(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>The two days dedicated to the gastronomic soul of Livigno ended today: the three events, now consolidated and among the most awaited of the year, were promoted by the Mattias Association and saw the collaboration of chefs and excellences of the Italian gastronomy and the Association of Chefs and Pastry Chefs of Livigno.<br><!--more--></p>
<p>Once again this year, the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">cooking school, the charity dinner 'Slalom among the stars' and the Sunrise Mattias gourmand breakfast</span> were a great success among the guests, who were able to appreciate the enhancement of Livigno's gastronomic soul thanks to the revisitation of some of the traditional Valtellina recipes that pay homage to Mattias Peri, the first chef from Livigno and Alta Valtellina to receive a Michelin star in 2009, and to his culinary art.<br><br><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Yesterday, Monday 08 April</span>, the day began with the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">second edition of the 'Sc'còla da Cośgína'</span>, an important training opportunity exclusively for local hoteliers, hoteliers and restaurateurs, who were able to were able to delve into the world of Italian food and wine together with <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">important chefs and excellences in the sector.</span> The <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">four lessons</span> - each 60 minutes, from 08.00 a.m. to 1.00 p.m. - were held by Chief Operating Officer <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Danilo Amigoni</span>, on the value of the cooking tool; by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Giancarlo Morelli</span> of the Pomiroeu in Seregno; by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessandro Negrini</span>, chef of Il Luogo di Aimo e Nadia in Milan; and by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Davide Caranchini</span> of the Materia restaurant in Cernobbio.<br><br>At 7.30 p.m., however, the kermesse moved to the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Kosmo Taste The Mountain restaurant</span>, where the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">charity dinner 'Slalom Among the Stars'</span> was held. Once again this year, the creations of <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">8 big names</span><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> of national haute cuisine</span> were the protagonists, delighting the palates of the 70 participants.<br><br>There were <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">eight courses</span> that punctuated the charity dinner, which kicked off with <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">four entrées</span> with refined flavours - the 'Carp-cooked brown trout, corn wafer, red turnip vinegar, celery leaves and carrot sprouts' - proposed by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Gianni Tarabini </span>of the La Preséf restaurant in Mantello; the 'Rice with fermented mushrooms and discarded agon, sorrel and dried mandarin concentrate' signed by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Valeria Mosca</span>, founder of the research and experimentation laboratory Wood*ing; the 'Rabbit ragout and polenta with maize and parmesan cheese' created by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Paolo Rota</span> chef of the Da Vittorio restaurant in St. Moritz; and the 'Sweet and sour onion with potato emulsion and grilled onion' prepared by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Michele Talarico</span> (head chef of the Kosmo restaurant) - and served with Dosage Zero Rosè wine from the 2019 Dirupi winery.</p>
<p><br>The<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> starter </span>was devised by chef <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Davide Caranchini</span>, who chose whitefish as the main ingredient pickled whitefish, combined with its smoked roe and bitter herbs, finely matched with Rosso di Valtellina wine from the cellar Ar.Pe.Pe of 2022 to bring out its flavour.<br>The<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> first </span>was instead entrusted to <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Giancarlo Morelli</span>, who proposed a 'Casoncello delle Prealpi Orobiche', served paired with 2018 Valtellina Superiore Inferno wine from the Riter winery.<br>The second course followed, which was awarded to <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessandro Negrini</span>: the 'Pig in Dumega' was appreciated<br>by the diners, thanks also to the refined combination with the wine Sforzato di Valtellina, vintage 2020 from the cellar<br>Lanzini winery.<br>For <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">dessert and praline</span>, on the other hand, <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Gianluca Fusto </span>(AMPI member and co-founder of Fusto Milano) spoke,<br>who presented the dish 'Mandarin, ricotta and pistachio' and a selection of chocolates accompanied by 'il<br>President's wine' 2019 vintage from the Triacca winery.<br><br>While <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">today, 09 April</span>, saw the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Mattias Sunrise</span>, the most important gastronomic event on the winter calendar of Little Tibet, also promoted by the Mattias Association, which was well attended by visitors and Livigno residents.