31/03/2024: The Easter lunch at the Baita della Pista Nera, close to the historic slope that hosted the skiing World Cup champions in 1994, was an experience that I would define as exceptional. The festive atmosphere could already be felt from the welcome, with the splendidly furnished cabin and the fireplace creating a warm and familiar atmosphere, despite the winter landscape outside the windows.
The Easter menu was a true gastronomic journey through the flavors of the mountains, interpreted with a mastery that only a gourmet cuisine can offer. Starting lunch with two different appetizers, the liver pâté foam and the salty tongue with chicory tips, immediately highlighted the refinement of the dishes and the ability to combine traditional flavors with touches of innovation.
The first courses, the decomposed lasagnette with white rabbit ragù and the risotto with schioppettino creamed with montasio, were both masterpieces of balance and taste. The choice of high quality ingredients and their careful preparation made every bite a discovery.
Then moving on to the second courses, the roast goat with potatoes and the medallion of pork cooked at low temperature in a crust with artichokes, it was like continuing a culinary journey that never ceased to surprise with the depth of the flavors and the perfect cooking of the meat.
Concluding lunch with a millefeuille with sparkling cream and berries was the icing on the cake of an already unforgettable experience, with the sweetness and freshness of the berries marrying perfectly with the creaminess of the cream.
Everything was accompanied by a wonderful red wine, which with its bouquet was able to further enhance the dishes served, giving this Easter lunch a sense of completion and refinement.
Spending Easter in this way, among the snow-capped mountains of the Dolomites, with dear friends like Nicola and Filippo, was a precious gift. The hospitality, the quality of the dishes, the unique atmosphere of the cabin, with its fireplace and fine wood, created an experience that was much more than a simple meal: it was an opportunity to celebrate friendship , the beauty of nature and five-star culinary art.
12/03/2024: Typical dishes good and well presented
A little expensive
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