(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 style="font-size: 17px;">Two days, seventeen top chefs and distinguished personalities, six alpine huts transformed into high-altitude gourmet stops — an immersive journey through flavors, nature, and heart.</p>
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<p>Livigno, 16/04/2025 –<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">On April 28 and 29, Livigno hosted a new edition of </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Snow Food Mattias</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">, the event conceived and promoted by the Mattias Association to honor the memory and vision of Michelin-starred chef Mattias Peri, the first to earn a Michelin star in Valtellina. A gathering that blended haute cuisine, fairytale landscapes, and genuine passion, offering guests an experience that only Livigno could deliver.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">With clear skies over Val Federia and snow-capped peaks glowing under the spring sun, Snow Food Mattias celebrated Mattias’s legacy by turning his dream into a tangible vision: that of a contemporary alpine cuisine — refined, cultured, yet deeply rooted in the land.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">The first day began on Monday, April 28, at the Lum in Plaza Placheda with </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">Sc’còla da cósgina: a lesson in talent, </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;"> a training session open to students and food enthusiasts, where leading figures of Italian cuisine shared secrets, techniques, and visions with passion and generosity. Moderated by food critic </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">Paolo Vizzari</span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">, the stage welcomed </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">Gianni Tarabini </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(Agriturismo La Florida), Ludovica Menardi (Wood*ing), </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">Rita Busalacchi </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(AMPI Master Pastry Chef), </span><span style="font-family: Livigno, Arial, sans-serif;"><span style="font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">Alessandro Negrin</span><span style="font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">i</span></span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">, and </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">Sergio Mei</span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">. A true 'signature school' that inspired a new generation of chefs, sparking reflections on the value of raw ingredients, innovation, and alpine food culture. Over 200 attendees, including students and enthusiasts, took part in the event.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">The heart of the event came to life the following day with </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Snow Food Mattias: </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">a journey through the tee, Livigno’s traditional mountain huts. More than 400 participants set off on foot, guided by local experts, along a food and wine trail winding through the paths of Val Federia. Along the way, they stopped at </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">gourmet stations </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">to meet </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">renowned chefs </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">and taste </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">unique dishes </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">created specially for the occasion using </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">alpine ingredients,</span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;"> all framed by </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">breathtaking views of the surrounding peaks. </span><span style="font-family: Livigno, Arial, sans-serif;">At each stop, acclaimed chefs and culinary personalities presented </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">mountain-inspired creations </span><span style="font-family: Livigno, Arial, sans-serif;">paired with carefully selected </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Valtellina wines</span><span style="font-family: Livigno, Arial, sans-serif;">. It was a true sensory journey — rich in intense aromas, hands plating dishes amid nature’s splendor, and the spirit of high-altitude cuisine.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">Gourmet Stops:<br>- Appetizer curated by the Livigno Association of Chefs and Pastry Chefs<br>- Tea da Neni: Alessandro Bellingeri, Michele Talarico, Alessandro Gilmozzi - Dish: Ritorno all’infanzia (“Return to Childhood”) - Wine: Valgella Riserva Cristina Scarpellini<br>- Tea da Marina: Mauro Elli, Gianni Tarabini - Dish: Il triangolo lariano che chiude il cerchio della Valtellina (“The Larian Triangle That Closes the Circle of Valtellina”) - Wine: Vigna Fracia<br>- Tea da Memi: Alessandro Negrini, Lorenzo Cogo, Valeria Mosca - Dish: Accordo Alpino (“Alpine Accord”) - Wine: Ghibellino<br>- Tea dal Zop: Giancarlo Morelli, Alessio Manzoni, Attilio Galli - Dish: Tra le Orobie e le Retiche (“Between the Orobie and Rhaetian Alps”) - Wine: Sassella Stella Retica<br>- Tea dala Meca: Rita Busalacchi - Dish: Rosa della Val Federia (“Rose of Val Federia”) - Wine: Vertemate<br>- Tea 6: Maurizio Valli, Manuel Castellani - Coffee: Ethiopia Benti Nenka - Liquor: Fedaria<br></span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">During the day, the Mattias Association also announced the upcoming call for entries for the seventh edition of the 'Mattias Peri' competition, open to hospitality schools in Lombardy and the Triveneto area. Participants will submit an original recipe to be evaluated by a jury of chefs, and the winners will receive scholarships.</span><br><br><span style="font-family: Livigno, Arial, sans-serif;">An event that moves, inspires, and leaves a lasting impression: Snow Food Mattias was more than just an event — it was a shared story, a bridge between memory and the future, an explosion of </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">emotions that can only be experienced in Livigno</span><span style="font-family: Livigno, Arial, sans-serif;">, where high altitude meets haute cuisine, and style merges with authenticity.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">Snow Food Mattias was a one-of-a-kind experience — a sensory immersion in the snow and unspoiled landscapes of Livigno, where the power of nature met the elegance of fine dining. It’s not just an event, but a new way of telling the story of </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Made in Italy</span><span style="font-family: Livigno, Arial, sans-serif;">: authentic, welcoming, and forward-thinking. The people, the flavors, the atmosphere — everything speaks of a genuine destination that knows how to innovate without losing its roots.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">In Livigno, hospitality evolves with deep respect for tradition, offering a high-level gourmet experience that blends seamlessly with the surrounding environment. Here, the </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">beauty of the landscape is mirrored in the dishes</span><span style="font-family: Livigno, Arial, sans-serif;">, the faces, the gestures. The union of signature cuisine and pristine nature becomes a contemporary manifesto of the good life</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">This event was also a tribute to sustainability: high-end gastronomy can — and must — engage in dialogue with the environment, enhancing what the land has to offer with intelligence and respect.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">Livigno thus confirms itself not only as a queen of sports and nature, but also as </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">a premier lifestyle destination</span><span style="font-family: Livigno, Arial, sans-serif;">, able to host world-class events without ever losing its warm and welcoming soul. And as the countdown to the Milano-Cortina 2026 Olympics continues, the Little Tibet looks ahead — with taste.</span></p>{{ include_custom_fonts({"Livigno":["Regular","Medium","Light","Bold Italic","Bold","Black","Thin","Medium Italic"]}) }}</span>)
Two days, seventeen top chefs and distinguished personalities, six alpine huts transformed into high-altitude gourmet stops — an immersive journey through flavors, nature, and heart.
