EDIZIUN2020 | ENG - Ski World Cup Alta Badia
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EDIZIUN 2020 | ENG
GRAN RISA MAGAZINe
IMPRINT
Alpine Ski World Cup Alta Badia
I-39036 LA VILLA (BZ), Str. Planmurin 5
Tel. +39 0471 830 161 - info@skiworldcup.it
www.skiworldcup.it
Photo: Freddy Planinschek, Alex Moling,
Alessandro Trovati, Jan Andrè Sorarù
and Daniel Taipale
Graphic Concept, Layout & Print:
INDEX
6 BËGNODÜS 48 GRAN RISA STYLE
DEAR SKI ENTHUSIASTS
8 THE MYTH OF SPEED 50 RED BULL ENERGY LOUNGE
INTERVIEWS HOME OF MAJESTIC MOMENTS
10 FACTS 52 LES VILES DI BLIZZARD-TECNICA
HOME OF LADIN MOMENTS
12 ALTA BADIA - HOME OF SPORTS AT A
COMPETITIVE LEVEL, HOME OF TALENTS 54 AUDI ALTA BADIA LOUNGE
14 PIONEER OF THE NEW 57 TICKETS
PARALLEL GIANT SLALOM
59 THE GRAN RISA AND ITS SKIS
17 ALTA BADIA AND LEITNER
60 FISI
18 ALTA BADIA IS …
61 SKI CLUB ALTA BADIA LADINIA
28 GRAN RISA’S SECRET
62 ALWAYS READY
32 HALL OF FAME RICCARDO TONETTI
1985 - 2018
63 FIT THROUGH SPORT
35 SÜDTIROL SKI TROPHY IADER FABBRI
THE TROPHY DEDICATED TO SOUTH TYROL
64 GABRIEL AND GIGANT
36 PROGRAM RACE DAYS
HIGHLIGHTS
66 CHAMPIONS IN COMPARISON
40 RACING AREA
68 MASTER MPM & GRAN RISA
42 AUDI FIS SKI WORLD CUP
HOME OF SKI MOMENTS 69 THANK YOU EVERYONE!
44 LEITNER ROPEWAYS VIP LOUNGE 70 GRAN RISA FEELING
HOME OF CULINARY MOMENTS
INDEX 5
AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
DEAR SKI
ENTHUSIASTS
...
... this year Alta Badia has got a lot of news, or more
precisely 3, which I would like to tell you about.
First of all, Marcel Hirscher, who has won the race on the
Gran Risa several times, has announced the end of his ca-
reer. It is a life choice that expresses his attachment to his
family and his desire not to put his body at further risk,
as he abandons his career without serious injuries on his
shoulders. In Alta Badia, Hirscher has demonstrated not
only to be a great ski champion, but also to be a kind and
sensitive person, thanks to his economic and moral con-
tribution given in a difficult moment for our valley, when
some families were affected by a landslide.
Secondly, the Parallel Giant Slalom (PGS) race continues
its development and brings a great technical innovation
for organizers and spectators. With the introduction of the
qualifications that will allow only the best 32 athletes to
participate in the finals at night, even more suspense will
be created and a broader programme can be offered to
the audience in the finish zone. In addition, this year the
PGS will have its own specialty cup and has been officially
introduced as a technical discipline at the World Ski Cham-
pionships in Cortina.
Last but not least, the finish zone is in its second develop-
ment phase: this year, a new lounge has been established
on the south side. The new lounge boasts a cantilevered
terrace on the stands at a height of about 4 meters, so
that you can admire the race of the athletes even better.
I would like to thank all the staff and volunteers for
their effort throughout the year and wish all our visi-
tors a lot of sports emotions, fun and a good Christmas
holiday.
President ANDY VARALLO
6 BËGNODÜS BËGNODÜS 7
AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
THE MYTH
it doesn’t allow us to enjoy some experiences to the fullest
extent as it happened in the past. I cannot say whether it
If we paraphrase a is good or bad at all; probably, like all complex phenome-
OF SPEED
na, it simply has positive and negative aspects. I love to
famous advertisement, think that the human being is an extraordinary creature
we could say “speed is because he is able to adapt to changing realities, there-
1
fore an ever-faster world is just a new challenge. Applying
nothing without control” these concepts to the world of flight, I would say that the
“RUN LIKE THE WIND”, - is that true? pilots have perhaps the advantage to be accustomed to
the operational need to react to impulses and situations
“AT LIGHTNING SPEED”,
quickly: if something unexpected happens, we only have
“FAST AS GREASED LIGHTNING” ...
few moments to decide what to do. I often realize that I’m
speed is a myth, and whoever is able to be “blazing fast” is applying this type of responsiveness also to my everyday
a bit of a hero. We have talked about this topic with people life, that’s probably the reason why I look at the challenge
who have turned speed into their job – on the snow, in the of an increasingly fast world with confidence and optimism.
air or on the road.
Speed: is it an
That’s what they told us:
innate talent, GAETANO FARINA
or can you learn it? 2 COMMANDER OF THE FRECCE TRICOLORI
1. I would say that speed is only one of the things to
keep under control when flying, along with many others
that ensure maximum safety to the pilot when he flies
for the allotted mission. It is a concept of fundamental
importance for any pilot, but perhaps even more for the
education of the pilots of the Frecce Tricolori: what may
appear to be risky or even reckless is instead the result of
Today we live in a world calculation and extreme attention, because nothing is left
changing faster and
3
to chance when flying. One particular thing can help us to
understand how fundamental this concept is for us: in the
faster – is it good or bad? National Aerobatic Team the tasks of the Officer in charge
for the flight safety are entrusted to the soloist, the author
of the most extreme manoeuvres during our aerobatic pro-
gramme, who is therefore even more attentive and bound
to that set of technical parameters and safety measures LUCA DE ALIPRANDINI
that have to be respected during every flight. ITALIAN NATIONAL SKI TEAM – WORLD CUP
FABRIZIO LONGO
DIRECTOR OF AUDI ITALIA 2. Speed is something to be learned and respected. When 1. This is an aspect of my performance that I have been
flying, speed is often an ally in order to carry out some ma- paying particular attention to in recent years. I have often
1. I agree with this famous slogan. It effectively expresses both, those who manage speed and those who manufa- noeuvres with a high energy load, but you have to master it: proved that I am fast enough to keep up with the best ski-
the restriction that is necessary to make the emotion cture the tools to reach it. When trying to reach speed, it is something that you learn to control over the years, if you ers, but sometimes I have committed some errors after ex-
aroused by speed functional, in order to achieve a goal. the athlete and the engineer take part in the same race. have practiced it since you were a young student approach- cellent moves and changes of direction and this has occa-
Without a specific goal, speed is in fact not a complex It is a competition that takes place primarily with yourself, ing the world of flight and not yet a pilot. Once you know it is sionally affected my final result. Over the years, whilst I’m
technical challenge for a car. Be able to manage the re- to overcome your physical and mental limits. You have to a necessary element to properly fly the aircraft, there is still gaining experience in the Ski World Cup races, I’m trying
action of the car in all conditions is instead an engineering constantly look for new strategies and to work hard with something not to be underestimated: you are never good to stabilize my skiing performance with targeted exercises
challenge that requires the investment of a considerable total self-denial. When the two protagonists meet and or experienced enough to lose the maximum concentration during the athletic training.
