Roccati: the chocolate artist

Una nuova rubrica che racconta i 2000 metri dalle nostre donne di montagna

Damiano Filosi, a young cattleman from Sevror, in Valle del Chiese, takes a sustainable, balanced approach to cattle farming in the Alps.

The itinerary of elegance and fine dining continues in the gourmet restaurants of Madonna di Campiglio with Davide Rangoni, executive chef at ristorante Dolomieu.

The town’s tradition of fine dining is consolidating as evidenced by the Michelin stars awarded to Stube Hermitage (2008), il Dolomieu (since 2014) and il gallo Cedrone (since 2013).

Italian culinary tradition meets innovation and creativity in Madonna di Campiglio’s gourmet restaurants. Stube Hermitage is one of the most representative examples of how they interpret quality cuisine.

Claudio and Paolo Collini produce a craft beer that is as cool and refreshing as Adamello mountain spring water. And their “Brenta Bräu Special Winter zeit” was recently named 2017’s “beer of the year”.

And so it was for three days in late July, as a group of the foremost experts in Italian cuisine met in Madonna di Campiglio, yet again a hub of entrepreneurial spirit and of ideas near and far.

A story lasting 100 years...