After three months, AlpiNN reopens with creativity and innovation: a new collaboration with the territory and an eye always open to the future
We are atAlpiNN, the gourmet restaurant retreat inaugurated in December 2018 by the tri-starred chef Norbert Niederkofler and by Paolo Ferretti, his friend and partner with whom he also organizes the CARE's – The Ethical Days which this year will be in September. There is euphoria in the air, despite the clouds that seem incredibly close at almost 2300 meters above sea level, you can almost touch them from where we are, on the mountain Plan of Corones which acts as a watershed between the Pusteria valley and the Marebbe valley. Euphoria also because of the bubbles Kettmeir that flow generously to celebrate a wedding that was really going on, the one between Norbert and one local sparkling wine which becomes the official wine of the restaurant.
A special place, for the view, of course, because you take off your skis and put your legs under the table, in winter, now not, because it is next to the Museum of the Lumen Mountain and a few meters from Zaha Hadid's latest creation alive. And because the structure entirely designed by the South Tyrolean desire Martino Gamper is designed and built in a completely sustainable way. "We have renounced a generous mineral water contract to use the local one with the result that we have saved 20 thousand bottles per season" he says Paolo Ferretti. "We ask suppliers to save on packaging." And then there is the management of the garbage set in any case on recycling and the anti-waste, basic ideas to the philosophy of the chef who with the Cook the Mountains project is changing the physiognomy of the territory. We work with local farmers, we use nearby materials. Just like bubbles. "And the cost of food in the restaurant also drops from the classic average of 40 percent to 25/30," adds Norbert.
Many good ideas around, design that tells the mountain in places around the world, elements of tradition such as the classic lamps made with the entrails of the pig as it was once done. And then the lunch prepared by the young man chef Fabio Curreli which makes you understand why last year they made 18 thousand seats even if they were open only for lunch. Salad with herbs and goat cheese, with walnuts and dressing with the best raspberries ever tasted and I have tasted, followed by onion with onion cream and Sasso Nero, a long-matured hard cheese, both served with a 1919 Extra Brut Reserve Alto Adige Doc 2013. Spectacular orzotto, one of Norbert's great classics, with wild garlic, beef powder and field sorrel (in tandem with Athesis Pinot Bianco Alto Adige doc 2018). The beef neck with a wonderful puree and spice powder goes perfectly on Vigna Maso Reiner Pinot Nero Alto Adige Doc 2017 and the bread, milk and sugar with the final sprint of coffee combined with coffee and tiramisu and Kaiser local biscuits close a memorable meal.
The question is: how do you go skiing? In the meantime, there is the cable car that takes you downstream.
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