News / 28.03.2023
In Little Tibet, the 'Traffic Free' initiative is back: a day of reduced traffic, dedicated to the use of public transport, to rediscover a more sustainable country and the advantages of a different mobility
News / 30.03.2023
THE SIXTH SUNRISE MATTIAS CONCLUDED
Yesterday ended the three events promoted by the Mattias Association - established in 2015 after the death ofchef Mattias Peri, the first chef from Livigno and the Valtellina to receive a Michelin star in 2009 - in collaborationwith a number of starred chefs from northern Italy and the Livigno Chefs and Pastry Chefs Association.
Two days of new and consolidated experiences that put the gastronomic soul of Livigno in the spotlight, revisitingsome of the traditional recipes from Valtellina, but above all paying homage to Mattias Peri and his culinary art,capable of giving an identity to the cuisine of the Alps, enhancing the territory and its inhabitants.On 28 March from 8.00 am until around 6.00 approx., the 'Sc'còla da cośgína' took place for the first time in PlazaPlacheda, during which young people in hotel schools had the opportunity to meet some of the great chefs on the Italian scene: a special training moment, where chefs Alessandro Negrini (Ristorante Il Luogo di Aimo e Nadia, 2Michelin stars), Gianluca Fusto (AMPI member and co-founder of Fusto Milano), Giancarlo Morelli (RistorantePomiroeu, 1 Michelin star), Davide Caranchini (Ristorante Materia, 1 Michelin star), Stefano Masanti (Ristorante IlCantinone, 1 Michelin star), Lorenzo Cogo (Ristorante Dama, 1 Michelin star) and Alessandro Gilmozzi (Ristorante ElMolin, 1 Michelin star). Each of them gave a didactic lecture of about an hour in which they were completely at thestudents' disposal, sharing tips and secrets of the food world.
At 7.30 p.m., on the other hand, the chefs of the 'Sc'còla da cośgína' together with other colleagues - a total of 11 bignames of national haute cuisine - were the protagonists of the charity dinner 'Slalom among the Stars', also promotedby the Mattias Association. In the setting of the Kosmo Taste the Mountain Restaurant, participants enjoyed a 10-course dinner that satisfied the palates of all diners present. Six amuse bouches kicked off: Michele Talarico (chef of the Kosmo restaurant) presented a vegetarian proposal 'The carrot and the burnt leek', followed by 'Mountain potato dumpling with a heart of Bitto PDO 2022, Lario lakesardine and lemon zest' by Gianni Tarabini (La Preséf Restaurant) and Valeria Mosca's (founder of Wood*ing)proposal called 'Fir and trout'. Stefano Masanti's (Ristorante Il Cantinone) 'Sichuan pepper meringue, buckwheatand hazelnut pâté', Davide Caranchini's (Ristorante Materia) 'Missoltino, seaweed and citrus fruits' and, finally, Lorenzo Cogo's (Ristorante Dama) 'Radicchio and mackerel dolma with corn sauce' were served. All amuse bouchewere served with Rainoldi Brut Rosé.
Dinner continued with the 'char, resin and fermented milk' starter created by Alessandro Gilmozzi (El MolinRestaurant), which was paired with Marcel Zanolari's Bianco da Nero wine from Valtellina, which enhanced therefined flavours of the dish. The first course was instead entrusted to Giancarlo Morelli (Ristorante Pomiroeu), who served a 'Riso Carnaroli mantecato allo stracchino delle valli bergamasche, brodo alla salvia e polvere di jinepro' (Carnaroli rice whipped withstracchino cheese from the Bergamo valleys, sage broth and juniper powder), which was paired with Sassorosso,Valtellina Superiore Grumello by Nino Negri. For the second course, on the other hand, Alessandro Negrini (Ristorante Il Luogo di Aimo e Nadia) was chosen, who brought Livigno traditions to the table with 'Borsat della Menia with fumenton polenta and Grotta cheesefrom the Livigno Dairy', to be tasted with Infinito red wine, Sforzato di Valtellina from Tenuta Scerscé. For dessert and praline, on the other hand, Maurizio Santin (AMPI master and director of the Unica Food Innovation School) and Gianluca Fusto (AMPI member and co-founder of Fusto Milano) presented the 'PiccoloTibet' dish and the 'Cioccolateria', respectively. The entire proceeds of the dinner were donated to the Mattias Association, for the funding of scholarships anddonations to the hotel schools participating in the 2023 edition of the Mattias Peri Competition.
