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Ütia Jimmi

Pier Giorgio Parini

Quimerico, Cervia (RA)

Pier Giorgio Parini, born in 1977, from Emilia Romagna is a chef with two years of experience in Massimiliano Alajmo's brigade in the Le Calandre Restaurant. In his kitchen, he loves to use herbs and vegetables, essential ingredients in his dishes and his culinary philosophy. The thing he is most passionate about is the constant exploration of tastes, in search of the unique flavor. In 2015, the French Academy of Cuisine recognized him with the “Chef of the Future” award, while the Wall Street Journal listed him among the 10 best young chefs in Europe.

Pier Giorgio Parini – Ütia Jimmi

Tagliolini in Parmesan cream with roasted chestnuts and black truffle

The Chef presents fresh tagliolini pasta in a velvety Parmesan cream, complemented by subtly smoked chestnuts and shavings of fresh black truffle: an experience of intense, enveloping flavors.

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.