Caught up in emotions.
Many things have changed in the breakfast room since the nineties... but then again, and to tell the truth, perhaps they haven’t, for there were always innovative ideas –and perhaps we have just improved things as the years have gone on.
Everything has to change in order that things stay the same!
Even back then in thos years Ernesto Costa wanted to introduce two strange things: a cumbersome cutting machine for fresh cutting of hams and salumi and anold style oven to cook eggs in every way known to man! Still today the LARIO Berkel is in place and the oven now enjoys a prominent position and has been joined by grills and hotplates to prepare crepès. The once meagre cooking and preparation area has now become the most stylish corner of the whole room.
I see the past in the present in so many ways: the rich buffet of homemade biscuits and cakes prepared by our own pasteur, large bowls of yoghurt and jams chosen from local mountain farms, butter dishes and farmers’ cheeses – fresh, authentic produce all. Nowadays there is probably more attention to the choice of produce, its part of the process of improvement we believe in, and greater emphasis is placed on the place of origin, on seasonal choice, and due respect paid to sustainability factors. You will see that the chocolate and pineapple are of Fair Trade origin, the salmon is smoke directly in-house, , the speck is sourced locally, and the fruit is only that of the particular season – if you want strawberries in December you wont find them here!
Ever presents are the brad from the village bakery and of course the views over the Dolomites and on the majestic Sassongher itself. Guests sometimes readjust their tables slightly so they can take in the change of morning colour on the peaks up high. The panorama is pleasant on all sides - views of the slopes, on the old farmhouse, the old bar, and also onto the Col Alto ski lift system. If you ask me the latter is the least dramatic of the views (once in that direction you looked out onto the village of Corvara) but not many guest seem disturbed by the change ... they prefer the fact of having a technilogical solution and to be able to travel upslope protected in the covered egg-lifts rater than using the old chairlift. I myself preferred the view over the village but if you are happy with the new way then I am too! Of a morning the welcoming smile always comes before the cup of coffee, but then we pass swiftly to the coffee itself, of course a Fair Trade bio coffee which every day we grind ourselves. Maybe it’s because I have been serving breakfast at 7.oo am here at La Perla for the last 23 years that i don’t have breakfast myself – not even a cup of cofffee!
There is only one exception and that is the day of the Maratona Dles Dolomites – we start at 2.00 am that morning and on that day at least the morning smile has nned of a little asssistance.