But the most heartfelt event, which was also a great success this year, despite the cold temperatures and snow, wasthe Sunrise Mattias, the most important gastronomic event on the winter calendar of Little Tibet and also promoted bythe Mattias Association.The event was attended by visitors and locals who left yesterday, 29 March, starting at 6.00 a.m. from theMottolino cable car or the Monte Sponda chairlift car park, or from the D'Eira Pass: despite the adverse weatherconditions, almost 400 people reached the summit, reaching the Monte Sponda area set up to host thegastronomic event. At around 7.10 a.m., the participants took part in a collective session of Greeting the Sun,which then gave way to a gourmand breakfast based on the exceptional creations made by the expert hands ofsome of the most important chefs on the national gastronomic scene, hailing from different cities in northern Italyand all deeply linked to the Valtellina mountains.
10 stations, arranged in a circle and to be discovered in the desired order, welcomed those taking part in the initiative,eager to savour the creative dishes - both sweet and savoury - proposed by the chefs for this unmissable breakfast athigh altitude.
Savoury breakfast lovers were satisfied by the preparations of: Lorenzo Cogo, from the Dama restaurant (1Michelin star) in Venice, who proposed a 'Venetian lagoon hot dog', based on fish; Gianni Tarabini, chef of the LaPreséf restaurant (1 Michelin star) in Mantello, who served a 'Shepherd's cappuccino' with a base of chestnutcream that tickled the taste buds; Giancarlo Morelli of the Pomiroeu restaurant in Seregno (1 Michelin star) who,on the other hand, presented a 'Potato al cartoccio, crème fraîche, chives and marinated trout'. Alessandro Gilmozzi,chef of the El Molin restaurant (1 Michelin star), and Davide Caranchini of the Materia restaurant (1 Michelin star) also presented two savoury proposals, respectively a 'Krapfen di montagna alla bénédectine' and 'Come una carbonara sulla Valassina', both with unexpected and surprising flavours.
The savoury dishes ended with 'Biscotto di polenta bruciata con zabaione e cotechino del Podere Cadassa', the creation signed by Alessandro Negrini, of Il Luogo diAimo e Nadia (2 Michelin stars), made in collaboration with Gianluca Fusto, AMPI member and co-founder of Fusto Milano. There was also no shortage of sweet dishes, with chocolate as the main ingredient: Valeria Mosca, founder of Wood*ing (a research and experimentation laboratory on the use of wild food for food and human nutrition inMonza), proposed 'Larice chocolate'; Paolo Rota, the chef at the Da Vittorio restaurant in St. Moritz (2 Michelinstars), instead presented 'Ch-o-c', while the Associazione Cuochi e Pasticcieri di Livigno– Livigno excellence established in 2001 with the aim of promoting and passing on local culinary traditions– have come up with a cocoa croissant with chocolate flan and orange compote.
Last but not least, the Jamaica pepper chocolate - combined with a hazelnut cake - by Maurizio Santin, AMPI master and director of Unica Food InnovationSchool.Master baker Davide Longoni, who won Gambero Rosso's 'Father of Modern Bakery' award and is 'Maestro d'artee Mestiere' of the Cologni Foundation for Artistic Crafts and ALMA, collaborated by supplying his own bakedgoods.
At 7.30 p.m., on the other hand, the chefs of the 'Sc'còla da cośgína' together with other colleagues - a total of 11 bignames of national haute cuisine - were the protagonists of the charity dinner 'Slalom among the Stars', also promotedby the Mattias Association. In the setting of the Kosmo Taste the Mountain Restaurant, participants enjoyed a 10-course dinner that satisfied the palates of all diners present. Six amuse bouches kicked off: Michele Talarico (chef of the Kosmo restaurant) presented a vegetarian proposal 'The carrot and the burnt leek', followed by 'Mountain potato dumpling with a heart of Bitto PDO 2022, Lario lakesardine and lemon zest' by Gianni Tarabini (La Preséf Restaurant) and Valeria Mosca's (founder of Wood*ing)proposal called 'Fir and trout'. Stefano Masanti's (Ristorante Il Cantinone) 'Sichuan pepper meringue, buckwheatand hazelnut pâté', Davide Caranchini's (Ristorante Materia) 'Missoltino, seaweed and citrus fruits' and, finally, Lorenzo Cogo's (Ristorante Dama) 'Radicchio and mackerel dolma with corn sauce' were served. All amuse bouchewere served with Rainoldi Brut Rosé.
