(String: <span id="hs_cos_wrapper_post_body" class="hs_cos_wrapper hs_cos_wrapper_meta_field hs_cos_wrapper_type_rich_text" style="" data-hs-cos-general-type="meta_field" data-hs-cos-type="rich_text" ><p><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">Registrations are now open for </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">an exclusive and one-of-a-kind food and wine experience in Livigno: Snow Food Mattias. </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">A unique tasting journey through Val Federia, one of the most enchanting areas of the region, where authentic flavors blend into an extraordinary sensory experience.</span><br><!--more--></p>
<p>Livigno, 11/04/2025 –<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">With the participation of 17 outstanding names from the world of gastronomy, Snow Food Mattias aims to celebrate fine cuisine in memory of </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Mattias Peri</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">, the first chef from Livigno and Valtellina to be awarded a </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Michelin star in 2009.<br></span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">The event is organized by the </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent; font-weight: bold;">Mattias Association </span><span style="background-color: transparent; font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem;">– founded in 2015 following the passing of the talented chef – which, thanks to the dedication of its members and the chefs of Livigno, continues its mission to promote and preserve the local gastronomic culture. </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">Thanks to Mattias' contribution, Livigno made a significant leap forward in the culinary landscape. Today, the association continues to inspire young talents by placing passion for cuisine and the territory at the heart of its work. Its goal is to keep the local culinary tradition alive, while embracing innovation and maintaining an ongoing dialogue with the finest chefs in the Alps. </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">The Mattias Association also aims to reward the most deserving students from Hospitality Schools in Lombardy and Trentino-Alto Adige, offering them a scholarship to support their specialization and professional growth. </span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">The Snow Food Mattias program unfolds over two days – April 28 and 29 – </span><span style="font-family: Livigno, Arial, sans-serif;">featuring </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">experiences </span><span style="font-family: Livigno, Arial, sans-serif;">promoted by the Association that highlight the culinary soul of Livigno: </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">a professional cooking school and a signature gastronomic event.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Monday, April 28 – Sc'còla da cósgina</span><br><span style="font-family: Livigno, Arial, sans-serif;">The opening day will take place at </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Lüm – Plaza Placheda, </span><span style="font-family: Livigno, Arial, sans-serif;">where the Mattias Association will offer an exclusive training opportunity for hospitality schools and cooking enthusiasts. </span><span style="font-family: Livigno, Arial, sans-serif;">In an atmosphere rich with tradition, local excellence, and culinary passion, renowned chefs and local talents will take turns honoring Mattias Peri, carrying on his mission to enhance and promote local ingredients. </span><span style="font-family: Livigno, Arial, sans-serif;">Among the guests, some of Italy’s most influential chefs will share their experience and insights. The day will be moderated by </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Paolo Vizzari</span><span style="font-family: Livigno, Arial, sans-serif;">, food critic and journalist. </span><span style="font-family: Livigno, Arial, sans-serif;">A series of cooking masterclasses will take place throughout the day, beginning at 1:15 PM with a lesson by </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Chef Davide Caranchini </span><span style="font-family: Livigno, Arial, sans-serif;">from Ristorante Materia in Cernobbio.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">The program continues with masterclasses by </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Valeria Mosca</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">, founder of Wooding* (2:15 PM), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Chef Rita Busalacchi</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">, AMPI master and freelance pastry consultant in Italy and abroad (3:15 PM), and the final session at 4:15 PM with </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">Alessandro Negrini </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(chef at Il Luogo di Aimo e Nadia) and Sergio Mei (executive chef at the Four Seasons Hotel in Milan).