amount of human and financial resources in research and face their challenge together, they produce extraordinary that is required when performing every single flight manoeu-
development. Audi has worked out solutions such as the results, in car racing as well as in skiing. The sum of your will vre. It is something that we of Frecce Tricolori always keep in
mind, taking specific measures to avoid that someone feels
2. You can have an innate talent or achieve your speed
four-wheel drive to manage the way power is transferred and abilities does not follow mathematical rules but turns limit through hours and hours of work. Some athletes
too safe and lowers his attention. First of all, the pilots of the
to the ground in all conditions of adherence – from earth out to be something of a higher value. reach their full professional maturity at an early age and
Frecce Tricolori have to change their position almost every
to ice, the application of predictive driver assistance syste- manage to obtain great results participating in just few
ms and the continuous improvement of the car suspen- 3. I now reply with a slogan, but of classical origin: ‘cuius season and are therefore forced to start training anew with
the right frequency. Ski World Cup races. Others, such as myself, need hours
sion-chassis system. It is a never-ending and meticulous regio eius religio’. We are children of our time and we are of work and many races to gain experience and courage. I
work in terms of technical improvement, in order to find
the right combination of performance and safety to pro-
accustomed to innovation and technological evolution, as
well as to the speed of change in the economic and social
3. This is basically true. The world and the way we expe- come from a family that has nothing to do with skiing or
sport in general, for this reason I have often experienced
rience it are constantly evolving: it is important to always
vide the driver with pure driving pleasure. field. To express a negative judgment would mean to deny adapt to new circumstances and to be ready to face new something for the first time during my career, and in many
the existing world and all the work that has brought us challenges. This is important in every field of life because occasions I had to learn new things.
2. Speed is an innate desire that is achieved by will, in to present age. The extraordinary potential of digitization today everything happens faster: the transfer of people or
sport as well as in the development of the tool to achieve it. and, above all, of artificial intelligence must be interpreted goods, communication, everything changes and evolves 3. Everything has pros and cons, but I think that we live in
It requires preparation, concentration and an extraordinary and controlled, because behind the concept of speed there non-stop. On one hand it is a phenomenon that makes us a society in which everyone wants the results immediately:
technical development. And I say it again, I speak about must always be a goal. grow and opens up new possibilities, but on the other hand the time to wait no longer exists.
8 THE MYTH OF SPEED THE MYTH OF SPEED 9
AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
FACTS
32 athletes qualified
for the finals
10 hours of
entertainment in
the finish zone 3 jumps
PARALLEL GIANT SLALOM
slope length
of 330 m 1 new hospitality
5 hours of live TV
60 ski instructors
prize money of
average speed 120,010 CHF
16,95 m/s
best time
19,71 sec
first qualification
race in history
300 accredited
journalists a total of
61 km/h 122 runs
10 FACTS FACTS 11
AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
SAMUEL MOLING
MANUEL PLONER
HANNES ZINGERLE
ALTA BADIA:
MATTEO CANINS
HOME OF
SPORTS AT A very important season for him: even if he will not achieve
the great success, he will surely make further and decisive
COMPETITIVE
steps forward. Also Samuel Moling from Colfosco in Val
Badia, born in 1998, is a local athlete who comes up with
ing about the young Italian skier Hannes Zingerle from excellent results and approaches to world-class skiing in
LEVEL, HOME
La Ila. Born in 1995, Hannes is the Italian champion of a similar way as Hannes: step by step, without overdoing.
giant slalom, a title won in March 2019 in Cortina d’Am- A curiosity: Samuel is part of the Air Force and is the first
pezzo. Thanks to this great result and a positive season Italian athlete to defend the colours of this military corps
OF TALENTS
in the Europa Cup he now counts to the young promises in skiing. As he has taken part mainly in national races, he very young, born in 2001. He joined the Italian team at the
of international skiing who defend the colours of the Italian now aims at the Europa Cup. He is still young and has to end of the second year in the U18 team “Aspiranti”. In the
Carabinieri. Hannes has been able to win the Europa Cup mature in order to become competitive in world-class ra- last winter season, Manuel was the most interesting young
in the giant slalom discipline in Kranjska Gora on a de- ces, but this shy and determined guy has the right prereq- Italian: he showed his skills at Gran Premio Italia domina-
BY GABRIELE PEZZAGLIA manding slope like the Podkoren. Now, the Ski World Cup uisites to come out on top. In the national youth sector, ting several competitions and demonstrating an impres-
awaits him: skiing on the highest level, competing with the Matteo Canins from San Cassiano plays an important sive solidity even if he is new to the sport. Manuel is young
best athletes, the world champions. As an emerging giant role. He was born in 1998 as well, but remains in the Italian but certainly not afraid of the races: his desire to grow is
slalom racer, Hannes will be one of the best athletes of the national youth team at the moment: for the third conse- without equal, he is a guy with an innate determination
Italian national team competing among the giant slalom cutive year, Matteo, a young guy full of grit, will probably and enormous talent. He can already boast trophies such
H
ome of sports at a competitive level, home of talents, gates on the snow of his Gran Risa. Hannes Zingerle repre- have two main cups in which to compete. Matteo, who is as a silver one won at the European Youth Olympic Festi-
expression of the champions: this is Alta Badia, which sents Alta Badia embodying its spirit: his growth is regu- part of the Italian finance police, will try to participate in val, which is amazing. Manuel is a very tall but solid guy. At
today, more than ever, is experiencing another lar, constant, measured and balanced, without exceptions. some Europa Cup races, but will also compete in Italian the moment, he is a promising slalomer, but he certainly
amazing moment thanks to the success of some young His controlled and calculated path leading to the top is national races to lower his points and continue to gain ex- has the skills to become a champion in one more discipline,
local skiers who were able to become part of the Italian the result of great work, commitment and dedication. In perience. He is part of a really good team, a youth team as it often happens today in modern skiing. To sum up,
national ski teams and are about to participate in the ski the same way, Alta Badia has achieved important goals, in which the Italian Winter Sports Federation has invested these all are young guys looking for success, who still have
races of the highest level. Young people grown up on the reaching a level of world excellence. Hannes is on the right heavily, sending the young athletes to Ushuaia in Argenti- a long way to go but just one goal: to become competitive
Ladin slopes, thanks to the effort of highly professional way to become a skiing champion at a competitive level, na for a long training session during the summer. Manuel Ski World Cup racers, dreaming of being the protagonists
but never annoying local trainers. First of all, we are talk- working towards his goals with commitment. This will be a Ploner from San Cassiano is also part of this group. Young, on the Gran Risa. Their Gran Risa. Come on, warriors!
