Lunch in the Baita
with Paolo’s group
August 2024 in the Dolomites
The air was fresh, almost biting, and the sky threatened rain, but Paolo and his group were determined to live an unforgettable experience. That day in the cabin, the protagonist would be the wine, carefully selected together with an exceptional sommelier, a friend who chose perfect bottles to surprise a guest who loves good wine.
We started the lunch with an appetizer of Arctic char, marinated in salt and thinly sliced, placed on a baby spinach salad. An essence of lively dill, pink pepper and julienned radish enriched its flavor and colors, while a light orange wood smoking gave a unique aromatic touch. This 2.5 kg char came from Lake Tovel, where the cold waters slow down growth and allow the fish to reach this size after years. A perfect balance for a refined start, accompanied by a cool glass.
The first course was a risotto with mountain pine and crispy speck on a plate glazed with Voghiera black garlic. The Carnaroli rice from Vo’, from the rice fields of Verona, was creamed with a mountain pine pesto, which I had personally collected when it was in full germination in July. The crispy speck added a savory and intense note, while the black garlic gave a deep and enveloping aftertaste. The combination of mountain and plain was appreciated by everyone.
For the main course, I chose a fillet of venison cooked in hay, inspired by a recipe by Norbert, a master of Alpine cuisine. The hay, collected in the meadows around the hut shortly after the flowers had ripened, was the real star of the dish, with its scent that blended with the tender meat of the venison. I served it with a side of baby carrots and honey-glazed shallots, a perfect contrast for the rich flavor of the meat.
To close this journey, an exceptional dessert: Edelweiss hay ice cream. Homemade, sprinkled with caramelized pumpkin seeds and embellished with a drizzle of pumpkin seed oil, which released its characteristic bright green as soon as it came into contact with the ice cream. This tribute to the edelweiss, which once enriched the Rosa Alpina menu, left everyone speechless.
As lunch progressed, the sky began to open, giving timid but warm rays of sunshine, which illuminated the terrace and warmed the atmosphere. It was not the intense sun of the height of summer, but it was enough to make that lunch unique, suspended between heaven and earth, between authentic flavors and conviviality.