15/07/2023
Once again this year Sentiero Gourmet, 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 discovery of the cuisine of the Alps, between tradition and innovation.
The Association of Chefs and Pastry Chefs of Livigno (ACPL), 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 Ambasciatori del Gusto, which has always been committed to the enhancement and promotion of quality Italian cuisine, who brought to the table the flavors of the Alpine region to which they are personally linked.
Each course was accompanied by a selection of excellent wines served "in the dark," thus revealing the label only at the end of the tasting.
Opening the "marathon of taste" was chef Federico Beretta of the Feel restaurant in Como who, together with the chefs of the Livigno Chefs and Pastry Chefs Association, proposed five finger food appetizers inspired by Lombardy 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.
Chef Matteo Sormani (Locanda Walser Schtuba Restaurant in Riale), with the support of ACPL, created a trio of typical Piedmontese 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 El Sartù Langhe Nebbiolo from Parusso.
These were followed by three interludes signed by chef Gloria Clama 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 Friuli-Venezia Giulia 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.
Trentino Alto Adige, on the other hand, was the region of choice for the main courses, which were paired with Vom Lehm Pinot Noir Riserva 2020 from Tenuta Rohregger: 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.
Finally, Chef Paolo Griffa of the National Café in Aosta presented, together with the brigade of ACPL chefs, five mini desserts accompanied by Chaudelune from Cave Mont Blanc winery, which concluded the taste journey among the flavors of northern Italy.
At the end of the trail, Kafè, the highest micro roastery in Europe 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.
The seventh edition of Sentiero Gourmet was a success 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 Luca Moretti, President and CEO of APT Livigno.
