News / 30.03.2022

SI CONCLUDE A LIVIGNO LA QUINTA EDIZIONE DELLA SUNRISE MATTIAS

Great success for the gourmand breakfast at high altitude prepared by eight starred chefs in memory of Mattias Peri. The sixth edition of the Sentiero Gourmet, a prestigious travelling gastronomic event in the nature of the Alpe Vago, will take place on 15 July.

It ended on 28 March, the fifth edition of the Sunrise Mattias, the most important gastronomic event of the winter calendar of the Piccolo Tibet, in memory of Mattias Peri, first chef of Livigno and Valtellina to receive a Michelin star in 2009 for his Chalet Ristorante Mattias. The event attracted visitors and locals who, at the first light of dawn, went to the Costaccia refuge, at an altitude of 2.370 meters, to remember Mattias. Thanks to him, the resort has made a great leap in quality at culinary level and his commitment and passion have traced a path that is still alive today in the enthusiasm of young chefs.  This year's event saw the participation of 16 local chefs and eight big names of Italian gastronomy: starred chefs with ties to the mountains, who took turns at the cooker to offer guests exquisite taste experiences. Livigno has teamed up with eight Italian excellences for a high-level gastronomic experience, aimed at celebrating the love for the cuisine and the territory.

After the suggestive gondola ascent and the yoga lesson waiting for the sunrise, the guests could taste eight sweet and savoury gourmet dishes, in a natural amphitheatre carved in ice by the local artist Vania Cusini.  The dishes served during the event were created by Giancarlo Morelli (author of the dish Dalla terra al fiume - Cappuccino di Barbabietola, latte al fieno e bocconcino di trota marinata - From the earth to the river, hay milk and marinated trout morsel), Alessandro Negrini (author of Toast Sacher - a reinterpretation of the famous dessert), Alessandro Gilmozzi (with his fragrant Pane e Formaggio, or bread with wild hazelnuts and pine needles, with mascarpone cream, goat's cheese and chantilly), Stefano Masanti (with his Uo alla Ma Gnocca), Paolo Rota (with Uovo al Cerenghi(no) - egg in a glass with bread and burnt onion syrup), Lorenzo Cogo (author of Soppressa e Vin, a wine sandwich with sopressa vicentina), Valeria Mosca (with Eat your Habitat, a shortbread with subsistence flour from inner bark and spruce cream) and Maurizio Valli (with his Cappuccino d'Autore). 

The Mattias Sunrise, an evocative journey between meditation, wellness and high-level gastronomy, is an event organised by the Mattias Association, set up in 2016 with the aim of safeguarding and promoting the locality's culinary heritage, with a focus on innovation and training the new generation of chefs. The Association, chaired today by his wife Manuela and named after Mattias Peri, wishes to be a source of inspiration for the chefs of tomorrow, through scholarships, which support the specialisation and professional growth of young talents. "Without young people, our mountains have no future. They are the ones who are carrying on Mattias' values: courage, commitment and stubbornness", says Mayor Remo Galli. At the heart of the Mattias Association is the desire to preserve local cuisine, with particular attention to refinement and constant comparison with the best chefs in the Alps, without losing sight of the origins and deep-rooted traditions. 

Another Livigno excellence is the Association of Livigno Chefs and Pastry Chefs (ACPL), founded in the spring of 2001, one of whose objectives is the promotion and transmission of Livigno's culinary traditions. With the aim of encapsulating and safeguarding Livigno's traditional recipes, in 2014 the Association of Livigno Chefs and Pastry Chefs published "Leina da Saor", a bilingual photo book published by Giorgio Mondadori containing 100 traditional recipes, 37 revisited ones and over 250 photographs. All members are proud to have realised their great dream: to ensure that Livigno's culinary tradition is not lost, but is sealed forever in a collection to be handed down, leafed through, known and studied.

The creation of this book also led to the Sentiero Gourmet (Gourmet Path), an itinerant trail that starts at Alpe Vago and winds its way for five kilometres through the woods of Little Tibet. Participants in this event, the sixth edition of which will take place on 15 July, can stop off at various stations set up by the Livigno Chefs' and Pastry Chefs' Association. At each stop there will be a variety of gourmet finger food and revisited traditional dishes, accompanied by a selection of excellent Valtellina wines.


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