AT THE DEPARTURE POINT OF THE SOCREPES CHAIRLIFT, WHICH LEADS TO THE CAROUSEL OF THE SKI AREA OF TOFANE, YOU CAN ENJOY EXCELLENT PIZZAS AT ONE OF THE MOST GLAMOROUS AND POPULAR REFUGES IN CORTINA.
We are in the Eastern Dolomites, and the Tofane (known as Ra Tofanes in the local Ampezzo Ladin dialect) is the most imposing massif in the basin. The Socrepes chairlift, built in 2010 at an altitude of 1480 meters, heads towards the Tofane ski area and is one of the preferred ski lifts for families and children, as well as for beginners seeking easy and well-exposed slopes. The boarding point is a stone's throw from the Chalet Tofane: open all day, from breakfast to dinner, it serves as a restaurant, après-ski venue, champagne and oyster bar, cocktail bar, and even a pizzeria.
Chalet TofaneNot far from the center of Cortina, you'll come across a cozy mountain chalet, open throughout the day from lively mornings to DJ set evenings. Over the past five years, the management has been in the hands of chef Graziano Prest (owner of the renowned Tivoli restaurant, also in the city) and sommelier Kristian Casanova. For the oven, they collaborate with Domenico Mantova, an expert pizza maker who crafts round, crispy, and light pizzas with great finesse. Guests are welcomed into two rooms: one more spacious with large windows offering a panoramic view, the other more intimate and elegant, featuring wooden walls and ceilings. Of course, there's also a splendid outdoor terrace, and the service is prompt and friendly.
Pizza at High AltitudeMantova prepares his dough using semi-whole organic flours from a historic Veneto mill, starting with a starter that rests for 24 hours. He then adds a mix of flours like spelt, rye, hemp, and malt, imparting a lovely aromatic charge to the base. It requires an additional 16-20 hours of leavening and maturation to achieve pizzas that are crispy on the outside and soft on the inside, fragrant and easily digestible. The choice of ingredients for the toppings is meticulous, from fresh vegetables to cheeses and cured meats selected from local producers and beyond. The menu offers tempting choices: there's the Cortina 2021 with Ampezzo-style potatoes and Fodom cheese (produced by the dairy in the nearby valley), or the Nobile with Roman-style artichokes, caramelized onions, smoked peppery bacon, and pecorino. Pizza prices on the menu range from 6.50 to 14 euros. The selection of beers is excellent, and the wine list is sumptuous, boasting over 500 labels, including prestigious bottles, Champagne, French wines, and interesting local productions.
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