Lo chef 3 stelle Michelin che cucina solo ingredienti di montagna con Norbert Niederkofler

Norbert Niederkofler is one of the chefs who has most influenced Italian and international gastronomic culture in recent decades. His idea of cooking develops around the extraordinary nature that surrounds the Atelier Moessmer, a gastronomic restaurant in the heart of the Dolomites. The plates change every day based on the availability of the woods: it starts from the morning foraging, with wild herbs, then the daily meeting with the micro-producers, up to the creation of the dishes that make up the "Cook the Mountain” tasting menu of the 3 Michelin stars restaurant in Brunico. Niederkofler and his team accompany us to discover the rhythms and biodiversity of the mountains together with a new way of understanding contemporary cuisine.

In collaboration with Monograno Felicetti https://www.felicetti.it/en/shop-past...

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0:27 Foraging
2:57 Le 4 regole fondamentali
5:34 Il ristorante Atelier Moessmer/Atelier Moessmer restaurant
8:31 Tartelletta e abete/Tartlet and fir
11:20 Spaghettoni al pino/Spaghettoni with pine
15:37 Conservazione dei vegetali/Conservation of vegetables
16:34 Insalta primavera/Spring salad
21:04 L'agnello/The lamb
24:34 Cofanetto Pasta/Pasta Slipcase

Watch also "Aglio e Olio: Original vs. Gourmet with Norbert Niedekofler": Aglio e olio: originale vs. gourmet c...

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