12 ALTA BADIA HOME OF SPORTS AT A COMPETITIVE LEVEL, HOME OF TALENTS 13
AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020
ALTA BADIA
PIONEER OF THE
NEW PARALLEL
GIANT SLALOM
T
he traditional giant slalom race on the Gran Risa has and not on another slope. The qualified athletes will then
been enriched by a parallel giant slalom competition compete again in the round of 32. The last 16 athletes will fi-
in the last years. This year, an important innovation nally compete head-to-head in a straight elimination round
concerns this second Ski World Cup race in Alta Badia. In until the winner will emerge. “This is the final format, but the
addition to the event at night, a completely new qualifica- jury can decide to hold a single qualification run in case of
tion race will take place in the afternoon. As a result, Alta bad weather or, if necessary, move the race out of the Gran
Badia becomes a pioneer also in the discipline of parallel Risa”. The manager of the Italian technical disciplines Ro-
skiing, a sport at which the International Ski Federation berto Lorenzi is satisfied with this new format as well. The
looks with confidence. Thanks to the race in Alta Badia, this coach of the Italian team tells us: “Finally we have taken one
discipline now follows a well-defined path, a clear line. “In direction, so that the parallel will be appreciated more and
recent years we have done several experiments and organi- will no longer be known as a discipline with always changing
zed parallels closer to the slalom and others closer to the rules. In this way, once the rules have been established, we
giant slalom discipline – says Markus Waldner of the FIS – can begin to work specifically on it and improve our techni-
now the direction taken is the one of the PGS, the parallel cal and tactical skills. I mean, let’s look to the future.” Alta
giant slalom”. For the first time, this year – and this is the big Badia looks at the Italian athletes with confidence, in first
news – everyone can participate in the finals of the parallel, place in the giant slalom discipline (the last time an Italian
thanks to the qualification race. Waldner says: “If we want athlete stood on the podium was three years ago thanks to
the parallel to become definitely an Alpine Skiing discipline Florian Eisath), but also in the parallel giant slalom. Lorenzi
to all intents and purposes, carried out regularly in World continues: “As usual, the Gran Risa is the ideal setting for
Cups and in the Olympics, it is necessary to standardize the a big show. It offers tradition with the legendary giant sla-
race and let everybody participate. This is an important rea- lom race, innovation with the parallel giant slalom race and
son for the introduction of the qualifications.” The races will an absolute novelty with the qualification race. I’m curious
take place on the legendary Gran Risa with two qualifica- about how we’re going to be able to get around the qualifi- Innichen - San Candido
tion runs that will promote 32 athletes. Another innovation cation sessions of the parallel”. And we want to add... Italian Tel. 0474 913 261
is that the qualification race will be held on the race track athletes, give your best! Fax 0474 913 665
www.kaiserwasser.com
14 ALTA BADIA PIONEER OF THE NEW PARALLEL GIANT SLALOM
info@kaiserwasser.com
WINTER
GRAN RISA MAGAZINe
AT ITS
BEST
ALTA BADIA &
and the Leitner company in 1946 with the construction of It-
aly’s first chairlift, the Col Alto. To this day, we share a close
business relationship. We have learned a lot from each other.”
LEITNER
The numerous ropeways it has built in Alta Badia in recent
years bear witness to their fruitful collaboration. Andy Varal-
lo has been the chairman of the consortium for 15 years, all
the while working closely with LEITNER ropeways. Varallo
ROPEWAYS: notes that finding the best solution for every ropeway required
teamwork. And their partnership goes beyond ropeways: “In
THE STORY OF addition to being our primary supplier of ropeways, LEITNER
ropeways also actively supports us during the men’s World
A LASTING Cup races in Alta Badia on the legendary Gran Risa giant sla-
lom slope.”
PARTNERSHIP The video concludes with an emotional appeal. “We must nev-
er forget to thank Mother Nature for the Dolomites, a back-
drop that is truly one of a kind in this world. We look forward
to continued investments in the ropeway sector with the
utmost respect for the nature that surrounds us.”
Looking back on 73 years of close partnership between the In its series of short films, LEITNER ropeways gives a platform
UN GRUPPO
A GROUP OF DI AZIENDE TECNOLOGICAMENTE
INNOVATIVE TECHNOLOGY COMPANIES. INNOVATIVE. to its employees, its customers and to all those who share their
ropeway manufacturer LEITNER ropeways and Alta Badia,
Un unico fornitore
Ropeways, groomingper equipment
impianti a fune, battipista e sistemi
and snow-making di innevamento
machines, from www.leitner.com
www.leitner-ropeways.com Andy Varallo comments: “We have achieved some great personal stories with LEITNER ropeways. The videos show the
tecnico. Tutti prodotti
a single source, che hanno
with much in comune
in common: l’eccellenza
Technical tecnica,
excellence, il design
design www.prinoth.com milestones together that have catapulted us to the top of emotions underlying LEITNER projects, emphasizing that
eand
l’elevato
a highgrado
degreedi of
specializzazione.
specialization. www.demaclenko.com the winter sports market.” The joint history of the two com- ropeways are far more than just lifeless technology. Not only
panies has been marked by successful endeavors and plenty do they move people, they move hearts.
of challenges. In an episode of “We move…”, a series of short
films produced by LEITNER ropeways, Varallo talks about
their eventful, shared past.
He offers a heartfelt explanation of what makes their busi- WATCH THE FULL VIDEO AT:
ness relationship so special: “The partnership with Leitner https://www.leitner-ropeways.com/en/company/
was first established between my grandfather Erich Kostner we-move/andy-varallo-long-lasting-partnership/.
ALTA BADIA & LEITNER 17
ALTA BADIA IS …
PHOTO: IDM SÜDTIROL – ALEX MOLING
LADINA
The ancient habits and customs of people who inhabit the
mountains, who consider the mountains to be their home and
welcome those who visit them as friends. Ladin culture means
sincere friendliness and hospitality that make every “Bun de“
come straight from the heart.MAJESTIC
PHOTO: DANIEL TAIPALE
Each dawn among the peaks of the Dolomites, which this year
celebrate the 10th anniversary of their listing among the UNESCO
World Heritage sites, fills one with joy and leaves breathless.
Enchanted as you stand before the triumph of Nature, rediscover
peacefulness and your inner being.CONCEPT: WHITE, RED & GREEN
PIONEERING
The first branding campaign of the ski area, created for the
Winter 2018-2019 season, depicts Alta Badia as a couture
dress, to be worn, to be seen, to be admired, to be unforget-
table. An iconic and innovative campaign, designed specifically
in order to represent the will and the courage to cut new paths
that have always been the identifying features of this region.PHOTO: FREDDY PLANINSCHEK AMBITIOUS The silence of the passes closed to traffic. The majesty of a landscape that has no equal. The whir created by over nine thousand bicycles. The passion of the cyclists coming from seventy different countries and drawn out of over thirty thousand applications. The quest for constant renovation while staying true to one’s self. This is the ambition and unique spirit that pervades the Maratona dles Dolomites - Enel, the queen of international granfondo bike races, that dedicates 13.06.2020 27.06.2020 05.07.2020 the upcoming edition to ‘l’Ert’, to Art.
