14 December 2017
14 December 2017
What's going on in the kitchen?!
In the kitchens and dining rooms here at La Perla and Ladinia it is easy to count to 23 in just the blink of an eye.
All that remains is for me to wish you a wonderful winter season and hoping you have the chance to sample all things tasty, here in our Dolomites home.
As a new season approaches there is always news to report – new arrivals and confirmations that trusted colleagues are here for another season. It is going to be the beginning of the fouth year here for me and to coin a phrase, ‘time certainly has flown’. And one more phrase for good measure would be, ‘It seems like it was yesterday that I started’. My perception of time really is in need of some adjustment! So, here we go with the latest news and to start with let’s mention the personnel. In the kitchens and dining rooms here at La Perla and Ladinia it is easy to count to 23 in just the blink of an eye. It is a strong squad to lead and I am proud to do so, As far as Ladinia is concerned the kitchen team is all new. This in part because my great workmate Matteo has gone down to Tuscany to head up the kitchen operations at our Posta Marcucci hotel. I am pleased for him and also confident that such a move will help provide a thread of continuity between what we do here in Corvara and down there. Here in our breakfast choice we will add to the table with a choice of fruit, vegetables, and spices so that guests can prepare their own juice mix as they prefer. And remember too that you as guest can always ask for waffles so as to begin your day with a spring in your step! In the Bistro we will serve beef coming from the Ciampidel farm in San Cassiano: here the cows are reared in the most natural of ways, and the speck which results really is something special, as testified by the numerous awards won in Alto Adige and which are proof of its outstanding quality. You will be able to try some if you book at the Stüa restaurant. And speaking of the Stüa restaurant I should add that we will serve an aperitif which in part has fresher than fresh milk and is a true delight. Moving on to the slopes, and skiers might be surprised to find one of my dishes up at the Bioch mountain hut above San Cassiano. You see, this year we are taking part in the ‘Tastes of Youth’ initiative here in the Dolomites. Make sure that you ski well and long so that you can justify choosing the beef cut served in a goulash sauce. And thinking of infancy and creating the right mix I can certainly state that I myself am the result of a good mix, my mother being Ladin and my father from Puglia. In my dishes and creative impulse in the kitchen, there are traces of these origins and you will be able to sample then in the Stüa. As example I cite vitello con capesante, cipolla rossa and topinambur, the risotto di rape rosse and bottarga, the spaghetto aglio, peperoncino e puccia, the maialino croccante with anguilla and soia, daikon marinato and caramello alla senape. This union between north and south will be seen in a different dimension and interpretation on New Year’s Eve, the theme for the evening East meets West. In this instance the journey will set off from the Dolomites, cross the Mediterranean, and move to Japan, this latter led celebrating a buffet of sushi, sashimi and great Italian products, carefully researched to produce winning combinations. There will definitely be lots of fun to be had and new things to discover. All that remains is for me to wish you a wonderful winter season and hoping you have the chance to put your taste buds to the test and sample all that is good, abundant, and of course tasty, here in our Dolomites home.