THE SIXTH SUNRISE MATTIAS IN LIVIGNO

SUNRISE MATTIAS 2023
For this event, seven star chefs in collaboration with the chefs of the Livigno Chefs and Pastry Chefs Association and other well-known names from the world of Italian gastronomy will come together in the spectacular setting of Little Tibet to offer guests an unforgettable taste experience through the preparation of a gourmand breakfast at dawn.The exciting event will start at 6 a.m. from the car park of the Monte Sponda chairlift or from Passo D'Eira: once at the top, using snowshoes or alpine skis, at 7.10 a.m. you will take part in a collective session of Sun Salutation, the famous hatha yoga practice to recharge your batteries while being caressed by the sunrise.
Only afterwards will the gourmand breakfast finally kick off, featuring the exceptional creations by the expert hands of some of the most important chefs on the national gastronomic scene, hailing from different cities in northern Italy and all deeply connected to the Valtellina mountains: Alessandro Negrini of Il Luogo di Aimo e Nadia in Milan (2 Michelin stars); Alessandro Gilmozzi, the chef of El Molin in Cavalese with 1 Michelin star; Giancarlo Morelli of the Pomiroeu restaurant in Seregno (1 Michelin star); lo chef Lorenzo Cogo del ristorante Dama (1 stella Michelin) a Venezia; Gianni Tarabini del ristorante La Preséf (1 stella Michelin) di Mantello; Davide Caranchini di Materia, il ristorante di Cernobbio con 1 stella Michelin; Paolo Rota, lo chef del ristorante Da Vittorio a St. Moritz (2 Michelin stars); Valeria Mosca, founder of Wood*ing, a research and experimentation laboratory on the use of wild food for food and human nutrition in Monza; Gianluca Fusto and Maurizio Santin, both AMPI masters, the former co-founder of Fusto Milano and the latter director of Unica Food Innovation School; Davide Longoni, master baker, has won the 'Father of Modern Bakery' award from Gambero Rosso and is 'Maestro d'arte e Mestiere' of the Cologni Foundation of Artistic Crafts and ALMA; and finally Maurizio Valli, 'maestro' of coffee at Bugan Coffee Lab in Bergamo.

Together with them will be the Association of Livigno Chefs and Pastry Chefs (ACPL), founded in the spring of 2001 with the aim of safeguarding and promoting traditional Livigno culinary customs. Over the years, it has also promoted important initiatives, such as the 'TAST - Livigno Native Food' project, which brings corners to hotels and flats where guests can taste traditional products made in Livigno. Also present for this edition will be an exceptional special guest: Matias Perdomo, the famous chef from the Contraste restaurant (1 Michelin star) in Milan, who will participate as a spectator in the events organised in Livigno by the Mattias Association.
From the very first taste of the delicious courses of the gourmand breakfast, guests will be enveloped in an atmosphere of cheerfulness and conviviality, just as if they were in a typical alpine hut, where sharing, 'mountain values' and the involvement of each person present are essential. A feeling that all participants will carry with them until they return to the valley, along with the unique flavours of the dishes they have just tasted.
The registration fee to participate in the sixth edition of the Sunrise Mattias is € 60: you can register online HERE or at the APT Livigno office in Plaza Placheda (Via Saroch 1098/a).

SC'CÒLA DA COŚGÍNA: A MOMENT OF LEARNING
This year, for the first time, the Mattias Association wanted to dedicate an appointment exclusively to schools and professionals, underlining its constant commitment to rewarding deserving students from the Higher Hotel Schools in Lombardy and Trentino Alto Adige: During the afternoon of 28 March, the 'Sc'còla da cośgína' meeting will be held, a training event for young people working in hotel schools who will have the opportunity to meet and discuss with chefs Alessandro Negrini, Gianluca Fusto, Giancarlo Morelli, Davide Caranchini, Stefano Masanti, Lorenzo Cogo and Alessandro Gilmozzi. Presented by journalist Paolo Vizzari, the invited chefs will take turns throughout the day with cooking lessons to the more than two hundred hotel school students and chefs from the locality invited by the Association.
The aim is to pass on to future chefs knowledge and enthusiasm for this profession, in which, as Mattias's example has shown, study and dedication allow one to linger in every place in our country, and to capture its magic and return it in taste.

THE 'SLALOM AMONG THE STARS' CHARITY DINNER
Also on 28 March, the Mattias Association organised a charity dinner, at 7.30 p.m., at the Kosmo Taste the Mountain Restaurant: the 'Slalom among the Stars' will be an opportunity for 11 great chefs to unleash their creativity to provide diners with unforgettable dishes. The proceeds of the charity dinner (whose participation fee is € 200) will be entirely donated to the Mattias Association, for the funding of scholarships and donations to the hotel schools participating in the 2023 edition of the Mattias Peri Competition. The first entrée will be signed by Michele Talarico (chef of the Kosmo restaurant), Gianni Tarabini (Ristorante La Preséf) and Valeria Mosca (founder of Wood*ing), followed by the second starter proposal created by Stefano Masanti (Ristorante Il Cantinone di Madesimo), Davide Caranchini (Ristorante Materia) and Lorenzo Cogo (Ristorante Dama). Chef Alessandro Gilmozzi's (Ristorante El Molin) creation will conclude the starters. The first course has been entrusted to Giancarlo Morelli (Ristorante Pomiroeu), which will be followed by the second designed and created by Alessandro Negrini (Ristorante Il Luogo di Aimo e Nadia). The dessert, on the other hand, will bear the signature of Maurizio Santin (AMPI master and director of Unica Food Innovation School), while the praline will be created by Gianluca Fusto (AMPI member and co-founder of Fusto Milano).

MATTIAS ASSOCIATION
Sunrise Mattias is the brainchild of Livigno chef Mattias Peri, who, in his short career, has achieved the coveted dream of winning a Michelin star. In the year of his death, 2015, thanks to his partner Manuela and a small group of friends, the Mattias Association came into being. Thanks to the commitment of all its members and the chefs of Livigno, the Association continues to promote the figure of this chef and to disseminate his culinary art, which is able to give an identity to the cuisine of the Alps, enhancing the territory and its inhabitants.Based on these values, each year the Mattias Association organises a competition reserved for a dozen or so hotel schools in the Alpine region with the aim of helping young people, by means of scholarships, to enhance the philosophy of mountain cuisine. Some Italian Alpine territories are experiencing a deep crisis due to the choice of many young chefs to pursue their careers beyond the borders, choosing restaurants and hotels in foreign cities, thus leaving mountain villages without a sufficient number of professionals in the sector. This is why the Association aims to encourage young people to stay in the mountain area and to promote an idea of cuisine that reflects its ideals.

For more information: Sun Rise Mattias