Ski holidays in Italy are really just an excuse to pig out. The Italians are masters at creating dishes that explode with taste using just a handful of simple ingredients. From pasta to pizza, risotto to salads and antipasti, they know how to exploit the flavour of each ingredient to the fullest. As always, we recommend skipping the buffet during your ski holiday in Italy and heading to a smaller, more authentic restaurant for the best meals.
Impossible to find tastier pizza than the pizza in Italy, where it was invented! Branch out a bit and try a pizza with several different types of local cheese, or a pizza bianco with no tomato sauce, or a pizza with prosciutto and rucola. Which is your favourite?
A hot plate of fresh risotto... it doesn't get any better than that! In my opinion this is one of the best dishes to emerge from Italy. Deliciously creamy, packed with flavour and topped with a dusting of Parmesan, it's simplicity itself but somehow it always turns out mouthwatering! We recommend mushroom risotto... delicious!
Ask for a typical Italian dessert and you'll likely be served tiramisu. There's a reason this dessert has spread past the borders of Italy to become a staple in many restaurants around the world. You can find many variations, but the traditional version is made with mascarpone, cocoa power and ladyfingers dipped in black coffee and Amaretto.(Foto: © Pixabay)
Antipasti is the perfect thing to order if you're on a ski holiday with a group of friends. Between the various types of bruschetta, cheese and cold cuts, everyone should find something to their liking. Ideal if you're having drinks or as an appetiser.
You can hardly call this a salad, as it doesn't feel like punishment at all. The blend of creamy burrata with bresaola, a cured raw ham often served as carpaccio, is to die for. Burrata is a type of cheese similar to mozzarella, but creamier and much richer. You'll usually find it served on a bed of fresh rucola with vinaigrette.(Photo: © Wikimedia Commons by Luca Nebuloni)
Even if it's -10 degrees outside and blizzarding, you can't leave Italy without eating gelato at least once! Pistachio is classic, although of course there are plenty of yummy flavours to choose from.
Linguine, pappardelle, ravioli, spaghetti... they've got all the kinds you've heard of and then some! This is the ideal carb-booster for a day on the slopes. Hope you like it al dente, because just trying telling an Italian they cooked the pasta wrong!
Cold outside and looking for something to warm you up? Look no further: fresh lasagna comes steaming out of the oven and straight into your stomach where it spreads warmth from the inside out! The classic taste is tomato and bechamel sauce, but you'll find various takes on this classic Italian dish.
Austria has apple strudel, France has tarte tatin and Italy has cannoli. This delicious sweet snack is perfect for a mid-morning break and consists of sweet, crispy fried dough filled with a sweet ricotta filling and sprinkled with icing sugar.(Foto: © Pixabay)
Tagliata is not to be confused with tagliatelle pasta. But don't make that mistake - tagliata actually refers to a prime cut of tender beef, usually prime rib, fried and cut into slices. It's typically served with a touch of sea salt, lemon and a simple side salad with rucola, tomato and parmesan.
Vegetarians, don't despair, not everything is meat in Italy! Melanzane alla parmigiana is a type of lasagna made without pasta. Instead, you'll find layers of grilled eggplant, tomato, basil, mozzarella and parmesan. Healthy and oh so tasty!
Southern Tyrol has its own version of this typical Austrian dish. On this side of the border they make the knödels with dough, cheese, spinach and bacon. It's usually served in broth or in melted butter with sage.
This potato-based pasta can be found in many variations, including a four-cheese version or in a simple tomato sauce. Pair it with an Italian red for a simple but flavourful meal!
Born and raised in the ski paradise of Vancouver, Canada, I learned to ski before I can remember, balancing precariously on my parents’ skis as they sailed down the hill. I started snowboarding in my teens and am now delighted to be exploring everything Europe’s ski scene has to offer!
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