PHOTO: IDM SÜDTIROL – ALEX MOLING
PHOTO: ALEX MOLING
LIFESTYLE
The pleasures of the table will accompany you on a magic tour
made of ancient recipes of the Ladin culture as well as of the
gourmet delicacies typical of the high altitude mountain huts, of
the traditional mountain farmhouses as well as of the modern
and innovatively designed restaurants, all the way up to the two
Michelin-starred restaurants boasting a total of 4 Michelin stars.AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
GRAN F
rom the incline and variety of its slope to the magic of
the Ski World Cup: La Villa is home to the perfect slope
where you can challenge yourself and experience the
priceless sensation of being at one with the mountains and
skiing. This is how you fully embrace an unforgettable ski trip.
RISA’S
As the ski instructors at the Alta Badia ski schools tell us, there
are three different types of skiers:
1 - those who ski
2 - those who get down the slope
3 - those who lose altitude
The Gran Risa is the perfect slope to understand which of
these categories you belong to. You can’t lie on the Gran Risa,
SECRET
because it reveals every attempt at bluffing: if the technique
supports you, it’ll ensure you experience pure joy while skiing;
otherwise, you’ll just be trying to get down the slope or will lose
altitude. Of course, you’ll be doing this in an enchanting set-
ting - the forests of Alta Badia are a spectacle - but this slope
is in a class of its own. If you’re not ready for the Gran Risa,
you’ll feel like a Panda on a Formula 1 circuit.
There are many marvellous slopes in the Alps: some are longer,
and others are steeper or more engaging. But the experience
on the Gran Risa is something else. It encompasses all the es-
sential ingredients: a varied slope, just the right incline and a
range of levels of difficulty - and these harmoniously blend to-
By Luca Ubaldeschi gether. There’s nothing to add or remove: it’s perfect the way it
is. This is its secret, combined with undeniable natural beauty.
You can go down the Gran Risa a dozen times, but each time
it’ll be a unique experience: whether its your trajectory or pace
that changes, it’ll always allow you to discover new sensations.
Gran Risa was once a “rift” in the mountain (hence the name
“risa”), which was used to carry logs to the valley; it has been
transformed into 1 kilometre and 225 metres of pure fun, an ex-
perience which celebrates passion for skiing because the aware-
ness that the Ski World Cup plays out right where you are skiing
accompanies you at every bend and boosts your adrenalin.
The Gran Risa also demands respect: if you get to know this
slope and you experience it to the max, you’ll get addicted. And
it’s a highly enjoyable addiction.
Alberto Tomba once said in an interview: “Try taking on the
Gran Risa all in one go, without stopping. At the bottom, your
PHOTO: FREDDY PLANINSCHEK
legs will be in agony, but you’ll also feel you’ve achieved some-
thing important”.
The slope’s exposure and the fact it’s practically always in the
shade mean that it doesn’t matter at what time of the day
you choose to tackle it: the pleasure of the challenge remains
the same.
There’s no doubt, however, that going early in the morning of-
fers the best opportunities and rewarding sensations, as you
follow a sort of ritual dictated by gestures and behaviours
which are part of an unwritten shared code. It’s something
that ski enthusiasts notice right away.
The first wave of skiers set off at around 8:30 am when the
ski lifts open. At the cable-car, you’ll find the skiing instruc-
tors waiting for their first apprentices of the day. There might
be some athletes too, heading up to do some training, and a
small team of enthusiasts who know how magical those bends
are when the snow has not yet been trampled on. It might be
28 THE GRAN RISA’S SECRET 29AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
extremely cold at that time of the day in the dead of winter or breath before you take on another steep descent. This is how
staying in bed after a couple of busy days at work may sound the Gran Risa envelops you, wins you over, makes you feel like
more appealing, but to be one of the first to put their skis on you’re part of the mountain and not an uninvited visitor.
the slope before everyone else has left their prints in the snow Someone is behind you. You stop and let them get past, so you
is well worth these small sacrifices. can have the slope all for yourself. You make the most of that
moment to look up and take it all in: The Dolomites, the trees,
The “Gran Risa” experience already begins during the ascent the snow, Nature in its highest expression. What more could
towards Piz La Ila because you can see the width of the bends you want? Maybe you should stay there to take in the awe-in-
below you and you start to think about how you’ll tackle them. spiring scenery for a little longer, but your passion is urging you
You look at the incline, which you already know by heart: an to go on. You’re in the easiest part of the slope, your legs are
average of 36%, with a max of 60%. You can’t wait to be at warm, the intensity is increasing and suddenly you reach the
the top. beginning of the longest wall.
You put your skis on and the first section of the slope is like
a training lap. It’s a warm-up because, technically, it’s outside You tackle it by taking the bends rather widely. This is the ad-
the actual Gran Risa and it’s where the snowy landscape real- vantage of being on the slope at 8:30 am - you get to choose
ly showcases its beauty. However, this section is already steep where to turn. You go past where the great slalom starts. It’s
and challenging and when you start your descent, your memo- another tight bend, it’s intense, your inside knee still struggles
ry takes you back to the time you were there, standing next to ease into the bend, but it’s OK - your shoulders are straight,
to a couple of Swiss athletes of the Ski World Cup, who were facing the valley and your skis aren’t hitting one another. Not
inspecting the slope. On that day, they covered the section bad. Your confidence increases. You keep going down but and
that leads to the entrance of the competition area curving only wonder: where does it stop? You’re not thinking about your
twice - two times, that’s all - while a normal skier, maybe even legs which are starting to ache, because the whole experience
a particularly good one, would need to turn at least 20 times. is beautiful. Spurring you on is the harmony and the fun - this
is what “taking in the mountains” truly means. You continue
But here comes the fork: on the right, there’s the “Altin”, the 17 your descent. You’re in control but you pick up a little speed.
red. It’s beautiful, a sequence of soft and spacious harmonious At the bottom of the wall, you just have to stop and look up.
slopes... but no, thank you: that’s the slope you’ll do at the end You can’t help but feel a little proud. Someone else arrives
PHOTO: ALEX MOLING
of the day. You’re there for the 17 black - the sign is drawing you making wide drifts around the bends. They take on the wall
towards it, like a magnet. The Gran Risa awaits you. and continue down. As they head past you, you want to shout
Just another few bends... you can feel that the snow is diffe- “Noooo!”. Not out of superiority - not at all. It’s more because
rent... it’s harder (the snow is always hard on the Gran Risa). you feel it’s a lack of respect towards the mountain to not stop
You’re at the starting gate where the heroes of the Ski World for a second to appreciate the intensity of the Gran Risa.