<br>At 06.45, participants set off on foot from Plaza Placheda, reaching the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Plan da li Carbonéira</span>, a unique location from which to admire the majesty of the mountains and where to awaken body and soul to the same rhythm as nature thanks to a short but exciting <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">collective yoga session</span>, practising the Sun Salutation.<br><br>After a toast in memory of chef Mattias Peri, the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">gourmand breakfast </span>officially began, based on exceptional creations made by the expert hands of some of the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">most important names</span> on the national gastronomic scene national gastronomic scene, all deeply linked to the Valtellina mountains, and by the chefs of the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Association of Chefs and Pastry Chefs of Livigno.</span><br><br><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Eight stations</span>, to be discovered in the desired order, welcomed the participants of the initiative, eager to savour the <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">seven courses, both sweet and savoury, accompanied by the excellent espressos and cappuccinos</span> offered by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Maurizio Valli</span>, of the Bugan Coffe Lab in Bergamo,<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> in collaboration with Kafè</span>, the highest roastery in Europe, which is located right in Livigno.<br><br><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Alessandro Negrini</span> (Il Luogo di Aimo e Nadia restaurant) together with <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Gianluca Fusto</span> (of Fusto Milano) presented a 'Polenta taragna dolce' with almond cream, dark chocolate, hazelnut praline and whipped cream; <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Davide Caranchini</span> (Materia restaurant) instead proposed a 'Caramelised apple in alpine pasture', where the fruit was combined with salted toffee caramel, hay mousse and puff pastry crumbs; <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Valeria Mosca</span> (founder of the research and experimentation laboratory Wood*ing), on the other hand, created 'Fermented strawberry and fir fried with raw jam of fermented strawberries, elderflower glaze and spruce sugar. There was also the proposal made by the<span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;"> Livigno Chefs' and Pastry Chefs' Association</span>, who served a cinnamon and chocolate with coffee custard and AURUM.<br><br><span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Savoury breakfast</span> lovers, on the other hand, had the chance to be surprised by three excellent proposals: the dish<br>'BE-SO. From Bergamo to Sondrio', a bread dumpling with meat broth and reduced spices made by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Giancarlo Morelli</span> (chef at Pomiroeu); the 'Resumada del contadino' by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Gianni Tarabini</span> (La Preséf restaurant), an egg and red wine mousse with crispy bisciola; and 'Il Panino del Cantinone' by <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">Thomas Locatelli </span>(sous chef of Il Cantinone), with steamed Madesimo blueberry bread with black piglet from the Promont Alps by Vera Hair, fermented red cabbage and horseradish.<br><br>The <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">proceeds</span> of the Sunrise Mattias event were <span style="font-family: Livigno, Arial, sans-serif; font-weight: bold;">entirely donated to the Mattias Association</span> to finance of scholarships and donations to hotel institutes.</p>{{ include_custom_fonts({"Livigno":["Regular","Medium","Light","Bold Italic","Bold","Black","Thin","Medium Italic"]}) }}</span>)
The two days dedicated to the gastronomic soul of Livigno ended today: the three events, now consolidated and among the most awaited of the year, were promoted by the Mattias Association and saw the collaboration of chefs and excellences of the Italian gastronomy and the Association of Chefs and Pastry Chefs of Livigno.
Once again this year, the cooking school, the charity dinner 'Slalom among the stars' and the Sunrise Mattias gourmand breakfast were a great success among the guests, who were able to appreciate the enhancement of Livigno's gastronomic soul thanks to the revisitation of some of the traditional Valtellina recipes that pay homage to Mattias Peri, the first chef from Livigno and Alta Valtellina to receive a Michelin star in 2009, and to his culinary art.
Yesterday, Monday 08 April, the day began with the second edition of the 'Sc'còla da Cośgína', an important training opportunity exclusively for local hoteliers, hoteliers and restaurateurs, who were able to were able to delve into the world of Italian food and wine together with important chefs and excellences in the sector. The four lessons - each 60 minutes, from 08.00 a.m. to 1.00 p.m. - were held by Chief Operating Officer Danilo Amigoni, on the value of the cooking tool; by Giancarlo Morelli of the Pomiroeu in Seregno; by Alessandro Negrini, chef of Il Luogo di Aimo e Nadia in Milan; and by Davide Caranchini of the Materia restaurant in Cernobbio.
At 7.30 p.m., however, the kermesse moved to the Kosmo Taste The Mountain restaurant, where the charity dinner 'Slalom Among the Stars' was held. Once again this year, the creations of 8 big names of national haute cuisine were the protagonists, delighting the palates of the 70 participants.
