After skiing down the slopes or walking in the snow, hunger calls. And Brescia’s mountains answer with its rifugi (mountain huts) offering dishes made with local ingredients and boasting traditional hearty Alpine tastes.
Welcomed by the warmth of the fireplace and the smell of wood, taste Brescian mountains’ traditional dishes: mariconde soup, brofadei, calsù, Cua gnocchi, meat stews, game meat ragout, barley soup, and cheeses paired with honey and home-made jams. Simple dishes, but rich in energy and taste to gain your strength back after a day in the snow.
The 100 kilometres of the Ponte di Legno – Tonale ski area are sprinkled with rifugi ready to welcome you for a short break or a longer pause. Examples are La Baracca, entirely built with glass, wood, and steel in the middle of Passo Tonale, Capanna Valbione, Rifugio Nigritella, La Maralsina, Rifugio Valmalza, Rifugio Corno d’Aola, Ercavallo restaurant, and Rifugio Roccolo Ventura.
In Maniva Ski, the locations where to stop include Hotel locanda Bonardi, Chalet Maniva, restaurant pizzeria Dosso Alto, Ristorante Pineta, and Agriturismo Cornei da Nadia, where you can taste Trompia Valley’s typical products such as meat, cured meats, honey, and prestigious wines.
Rifugio Val Brandet in Corteno Golgi will surprise you with Cuz, an ancient dish made with goat meat cooked for several hours. If you prefer smaller but equally beautiful ski areas, Rifugio Medelet and Rifugio Piardi in Val Palot have the right atmosphere for a regenerating stop.
Visit the official site for a list of all the rifugi in the Province of Brescia.