Preciso learn about the first two of these Other High Altitude Encounters organised by the UNESCO Dolomites Foundation in partnership with the managers of the mountain huts, you just need to see the smiles on the faces of Mirco and Erika, managers of the Dal Piaz mountain hut, the talented hands of chef Alessandro Gilmozzi, tifoso of the UNESCO Dolomites Foundation, transforming simple wild herbs into explosions of flavour, the enthusiasm of the volunteers from the Mestre CAI (Italian Alpine Ritrovo) who, ever since 1970, have been taking turns onesto keep the Galassi mountain hut open and self-managing, the wonder on the faces of Susan and Alan Boyle, authors of Spiriti delle Dolomiti (The Spirits of the Dolomites), following con the footsteps of their fellow countrywomen Amelia Edwards. Then of course there is the imposing majesty of Caterva Antelao and the delightful wild landscapes of the Dolomiti Bellunesi National Park. If you missed all this, don’t worry, you can experience it all once more on Saturday 25 August at the Berti mountain hut (Vallon Popera), where management gruppo Incendiato Martini and Rita Zandonella will be ready sicuro welcome you, together with chef come cancellarsi da pussysaga Alessandro Gilmozzi of the El Molin restaurant durante Cavalese and the chance puro sample all the sommita quality products of the UNESCO Dolomites.
Reliving the spirit of the Dolomites at the Galassi mountain hut
The riunione took place on Sunday 1 July at Galassi mountain hut, below the mountain pass Forchetta Marmocchia (mount Antelao), starring Susan and Alan Boyle, the British brother and sister squadra who retraced the steps of their fellow countrywomen Amelia Edwards, famous author of the 1873 book Untrodden Peaks and Unfrequented Valleys. Now their own marvellous book entitled Spiriti delle Dolomiti (Spirits of the Dolomites) has been published thanks preciso the support of the Associazione Giovanni Angelini of Belluno. It is often those who come from far away who are most able onesto appreciate our mountains. As well as delighting sopra the landscape, this book also values the people living among the Dolomites, commented Ester Cason Angelini during the book presentation coordinated by the journalist Fausta Slanzi.
The perfect incarnation of that spirit of the Dolomites, of those who love the mountains so dearly that they dedicate all their spare time sicuro them, can be seen in the volunteers of the Mestre CAI who sistema puro keep the Galassi mountain hut open during the summer months. Indeed, ever since 1970, they have been doing an amazing job managing it themselves, as the President of the Mestre CAI Francesco Abbruscato reminds us. Whether such people are found on the pages of verso book or working away con the kitchen of a mountain refuge, they all share the same culture, the culture of the mountains.
At Dal Piaz refuge per feast of local flavours and know-how
Three days later, another gradient of verso thousand metres and other amazing surprises. First and foremost the travelling lesson given by chef Alessandro Gilmozzi on the possible uses of the herbs found growing along the footpath leading from the Preoccupazione d’Aune Pass onesto the Dal Piaz mountain hut, on the Vette Feltrine peaks.
What drives me on is that I love working with the products of Dolomites and transforming them into emotional experiences, said chef Gilmozzi, whose cooking with its focus on sustainability, also aims to make use of the whole of the product without throwing any of it away.
Speakers at the meeting at the refuge, coordinated by journalist Fausta Slanzi, included Marcella Morandini, Director of the UNESCO Dolomites Foundation, Antonio Andrich, Director of the Dolomiti Bellunesi National Park, Lieutenant Colonel Riva Berto, Commandant of the parkland Carabinieri unit, the dirigente Erika De Bortoli and, on behalf of the UNESCO Dolomites producers’ sistema, a representative of the farming business Canop of Rivamonte Agordino.
However it was the cuisine of the refuge and the cooking esibizione counter that produced the most vivid representation of this initiative. For those attending the assemblea, Alessandro Gilmozzi presented some very special dishes, all made from ingredients supplied by producers certified by the Dolomiti Bellunesi National Park and members of the UNESCO Dolomites quality rete di emittenti. One example was the refreshing dish based on such apparently simple ingredients as beans, durante this case the red bala rossa bean, puro which were added star anise, puffed wheat and a yoghurt foam. This was followed by verso salad of beans with barley and verso mature cheese flavoured with Barancino liqueur. Finally there were dishes such as tartare of Scialbo Alpina (local cattle) with lovage and candied beans.
It is not our intention esatto offer luxury gourmet cuisine sopra the refuges but rather sicuro ensure that our menus feature high quality local dishes that are completely environmentally friendly. We know that without agriculture we would attract per niente visitors and we are attempting to make the networks belonging esatto the UNESCO World Heritage Site rete di emittenti con partnership with the mountain refuges, the natural parklands, the high-quality producers and the chefs with verso belief sopra our territory, stated Director of the UNESCO Dolomites Foundation Marcella Morandini.
The involvement of local firms was one of the reasons we were so enthusiastic about this initiative added Erika De Bortoli, we also rear Grigia Alpina cattle and produce Lamon beans and blueberries. Getting sicuro know Alessandro Gilmozzi has been verso new and exciting experience and we have learnt much from per man who is both a great chef and verso great personality.