News / 7.03.2022

ON THE EXCELLENCE WAY: THE GASTRONOMIC TOUR OF LIVIGNO BETWEEN TRADITION AND INNOVATION

An increasingly sophisticated and innovative food offer is based on deep roots and comes from the desire to enhance the mountain and its riches. Among the main events celebrating the gastronomic soul of Livigno, there is the suggestive Sunrise Mattias of 28 March, the Gourmand Breakfast at high altitude, in memory of chef Mattias Peri.

Livigno is an area rich in gastronomic excellence to be guarded, preserved, made known to travellers and handed down to new generations of chefs. This is the aim of the Association of Chefs and Pastry chefs and of the Mattias Association, with which the resort undertakes concrete actions to enhance its culinary heritage, made of ancient recipes, authentic products such as Salam da Baita and Scimudin, and modern revisiting techniques.

Tas't- Livigno Native Food 
Tas't- Livigno Native Food is one of the projects designed to introduce tourists to the most authentic traditional tastes and products. Next to the breakfast buffet, each participating hotel sets up the "Livigno breakfast corner": with the tasting of cakes, bread, dairy products, sausages and seasoned meats, all guests can make an authentic journey of taste and learn about local products. An innovative concept that literally brings tradition to the table, and which will see the next step in the development of Tas't also for apartaments with the creation of a Livigno snack basket. Conceived by the collaboration between APT and ATC Livigno, local producers and hoteliers, this project is part of the initiatives undertaken by the Association of Chefs and Pastry Chefs of Livigno (ACPL), founded in the first half of 2001, with the mission to promote and transmit the culinary customs of the territory. In this regard, 2014 saw the publication of "Leina da Saor", a bilingual photographic book published by Giorgio Mondadori containing 100 traditional recipes, 37 revisited and over 250 photographs: a source of pride for all the members who have succeeded in sealing Livigno's culinary tradition to be handed down, known and studied.

The Gourmet Trail and the Mattias Sunrise  
Inspired by this book, the locality has created the Sentiero Gourmet, scheduled for 15 July, an event stretching between refinement and excellence, celebrating flavours anchored in tradition but pushed towards innovation and new contaminations. This itinerant route winds for 5 kilometres through the woods of Alpe Vago. Participants are invited to stop at the various stations set up by the Association of Chefs and Pastry Chefs, to taste various proposals of gourmet finger food and traditional dishes revisited, accompanied by a selection of excellent wines from Valtellina. The news of the 2022 will be the presence of star chefs from Valtellina who will help the livigno's chef in the dishes creation. Another excellence of the Piccolo Tibet is the Mattias Association, born in memory of Mattias Peri, the first chef of Livigno and Valtellina to receive a Michelin Star in 2009. Thanks to him Livigno has made a great qualitative step forward in terms of cuisine and his commitment and passion have traced a path that is still alive today in the enthusiasm of young talents; the Association that takes his name wishes to continue to be a source of inspiration for the chefs of tomorrow. Every year, friends and supporters of the Mattias Association take part in Sunrise Mattias, an exciting event that pays tribute to the gastronomic tradition of the valley through the memory of one of its most beloved and inspired interpreters. Now in its fifth edition, this year's event will take place on 28 March and will see the participation of Giancarlo Morelli, Alessandro Negrini, Alessandro Gilmozzi, Stefano Masanti, Paolo Rota, Lorenzo Cogo, Valeria Mosca and Maurizio Valli. After an evocative ascent by cable car, guests will participate in the "enjoy the sun", a high-altitude yoga lesson near the Costaccia Hut, followed by a toast at dawn in memory of Mattias in his loved mountains. A selection of typical local products inaugurates the eagerly awaited Gourmand Breakfast, consisting of several courses, prepared by Star Chefs, in a natural amphitheatre sculpted in the snow by local artist Vania Cusini.

At this link, you can buy your ticket for the 2022 edition.

At the heart of the Association, which aims to promote and pass on Livigno's culinary traditions to young chefs, is the passion for the cuisine and the territory, with particular attention to innovation and constant comparison with the best chefs in the Alps, without losing sight of the origins and deep-rooted traditions.


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