For the winter new f & b proposal and new chef at Faloria di Cortina

Photo by Andres Otero

A winter full of food and wine news is preparing for the Faloria Mountain Spa Resort. After having renovated its restaurant, the 5-star hotel in Cortina d’Ampezzo announces the arrival in the kitchen of Giovanni Gagliardo, chef originally from Pagani (Salerno), who boasts experiences at the starred restaurants of the Capri Palace, the Olivo and the Riccio, as well as at the Pellicano in Porto Ercole. At Faloria the chef now finds the opportunity to fully express his philosophy, through a menu where tradition meets innovation. A cuisine based on the quality of raw materials and cooking techniques, such as vacuum packing and cooking oil, capable of maintaining the integrity of flavors, shapes and colors, guaranteeing the dishes a gourmet imprint but always in line with tradition . At the center of the new menu are thus the ingredients of the territory, coming from small producers of Cortina and surroundings selected directly by the chef together with his brigade, who have discovered and decided to enhance more unknown realities. Meat, traditional cured meats, such as speck and raw Sauris, and cheeses like fodom, bastard of grappa and emperor of the Dolomites they are accompanied by Mediterranean materials and proposals with a touch of creativity.

The winter menu thus ranges from the sea to the mountains, starring deer, beef and cured meats, but also cod, scampi and bottarga. Particular attention is paid to seasonal fruit and vegetables using products presidi Slow Food, such as mandarins from Ciaculli, pumpkin and late chicory from Chioggia. Unmissable bread, made with ancient grain flours, and pasta, rigorously homemade with fresh organic Italian eggs. Protagonist of one of the dishes the Parisi egg, produced from a poultry selection of Leghorn hens whose diet includes the integration of goat’s milk, which will be included in the new card in combination with the precious black truffle. For these holidays the chef also proposes the White truffle experience: an ad hoc menu that sees the white truffle of Alba as its protagonist, from appetizers to desserts, for an extraordinary gastronomic experience.

Finally, for festive dinners, the Faloria Restaurant offers two special menus: on December 24th the undisputed protagonist will be fish combined with citrus fruits to create a strong contrast of flavors: Bonbon of red shrimp, passion fruit and puntarelle, Amberjack carpaccio with citrus fruits with burrata, caviar, pomegranate mayonnaise and salmon marinated with ginger with blinis and ricotta mousse are some of the dishes offered for dinner. To close 2021 in the best possible way, the New Year’s Eve dinner also includes a riot of tastes and flavors, starting with Acquerello Rice creamed with bergamot, up to Mazara prawn carpaccio with truffle and red snapper steak with foam of baby purple potatoes, vegetables and Chaapagne sauce.

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For the winter new f & b proposal and new chef at Faloria di Cortina

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