Cup begin their ascent. You enter the gate, but not to mimic The final leg is calling you: it’s time to accelerate. The bends
the champions. You know that their competitions are in an- get wider and wider, your legs are properly bent, you feel the
other league and that they fly over ice patches you’d barely sensation of the skis as they accelerate and, finally, you reach
be able to stay standing on. But taking a moment right there, the Holy Grail of skiing: carving.
where the quest for victory begins for the real athletes, allows The slope used in the Ski World Cup veers to the left, with
PHOTO: JAN ANDRÈ SORARÙ
you to get in the zone and it symbolises the main entrance to those breathtaking “Gobes dl Giat” (Ladin for “cat humps”)
the slope. which lead to the finish line and the rapturous applauses. But
It’s the perfect place to perform your rituals. you can’t go that way; you’re forced to veer right. You pick up
speed, the air is cold, but you can’t feel it. You reach the final
You check your ski boots are securely fastened. hump and you crouch to reach the end of the slope without
You adjust your ski goggles. pushing.
You firmly grab the poles. You’ve made it. You remove your skis. Other skiers walk past
You look up - no one is coming. you as they head to take on what you just completed. You
Perfect. glance at each other; your eyes light up and you exchange a
It’s just the two of you: you and the Gran Risa. knowing look. You’ve never seen each other before, but you
You take a deep breath and... off you go. recognise one another as members of the same team.
It’s then, when you’ve loosened your boots, that your circula-
You timidly take the first few bends, which allow you to gauge tion starts flowing as normal and you remove the snow from
the slope. But seconds later, there’s a change in incline, right your skis. It’s right in that moment when you hear someone
there where the slope takes a right turn and presents you with say those words that at least one person invariably utters at
its first wall - maybe your favourite part of the whole experi- the bottom of the Gran Risa.
ence. You attempt a medium traverse. Your skis aren’t vibra- “That was epic! Shall we do it again?”
ting too much - that’s good sign. You lean on the edge of the
PHOTO: ALEX MOLING
slope. No one has been past here yet. Excellent. The bends get
tighter and the pace gets more intense. Luca Ubaldeschi is a journalist and is currently director of Il Secolo
You’re on a flat surface again, but only for a couple of me- XIX. He is the former vice-director of La Stampa, the newspaper
tres that enable you to change direction. It’s one of the magi- for which he created the section dedicated to the mountains. He
cal ingredients of the Gran Risa: walls that challenge you to skied on Gran Risa for the first time in February 1993 and, since
give your absolute best and spots where you can catch your then, has come back to ski in Alta Badia every year.
30 THE GRAN RISA’S SECRET THE GRAN RISA’S SECRET 31AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
17.12.2017 - GS Hirscher Marcel AUT
18.12.2017 - PGS Matts Olsson SWE
18.12.2016 - GS Hirscher Marcel AUT
19.12.2016 - PGS Cyprien Sarrazin FRA
20.12.2015 - GS Hirscher Marcel AUT
21.12.2015 - PGS Kjetil Jansrud NOR
20.12.2014 - GS Hirscher Marcel AUT
19.12.2013 - GS Hirscher Marcel AUT
16.12.2012 - GS Ligety Ted USA
19.12.2011 - SL Hirscher Marcel AUT
HALL OF
18.12.2011 - GS Blardone Massimiliano ITA
21.12.2010 - GS Ligety Ted USA
21.12.2009 - SL Herbst Reinfried AUT
20.12.2009 - GS Blardone Massimiliano ITA
22.12.2008 - SL Kostelic Ivica CRO
21.12.2008 - GS Albrecht Daniel SUI
17.12.2007 - SL Grange Jean-Baptiste FRA
16.12.2007 - GS Palander Kalle FIN
18.12.2006 - SL Larsson Markus SWE
17.12.2006 - GS Palander Kalle FIN
FAME
18.12.2005 Blardone Massimiliano ITA
19.12.2004 Grandi Thomas CAN
21.12.2003 Simoncelli Davide ITA
14.12.2003 Palander Kalle FIN
22.12.2002 Miller Bode USA
16.12.2001 Covili Frederic FRA
19.12.1999 Chenal Joel FRA
20.12.1998 Von Grünigen Michael SUI
GIANT SLALOM 16.12.2018 21.12.1997 Mayer Christian AUT
22.12.1996 Von Grünigen Michael SUI
1. MARCEL HIRSCHER AUT — 2.32.29 17.12.1995 Knaus Hans AUT
2. THOMAS FANARA FRA — 2.34.82 22.12.1994 Tomba Alberto ITA
3. ALEXIS PINTURAULT FRA — 2.34.98 19.12.1993 Locher Steve SUI
13.12.1992 Girardelli Marc LUX
15.12.1991 Tomba Alberto ITA
PARALLEL GIANT SLALOM 17.12.2018 16.12.1990 Tomba Alberto ITA
1. MARCEL HIRSCHER AUT 14.01.1990 Kröll Richard AUT
13.12.1987 Tomba Alberto ITA
2. FAVROT THIBAUT FRA 15.12.1986 Gaspoz Joel SUI
3. ALEXIS PINTURAULT FRA 15.12.1985 Stenmark Ingemar SWE
32 HALL OF FAME HALL OF FAME 33THE
award established in 2016. This is the only prize in the
entire history of the World Cup dedicated to the races
of a single region.
WORLD CUP The trophy is awarded to the skier who achieves the
TROPHY
most points in the four World Cup races – the downhill
and super-G on the Saslong slope in Val Gardena, plus
the giant slalom and the parallel giant slalom on the
DEDICATED
Gran Risa in Alta Badia. The trophy offers a cash prize
of 20,000 euros, a life-size wooden bust of the winner
to be displayed in the Saslonch hut on Ciampinoi, and
TO SOUTH the chance to prepare an original dish with a South Ty-
rolean Michelin starred chef that will then be offered on
TYROL
the hut’s menu.
Taking part in at least one race in Val Gardena and Alta
Badia is a condition for winning the trophy. The partici-
pation in the last race, the parallel giant slalom in Alta
Badia, is mandatory. The winner of the Südtirol Ski Tro-
phy will be announced at the end of the race. The races
This year once again the Ski World Cup returns to Alta of year’s edition can also be seen as preliminaries for the
Badia, a long-standing tradition upon which we have upcoming World Championship event in 2021.
honed our skills year after year, resulting in a flawless I would like to express my sincere thanks to all those,
event. The World Cup held in Alta Badia is the jewel in the whose professionalism and dedication each year make
international skiing crown: on December 22nd and 23rd all the World Cup in Alta Badia such a success and I would
eyes will be on South Tyrol, a unique region where sport, also like to wish every participant the very best of luck.
alpine skills and nature all co-exist in perfect symbiosis.
The points earned from the races in Alta Badia not only
increase a competitor’s chance of victory in the World Arno Kompatscher
Cup, but also of winning the Südtirol Ski Trophy, a unique Governor of the Autonomous Province of Bolzano
SÜDTIROL SKI TROPHY 35AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
WELCOME TO
RACE
DAYS
HIGHLIGHTS
5.30 pm
PARTY IN TOWN
WITH DJ MAX BENZONI AND FOR
THE VERY FIRST TIME ON STAGE
THE MUSIC GROUP „ITALKRYNER“.
A music project directed by Denis Novato which combines
alpine music (Oberkrainer) with the most famous Italian songs.
