Gusto Montagna

Until Saturday, March 23, the Prato Nevoso ski resort in Piemonte will host the seventh edition of Gusto Montagna, one of the best-known high altitude haute cuisine festivals in all of Italy.

Seven dinners will be on the schedule, featuring as many established chefs, for a total of nine Michelin Stars.

Opening the review will be Langhe enfant prodige Michelangelo Mammoliti of La Rei Natura by Michelangelo Mammoliti** (Serralunga d’Alba, CN), who is able to repeat the 2 Michelin Stars he already achieved in 2020 in just four months after opening his restaurant.

Sharing the other dinners will be the past and the future of Italian cuisine. The former will be represented by Cristina Bowerman, Glass Hostaria* (Rome) and brothers Enrico and Roberto Cerea, Da Vittorio*** (Brusaporto, BG), who, like last year, will have the task of closing the review with two consecutive dates.

The future of Italian cuisine answers instead to the names of Davide Marzullo, Trattoria Contemporanea* (Lomazzo, CO), Enrico Marmo, Balzi Rossi* (Ventimiglia, IM) and Antonio Ziantoni, Zia Restaurant* (Rome).

The gastronomic kermesse, the brainchild of Gianluca Oliva and Luca De Filippi in 2016, presents the public with an important new feature. In the 2024 edition, each dinner will be paired with a selection of products from the Bosque Gin, Whitley Neill Gin and Pierre Ferrand Cognac brands from the rich catalog of Compagnia dei Caraibi.

Behind the bar, Advocacy Manager Francesco Pirineo and the Company’s Spirits Educational Specialists Patrick Piazza, Emanuele Russo and Domenico Dragone will take turns during the evenings to accompany guests with two cocktails: a welcome cocktail and one to accompany a dish from the menu.

“Since the first edition of the festival, we have had the ambition to create a great event in Prato Nevoso, and year after year we continue to grow more and more,” said Alberto Oliva, manager of Prato Nevoso spa.

“Once again this year, Gusto Montagna will tell the story of Italy through excellent ambassadors of the territory: from the Cerea brothers – by now a must for the event – to the new entries Marmo, Ziantoni and Marzullo who, we are sure, will breathe new life into the event. We have chosen to inaugurate a collaboration with Compagnia dei Caraibi, to make the gastronomic experience even more all-encompassing.”

The collaboration with the event organization and communication agency To Be that began last year has been consolidated. “Gusto Montagna is synonymous with excellence, and the names that make up this year’s schedule are a confirmation of the line drawn by the event,” said Edoardo Gatti, Co-owner & Communication director of To Be. – The decision to also embrace the cocktail world is synonymous with how Gusto Montagna has always been in step with the times. It will be interesting to see, this year, how chefs and bartenders will dialogue at high altitude.”

Gusto Montagna

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