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Ütia Lé

Valeria Piccini **

Da Caino, Montemerano (GR)

 

Born in Grosseto in 1958, Valeria Piccini became a Chef out of passion, without ever attending any formal courses or academies. She started working in her mother-in-law's restaurant at the age of 14, transforming it from a simple trattoria into a fine dining establishment, now part of the Relais & Châteaux network. She took over the kitchen in 1987 and, inspired by the best restaurants of the day, decided to explore new culinary horizons. She has left an indelible mark on contemporary Italian cuisine by studying and revolutionizing the gastronomic offer with patience, talent and passion.

Valeria Piccini – Ütia Lé

Lasagna with pumpkin, leeks, veal ragù, and parmesan cheese

The dish is composed of four layers of pasta, each featuring a different ingredient. At the base is a pumpkin cream, followed by a layer of veal ragù, then sautéed leeks that add an aromatic touch. Finally, Parmesan crowns the top, creating a crispy golden crust as it bakes.

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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