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Cook with the Chef
Cherries in June, figs in July, porcini mushrooms in September, oysters in October, truffles in November: Hotel Lac Salin Spa & Mountain Resort's themed menus have all this and more. Head Chef Fabio Peiti, 41, a local man with extensive international experience, reveals what's in store.
Where do you get your inspiration?
The Lac Salin culinary philosophy is gourmet and healthy, as befits a spa, researching organic local products blended with global-oriental fusion elements for added creativity.
What's on your summer menus?
Our valley offers up its best herbs, mushrooms and plants in summer, the animals graze on fresh grass, providing tasty cheeses and tender meat, not to mention the succulent game in September. We have revisited the traditional local recipes using modern cooking methods (molecular included) to ensure light, delicious meals to delight the palate without expanding the waistline.
What's new this summer?
We'll be holding cookery courses at Hotel Lac Salin Spa & Mountain Resort, opening up the kitchens to guests with little or no experience, revealing the secrets of haute cuisine and new techniques, the final results to be tasted by the new cooks and their guests at the Chef's table at Ristorante Milio.
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