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Piz Boé Alpine Lounge

Giancarlo Morelli

Pomiroeu, Seregno (MB)

 

The Chef Giancarlo Morelli has dedicated his life to the kitchen and to the discovery of every form of artistic and cultural expression. First on the numerous training trips around the world, then on a personal growth path in his restaurant Pomiroeu, which he has run for over 30 years. Chef Morelli has always been an advocate of zero waste and eco-friendly cuisine and is a board member of CARE's Etichal Chef Days, a sustainable food event. His constant commitment makes him a reference point for contemporary catering.

Giancarlo Morelli – Piz Boé Alpine Lounge

Pork belly, Granny Smith apple, graukäse polenta

The crispy pork belly is cooked at a low temperature and then refined in the pan. The plate is served with a creamy polenta with Graukäse and a Granny Smith apple purée, adding a touch of acidity.

The food and wine events of the initiative

Sommelier on the slopes

The initiative offers an exceptional opportunity to get to know the best wines of South Tyrol on a guided tasting tour.

Roda dles Saus

For a whole week, the huts in the La Crusc/Santa Croce area will offer typical Ladin dishes cooked according to ancient recipes.

Wine Skisafari

From ski hut to ski hut. From top wine to top wine. We present the Wine Skisafari or in Ladin language De dl vin.

Gourmet Skisafari

The Gourmet Skisafari marks the official start of the culinary season on the slopes, allowing skiers to move from one hut to another to sample the gastronomic creations of some Michelin-starred chefs.

SunRisa

On the occasion of the men’s Alpine Ski World Cup races on the Gran Risa Piste, don't miss the special event on Monday. Virgin ski slopes, majestic mountain scenery, and breakfast with healthy regionally-sourced ingredients are on the programme.

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