</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Tuesday, April 29 – Snow Food Mattias</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">The experience continues on </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">April 29 </span><span style="font-family: Livigno, Arial, sans-serif;">with the highly anticipated </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Snow Food Mattias </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">food and wine event. </span><span style="font-family: Livigno, Arial, sans-serif;">This unique gourmet trail, set across </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">six tasting stops </span><span style="font-family: Livigno, Arial, sans-serif;">in Val Federia, will guide participants through the ancient Tee of Livigno – traditional mountain huts – each hosting three chefs presenting signature dishes, paired with some of the finest wines from Valtellina. </span><span style="font-family: Livigno, Arial, sans-serif;">Guests will be accompanied by members of the Mattias Association, for an immersive journey into the local culinary tradition, told directly by the chefs and the people who keep it alive.</span><br><span style="font-family: Livigno, Arial, sans-serif;">The experience will begin with the departure of 7 groups of 50 participants each, leaving every 30 minutes starting at 8:30 AM from Aquagranda. From there, participants will be shuttled to Calcheira, the starting point of the trail.</span><br><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">The journey will then continue on foot through Val Federia, discovering its natural beauty and culinary treasures. The day will conclude with a return walk along the cycling and pedestrian path, wrapping up an unforgettable experience of taste, nature, and emotion.</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif;">The registration fee to participate in Snow Food Mattias is </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">€80.00.</span><br><span style="font-family: Livigno, Arial, sans-serif;">The event will feature an exceptional lineup of culinary talents, including: </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessandro Negrini </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(Il Luogo di Aimo e Nadia), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Valeria Mosca </span><span style="font-family: Livigno, Arial, sans-serif;">(Wooding*), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Lorenzo Cogo </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(El Coq),</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessandro Gilmozzi </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(El Molin), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessandro Bellingeri </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(Osteria Acquarol), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Michele Talarico </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(Head Chef at Kosmo Taste The Mountain), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Giancarlo Morelli </span><span style="font-family: Livigno, Arial, sans-serif;">(Pomiroeu), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessio Manzoni </span><span style="font-family: Livigno, Arial, sans-serif;">(Ferdy Wild), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Attilio Galli </span><span style="font-family: Livigno, Arial, sans-serif;">(Al Peršéf), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Gianni Tarabini </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(La Preséf), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Davide Caranchini </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(Materia), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Mauro Elli </span><span style="font-family: Livigno, Arial, sans-serif;">(Il Cantuccio), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Maurizio Santin </span><span style="font-family: Livigno, Arial, sans-serif;">(AMPI Master Pastry Chef), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Rita Busalacchi </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(AMPI Master Pastry Chef), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Sergio Mei </span><span style="font-family: Livigno, Arial, sans-serif; font-size: 1.7rem; letter-spacing: 0.015rem; background-color: transparent;">(Executive Chef, Four Seasons Hotel Milan), </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Maurizio Valli </span><span style="font-family: Livigno, Arial, sans-serif;">Bugan Coffee Lab), and </span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Manuel Castellani </span><span style="font-family: Livigno, Arial, sans-serif;">(Kàfe roastery).</span></p>
<p><span style="font-family: Livigno, Arial, sans-serif; font-weight: 300;">A unique opportunity to take part in an event that combines a passion for fine cuisine with the unspoiled beauty of the snow-covered Alps, paying tribute to the memory of Mattias Peri and celebrating the authentic flavors of Livigno’s culinary tradition.</span></p>{{ include_custom_fonts({"Livigno":["Regular","Medium","Light","Bold Italic","Bold","Black","Thin","Medium Italic"]}) }}</span>)
Registrations are now open for an exclusive and one-of-a-kind food and wine experience in Livigno: Snow Food Mattias. A unique tasting journey through Val Federia, one of the most enchanting areas of the region, where authentic flavors blend into an extraordinary sensory experience.
Livigno, 11/04/2025 – With the participation of 17 outstanding names from the world of gastronomy, Snow Food Mattias aims to celebrate fine cuisine in memory of Mattias Peri, the first chef from Livigno and Valtellina to be awarded a Michelin star in 2009.
