Alta Badia, Italy. LET’S HAVE A MOUNTAIN PICNIC! (italian and english version)


In Alta Badia, in the heart of the Dolomites a UNESCO World Heritage site, picnics are back in fashion. You can order a picnic basket from ten refuges taking part in this initiative and enjoy your meal in the peaceful meadows next to the hut.
In Alta Badia, nel cuore delle Dolomiti patrimonio mondiale dell’UNESCO, i picnic sono tornati di moda. Puoi ordinare un cestino da picnic da dieci rifugi che prendono parte a questa iniziativa e goditi il ​​tuo pasto in prati tranquilli.
Una delle proposte enogastronomiche si chiama “Mountain Picnic”, che consente ai visitatori di gustare i migliori prodotti dell’Alto Adige, comodamente sdraiati in un pascolo verde a 2000 metri sul livello del mare. I turisti possono ordinare un cestino presso le dieci capanne che prendono parte all’iniziativa. Ogni rifugio offre una selezione diversa basata su specialità e prodotti locali. Dopo aver raccolto il cestino da picnic, ti verrà anche fornita una coperta…indipensabile per un classico pic nic !
One of the food and wine proposals is called “Mountain Picnic”, which allows visitors to taste the best products of South Tyrol, while comfortably lying in a green pasture at 2000 metres above sea level. Tourists can order a picnic basket with a unique menu at the ten huts taking part in the initiative. Each mountain hut offers a different selection based on local specialities and products. Upon collecting your picnic basket, you’ll also be given a blanket – no good picnic is complete without one! – and you can enjoy your picnic in the meadows near the huts. This allows all excursion enthusiasts to choose a safe spot to enjoy lunch.The baskets can be purchased in advance by contacting the hut or collected directly, with no prior order, at the participating mountain huts.

Ütia Crëp de Munt: Local sliced meats and cheeses, dumplings salad with “turtres” (local speciality, fried pastry filled with ricotta cheese and spinach or sauerkraut), apple strudel.
Ütia I Tablá: Appetizer based on speck, smoked salami, local cheeses and bread, BIO barley salad, Alto Adige natural yoghurt with blueberry compote, Alto Adige apple.
Ütia Pralongiá: Fresh goat cheese wrapped in speck on salad with a honey dressing, venison ham, stewed sauerkraut and “föies da soni” (fried potatoes pastry), local yoghurt with wild berries and crumble.
Ütia de Bioch: Speck, smoked salami, pickles, hard boiled egg, horseradish, apple, cheese, bread, barley soup and “turtres”, Linzer cake.
Ütia Jimmi: Fresh cheese with mountain herbs, walnuts, tomatoes preserved in oil and local salami, venison burger, rustic bread, sauerkraut salad with crunchy speck, mayonnaise with juniper aroma, local venison meat, hazelnut tart with wild berry jam.
Ütia Saraghes: Appetizer with mixed cold meats made by “Lüch da Ciampidel farm”, including speck and cold salami, mixed salad leaves with fresh local cheese, hard boiled eggs (from free range chickens from a local farm) and smoked ham with an aromatic herb dressing, homemade chocolate and hazelnut cake with red currant jam.
Ütia Lée: Summer salad with strips of beef, wrap with speck and Fodom-cheese, carrot cake.
Ütia Las Vegas: Mixed salad with Mozzarella cheese, Püccia bread with cutlet, Linzer cake.
Ütia Franz Kostner: Mixed appetizer of local products, “Piz da Lech” pasta salad, dessert of the mountaineer.
Ütia Boconara: Boconara appetizer with cold meats, own smoked salami, local cheeses, spelt salad, fruit salad or strudel.
Once you have finished your picnic, you can bring the baskets back to the hut, showing respect to the natural landscape by leaving the meadow as you found it. The baskets will be sanitised before being used again. Prices range from 20 to 28 Euro per person depending on the menu selection.
Ecco le malghe e i menu

Ütia Crëp de Munt: affettati e formaggi locali, insalata di gnocchi con “turtres” (specialità locale, pasta fritta ripiena di ricotta e spinaci o crauti), strudel di mele.
Ütia I Tablá: Antipasto a base di speck, salame affumicato, formaggi e pane locali, insalata di orzo BIO, yogurt naturale altoatesino con composta di mirtilli, mela altoatesina.
Ütia Pralongiá: formaggio di capra avvolto in speck su insalata con salsa di miele, prosciutto di cervo, crauti in umido e “föies da soni” (yogurt di patate fritte), yogurt locale con frutti di bosco e crumble.
Ütia de Bioch: Speck, salame affumicato, sottaceti, uovo sodo, rafano, mela, formaggio, pane, zuppa d’orzo e “turtres”, torta Linzer.
Ütia Jimmi: formaggio fresco con erbe di montagna, noci, pomodori conservati sott’olio e salame locale, hamburger di cervo, pane rustico, insalata di crauti con speck croccante, maionese con aroma di ginepro, carne di cervo locale, crostata di nocciole con marmellata di frutti di bosco.
Ütia Saraghes: Antipasto con salumi misti della “fattoria Lüch da Ciampidel”, tra cui speck e salame freddo, foglie di insalata mista con formaggio fresco locale, uova sode (da polli ruspanti di una fattoria locale) e prosciutto affumicato con aroma salsa alle erbe, torta fatta in casa al cioccolato e nocciole con marmellata di ribes rosso.
Ütia Lée: insalata estiva con strisce di manzo, impacco con speck e formaggio Fodom, torta di carote
Ütia Las Vegas: insalata mista con mozzarella, pane Püccia con cotoletta, torta Linzer.
Ütia Franz Kostner: antipasto misto di prodotti locali, insalata di pasta “Piz da Lech”, dessert dell’alpinista.
Ütia Boconara: antipasto di boconara con salumi, salame affumicato, formaggi locali, insalata di farro, macedonia o strudel.
Il prezzo di un cestino varia da 20 a 28 Euro a seconda del menu scelto

INFO – Tel .: +39 0471 / 836176-847037 –

Travel, food & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights  to tell you everything here,
in his non-touristy style.


