This year’s edition of A taste for skiing places the world of plants at the heart of the programme. Herbs, roots, vegetables, flowers, seeds and fruits provide inspiration for the participating chefs, who will interpret these ingredients creatively in dishes served at Alta Badia’s mountain huts. The theme also highlights the close relationship between nature and the changing seasons, elements that have always been deeply connected to the mountains and their culinary traditions.
Three-Michelin-starred chef Massimiliano Alajmo describes the concept as follows: «Plants that appear to stand still are constantly moving. They seek the light, follow the passing of time, adapt and grow. They do so slowly and silently, without showing the effort involved. In an increasingly fast-paced, noisy and hectic human world, they remind us that moving more does not necessarily mean going further. Sometimes, it is precisely in slowness that the deepest movement can be found. A silent, patient and intimate movement, yet one capable of transforming everything.»
The concept of the initiative remains unchanged: ten gourmet chefs will each be paired with a mountain hut on the slopes of Alta Badia, where they will create an exclusive dish to be served to skiers throughout the winter season. The participating chefs share a passion for cuisine and for the Alta Badia area, as well as a common commitment to the charitable project of the “La Miglior Vita Possibile” Foundation, combining gastronomic excellence with solidarity.
The charity project linked to A taste for skiing is promoted by Massimiliano Alajmo (Le Calandre Restaurant, Rubano-Padua), one of Italy’s 15 three-Michelin-starred chefs. In 2002, at just 28 years of age, he became the youngest chef in the world to be awarded three Michelin stars. Joining him are Simone Cantafio, chef at La Stüa de Michil at Hotel La Perla in Corvara (1 Michelin star), and new entry Marco Verginer, chef at Porcino Restaurant at Hotel Badia Hill (1 Michelin star). Tomaž Kavčič (Gostilna pri Lojzetu Restaurant, Vipava, Slovenia, 1 Michelin star) is returning to the initiative. He believes that research, a thorough knowledge of ingredients and careful preparation allow original flavours to retain their full taste, beauty and harmony. Also taking part are Riccardo de Pra (Dolada Restaurant, Alpago, 1 Michelin star), a highly experienced chef whose contemporary cuisine celebrates the quality of the ingredients and their connection with the local area, combining a personal approach with a strong focus on seasonality; and Alessandro Negrini and Fabio Pisani (Il Luogo di Aimo e Nadia Restaurant, Milan, 1 Michelin star), two chefs who have developed a distinctive personal style over the years, reinterpreting Italy’s great gastronomic tradition through technique, creativity and a constant search for new balances. The second three-Michelin-starred chef taking part is Giancarlo Perbellini (Casa Perbellini 12 Apostoli Restaurant, Verona, 3 Michelin stars), one of the leading figures in contemporary Italian cuisine, whose style combines technical precision, creativity and a strong focus on the balance of flavours. Completing the line-up are Peppe Zullo (Peppe Zullo Restaurant, Orsara di Puglia), renowned for his celebration of Apulian cuisine, rural culture and local ingredients, Cesare Battisti (Ratanà Restaurant, Milan), known for his reinterpretation of Lombard cuisine and his commitment to sustainability as well as Sara Nicolosi and Cinzia De Lauri, chefs and founders of Altatto restaurant in Milan. The two have developed a contemporary plant-based cuisine that highlights seasonal ingredients and natural produce through a creative, mindful and respectful approach to the local area.
The dishes can be enjoyed throughout the winter season at the mountain huts Ütia Lé, Ütia L’Tamá, Club Moritzino, Las Vegas Lodge, Ütia I Tablá, Ütia Bioch, Ütia Pralongiá, Piz Arlara, Piz Boé Alpine Lounge and Ütia Jimmi.
A CHARITABLE PROJECT IN SUPPORT OF LA MIGLIOR VITA POSSIBILE
A strong and tangible expression of solidarity. This is also the aim of the 2026/27 edition of A taste for skiing, an initiative that, for the fifth consecutive time, supports children in need who are cared for at the Paediatric Hospice of Padua and Veneto and are living with incurable or disabling illnesses. “La Miglior Vita Possibile” is the name of the Foundation actively committed to promoting and supporting paediatric palliative care, and Alta Badia is once again renewing its support for the organisation. Throughout the coming winter season, €3.00 will be donated for every “A taste for skiing” dish served at participating mountain huts, contributing to the creation of the new North-East Reference Centre for Paediatric Palliative Care and Pain Therapy of the Veneto Region. The initiative provides concrete support for the lives of many children and young people.
ADVERTISEMENT
THE FOOD AND WINE EVENTS NOT TO BE MISSED
GOURMET SKISAFARI: A CULINARY JOURNEY ON SKIS
On Sunday 13 December, the much-anticipated Gourmet Skisafari returns to Alta Badia, combining the first ski outing of the season with fine dining. This itinerant culinary experience takes participants on skis from one mountain hut to another, where they can sample exclusive creations by several Michelin-starred chefs, including Massimiliano Alajmo, Simone Cantafio and Tomaž Kavčič.
At an altitude of 2,000 metres, in the heart of the South Tyrolean Dolomites, the chefs will bring their individual culinary philosophies to the mountains, adapting them to the alpine environment and interpreting the finest local ingredients through dishes that showcase the gastronomic excellence of the area. Their creations will combine creativity and flavour, offering an experience that appeals to both the palate and the eye. Skiers will also have the opportunity to meet the chefs in person and discover the stories and inspiration behind each dish. Several South Tyrolean wineries will be present as well, offering wines specially selected to accompany the gourmet creations. The experience will once again place the world of plants at centre stage, reflecting the theme of the 2026/27 edition of A taste for skiing.