Don’t miss this spectacle!
LOCATION: Centre of La Villa
7.00 pm PUBLIC BIB DRAW
FOR THE GIANT SLALOM
LOCATION: Centre of La Villa
WORLD CUP PARTY
8.00 pm
IN THE HEATED
FIRE TENT
WITH MUSIC OF THE BAND
“DEFENDERS”
LOCATION: Finish Area
36 RACE DAYS HIGHLIGHTS RACE DAYS HIGHLIGHTS 37AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
10.00 am START OF
THE FIRST RUN
12.30 pm OVERFLIGHT
FRECCE TRICOLORI
07.15 am SUN RISA
OPENING OF THE
GONDOLA COL ALT,
12.35 pm WARM UP
PIZ SOREGA AND PIZ LA ILA
WITH THE MUSIC GROUP “ITALKRYNER”
START OF THE
1.00 pm 1.00 pm WARM UP RACE PARTY
SECOND RUN OF THE PARALLEL GIANT SLALOM
AFTERWARDS: giant slalom prize-giving ceremony IN THE HEATED “FIRE TENT”
directly in the finish zone.
3.00 pm NEW QUALIFICATION FOR THE
2.00 pm SEGRA DLA GRAN RISA PARALLEL GIANT SLALOM
LIVE CONCERT WITH
4.00 pm PARALLEL GIANT
6.15 pm
MATTY VALENTINO SLALOM FINALS
LOCATION: Finish area – Hospitality Les Viles di Blizzard – Tecnica OFFICIAL PRIZE-GIVING CEREMONY
AWARD CEREMONY for the “Südtirol Ski Trophy”
6.00 pm DC4SKI
PROJECT PRESENTATION BY SKI CLUB LADINIA 8.00 pm - GIANT RACE PARTY
LOCATION: Casa della Cultura La Villa 1.00 am LOCATION: Les Viles by Blizzard-Tecnica
38 RACE DAYS HIGHLIGHTS RACE DAYS HIGHLIGHTS 39racing area
AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
T
he temple of skiing, a legendary location its own peculiar imprinting. Admire the best ath-
and a lifestyle destination that always letes in the world competing on the Gran Risa
comes up with innovation on one hand. A from the LEITNER ropeways VIP Lounge, the Red
valley of immense silence with majestic peaks, the Bull Energy Lounge, Les Viles by Blizzard Tecnica
homeland of welcoming people, proud of their lan- and the brand-new Audi Alta Badia Lounge. Ex-
guage, customs and cuisine like few in the world, perience emotions, entertainment and action, ac-
with a pioneering and ancient spirit – without companied by high cuisine, true sporting spirit and
contradictions – on the other hand. Alta Badia is authentic history. This year, for the first time, you
a place like no other: you can feel its irresistible can watch the qualifications for the Parallel Giant
lure, its traditions and authenticity in the hos- Slalom in the early Monday afternoon from all
pitality lounges of the Ski World Cup, located in lounges. Enjoy the great ski performances to the
unique and particular settings, each of them with fullest extent - right here, where skiing is at home.
42 HOME OF SKI MOMENTS HOME OF SKI MOMENTS 43AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
LEITNER ropeways The Ghezzi family started their viticultural project at the beginning of the 1990s,
planting the first Chardonnay and Pinot Noir vineyards in the Marzaghette di Adro
VIP LOUNGE
area. Thus, they gave birth to the same-named agricultural holding. Quadra was
founded in 2003 as a natural consequence of this experience in the agricultural sec-
tor. In the following years, the owners acquired more land and the property now con-
sists of 20 hectares (49 acres) of vineyards.
The company is being managed by Mario Falcetti since 2008, an agronomist and
oenologist with considerable experience gained in Trentino, Franciacorta and other
wine-growing areas (Piedmont, Puglia, Sicily and Tuscany).
The production philosophy is the result of long experience and focuses on the raw
materials. In fact, the work of Quadra is based on the careful management of the vi-
neyards and the harvest that occurs parcel by parcel, on the manual selection of the
grapes, on the soft pressing – only the first fraction is used for the Franciacorta –, on
the application of the most natural and least invasive techniques of vinification and
refinement of wines, on the long aging process on yeasts and, finally, on the avoidan-
ce of the use of liqueur for the final dosage. During these processes, the raw material
HOME OF
and its integrity are always put at first place at Franciacorta Quadra. The company’s
stylistic signature is represented by the Pinot Blanc, a vine that is being relaunched in
this area. The symbol of this vision is Eretiq, the first and only Franciacorta that, apart
from the Chardonnay, is based on the combination of Pinot Blanc and Pinot Noir.
CULINARY
Another demonstration of Quadra’s innovation skills is the “certification” of the first
Franciacorta and the use of the traditional method according to vegan principles.
The main idea behind Quadra’s production philosophy can therefore be summed up
in the motto “FRANCIACORTA BUT DIFFERENT”!
MOMENTS
Starting from the prerequisites mentioned above, Franciacorta Quadra wines are
obtained by blending only wines of the same vintage and aged for at least 3 years in
bottle. This concept of vintage wines has been applied to the entire product range
of the company.
The Franciacorta Quadra wines are characterized by their remarkable freshness of
smell and taste, enhanced by the scents that develop after the long-aging process in
the bottle on yeasts. Lightness and materials outline the company’s style.
SOME FACTS:
2003: Quadra was born out of the farm Marzaghette
2007: marketing launch
2010: production of bottle no. 1,000,000
2017: production of bottle no. 2,000,000
Wine-growing area: 20 ha. (49 acres) (60% Chardonnay, 20% Pinot Blanc and 20% Pinot Noir)
Marketing and production: 160.000-170.000 bottiglie/anno.
R
efined, elegant, with little rooms that make you remember young pupils of the provincial school for hotel management of
the Alpine tradition – such as the delightful Stube, a small Brunico and remind you that it is possible to carry out every
and secluded architectural jewel with a warm atmosphere ambitious project with the involvement of the entire communi-
– and a service with special attention to all guests. The LEITNER ty. But this hospitality area also offers breakfast for early birds,
ropeways VIP Lounge is the perfect setting for those looking for and boasts a cosy wine bar, where you can enjoy an excellent
a refined ambience far away from the crowd during the Ski World glass of South Tyrolean wine, taste the typical speck and lo-
Cup days. This year, the lounge presents itself with a more con- cal cheeses. Moreover, you can discover the Gran Risa Style: a
temporary design in the colours of wood and with new, precious glamorous and trendy area with DJ music and a magnificent
Faustig chandeliers. Forster steel kitchens from Switzerland, view of the Gran Risa, the ideal location to have a break or a
which are ecological and sustainable, free of plastic and without cocktail. From the terrace of the lounge, guests can enjoy an
chipboard, enrich the exclusive ambient of the VIP lounge. unparalleled view of the race track from above, surrounded by
The long Ski World Cup weekend starts on Saturday evening, 21st beautiful Dolomite peaks: it is the perfect place to watch the
December, with the Bollicine Party – open to the public for the qualifications for the finals of the Parallel Giant Slalom, which
first time – to celebrate, with sparkling wines and a lot of fun, the take place on Monday, 23rd December. That day, the LEITNER
beginning of this major event. The most talented chefs will take ropeways VIP Lounge will be open already from 3 pm, and will
turns preparing lunch on Sunday 22nd December and the aperitif delight its guests from the early afternoon with appetizers, ca-
on Monday 23rd December, in order to maintain the traditional napés and a dinner with fish and meat dishes. Refined sur-
The unspoilt and awe-inspiring nature, the Ladin culinary gastronomic excellence that has always characterized the roundings, exceptional gastronomy, live music, great sports
knowledge with its ancient and deep roots and the pas- LEITNER ropeways VIP Lounge and, at the same time, Alta and a touch of luxury – spoil yourself and enjoy the Ski World
sion and creativity of the best chefs in the area: over the Badia. Once again this year, our guests will be served by the Cup to the fullest extent.
