Food at the Regola d’Arte 2020, in Milan and streaming online

Norbert Niederkofler was born in Lutago and grew up in the heart of the Dolomites, where he learned about nature in relation to the rhythm of the seasons. Despite his love for his land, he claims to have become a chief in order to be able to explore the world. As soon as he finished his studies, he worked in London, Zurich, Milan, Munich, New York where David Bouley revealed the secrets of innovation and where he began to develop his own style. After so many trips, he decides to come back. So in 1994 he began his journey at the Rosa Alpina restaurant in San Cassiano, Badia, transforming what was then a pizzeria into a more refined restaurant, inspired by Italian-Austrian cuisine. Thus opens the St. Hubertus, where he decides to embrace these principles of ethical cuisine that invest in respect for nature and in the creation of human links at several levels: from the producers to the territory and to the guests. This dedication allowed him, in 2017, to win his third Michelin star obtained, according to him, with beets and potatoes. He decided to tell his approach and his philosophy also through a book, Cook the mountain. The nature around you, Suedwest Verlag (October 2020). A set of two volumes: the first with spectacular photographs revealing virgin landscapes and the portraits of the producers with whom Niederkofler works. The second, instead, a collection of 80 recipes from the starred chef divided according to the four seasons. In short, an ode to sustainability and the terroir of South Tyrol.

Norbert Niederkofler was born in Luttach, in the heart of the Dolomites, where he learned to love nature and its seasonal rhythms. Despite the strong ties with his native land, he says he became a chef to be able to travel the world. Shortly after graduation, he left to work in London, Zurich, Milan, Munich and New York, where David Bouley taught him the secrets of innovation and where he began to develop his own style. After all these trips, he decides to return home. In 1994 he worked for the Ristorante Rosa Alpina in San Cassiano (Badia), transforming an old pizzeria into a much more refined restaurant, with a leaning towards Italian-Austrian cuisine. He opens his own place, St. Hubertus, where he applies the principles of ethical cuisine, based on respect for nature and the promotion of human relations at all levels: from producers and his guests to his environment. natural. His passion earned him his third Michelin star, which he likes to say won thanks to red beets and potatoes. He decided to tell his story and explain his approach and his philosophy through a book, Cook the mountain. The nature around you, Suedwest Verlag (October 2020). It is a set in two volumes: the first presents incredible images of virgin landscapes and the portraits of the various producers who work for it. The second volume is a collection of 80 recipes, spread over the four seasons: a true ode to sustainability and its land of Alto Adige.

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