Recipes By Norbert Niederkofler and Fabio Curreli

Course Alpine Haute Cuisine

Bread, milk and sugar

Course Alpine Haute Cuisine

Kaiser-misù

Course Alpine Haute Cuisine

Arctic char and buckwheat

Course Alpine Haute Cuisine

Beef neck, Verjus and spice powder

Course Alpine Haute Cuisine

Potato, pumpkin and mustard terrine

Course Alpine Haute Cuisine

Meat and vegetable soup

Course Alpine Haute Cuisine

Egg tagliolini with porcini mushrooms, chanterelles and Trentingrana cheese

Course Alpine Haute Cuisine

Spaghetti with sardines

Course Alpine Haute Cuisine

Mountain ceviche

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