Le taí dla Maratona

“The period immediately following physical exertion is crucial for beginning the recovery process. It's an opportunity that athletes should not miss. The goals are to rehydrate the body, replenish consumed energy stores, and repair muscle stress, especially if another physical effort is imminent. But there's more: consuming carbohydrates and proteins right after exercise allows the body to activate the training stimuli that occurred during the ride. If this practice is also tastefully, there is nothing more satisfying than finishing a session and focusing on recovery. This is why, together with chef Andrea Irsara, we have created a new 'cyclist's dish.' It is designed specifically for those who conquer the Dolomite passes during the Maratona dles Dolomites, allowing them to maximize this critical recovery period and honor the tremendous opportunity our bodies provide to initiate recovery and enhance training or competition adaptations.” Elena Casiraghi

"This dish epitomizes conscientious cooking and complete utilization of ingredients. The fusilli, handcrafted from ancient grains, reflect traditional agricultural practices where grains were less refined. The remnants from milling are used to feed chickens, establishing a zero-waste cycle. The dish features an exquisite beurre blanc, infused with essence from Alto Adige Granny Smith Marlene® apples, a regional staple, used in their entirety from peel to core. These apples are infused and extracted, then the juice is fermented to create a creamy sauce. The final touch is a trout tartare, freshly caught from our rivers, topped with a dusting of apple powder made from dried peels." Andrea Irsara