Mountain holidays, huts where you can eat something special
From the Aosta Valley to the Dolomites, the farms with the Red Rooster label to eat something unusual
8' min read
8' min read
According to the latest Federvini data, we are at a new all-time high for Italian agritourism companies. This is the figure that emerges from the Agritourism and Multifunctionality Report, produced as part of the National Rural Network's activities and now in its seventh edition. And according to the latest Istat data, of the 24,000 registered agritourisms in Italy, over 40% are in hill and mountain areas. The average growth is +4.5% per year in recent years, especially in mountain regions thanks to sustainable tourism. Particularly in Trentino-Alto Adige and Veneto, Alpine hut restaurants and refuges constitute a significant part of summer and winter tourism.
Among the many signs of rediscovery of the simple life and ties with the land, the return to the rhythms and flavours of the mountains is perhaps one of the most evident. There is growing interest in authentic rural realities, where hospitality is not just a tourist formula, but a natural extension of the lifestyle. This is the context for the work of Gallo Rosso, the brand that has been promoting and supporting rural agriculture in South Tyrol for over twenty years, with the aim of preserving rural culture and local identity. The activity is based on five pillars: hospitality on farmsteads, the gastronomy of farmhouse inns, the production of high-quality food, authentic handicrafts and the cooking school. To obtain the Red Rooster farmhouse inn seal, the criteria are stringent: dishes must be freshly prepared with seasonal ingredients, mostly from the farm itself or other neighbouring farms, strictly South Tyrolean. It is forbidden to serve industrial beverages. The result is an essential food and wine offer, deeply linked to the territory. And there are plenty of huts, farms and high-altitude restaurants that are worth a visit, here is our selection.
Alto la baita 'stellata' di Alfio Ghezzi
For Alfio Ghezzi, a Michelin star at the helm of the Senso Mart restaurant, the mountains are not just a landscape, but a true source of culinary inspiration. His project InAlto Alfio Ghezzi Dolomites, opened at 2,514 metres on Col Margherita in the San Pellegrino Ski Area, was born out of his love for extreme altitudes and respect for the Alpine environment. Here, at the top of the Dolomites, Ghezzi proposes an essential and responsible cuisine, anchored in seasonality and short supply chain, in harmony with the landscape: dishes that seek a delicate balance between mountain authenticity and sober creativity
The gourmet restaurant at almost 3,000 metres
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Ascending by cable car to 2,700 metres in the heart of the Stelvio National Park, the Sunny Valley Kelo Mountain Lodge emerges amidst the Alpine peaks, with the Mountain Lodge, the lodge's gourmet restaurant, among the highest in Europe. Beppe Bonseri is the creator of the project, but this gourmet lodge lives on thanks to the hand of chef Tommaso Bonseri Capitani, who creates elegant creations rooted in Valtellina tradition in Santa Caterina Valfurva (SO).
The farmhouse that has hosted wayfarers since 1200
A historic farm dating back to 1200, the Huberhof is located in Fiè, among the meadows overlooking the Alpe di Siusi. Run by the same family for eight generations, it offers flats and rooms furnished in Alpine style, with breakfasts on request based on organic products from the farm: fresh milk, bacon, yoghurt, jams, eggs. Come here for a short but gourmet break, before setting off on a hike in the Dolomites. Authentic atmosphere, slow pace: a corner of South Tyrol that preserves the essence of farm life.