years, Alta Badia has become the mecca for haute cuisine
lovers in the entire Alpine area. This is the tradition that
is celebrated in the sophisticated ambience of the LEIT-
NER ropeways VIP Lounge with top-class dishes. Expe-
rience the Ski World Cup in a truly exceptional setting.
44 HOSPITALITY LEITNER ROPEWAYS VIP LOUNGE HOSPITALITY LEITNER ROPEWAYS VIP LOUNGE 45AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
Our EXCLUSIVE PARTNER
Chefs
FOR HIGH QUALITY
GASTRONOMY
THE SCENT FROM THE MOUNTAINS
OF THE SEA TO YOUR PLATE
Culinary MAURIZIO BIDOLI
RESTAURANT: LA LOCANDA DI NORIS in Peschiera del Garda
DANIEL NIEDERKOFLER
RESTAURANT: ANNONA, Alpine Cuisine in Valle Aurina
delights
LEITNER ROPEWAYS VIP LOUNGE: LEITNER ROPEWAYS VIP LOUNGE:
MONDAY, 23RD DECEMBER, APERITIF IN MONDAY, 23RD DECEMBER, APERITIF IN
COLLABORATION WITH DANIEL NIEDERKOFLER COLLABORATION WITH MAURIZIO BIDOLI
EXCLUSIVE ABOUT HIM: The scent of the sea - in its most refined and so- ABOUT HIM: The young and ambitious perfectionist Daniel Nie-
phisticated variants. Maurizio Bidoli – who was born in South Tyrol, derkofler is the chef of the restaurant Annona am Moserhof, a won-
but has been working on Lake Garda for almost thirty years now – derful mountain chalet at 1,070 meters above sea level that over-
is the talented chef of La Locanda di Noris, a refined restaurant im- looks the endless meadows of Valle Aurina. The menu of the Annona
mersed in the tranquility of the countryside of Arilico. He developed restaurant changes according to the season and uses mainly the
his passion for cooking a long time ago – when he was still a child –, products of the seven in-house farms– such as meat, milk, cheese,
baking Christmas cookies with his mother: “we prepared so many of honey, vegetables and fruit – grown and bred in the high mountains
them that our kitchen looked like a pastry shop”. Today his specialty is from 1,000 to 2,000 meters above sea level, following the rhythms
the fresh fish from our seas, enriched by selected exotic scents. From and laws of nature. Great emphasis is put on what grows spontane-
scampi to lobster, from oysters to dentex, Maurizio Bidoli’s cuisine is ously, from herbs, mushrooms – up to game. The result: an authentic
the continuous search for balance between the flavours, harmony and special cuisine of the highest level of quality without half-meas-
and simplicity, to enhance the taste of fish in all its exquisite nuances. ures, to make a fascinating, unusual journey through the scents and
flavours of the truest Alpine cuisine with a 12 or 14-course menu. And
MUST TRY: whoever sets out on this journey has to devote himself completely –
because the active involvement of all the senses is required.
Linguine with baby squids of the lagoon of Venice
MUST TRY:
The whole suggested menu composition
SOUTH TYROL THE MASTER
IN THE HEART OF OLIVE OIL
GERHARD WIESER** MARTIN DALSASS* THE KING Hotel Management School
RESTAURANT: TRENKERSTUBE RESTAURANT: TALVO by DALSASS OF CAKES
HOTEL CASTEL in Tirolo/Merano in Champfèr, St. Moritz OF BRUNICO
LEITNER ROPEWAYS VIP LOUNGE: LEITNER ROPEWAYS VIP LOUNGE: RICKY WIESER
SUNDAY, 22ND DECEMBER, LUNCH IN SUNDAY, 22ND DECEMBER, LUNCH IN PASTRY SHOP: I DOLCI DI RICKY in Pedraces It is a great challenge for the pupils of the hotel manage-
COLLABORATION WITH MARTIN DALSASS* COLLABORATION WITH GERHARD WIESER** LEITNER ROPEWAYS VIP LOUNGE ment school of Brunico to participate in such a major
SUNDAY 22ND AND MONDAY 23RD DECEMBER event. Under the supervision of their teachers, the pupils
will be able to demonstrate what they have learned during
ABOUT HIM: Two-star awarded chef, passionate ambassador of ABOUT HIM: One of the best chefs in Switzerland comes from ABOUT HIM: A very sweet tradition. In his pastry shop “I Dolci their school training and various internships, and at the same
the South Tyrolean traditional recipes and excellent skier. Gerhard South Tyrol. Martin Dalsass has been managing TALVO by Dal- di Ricky” in Pedraces, Ricky Wieser, Gerhard’s brother, preserves and time immerse themselves in the special atmosphere that
Wieser has inherited his love for food and for the secrets of our regional sass since 2011, a refined restaurant in the picturesque village of interprets the art of South Tyrolean patisserie, skillfully using pri-
cuisine from his mother when he was very young. Today, he is one of Champfèr near St. Moritz. Here, in the pleasant atmosphere of an characterizes the Ski World Cup races.
marily local products, depending on the season. For this reason, he
the most appreciated South Tyrolean chefs. His Alpine-Mediterranean old Engadine farmhouse, the South Tyrolean chef proposes dishes reinterprets the classic apple strudel using apricots and bitter al- The encounters with people, the carefreeness and the positi-
dishes are fresh, light, bound to the Tyrolean tradition, but with accents with a Mediterranean and creative touch, characterized by ge- monds during summer, or pears in syrup and chocolate during win- ve frenetic rhythm of such a big event are rewarding
coming from the south. When he is not cooking, Gerhard Wieser writes nuine ingredients and original flavours. Martin Dalsass’s secret is ter. Nevertheless, his effort and creativity always remain the same, experiences, moments that make the desired profession
cookbooks or enjoys nature – walking in summer and skiing in winter. certainly the use of the purest and most sought-after olive oil. In leading to the creation of always new delicacies – from cakes to
His secret? Enthusiasm: “cooking is my life. I feel lucky to be able to his restaurant you can find from 10 to 15 types of olive oil from all
become even more special. The pupils will put into practice
pastries, from croissants to desserts – compositions which are a
combine my job with what is passion and fun to me”. over Italy. feast also for the eyes. what they have learned, working with Michelin-starred chefs
and offering an excellent service. Thus, they will discover all
MUST TRY: MUST TRY: MUST TRY: the aspects of the profession and make experiences that
BIOLOGICAL YOLK | Potato, buttermilk, Imperial caviar Cavatelli, shellfish, squids Chocolate mousse they won’t forget.
