To welcome the new season in style, the Association of Chefs and Pastry Chefs of Livigno organized an evening entirely dedicated to the flavors of autumn, in which 54 chefs and pastry chefs bring traditional Livignese ingredients to the table in a truly unique and special locations.
Li Tea Gourmand is back again this year: On Thursday 3rd October, Livigno will be the scene of five dinners that will take place simultaneously and of which the undisputed protagonists will be the flavors, the most authentic tradition and the innovative spirit of the chefs of the Association. To make the event even more special, the locations chosen for the evening: the five dinners, in fact, will take place in five different 'tee', cozy huts typical of the Livigno tradition.
In the 5 'tee', chefs and pastry chefs, divided into teams, will serve five different tasting menus, each of which will have as its protagonist ingredient a different product chosen from the typical products of the autumn season. To accompany each menu will be wines from Valtellina selected for the occasion by sommeliers. The five private ?tee' chosen to host the dinners, located in Pemont, Luleta and Camposc'tin, will be transformed for the occasion into enchanted and evocative places, to make each guest experience the welcoming and warm feeling that has always been breathed in the places that symbolize tradition.
The main ingredient at La Téa da Doménia da Bernàrd from the Móni will be the carrot, while everything will be colored with the colors and aromas of red fruits at Al Baita dal Magro da Luléta. Orange will also be the common thread for La Téa da Domeniòn, where the chefs will prepare a menu that will feature pumpkin. The menus that can be tasted at La Téa da Róco da Francésc’ch da Filipp and La Téa da Doméni da Ménć will have fruit as their main ingredient, with dishes inspired respectively by grapes and pear.
To make the evening truly unique and unforgettable, each menu will be accompanied by a very special combination: the dishes will in fact be enjoyed not only with taste, but also with all the other senses. Each Tea will surprise its guests with a sensorial experience and will therefore be combined with a different one of the five senses: the chef's creations will be savored with smell, touch, hearing, sight and, of course, taste.
Inextricably linked to the traditions of the territory and to the cuisine of the Little Tibet, the Association of Chefs and Pastry Chefs of Livigno (ACPL), founded in the spring of 2001, sees among its main objectives the promotion and transmission of the food and wine tradition of Livigno. With the aim of enclosing and safeguarding the recipes of the Livigno tradition, in 2014 the Association published 'Leina da Saor' /An Avalanche on Taste, a bilingual photographic book published by Giorgio Mondadori which contains 100 traditional recipes, 37 revisited and over 250 photographs, and which already in the title in livignasco dialect, which means "an avalanche of flavors", it contains all the essence of its pages.
Pride for all the associates, 'Leina da Saor' was the crowning achievement of a great dream for the entire Association: to ensure that the Livigno culinary tradition was not lost, but was forever sealed in a black on white"collection to pass on, browse, learn and study. With this ambitious and original project, the Association of Chefs and Pastry Chefs of Livigno has in fact found a suitable support to spread the history and habits of a singular kitchen in Italy and around the world, inviting all readers to feel themselves protagonists of the tradition.
To learn about all the initiatives carried out by the Association of Chefs and Pastry Chefs of Livigno and to consult the complete calendar of events scheduled in the Little Tibet: livigno.eu
News / 27.09.2019
The Athletics World Championships officially started today in Doha Livigno delegation present at the Italian athletic home in Qatar Some Italian athletes have already tested the Livigno track Livigno hopes to be the lucky charm for the athlete
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