Chef at home in Chalet
A refined menu in Selva di Val Gardena
September 2023
The request came from the owner of the chalet, who contacted me asking if I was willing to reach Val Gardena. Despite the summer traffic and the challenging route on the Gardena Pass, I accepted the challenge, ready to bring a unique culinary experience to the two guests from Modena who were waiting for me.
The dinner opened with a shrimp tartare on a plate glazed with Voghiera black garlic, completed by a quenelle of burrata and confit cherry tomatoes, with a dill essence to give a fresh and aromatic touch. The balance of flavors immediately hit the mark, preparing the palate for a decisive first course: smoked linguine with bottarga, fresh chanterelles and a light parsley oil.
The main course, an Arctic char in a paper bag, brought the scents of the Mediterranean directly to the table, with julienned vegetables, Taggiasca olives and Pantelleria capers, revealing a mix of aromas when the paper bag was opened. The dinner concluded with a Linzer tart with a light Tonka bean mousse and cranberry sauce topped with a dome of powdered sugar, an elegant dessert and perfect to close the evening.
The guests were thrilled, recognizing the quality and attention to detail that made each course special. Between one course and another, a convivial atmosphere was created that transformed a chalet dinner into an unforgettable experience.