46 HOSPITALITY LEITNER ROPEWAYS VIP LOUNGE HOSPITALITY LEITNER ROPEWAYS VIP LOUNGE 47AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
GRAN
Passion fruit, a touch of ginger and
cardamom or the fresh taste of lime
juice? Bonaventura Maschio has de-
signed four special cocktails with evoc-
RISA
ative names only for the Ski World Cup.
STYLE HERE THE RECIPES:
GRAN RISA STYLE
BY BONAVENTURA MASCHIO
45ml the barmaster gin
30ml lemon
20 passion fruit
A world made of mountain rocks and precious crystals,
5ml simple sugar syrup
shining like snowflakes in the sun, which glister among
Top Top soda water
silvery surfaces and eternal ice. This is the Gran Risa
Style, a trendy location with a truly glamorous atmo-
sphere, designed by architect and interior designer Kurt
Steurer and his team – who has been partner of the Ski
GIANT
World Cup for three years now. Located on the first floor 45ml ron botran reserva 15 years
of the Alpine Ski World Cup’s building and with an amaz- 5ml ginger sugar
ing view of the slope, this lounge bar is a special place, 30ml fresh lime juice
inspired by the magic of winter and its colours, where 2/3 drop cardamom bitter drops
you can have fun and listen to DJ music. Here, at the Top Top ginger beer
Gran Risa Style, you absolutely have to taste the re-
fined cocktails by Bonaventura Maschio.
R30
50ml ron botran reserva blanca
2 spoon sugar spoons
25ml fresh lime juice
COL FRATA
45ml pueblo viejo blanco 104 tequila
30ml fresh lime juice
3 spoons agave syrup
48 GRAN RISA STYLE GRAN RISA STYLE 49AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
RED BULL
ENERGY
LOUNGE
HOME OF
MAJESTIC
MOMENTS
T
hrilling speed, euphoria, incredible energy – and the by the music of the DJs. The bar serves drinks, sparkling
feeling to be right there, in the middle of the action, wines, energy drinks and the creations of the chefs, which
like at the starting gate – to participate in a phe- can be consumed on the terrace or at the tables and chairs
nomenal race. The Red Bull Energy Lounge and its large of the lounge, with a minimal and functional style. But
terrace overlook the “Mixed & Team Zone”, the area re- there can’t be a grand finale without the suspense of the
served for athletes and their coaches – the one and only qualifications: on Monday 23rd December from 3 pm, you
in the entire World Cup circuit, located in the immediate can watch the ski champions competing to qualify for the
vicinity of the press area. From there, it almost seems like final race at night of the Parallel Giant Slalom from the
The parterre of the Gran Risa is in turmoil! From here, the you could capture the emotion when the skiers cross the Red Bull Energy Lounge – you will feel like you would watch
view over the legendary Gran Risa, perfectly prepared finish line and look towards the time trial. Snowy slopes, one of the most memorable car races from the stands or in
for the best skiers in the world, is breathtaking. The race tracks and resounding asphalt. There are a lot of the pits. The ski races are, in every case, the demonstration
athletes ski along the slope very fast, but the exciting similarities between the world of motors and the world of of the maximum speed and the best talent – Red Bull and
race may seem endless. In these moments everything is skiing, which can be discovered inside the lounge, where Banca Popolare dell’Alto Adige, the new partners of this
about thousandths of a second, but sometimes it feels special blow-ups and videos on maxi screens make you re- year’s Red Bull Energy Lounge, have always been promot-
like a million years. The Dolomite peaks surrounding the member amazing sports challenges and create a unique ers of these values. Enjoy moments of absolute fun and
Gran Risa are majestic, eternal and solemn: and this is lifestyle environment, while the atmosphere is animated passion, which you would never want to end.
exactly how some unforgettable moments of the Ski
World Cup can be described, when you feel involved like
never before and get into the heart of the action.
50 HOSPITALITY RED BULL ENERGY LOUNGE HOSPITALITY RED BULL ENERGY LOUNGE 51AUDI FIS SKI WORLD CUP
ALTA BADIA EDIZIUN 2020 GRAN RISA MAGAZINe
LES VILES
BY BLIZZARD -
TECNICA
HOME OF
LADIN
MOMENTS
T
he “Les Viles hospitality” area, which is named af- ry of skiing through furnishings, objects and relics of the past
ter the ancient houses of Val Badia, is the new in the authentic setting of two wooden houses, for a journey
Blizzard-Tecnica location in which Ladin culture, lan- through a sports adventure made of courage, boldness and
guage and traditions merge with the world of skiing. The great perseverance, which is still evolving. The Ladin culture
Bëgnodüs, welcome – this is how guests are greeted in Alta
wooden construction recalls in its architecture the first build- can be rediscovered at Les Viles in the typical dishes of the
Badia. In the hospitality area Les Viles di Blizzard-Tecnica, local culinary tradition: here, Ladin delicacies will be served
ings of the valley – which were located around the essential in-
named after the ancient houses of Val Badia, you will really during both Ski World Cup days. Moments of celebration and
frastructure such as the bread oven or the water fountain and
get in touch with the authentic Ladin customs and tradi- strengthened the sense of solidarity and sociality between the fun won’t miss either, thanks to the typical music of this area
tions. You will be welcomed in environments characterized single families. Therefore, Les Viles is the ideal place to im- – enjoy, for example, the beat of the local band Sax Royal on
by carvings, decorations and costumes that recall the cen- merse yourself in the local reality and to get to know it at first Sunday, 22nd December. This year, the hospitality area Les Viles
tenary traditions of the Ladin people, but also their recent hand. In the “Les Viles hospitality” area you will find references welcomes its guests already from 3 pm on Monday, 23rd De-
history - which has seen them becoming pioneers in the to the history of alpine skiing, because the people of this Ladin cember, in occasion of the qualifications for the Parallel Giant
world of skiing and mountain tourism. You will be delight- valley have contributed to it with passion, ambition and pio- Slalom. Immerse yourself in the festive atmosphere of the Ski
ed by simple but exquisite dishes, and that is how Ladin neering spirit. It is the partner Blizzard-Tecnica to tell the histo- World Cup. Bun divertimënt a düc (have fun everybody)!
cuisine really is. Moreover, there will be moments to enjoy
the music and feel involved – because when we celebrate in
Alta Badia, we do it seriously. “Vives”, cheers to everybody.
52 HOSPITALITY LES VILES DI BLIZZARD-TECNICA HOSPITALITY LES VILES DI BLIZZARD-TECNICA 53You can also read
