Cervinia is no longer satisfied with being just the queen of the slopes. No, now he also wants to become the capital of high altitude high cuisine. And he does it with an event entitled that sounds reassuring as a hardware banner: the Matterhorn is in good hands. Two days of culinary challenges, tastings and exclusive aperitifs that promise to mix gourmet and skiers, bottarga and barbecue, crudité and author cocktails. Appointments on April 15th and 16th, mark the appointment on your agenda.
The menu is ambitious. It starts with the challenge of the “highest spaghetto in Italy”, a duel to the sound of a shop between chefs such as Giancarlo Morelli, Christian Sironi and the famous Tommaso Perna, who arrives directly from Olbia airport (perhaps with the dish ready in the suitcase, who knows). Following, an aperitif with precious ham hams, selected wines and, just to not let us miss anything, a dessert signed by the world ice cream champion 2024, Domenico Di Clemente. Because, you know, sugar helps to get better on the slopes.
The next day, the atmosphere warms up, literally: the gourmet barbecue takes the scene, with three meat specialists ready to transform the snowy slopes into a branch of the Far West. To conduct the dance of smoke and embers there will be Roberto Okabe, Asier Abal and Daniele Sanna, with selected cuts and burning coals. Just to remind us that the scent of Costa also goes well with the mountain air. To close everything, an Après-Ski that sounds more from Yacht Club than from Alpina Baita: plateau of caviar and cruditè, orchestrated by the chef Paddeu of Frades Milan and Porto Cervo. Why after a day on skiing, what’s better than a caviar canopy to recover energy?
Behind the event there is Feelingfood Milan and MGM Alimentari, who want to transform Cervinia into a point of reference for food and wine tourism. The idea – they say – was born three years ago, materialized in 2024 and now aims to become a stable format. The program is very dense and we summarize it here. It starts on Tuesday 15 April with the challenge of the “highest spaghetto in Italy”, from 11.45 to 13.45 at the Cervino Guide Refuge at the Plateau Rosà will see five chef Top challenge each other in his interpretation of the recipe for spaghetti with Musto Bottarga at 3480 meters above sea level: Giancarlo Morelli, chef and owner of Morelli Milan and Pomiroeu in Seregno, Elio Sironi. Chef del Ceresio 7 of Milan, Fabrizio Cadei, Executive Chef of the Hotel Principe di Savoia in Milan, Tommaso Perna, Executive Chef of the Costa Smeralda airport and Emanuele Settel, Executive Chef of the Giacomo Restaurant in Milan. From 6 pm appointment dedicated to the ham to The Wine Tunnel of the Hotel Principe delle Nevi, one of the most exclusive locations in Cervinia. Three professionals will propose a tasting of excellence hams cut to the knife (Patanegra 100% Bellota by Arturo Sánchez, Cinta Senese ham and raw ham Saint Marcel), in combination with wines and cocktails. Sweet final with a dessert signed by Domenico Di Clemente, Pastry Chef of The Wilde Club and world champion of the World Cup 2024 ice cream, accompanied by a tasting of grappa landscapes.
Wednesday 16 April from 12 to 14 a BBQ Experience at the Etoile chalet of Plan Maison with three excellent meat producers who will compete in cooking as many types using the special charcoal Josper: Wagyu Toriyama from Japan, prepared by Roberto Okabe Chef of View Restaurant in Milan, Matroca Vecchia Vecchia Txogitxu by the Basque Country prepared by the Chef Asier Abal Di Txogitxu and Natural Meat Grass-Fed proposed by Daniele Sanna, chef of the Brazia Bbq agricultural restaurant. Accompaniment the wines of the Cantina Luce Toscana di Frescobaldi, partner of the event and emerald water, elected better natural mineral water in the world at the Berkeley Springs International Water Tasting Competition. In the afternoon Aprés Ski al Love Cervinia by Plan Torrette.
From 15.30 Roberto Paddeu, chef and owner of the Fratdes restaurant in Porto Cervo and Milan, will propose a Royale plateau with the original Sardinian touch, where the protagonist will be the Ca Cru Caviar caviar, in combination with the Bubbles Alta Langa DOCG Sivà 36 months of the Abrigo Fratelli cellar. Live music and DJ set to heat the atmosphere.
The events are all free but reservation is required, to be carried out by e-mail at: [email protected] or calling 3450653932