Laite

If you decide to visit Sappada be aware that you’re not just going there to dine: you’ll be entering a dream. You’ll find a miniscule wood hut warmed up by a stove, surrounded by snow in the winter, and by green nature in the summer. The chef creates ethereal dishes that have the aroma of the woods where he goes searching for gems and watercress, violets and asparagus.

The most remarkable dishes include Freshwater sardine with currants and hop, Marbled trout with saurnschotte or Venison fondant with Swiss pine and musk. They’re like Alice’s mirror: they take to another world. Where everything is enchanted.

Luca Iaccarino

viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori