When creating my desserts, I usually proceed differently from many other pastry chefs.
I don’t think about what I want to serve, be it mousse, ice cream or a cupcake, but rather what ingredients I want to use. These could be buckwheat, dandelion, quark, chamomile, honey pollen and many more.
As a source of inspiration for my creations I use the culinary traditions of the Ladin-speaking Dolomite valleys and, of course, from the nature surrounding us here on the Alpe di Siusi.
So, this has been how I created the favourite dessert among our guests: THE WOOD.
The soil is presented with a powder of the finest chocolate and spruce shoots. You can taste the trees thanks to the spruce shoots syrup. The inhabitants of the Dolomites have used spruce shoots in traditional medicine since ages. They used to be boiled in water and were then applied as a remedy for a sore throat by our ancestors. For the spruce shoot syrup, I pickle fresh, bright green shoots in sugar water for several months. The snow is represented by a delicious sour-cream ice cream made of South Tyrolean hay milk. To round off the taste, cranberries and fresh flowers are added to the dessert.
Also on this year’s dessert list, I will surprise you with creations including ingredients like barley, chamomile, pear, rhubarb, cucumber, verbena, goat milk, buckwheat, dandelion and many more.
The origin of all ingredients is of special importance too: they should be local, seasonal and as much as possible derive from organic farming. In fact, you can taste the difference, there is no doubt about that.
I am looking forward to presenting you with delicious temptations once again.