There were eight courses that punctuated the charity dinner, which kicked off with four entrées with refined flavours - the 'Carp-cooked brown trout, corn wafer, red turnip vinegar, celery leaves and carrot sprouts' - proposed by Gianni Tarabini of the La Preséf restaurant in Mantello; the 'Rice with fermented mushrooms and discarded agon, sorrel and dried mandarin concentrate' signed by Valeria Mosca, founder of the research and experimentation laboratory Wood*ing; the 'Rabbit ragout and polenta with maize and parmesan cheese' created by Paolo Rota chef of the Da Vittorio restaurant in St. Moritz; and the 'Sweet and sour onion with potato emulsion and grilled onion' prepared by Michele Talarico (head chef of the Kosmo restaurant) - and served with Dosage Zero Rosè wine from the 2019 Dirupi winery.
The starter was devised by chef Davide Caranchini, who chose whitefish as the main ingredient pickled whitefish, combined with its smoked roe and bitter herbs, finely matched with Rosso di Valtellina wine from the cellar Ar.Pe.Pe of 2022 to bring out its flavour.
The first was instead entrusted to Giancarlo Morelli, who proposed a 'Casoncello delle Prealpi Orobiche', served paired with 2018 Valtellina Superiore Inferno wine from the Riter winery.
The second course followed, which was awarded to Alessandro Negrini: the 'Pig in Dumega' was appreciated
by the diners, thanks also to the refined combination with the wine Sforzato di Valtellina, vintage 2020 from the cellar
Lanzini winery.
For dessert and praline, on the other hand, Gianluca Fusto (AMPI member and co-founder of Fusto Milano) spoke,
who presented the dish 'Mandarin, ricotta and pistachio' and a selection of chocolates accompanied by 'il
President's wine' 2019 vintage from the Triacca winery.
While today, 09 April, saw the Mattias Sunrise, the most important gastronomic event on the winter calendar of Little Tibet, also promoted by the Mattias Association, which was well attended by visitors and Livigno residents.
At 06.45, participants set off on foot from Plaza Placheda, reaching the Plan da li Carbonéira, a unique location from which to admire the majesty of the mountains and where to awaken body and soul to the same rhythm as nature thanks to a short but exciting collective yoga session, practising the Sun Salutation.
After a toast in memory of chef Mattias Peri, the gourmand breakfast officially began, based on exceptional creations made by the expert hands of some of the most important names on the national gastronomic scene national gastronomic scene, all deeply linked to the Valtellina mountains, and by the chefs of the Association of Chefs and Pastry Chefs of Livigno.
Eight stations, to be discovered in the desired order, welcomed the participants of the initiative, eager to savour the seven courses, both sweet and savoury, accompanied by the excellent espressos and cappuccinos offered by Maurizio Valli, of the Bugan Coffe Lab in Bergamo, in collaboration with Kafè, the highest roastery in Europe, which is located right in Livigno.
Alessandro Negrini (Il Luogo di Aimo e Nadia restaurant) together with Gianluca Fusto (of Fusto Milano) presented a 'Polenta taragna dolce' with almond cream, dark chocolate, hazelnut praline and whipped cream; Davide Caranchini (Materia restaurant) instead proposed a 'Caramelised apple in alpine pasture', where the fruit was combined with salted toffee caramel, hay mousse and puff pastry crumbs; Valeria Mosca (founder of the research and experimentation laboratory Wood*ing), on the other hand, created 'Fermented strawberry and fir fried with raw jam of fermented strawberries, elderflower glaze and spruce sugar. There was also the proposal made by the Livigno Chefs' and Pastry Chefs' Association, who served a cinnamon and chocolate with coffee custard and AURUM.
Savoury breakfast lovers, on the other hand, had the chance to be surprised by three excellent proposals: the dish
'BE-SO. From Bergamo to Sondrio', a bread dumpling with meat broth and reduced spices made by Giancarlo Morelli (chef at Pomiroeu); the 'Resumada del contadino' by Gianni Tarabini (La Preséf restaurant), an egg and red wine mousse with crispy bisciola; and 'Il Panino del Cantinone' by Thomas Locatelli (sous chef of Il Cantinone), with steamed Madesimo blueberry bread with black piglet from the Promont Alps by Vera Hair, fermented red cabbage and horseradish.
The proceeds of the Sunrise Mattias event were entirely donated to the Mattias Association to finance of scholarships and donations to hotel institutes.
