Day 1 - The Mountain Hut

Saturday 27th July / Baita Salares (Piz Sorega)

The common thread of the first day will be cuisine at high altitude, with the appointment at the Ciasa Salares huts together with the Italian excellence in cured meats, cheeses and meat.

Plan:
Leave on foot all together at 10.30 from Ciasa Salares.
Arrival at the cabin around 12.00.
Lunch and networking until 4.30 pm.

Producers:

Cured meat:
Bio Sing
Remedio Sánchez, jamon ibérico
Vigneto San Vito Federico Orsi, la mortadella
Ciasa Salares, lo speck

Cheeses:
Az. Agr. Foradori
Guffanti formaggi
BÙ Cheese, i gioielli delle Alpi Orobie

Meats:
Macelleria Sani 
Macelleria Oberto, la fassona

Vegetables:
Cocun Cellar Restaurant

Restaurants:
Sorí Restaurant
Bar Manuela
Millennium Pub, presidi slow food Campania

Collab:
Panificio Follador
Sophienwald
Casa Gola
Acqua Dolomia

The producers present will be:

Wines: Sasa Radikon Radikon Wines (Oslavja) - Daniele Parma Azienda Agricola La Ricolla ( Chiavari ) / Joan Escoda Escoda Sanahuja ( tarragona Espana) / Federico Orsi Vigneto San Vito ( Bologna ) / Champagne Justin Maillard ( Bar Sur Seine Champagne) /  Izmael Gozalo Microbio Wines ( Segovia Espana) /  Daniel Ramos ( Gredos Espana) / Riccardo Lopez Vinos al Margen ( Salamanca Espana) / Elisabetta Foradori (Mezzolombardo) / La Fabbrica di San Martino (Lucca ) / Wine Governo ( Scelta di Vite / Indomiti / Montegoggio / Faedesfa) 

Sprits: Velier Selection 

Cost:
€120 per person

Contact us for bookings and more information

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GDS

AMADEUS
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GALILEO
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SABRE
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