Norbert Niederkofler lying down among his pastures in the Dolomites. The chef at St. Hubertus in San Cassiano (Bolzano), 2 Michelin stars, has recently become the promoter of "Cook the Mountains", a project that aims at promoting the whole food supply in the mountains. He will illustrate the details at Identità di Montagna, Identità Milano’s new-born format, on Sunday 8th of February 2015
Mountains in the mind and in the heart. Norbert Niederkofler, the 2 star chef at St. Hubertus, the gourmet restaurant of luxury hotel Rosa Alpina in San Cassiano, Alta Badia, is putting his heart and soul in the promotion and valorisation of mountain gastronomy and all its spin-offs. He’s the father of "Cook the mountain", an international project debuting at Expo 2015 which has the goal of putting colleague-chefs but also breeders, farmers, entrepreneurs and mountaineers all under one umbrella, in order to conceive, together, a new concept of mountain cuisine, a sustainable development model to be bequeathed to future generations. He will illustrate this project in detail during Identità di Montagna, Identità Milano’s the new-born format, on Sunday February 8th. When he speaks about it, he does so with the contagious enthusiasm that has already allowed him to get many people from all around the world involved.
How did you get the idea of committing yourself with strong determination to the safeguard of the mountain?
I got the idea 5 years ago, when thinking about the issue of depopulation. All around the world, for a long time now, young people have left their villages and moved to the city. This implies that fields, pastures and woods are abandoned. The beauty of the landscape is affected and, in the long run, the preservation of traditional culture is too. These two elements cannot be lost and are crucial in order to attract tourists and keep the economy going.
Fiume d'inverno (Winter River), a dish that represents Norbert Niederkofles’s new phase
Snails and nettles
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Born in Belluno in 1972, he's a freelance journalist. He's been collaborating for the past decade with various food and wine publications, in Veneto and Italy