The event is organized by the Mattias Association – founded in 2015 following the passing of the talented chef – which, thanks to the dedication of its members and the chefs of Livigno, continues its mission to promote and preserve the local gastronomic culture. Thanks to Mattias' contribution, Livigno made a significant leap forward in the culinary landscape. Today, the association continues to inspire young talents by placing passion for cuisine and the territory at the heart of its work. Its goal is to keep the local culinary tradition alive, while embracing innovation and maintaining an ongoing dialogue with the finest chefs in the Alps. The Mattias Association also aims to reward the most deserving students from Hospitality Schools in Lombardy and Trentino-Alto Adige, offering them a scholarship to support their specialization and professional growth.
The Snow Food Mattias program unfolds over two days – April 28 and 29 – featuring experiences promoted by the Association that highlight the culinary soul of Livigno: a professional cooking school and a signature gastronomic event.
Monday, April 28 – Sc'còla da cósgina
The opening day will take place at Lüm – Plaza Placheda, where the Mattias Association will offer an exclusive training opportunity for hospitality schools and cooking enthusiasts. In an atmosphere rich with tradition, local excellence, and culinary passion, renowned chefs and local talents will take turns honoring Mattias Peri, carrying on his mission to enhance and promote local ingredients. Among the guests, some of Italy’s most influential chefs will share their experience and insights. The day will be moderated by Paolo Vizzari, food critic and journalist. A series of cooking masterclasses will take place throughout the day, beginning at 1:15 PM with a lesson by Chef Davide Caranchini from Ristorante Materia in Cernobbio.
The program continues with masterclasses by Valeria Mosca, founder of Wooding* (2:15 PM), Chef Rita Busalacchi, AMPI master and freelance pastry consultant in Italy and abroad (3:15 PM), and the final session at 4:15 PM with Alessandro Negrini (chef at Il Luogo di Aimo e Nadia) and Sergio Mei (executive chef at the Four Seasons Hotel in Milan).
Tuesday, April 29 – Snow Food Mattias
The experience continues on April 29 with the highly anticipated Snow Food Mattias food and wine event. This unique gourmet trail, set across six tasting stops in Val Federia, will guide participants through the ancient Tee of Livigno – traditional mountain huts – each hosting three chefs presenting signature dishes, paired with some of the finest wines from Valtellina. Guests will be accompanied by members of the Mattias Association, for an immersive journey into the local culinary tradition, told directly by the chefs and the people who keep it alive.
The experience will begin with the departure of 7 groups of 50 participants each, leaving every 30 minutes starting at 8:30 AM from Aquagranda. From there, participants will be shuttled to Calcheira, the starting point of the trail.
The journey will then continue on foot through Val Federia, discovering its natural beauty and culinary treasures. The day will conclude with a return walk along the cycling and pedestrian path, wrapping up an unforgettable experience of taste, nature, and emotion.
The registration fee to participate in Snow Food Mattias is €80.00.
The event will feature an exceptional lineup of culinary talents, including: Alessandro Negrini (Il Luogo di Aimo e Nadia), Valeria Mosca (Wooding*), Lorenzo Cogo (El Coq),Alessandro Gilmozzi (El Molin), Alessandro Bellingeri (Osteria Acquarol), Michele Talarico (Head Chef at Kosmo Taste The Mountain), Giancarlo Morelli (Pomiroeu), Alessio Manzoni (Ferdy Wild), Attilio Galli (Al Peršéf), Gianni Tarabini (La Preséf), Davide Caranchini (Materia), Mauro Elli (Il Cantuccio), Maurizio Santin (AMPI Master Pastry Chef), Rita Busalacchi (AMPI Master Pastry Chef), Sergio Mei (Executive Chef, Four Seasons Hotel Milan), Maurizio Valli Bugan Coffee Lab), and Manuel Castellani (Kàfe roastery).
A unique opportunity to take part in an event that combines a passion for fine cuisine with the unspoiled beauty of the snow-covered Alps, paying tribute to the memory of Mattias Peri and celebrating the authentic flavors of Livigno’s culinary tradition.