SUNRISA: SKIING AT DAWN ON FRESHLY GROOMED SLOPES, FOLLOWED BY A HEARTY BREAKFAST AT 2,000 METRES
Skiing at dawn on freshly groomed slopes while watching the sun rise over the Dolomites a UNESCO World Heritage site is a unique experience that Alta Badia offers mountain enthusiasts. The SunRisa initiative allows participants to enjoy the first runs of the day in a special atmosphere, on the same days that the ski area hosts Alpine Ski World Cup races. On Monday 21 December, the lifts on the plateau will exceptionally open at 7:20 am. Skiers will have the opportunity to descend slopes perfectly groomed by snowcats during the night and enjoy the tranquillity of an early-morning ski.
The experience is rounded off with a hearty breakfast based on wholesome and healthy ingredients at Club Moritzino, Ütia I Tablá, Ütia Bioch, Piz Arlara and Las Vegas Lodge. Each mountain hut will focus on a key breakfast ingredient, such as milk, cereals, eggs or fruit. The recipes have been developed with the advice of Elena Casiraghi, an expert in sports nutrition and supplementation, who has overseen the caloric and nutritional balance of the dishes to ensure a tasty yet well-balanced offering. Guests can participate independently or purchase a package including a ski instructor and breakfast for €45.00. Packages are available online at www.altabadia.org.
SOMMELIER ON THE SLOPES
An experience combining skiing, fine wine and spectacular mountain scenery: in Alta Badia, visitors can ski through the Dolomites a UNESCO World Heritage site while tasting a selection of some of South Tyrol’s finest wines at mountain huts. Following the success of previous editions, Alta Badia is once again offering Sommelier on the slopes during winter 2026/27, an initiative created to celebrate the combination of skiing and the region’s outstanding local products. Seven dates are scheduled between December and March (15 December, 19 and 26 January, 16 February, 2, 9 and 30 March), combining skiing on the slopes of Alta Badia with tastings of some of the most renowned South Tyrolean wines.
Participants will be accompanied by a ski instructor and a professional sommelier, bringing together skiing expertise and wine knowledge in one experience.
The participation fee is €45.00 per person and includes ski instruction and wine tastings. The sessions will take place at the following mountain huts: Ütia Bioch, Club Moritzino, Ütia I Tablá, Las Vegas Lodge, Piz Arlara and Ütia Pic Pré.
The initiative is organised in collaboration with Alta Badia Brand, the Alto Adige Wine Consortium and the Alto Adige Sommelier Association.
DELIGHTS ON ICE: AN ORIGINAL AND “COOL” IDEA
From the ski slopes to a frozen lake: at Lake Sompunt, known for its ice-skating opportunities, an exclusive evening event will once again take place directly on the frozen lake, surrounded by woodland. Guests can enjoy an elegant dinner in a serene, crystal-clear setting, where the ice reflects the light and enhances the beauty of the surroundings. The Dolomites provide the spectacular backdrop, illuminated by the Enrosadira phenomenon that turns the mountains shades of red at sunset.
Tables and chairs will be set up directly on the frozen lake, while wines and appetisers will be served by South Tyrolean sommeliers and local chefs, all strictly on skates. The dishes, mainly prepared with local products and ingredients, will be paired with a selection of South Tyrol’s finest wines, including sparkling, white, red and rosé wines, expertly presented by the sommeliers. The event is scheduled for 28 January.
Places are limited and tickets can be purchased at Alta Badia tourist information offices or online at www.altabadia.org.
WINE SKISAFARI: A WINE SAFARI ON SKIS IN ALTA BADIA
South Tyrolean wines, internationally recognised for their quality, are the result of a combination of favourable climatic conditions, fertile soils and the passion of local winegrowers. De dl vin – Wine Skisafari celebrates this excellence, putting wine centre stage in the gastronomic landscape of South Tyrol and Alta Badia. On Sunday 21 March, from 10:00 am to 3:30 pm, some of the finest South Tyrolean wines will take centre stage during a high-altitude tasting dedicated to “discovering grape varieties”, held at Piz Arlara, Ütia Bioch, Ütia I Tablà and Ütia Pralongiá mountain huts. Participants can embark on a true ski safari, discovering the diversity of the region’s wines while enjoying live music at the individual mountain huts.
Tasting tickets cost €40.00 and can be purchased directly at the participating mountain huts or online at the official www.altabadia.org. An information leaflet is available at all Alta Badia tourist information offices.
The event is organised by Alta Badia Brand in collaboration with IDM South Tyrol, with the support of the Alto Adige Wine Consortium. Guests are advised to ski with caution.
RODA DLES SAUS: LADIN CUISINE ON THE SLOPES
From 14 to 21 March, Roda dles Saus returns to the Skitour La Crusc ski area for a week dedicated to discovering Ladin cuisine and culture. The initiative invites visitors to explore the ski area on skis, stopping at the various mountain huts to sample traditional specialities accompanied by a selection of South Tyrol’s finest wines. At the heart of the event is Ladin cuisine, an expression of a simple and genuine culinary tradition that continues to be served in the mountain huts of the Skitour La Crusc ski area. Each hut will offer its own Ladin speciality, prepared according to recipes handed down from generation to generation and in keeping with family traditions.
BREAKFAST WITH POWDER SNOW
Throughout the winter season, guests can also take part in “Breakfast with powder snow”, offered by Las Vegas Lodge. It is an opportunity to start the day on the slopes, with the chance to be among the first skiers of the morning before enjoying a hearty breakfast featuring carefully selected South Tyrolean products. Advance booking is required and must be made directly with the mountain hut.
For further information: Alta Badia Tourist Information Offices – www.altabadia.org – Tel.: +39 0471/836176-847037 – Email: [email protected]