Livigno, 16/04/2025 – On April 28 and 29, Livigno hosted a new edition of Snow Food Mattias, the event conceived and promoted by the Mattias Association to honor the memory and vision of Michelin-starred chef Mattias Peri, the first to earn a Michelin star in Valtellina. A gathering that blended haute cuisine, fairytale landscapes, and genuine passion, offering guests an experience that only Livigno could deliver.
With clear skies over Val Federia and snow-capped peaks glowing under the spring sun, Snow Food Mattias celebrated Mattias’s legacy by turning his dream into a tangible vision: that of a contemporary alpine cuisine — refined, cultured, yet deeply rooted in the land.
The first day began on Monday, April 28, at the Lum in Plaza Placheda with Sc’còla da cósgina: a lesson in talent, a training session open to students and food enthusiasts, where leading figures of Italian cuisine shared secrets, techniques, and visions with passion and generosity. Moderated by food critic Paolo Vizzari, the stage welcomed Gianni Tarabini (Agriturismo La Florida), Ludovica Menardi (Wood*ing), Rita Busalacchi (AMPI Master Pastry Chef), Alessandro Negrini, and Sergio Mei. A true 'signature school' that inspired a new generation of chefs, sparking reflections on the value of raw ingredients, innovation, and alpine food culture. Over 200 attendees, including students and enthusiasts, took part in the event.
The heart of the event came to life the following day with Snow Food Mattias: a journey through the tee, Livigno’s traditional mountain huts. More than 400 participants set off on foot, guided by local experts, along a food and wine trail winding through the paths of Val Federia. Along the way, they stopped at gourmet stations to meet renowned chefs and taste unique dishes created specially for the occasion using alpine ingredients, all framed by breathtaking views of the surrounding peaks. At each stop, acclaimed chefs and culinary personalities presented mountain-inspired creations paired with carefully selected Valtellina wines. It was a true sensory journey — rich in intense aromas, hands plating dishes amid nature’s splendor, and the spirit of high-altitude cuisine.
Gourmet Stops:
- Appetizer curated by the Livigno Association of Chefs and Pastry Chefs
- Tea da Neni: Alessandro Bellingeri, Michele Talarico, Alessandro Gilmozzi - Dish: Ritorno all’infanzia (“Return to Childhood”) - Wine: Valgella Riserva Cristina Scarpellini
- Tea da Marina: Mauro Elli, Gianni Tarabini - Dish: Il triangolo lariano che chiude il cerchio della Valtellina (“The Larian Triangle That Closes the Circle of Valtellina”) - Wine: Vigna Fracia
- Tea da Memi: Alessandro Negrini, Lorenzo Cogo, Valeria Mosca - Dish: Accordo Alpino (“Alpine Accord”) - Wine: Ghibellino
- Tea dal Zop: Giancarlo Morelli, Alessio Manzoni, Attilio Galli - Dish: Tra le Orobie e le Retiche (“Between the Orobie and Rhaetian Alps”) - Wine: Sassella Stella Retica
- Tea dala Meca: Rita Busalacchi - Dish: Rosa della Val Federia (“Rose of Val Federia”) - Wine: Vertemate
- Tea 6: Maurizio Valli, Manuel Castellani - Coffee: Ethiopia Benti Nenka - Liquor: Fedaria
During the day, the Mattias Association also announced the upcoming call for entries for the seventh edition of the 'Mattias Peri' competition, open to hospitality schools in Lombardy and the Triveneto area. Participants will submit an original recipe to be evaluated by a jury of chefs, and the winners will receive scholarships.
An event that moves, inspires, and leaves a lasting impression: Snow Food Mattias was more than just an event — it was a shared story, a bridge between memory and the future, an explosion of emotions that can only be experienced in Livigno, where high altitude meets haute cuisine, and style merges with authenticity.
Snow Food Mattias was a one-of-a-kind experience — a sensory immersion in the snow and unspoiled landscapes of Livigno, where the power of nature met the elegance of fine dining. It’s not just an event, but a new way of telling the story of Made in Italy: authentic, welcoming, and forward-thinking. The people, the flavors, the atmosphere — everything speaks of a genuine destination that knows how to innovate without losing its roots.
In Livigno, hospitality evolves with deep respect for tradition, offering a high-level gourmet experience that blends seamlessly with the surrounding environment. Here, the beauty of the landscape is mirrored in the dishes, the faces, the gestures. The union of signature cuisine and pristine nature becomes a contemporary manifesto of the good life
This event was also a tribute to sustainability: high-end gastronomy can — and must — engage in dialogue with the environment, enhancing what the land has to offer with intelligence and respect.
Livigno thus confirms itself not only as a queen of sports and nature, but also as a premier lifestyle destination, able to host world-class events without ever losing its warm and welcoming soul. And as the countdown to the Milano-Cortina 2026 Olympics continues, the Little Tibet looks ahead — with taste.
