech at 2,475 m. Here the descent begins to the lake, Lech de Lagació, and then on to the Scotoni refuge along path no. 20.
The Scotoni refuge has been matched with Norbert Niederkofler, chef of the restaurant St. Hubertus (2 Michelin stars) c/o Relais & Chateaux Hotel Rosa Alpina in San Cassiano. His dish consists of ravioli filled with goat's milk, nettles and sweetbreads.
An hour's walk along the Lagació ski trail takes you back to your starting point.
Time: 4-5 hours
Tour GourMete Family
Uses the cable cars of Col Alt, Piz La Ila, Piz and Sorega and the Pralongià chairlift to easily reach the vast plateau, where you'll find the Movimënt parks. The plateau, where the Tour GourMete Family winds its way, gives you a 360° panoramic view, with numerous paths allowing you to easily reach the refuge, I Tablà, matched with British chef Hywel Jones of Lucknam Park, and the Bioch refuge, matched with Master Chef star, Joe Bastianich. Also part of the GourMete Tour Family is the Pralongià refuge, matched with the Japanese chef who works in Munich, Tohru Nakamura (1 Michelin star c/o Geisels Werneckhof restaurant) and the Piz Arlara refuge, matched with Italy's youngest starred chef, Matteo Metullio (Ristorante La Siriola c/o Hotel Ciasa Salares in San Cassiano). Matteo Metullio has created potato gnocchi on a Graukäse fondue, with Puccia bread and trout salad with horseradish.
Time: the refuges are approx. ½ hour away from each other. You can also create your own route, depending on how much you want to walk and which dishes you wish to taste.
How to get around: You can get around the plateau on foot or you can hire an E-MTB when you're up there. As this is an E-Bike Sharing system, you can hire the electric bikes at point A and hand them in at point B. And you can also hire a child's pushchair at the Rental Points Movimënt within the Movimënt area
Tour GourMete Tradition
This is a high altitude tour at the foot of the majestic walls of Santa Croce at Pedraces-Badia. From the hamlet of Cianins at La Villa take path no. 12 followed by path no. 15 leading to the Sanctuary of Santa Croce. Descend path no. 7, alongside the stations of the Way of the Cross, and you come to the Lée refuge, where you can taste the dish created by Nicola Laera, the new chef at the La Stüa de Michil restaurant c/o Hotel La Perla in Corvara. Nicola Laera was born and grew up in Alta Badia. His dish, therefore, reflects the Ladin culinary tradition, revisited in a contemporary key. From here, continue along path no. 13, which takes you back to your starting point.
Time: 4 hours
Tour GourMete Nature
This is a tranquil tour at high altitude, in close contact with the surrounding nature, taking in the scenery of the Sella Group opposite and with a view over Val Misdé and Piz Boè. Start from the church of Colfosco and walk along path no. 4 up to the Edelweiß refuge, where you take the forest road no. 8 which leads to Forcelles. After a few small hills, continue along a flatter part to reach a fork, where you take path no. 8/A to reach the Jimmy refuge. The gourmet dish for this refuge has been created by Tomaz Kavcic, chef of the Slovenian restaurant Pri Lojzetu. Afterwards, descend to the Gardena Pass on path no. 2 and then follow path no 650 to reach the Mesoles refuge. This refuge, which can also be easily reached by car from Colfosco, has been matched with chef Martin Dalsass, from the restaurant Talvo by Dalsass in St. Moritz, for which he has created a stew cooked slowly in a meat broth with olive oil.
Time: 3 hours 40 min
(source: Consorzio turistico Alta Badia)