28/10/2026
On November 11 and 12, Livigno will host a special culinary competition bringing together over 100 students from ten hospitality schools, paying tribute to Michelin-starred chef Mattias Peri.
Ottobre 2026 - Two days dedicated to culinary talent and education, honoring the memory of a chef whose passion left a lasting mark on the region’s gastronomic heritage. On November 11 and 12, 2026, Livigno will host the Trofeo Mattias, a competition organized by the Associazione Mattias in memory of Livigno-born Michelin-starred chef Mattias Peri. The event will bring together students from ten hospitality schools across Lombardy and the Triveneto region, who will compete in a special team-based culinary challenge designed to test their skills and reward their ability to work together.
The programme will begin on Wednesday, November 11, with a dinner celebrating the traditional flavours of Livigno, and continue on Thursday, November 12, with a lunch followed by the awards ceremony and the presentation of the Trofeo Mattias. For the occasion, Plaza Placheda will be transformed into a culinary competition venue, featuring five kitchens and a dining area, allowing the public to watch the competition live and take part in the experience as members of the public jury. The jury will consist of sixteen diners per school, who will be able to reserve their seats through MYLivignoPass and contribute to the teams’ evaluations with their votes. Alongside them, a panel of industry professionals will complete the judging process, including maîtres d’hôtel and sommeliers for front-of-house service, and chefs and pastry chefs for the culinary preparations.
For seven years, the Trofeo Mattias has provided valuable opportunities for the next generation of culinary professionals.Continuing this commitment, and marking the tenth anniversary of Mattias Peri’s passing, the 2026 edition introduces a renewed format, shifting from the traditional individual challenge to a team-based competition.
Each school will be represented by five culinary students and six front-of-house students, accompanied by two teachers. Participants will be tasked with preparing and serving a four-course menu inspired by mountain cuisine, in a challenge designed to test both their technical expertise and teamwork skills, essential qualities for a successful career in the professional hospitality industry.
At the end of the competition, several scholarships will be awarded to the top three teams, as well as to the winners of the categories for best starter, best first course, best main course, best dessert, and best teamwork. Additional awards will include the Claudio Prandi Taste Award, sponsored by Risto Team, and a one-week training programme at ALMA – The International School of Italian Cuisine, awarded to a student selected by the school.
The first chef from Livigno and the Valtellina region to earn a Michelin star in 2009, Mattias Peri played a key role in promoting the area’s culinary identity, combining a deep respect for Alpine traditions with a forward-thinking approach to innovation. Following his passing, those who had shared his journey chose to carry on his passion through the Associazione Mattias, established to preserve his legacy and the values that guided his work. The association is dedicated to supporting the education and professional development of young talents in the hospitality industry, while passing down the rich culinary heritage of the mountains.Durante le due giornate, in Plaza Placheda, gli appuntamenti continuano: oltre alla competizione, sarà infatti presente un’area espositiva dedicata ai fornitori di materie prime e ai produttori locali, con talk e masterclass curati dai partner dell’evento.
Through the Trofeo Mattias, remembrance becomes a source of inspiration for the future, and the chef’s legacy lives on through the aspirations of young talents who choose to follow in his footsteps, dedicating themselves to the culinary arts and hospitality. With this educational initiative, Livigno reaffirms its commitment to nurturing talent and promoting the local gastronomic heritage.
