30-08-2013
Felice Lo Basso in the restaurant of the Alpenroyal hotel in Selva di Val Gardena (Bolzano), tel. +39.0471.795555, in which he’s been working for a decade. In the kitchen, he alternates his creativity between the marine cuisine of his origins and the territory that adopted him
Ah Felice, Felice what warmth have you brought to these mountains? Chef Lo Basso of the Alpenroyal in Selva di Val Gardena is not exactly a bashful and mountain person. In his soul hairy mussels and sea urchins are still seething. However, for the past 10 years this has been his “third home” - born in Puglia, with a family in Rimini and a job in this jewel of modern mountain tourism, namely Val Gardena. Here, contrary to noble Val Badia, the landscape is richer and greener, with generous pastures for cows and haymaking.
Veal tongue and raw red prawn raviolo
Lo Basso is certainly inspired by his origins when it comes to marine cuisine, but he’s very intrigued by the local territory, in particular by the smoking technique and the use of Alpine meat. There are many remarkable inspirations and we only mention some dishes which he has prepared over time: Risotto with mint and strawberry mousse, Lobster salad with passion fruit, Dried broad bean puree with bitter chicory and garlic, Po’…modoro or his Ravioli with mountain lard filled with veal tongue and red onion jam. His Pineapple and fennel ravioli with smoked anchovies and balsamic vinegar, the Salted codfish with vanilla or the Squid sauté filled with broccoli are also worth remembering. As well as the very interesting Roasted veal tongue with orange and squid ink gelatine.
Vegetables and fruit mosaic with raw red prawns
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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