Livigno: si è conclusa la 7ª edizione del Sentiero Gourmet

(String: <span id="hs_cos_wrapper_post_body" class="hs_cos_wrapper hs_cos_wrapper_meta_field hs_cos_wrapper_type_rich_text" style="" data-hs-cos-general-type="meta_field" data-hs-cos-type="rich_text" ><p>Once again this year <span style="font-weight: bold;">Sentiero Gourmet</span>, the annual event aimed at enhancing Livigno's food and wine tradition, concluded successfully: the 7th edition involved numerous participants who had the opportunity to live an experience that combined contact with nature and the <span style="font-weight: bold;">discovery of the cuisine of the Alps</span>,<span style="font-weight: bold;"> between tradition and innovation.</span><br> <!--more--><br>The <span style="font-weight: bold;">Association of Chefs and Pastry Chefs of Livigno (ACPL)</span>, promoter of the event, set up six stations along a 5km route in the lush nature of the Valle del Vago, where participants were able to taste different finger food proposals - hot and cold, land and sea - created by the collaboration between the ACPL chefs and five chefs of the Italian Association of <span style="font-weight: bold;">Ambasciatori del Gusto</span>, which has always been committed to the enhancement and promotion of quality Italian cuisine, who brought to the table the flavors of the <span style="font-weight: bold;">Alpine region</span> to which they are personally linked.<br><br>Each course was accompanied by a <span style="font-weight: bold;">selection of excellent wines served "in the dark</span>," thus revealing the label only at the end of the tasting.<br><br>Opening the "marathon of taste" was chef <span style="font-weight: bold;">Federico Beretta</span> of the Feel restaurant in Como who, together with the chefs of the Livigno Chefs and Pastry Chefs Association, proposed <span style="font-weight: bold;">five finger food appetizers inspired by Lombardy</span> and dedicated to some of its towns - Chiesa in Valmalenco, Gerola alta, Malonno, Como and Chiuro - which were paired with Costagrossa Brut 36 months from Marchesi di Pontalto winery. This first stage, where typical Lombard ingredients-such as trout, polenta and local cheeses-were the undisputed protagonists, confirmed the expectations of quality and refinement that all diners then enjoyed throughout the course.&nbsp;<br><br>Chef <span style="font-weight: bold;">Matteo Sormani</span> (Locanda Walser Schtuba Restaurant in Riale), with the support of ACPL, created a trio of typical <span style="font-weight: bold;">Piedmontese</span> first courses revisited with innovation and creativity: buckwheat plin with seasonal mushrooms in potato broth and venison mousse, dedicated to Verbania; jumping rice with confit pork tenderloin, buttermilk mousse with fresh mountain herbs inspired by Vercelli; and braised stuffed pappardella with castelmagno fondue and barolo reduction for Cuneo. The three first courses were paired with<span style="font-weight: bold;"> E</span><strong>l Sartù</strong>&nbsp;<strong>Langhe Nebbiolo</strong>&nbsp;from Parusso.</p> <p><br>These were followed by three interludes signed by chef <span style="font-weight: bold;">Gloria Clama</span> of the Indiniò Restaurant in Raveo and the brigade of chefs from ACPL: Carnia, Grado and Udine were the cities chosen to name the three dishes that enhanced the tradition of <span style="font-weight: bold;">Friuli-Venezia Giulia</span> and featured beef battuta, grilled eel and Sauris crudo as the main ingredients - paired with other elements capable of bringing out their strong flavor - that were served with Ograde from Skerk winery, with its amber-orange color.<br><br><span style="font-weight: bold;">Trentino Alto Adige</span>, on the other hand, was the region of choice for the main courses, which were paired with&nbsp;<span style="font-weight: bold;">Vom Lehm Pinot Noir Riserva 2020 from Tenuta Rohregger</span>: the creation of the three dishes "Cavalese," "Andalo," and "Molveno" was the result of a collaboration between the chefs of the Association of Chefs and Pastry Chefs and Alessandro Gilmozzi (El Molin Restaurant in Cavalese, 1 Michelin star). Participants had the opportunity to taste a first course of brunalpina meat with hay potato and fermented 1-year-old mountain pine; another of venison with juniper apple, radishes and polenta; and the last with pork belly, popcorn, larch pesto, trout roe and sorrel.<br><br>Finally, Chef<span style="font-weight: bold;"> Paolo Griffa</span> of the National Café in Aosta presented, together with the brigade of ACPL chefs, five mini desserts accompanied by&nbsp;Chaudelune from Cave Mont Blanc winery, which concluded the taste journey among the flavors of northern Italy.</p> <p>At the end of the trail, <span style="font-weight: bold;">Kafè</span>, <span style="font-weight: bold;">the highest micro roastery in Europe</span> born in 2018 that chooses only artisanal coffee that is then ground locally, offered guests an excellent tasting of three different types of coffee from different parts of the world.<br><br>The <span style="font-weight: bold;">seventh edition of Sentiero Gourmet was a success </span>and for us it is a source of pride, as well as further confirmation that Livigno is also establishing itself as a food destination: Little Tibet is increasingly becoming a place where citizens and tourists from all over the world can go to discover the traditional flavors of Valtellina and Livigno - also revisited in an innovative and modern key - and find a high attention to the quality of raw materials and refinement in the combinations. A special thanks goes to all the chefs of the Italian Association of the Ambassadors of Taste and the ACPL who took part in this initiative and were able to create a high-level food experience and during which all participants were able to travel - with taste - throughout Northern Italy," said <span style="font-weight: bold;">Luca Moretti, President and CEO of APT Livigno.</span></p></span>)