Dinner continued with the 'char, resin and fermented milk' starter created by Alessandro Gilmozzi (El MolinRestaurant), which was paired with Marcel Zanolari's Bianco da Nero wine from Valtellina, which enhanced therefined flavours of the dish. The first course was instead entrusted to Giancarlo Morelli (Ristorante Pomiroeu), who served a 'Riso Carnaroli mantecato allo stracchino delle valli bergamasche, brodo alla salvia e polvere di jinepro' (Carnaroli rice whipped withstracchino cheese from the Bergamo valleys, sage broth and juniper powder), which was paired with Sassorosso,Valtellina Superiore Grumello by Nino Negri. For the second course, on the other hand, Alessandro Negrini (Ristorante Il Luogo di Aimo e Nadia) was chosen, who brought Livigno traditions to the table with 'Borsat della Menia with fumenton polenta and Grotta cheesefrom the Livigno Dairy', to be tasted with Infinito red wine, Sforzato di Valtellina from Tenuta Scerscé. For dessert and praline, on the other hand, Maurizio Santin (AMPI master and director of the Unica Food Innovation School) and Gianluca Fusto (AMPI member and co-founder of Fusto Milano) presented the 'PiccoloTibet' dish and the 'Cioccolateria', respectively. The entire proceeds of the dinner were donated to the Mattias Association, for the funding of scholarships anddonations to the hotel schools participating in the 2023 edition of the Mattias Peri Competition.
But the most heartfelt event, which was also a great success this year, despite the cold temperatures and snow, wasthe Sunrise Mattias, the most important gastronomic event on the winter calendar of Little Tibet and also promoted bythe Mattias Association.The event was attended by visitors and locals who left yesterday, 29 March, starting at 6.00 a.m. from theMottolino cable car or the Monte Sponda chairlift car park, or from the D'Eira Pass: despite the adverse weatherconditions, almost 400 people reached the summit, reaching the Monte Sponda area set up to host thegastronomic event. At around 7.10 a.m., the participants took part in a collective session of Greeting the Sun,which then gave way to a gourmand breakfast based on the exceptional creations made by the expert hands ofsome of the most important chefs on the national gastronomic scene, hailing from different cities in northern Italyand all deeply linked to the Valtellina mountains.
10 stations, arranged in a circle and to be discovered in the desired order, welcomed those taking part in the initiative,eager to savour the creative dishes - both sweet and savoury - proposed by the chefs for this unmissable breakfast athigh altitude.
Savoury breakfast lovers were satisfied by the preparations of: Lorenzo Cogo, from the Dama restaurant (1Michelin star) in Venice, who proposed a 'Venetian lagoon hot dog', based on fish; Gianni Tarabini, chef of the LaPreséf restaurant (1 Michelin star) in Mantello, who served a 'Shepherd's cappuccino' with a base of chestnutcream that tickled the taste buds; Giancarlo Morelli of the Pomiroeu restaurant in Seregno (1 Michelin star) who,on the other hand, presented a 'Potato al cartoccio, crème fraîche, chives and marinated trout'. Alessandro Gilmozzi,chef of the El Molin restaurant (1 Michelin star), and Davide Caranchini of the Materia restaurant (1 Michelin star) also presented two savoury proposals, respectively a 'Krapfen di montagna alla bénédectine' and 'Come una carbonara sulla Valassina', both with unexpected and surprising flavours.
The savoury dishes ended with 'Biscotto di polenta bruciata con zabaione e cotechino del Podere Cadassa', the creation signed by Alessandro Negrini, of Il Luogo diAimo e Nadia (2 Michelin stars), made in collaboration with Gianluca Fusto, AMPI member and co-founder of Fusto Milano. There was also no shortage of sweet dishes, with chocolate as the main ingredient: Valeria Mosca, founder of Wood*ing (a research and experimentation laboratory on the use of wild food for food and human nutrition inMonza), proposed 'Larice chocolate'; Paolo Rota, the chef at the Da Vittorio restaurant in St. Moritz (2 Michelinstars), instead presented 'Ch-o-c', while the Associazione Cuochi e Pasticcieri di Livigno– Livigno excellence established in 2001 with the aim of promoting and passing on local culinary traditions– have come up with a cocoa croissant with chocolate flan and orange compote.
Last but not least, the Jamaica pepper chocolate - combined with a hazelnut cake - by Maurizio Santin, AMPI master and director of Unica Food InnovationSchool.Master baker Davide Longoni, who won Gambero Rosso's 'Father of Modern Bakery' award and is 'Maestro d'artee Mestiere' of the Cologni Foundation for Artistic Crafts and ALMA, collaborated by supplying his own bakedgoods.
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