Tag: Niederkofler

At 2265 meters Norbert Niederkofler toasts to the restart with Kettmeir – Italian Cuisine

At 2265 meters Norbert Niederkofler toasts to the restart with Kettmeir


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.

Tap water from chef Niederkofler – Italian Cuisine


In his AlpiNN restaurant, the three-star chef serves filtered tap water, a sustainable project in line with his culinary philosophy Cook the Mountain

For the South Tyrolean chef Norbert Niederkofler, awarded with three Michelin stars with the restaurant St. Hubertus and founder of the culinary philosophy Cook the Mountain, the biggest challenge of the future is there'water: "It represents the most critical resource of our time," he explained. "We must therefore learn to manage it differently to leave a better world for future generations." And since the chef's idea of ​​cooking is to promote good practices that have a positive socio-economic impact on the entire planet using, for example, local and seasonal resources, with attention to waste and the reuse of waste , the water served at his restaurant AlpiNN Food Space & Restaurant di Marebbe (Bz) is that of the tap.

Filtered water, environmentally friendly and supportive

Thanks to filter system of the BWT company, the local of Niederkofler for a year he has abandoned the bottles and works with quality water obtained from the tap, neutral and free of substances that alter the taste, optimizing the use of a purely local resource and significantly reducing waste production and CO 2 emissions linked to transport. Not only that: a percentage of the earnings from the sale of every liter of BWT water from AlpiNN comes donated to non-profit institutions and to projects such as, for example, eWater pay – initiative promoted by BWT in Gambia and other African countries, aimed at guaranteeing sources of drinking water.

niederkofler
niederkofler

Waiting for Care's

The renewal of the collaboration between the chef and the company for this project "Bottle Free Zone" it was announced on 20 January in the BWT showroom, during the press conference to present the next edition of CARE'S – The ethical Chef Days, which will take place from 26 to 29 March 2020 in the magical places of the Plan de Corones area in South Tyrol, "home" of the star chef. This year the theme will be "CARE's after CARE's – Re-actions speaklouder than words" to promote good practices, lifestyles to face the problems of our time.

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