LAITE: when a restaurant is more than an adventure…

Text and Photos by Cesare Zucca

You know that Mr. NTT (Non Touristy Tourist)  is always eager to know of hidden gem destinations and unusual venues, well …my adventure with Laite started in the luscious Tiepolo’s Gallery, a sumptuous hall in Palazzo Clerici, one of Milan’s most charming 17th century historic palace, where Champagne Veuve Clicquot Milan hosted ‘Atelier des Grandes Dames’ as a grand tribute to Madame Clicquot, Grande Dame Of Champagne.
The event was intented to promote a network of women’s catering talent who have been able to assert their entrepreneurship and their professional style.Special guests of the evening were 10 top female starred Italian Chefs, including Fabrizia Meroi.
As soon as they announced that her restaurant was located in Sappada (Belluno) … I had a shock. Sappada is an enchanting little village surrounded by the spectacular Dolomites. My mother was born there and my family spent many summer vacations.
I meet Fabrizia and promised her to try Laite cuisine during my next trip to Sappada.
And I did it!
Laite’s two cozy wooden rooms bring back a family atmosphere with echoes of times gone-by. It lies amongst an ancient village sourrended by the spectacular Dolomites. The village of Sappada is a hidden gem where houses are mixed with old tabiè (barns), where the windows are enriched by colorful cascades of carnations.Laite continues to seduce its guests with the skillfully prepared dishes of Fabrizia Meroi and the superb hospitality (and knowledge of wines) provided by Roberto Brovedani.  Daring Fabrizia creates a never-ending stream of new dishes that suggest intuition and imagination, like the unprecedented Venus Black Rice Tagliolino, made from the deconstruction of black rice, surprisingly reivented as pasta and served with cabbage, smoked ham and kummel, wisely paired with Rève Velenosi Pecorino white wine.


As starters, I tried a delicious eggplant with saurnchotte (Sappada traditional sour ricotta) and a soft mousse of peppers.





and Francesca hit dish: Cervofondente, tender deer marinated 6 hours with spices, sugar cane, moss foam, goodbye, local wild herb and served with tubers and roots and zested with a tear of circus, pine resin …
paired to a high-quality Mosel Riesling dry Riesling by Villa Huesgen/By The Glass.
Fabrizia loves to harmonize tradition with creativity like in the Tortello all’Uovo, new version of the raditional tortello pasta, here filled with a semi-boiled egg yolk and topped with anis and porcini Mushrooms and served with burned butter. What about those gialletti, delicious chantarelles marinated in kefir and flavored with chamomille and beetroot to garnish a tender veal? New inventions in a menu that respect the local cuisine


To end the feast, the refreshing trio: apricot, rhubarb and pees sorbets, paired to a seductive Anselmi 2016 I Capitelli with amber reflections and intriguing aromas of apricot jam, orange blossom honey, orange peel and dried figs. My story feels the athmosphere of a cozy place with friendly friendly service and an amazing top chef. Not cheap but worth every euro. And very good Fabrizia’s version of sopa coada, a classic regional pizza dish from Treviso.
I missed that this time, but summer 2018 will arrive sooner or later … and I’ll be back!

Via Hoffe 10, 32047 Sappada (BL) Italy
T: +39 0435 46 90 70







Welcome to a magic place considered the most pristine of
the entire Dolomite group, today UNESCO World Heritage:
Friuli Venezia Giulia Dolomites
Photo:Mario Verin

montagna estate

Friulian Dolomites” were built for families!
That’s the motto of Club Product Family Mountain Experience, with which the Agency has collected TurismoFVG accommodation facilities with adequate characteristics to welcome guests of all ages
What should I expect?
The club includes hotels, farms, guest houses, rooms or apartments suitable to accommodate families, with recreational areas and an amazing recreation staff that can provide information and advice on children’s activities, places to visit, events, and useful practical information.
Do you whant more?
Upon request, you ”ll find babysitting service, breakfast buffet, a restaurant or in the immediate vicinity, flexibility mealtimes, the presence of pottery and materials for the comfort of the little ones too table.
What will I find?
Unspoiled nature, history, art, traditions and local products are the essential ingredients of the proposed tourist season in the mountains of Friuli Venezia Giulia, 
Small villages, shops and carpenters, blacksmiths forges and mills,ancient crafts.
What will I do?
Hiking, canyoning, tree climbing, hiking with a donkey or horse are just some of the many outdoor activities proposed, adapted and made accessible to children
What about local food?
Traditional and contemporary gastronomy, simple yet rich in flavors, with specialties worthy of PDO and Slow Food.Great soups, fresh mushroom with polenta, lots of fruits&vegetables, river fish, and more, more, more…
Are you ready to discover this paradise?
For more information visit: