Alta Badia Hands Its Mountain Huts to Starred Chefs
‘A Taste for Skiing’ returns for 2026-27, with Massimiliano Alajmo and Giancarlo Perbellini cooking on the slopes.
Mountain food in most resorts means a goulash soup eaten in ski boots. Alta Badia, in the Dolomites, has spent years arguing otherwise. Each winter its Sciare con gusto program, "A Taste for Skiing," pairs well-known chefs with mountain huts on the slopes. Every chef creates one dish, and that hut serves it all season.
The 2026-27 lineup
This winter's theme is the plant world, and the roster is a strong one. Massimiliano Alajmo of Le Calandre in Rubano cooks for Ütia Bioch, and Giancarlo Perbellini of 12 Apostoli in Verona for the Piz Boé Alpine Lounge. Two local chefs take part: Simone Cantafio of La Stüa de Michil in Corvara is paired with Ütia Pralongiá, and Marco Verginer of Porcino in Badia with Ütia Jimmi. The rest of the list:
- Tomaž Kavčič (Gostilna Pri Lojzetu, Slovenia) at Club Moritzino, 2,100 meters
- Cesare Battisti (Ratanà, Milan) at Piz Arlara
- Riccardo De Pra (Dolada, Alpago) at Ütia I Tablá
- Alessandro Negrini and Fabio Pisani (Il Luogo di Aimo e Nadia, Milan) at Ütia L'Tamá
- Peppe Zullo at Ütia Las Vegas, and Cinzia De Lauri and Sara Nicolosi (AlTatto, Milan) at Ütia Lé
Each dish sold sends €3 to the La Miglior Vita Possibile Foundation.
Opening day
The season officially opens with the Gourmet Skisafari on 13 December 2026, from 11:00 to 15:00. Skiers move between five huts, where Alajmo, Cantafio, Kavčič, De Pra and Battisti are cooking in person. Vouchers are available from the Alta Badia tourist offices or at the huts on the day.
Plan the route the way you would a tasting menu: ski hard in the morning and save the long lunch for the afternoon.
