The second part of the event co-founded by chef Norbert Niederkofler returned to Bruneck in South Tyrol after its success in Venice. The event which brought together over 200 guests was held in Burdock and Kronplatz among the snowy peaks of AlpiNN – Food Space and Restaurant where the foundation is located. The international sustainability event, created by Norbert Niederkofler and Paolo Ferretti is based on Niederkofler’s Cook the Mountain philosophy.
Chefs and guests will focus on questions like how to reduce waste and protect such precious territory and how to rely on the circular economy to encourage reuse.
On Saturday evening, an unprecedented 44-hands dinner was organised. Norbert Niederkofler cooked with 22 young established chefs who had joined him in the kitchen at the St Hubertus – Hotel Rosa Alpina over the years and have therefore helped him spread his philosophy around the world. These were Mattia Agazzi, Bernhard Aichner, Eugenio Boer, Simone Cantafio, Fabio Curreli, Thomas Gantioler, Ariel Hagen, Nicola Laera, Michele Lazzarini, Matteo Metullio, Dario Pandolfo, Mattia Pecis, Oliver Piras, Tamara Rigo, Diego Rossi, Nino Rossi, Giacomo Sacchetto, Alex Sallustio, Mauro Siega, Phillip Sigwart, Alberto Toè and Andrea Tortora. 280 guests attended the dinner.
The event opened with a talk called “A Taste of Change – looking into the future of food’. The event featured NEOM, the innovation hub in Saudi Arabia exploring the future of sustainable gastronomy. Speakers included Dr Juan Carlos Motamayor, executive director of Food at NEOK, Niederkofler and Professor Ulrike Tappeiner, president of the Free University of Bolzano. The evening continued with a donner prepared by chefs Enrico Bartolini, Nick Bril, Norbert Niederkofler, Mauro Siega, Andrea Tortora and Nihal Felemban as guest chef of NEOM.
Saturday’s talk focused on territory and future with a discussion between Riccardo Felicetti, CEO of Pastificio Felicetti, Fabrizio Longo, brand director of Audi Italy, Hannes Tauber, Marketing Manager of VOG, Wolfgang Tochterie, Marketing director of IDM and Nicolo Zambello, CEO and co-founder of Chef in Camicia and Academia.tv.
Among the highlights of the weekend was a visit the the Genussbunker in San Lorenzo di Sebato where master cheesemaker Hubert Stockner revealed background aspects of traditional cheesemaking inside what was once a bunker during the war.
Care’s is a project conceived by Mo-Food, a company of Norbert Niederkofler, chef of 3 Michelin star restaurant St Hubertus and Paolo Ferretti, owner of the hmc communication agency in Bolzano.
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