The 10 best places to ski for those who ski «so-so»

Are not you (yet) a ski champion? Needless to go on black tracks with sprinters whizzing everywhere. Better sweet slopes, wide (and blue) descents, maybe a nice restorative scenery and also a good shelter to restore oneself after the hardships. Here’s where

Skiing passionates you but the technique is not exactly your forte? Would you like to plan a weekend on the snow even if the black slopes continue to scare you? The solution is between the lines: just choose the ski resort suited to your ability.

What makes a difficult track after all? Of course, the slope, the width and the crowding of the track itself but also and above all the quality of the snow: if you find ice or, even worse, the snow moved, not beaten, which concentrates in heaps that to the less experienced appear dangerous obstacles and almost insurmountable, the white week becomes black.

Among the dozens of destinations for winter tourism in the Alps there are some that correspond to the needs of less experienced enthusiasts. Tracks wide even 40 or 50 meters where even a large mass of skiers is dispersed, ski schools with teachers who know how to treat even the young who want a lesson.

In addition to specialized staff and snowmobiles (they should be called “snow groomers”) who work all night to give tourists perfectly polished descents and a geomorphology of the mountains that allows you to enjoy tens of kilometers of red and blue slopes – medium difficulty, easy and easy – because anyone can have fun (and never get bored) in complete safety. The list is soon done. Browse the gallery above and find out which are the most suitable locations scattered throughout the Alps, not just Italian.

Cortina d’Ampezzo, Riccardo Gaspari, restaurant, SanBrite

SanBrite, complete supply chain and romance in the mountains of Cortina d’Ampezzo

Probably not, but that of Ludovica Rubbini and Riccardo Gaspari, from this point of view, is at least emblematic. The context is that of the Ampezzo valley, of an unparalleled beauty, net of extra-luxury tourism, which in the middle of the season infests it with exaggerated ostentation. The fact remains that Cortina d’Ampezzo is one of the most beautiful places in the world, surrounded as it is with mountains of solemn elegance and views that are not easily forgotten. Indeed, every time, both under the light of the sun and in the middle of a snowfall, they are wonderfully different.

Our protagonists are a couple of thirty-year-olds who learn to know each other since the age of 15, cortinese doc him, bolognese she who for love and “maybe my parents have done to get me out of the smog of Bologna” attends three years of superior up here at 1300 meters above sea level. Moral of the story, after a few pull and ritual (“up and down on vacation, but I had already understood that he would be the man of my life”), in 2007, from the parts of twenty years (“I arrived with the suitcases “), the town Ludovica definitely turns into mountain. The Brite de Larieto, an agritourism company obtained from a former uninhabited hut at an altitude of 1700 and a stimulating place for the brand new SanBrite, is a creature born in 2004 of the parents of Riccardo.

Flavio, the father, was a carpenter, which does not hurt having to do with stables and structures, while Riccardo before the lightning on the way to the kitchen was the ski instructor with a brilliant past of blue athlete of free descent and a noble passage to the art school. In 2012, where is now also the home of SanBrite born the small Brite dairy: beautiful emotion when Riccardo, just before the end of a lunch, asks you to follow him in the kitchen, makes you cross and go down the stairs to get to the sancta sanctorum of its cheeses in seasoning and gives you a plate with a wonderful dessert all over milk, the same milk from which the cheese maker every morning helps him to obtain a butter that wins every human resistance to temptation, worked with cream from outcrop. : 300 liters for 2 or 3 kilograms of concentration and pure throat to spread on a piece of bread just out of the oven.

 Rapid renovation works, from the autumn of 2016 to July 2017, lead to the opening of what is now the SanBrite, or the brite (malga where milk is processed). This completes what is a real family “supply chain”, the farmhouse with cows, goats, chickens and pigs, the vegetable garden that runs full steam in summer and a simple kitchen, the dairy and the small restaurant in which, says Riccardo, “we want to make a serious mountain cuisine, with the right ingredients and dishes to remember”.

But where does the way of enlightenment really get to a style that transports the Alpine tradition to a more modern setting, enriching it with a kind creative note without upsetting it? You go back four years ago, when a twenty-eight-year-old Riccardo has the intuition, after a lunch with Ludovica at Osteria Francescana. From there to spend a few months in the kitchen with Massimo Bottura the step is short, the hand trained by the summer practices in the kitchen under the watchful eye of the mother, guardian of old timeless Ampezzo recipes, is enriched with experiences, ideas and enthusiasm. And that’s it. On a sunny day from this house climbing to some curve from the strand of the center of Cortina, in a cradle of silence, you can admire the Tofane, immanent keepers that rise shining on the other side of the valley, while all that surrounds you is hot, starting from the sinuous shape of the wooden and metal chairs, the result of a skilful artisan recovery, to get to the tables to which, says Ludovica “we decided to change the version between lunch, when we eat with exposed wood and dinner (Riccardo likes it better) with traditional tablecloths “.

So you take a seat and immediately get some delicious amuse bouche sylvan, before an appetizer that the chef loves particularly, like the lard cooked in a vacuum in the honey of Tiglio di Cibiana, then portioned

Towards the 2021 World Ski Championships, Cortina hotels are ready for renovation

CORTINA The enlargement of the Impero and Villa Alpina hotels, deliberated unanimously by the recent city council of Cortina, are another two steps towards the renovation of the accommodation facilities of the basin. In the country, something moves, albeit slowly, with the bureaucracy of the bureaucracy and the chronic lack of contributions and financial support. Many hotels remain closed, at least a dozen, waiting for entrepreneurs who want to invest. Last December opened the new Dolomiti lodge, a small hotel, about ten rooms, for about twenty beds.

The Aosta Valley ski instructor who created the slopes in Korea

The Olympic mission of the blue athletes in Korea, at PyeongChang, has begun and the whole Valle d’Aosta is cheering, but the Walser community of the Valle del Lys has two more reasons. At the Olympics there are also brothers Mark and Karen Chanloung, gressonari of La Trinité with double Italian-Thai passport, cross-country skiing champions. But above all, curiosity is great for David David. Historical ski instructor and former high-level champion, born in 1929, born in Gressoney-Saint-Jean, but from his marriage to Gressoney-La-Trinité, where he runs a sports shop, in the autumn of 1973 he was in Seoul, with his brother Dante. And it is also their merit if today that country hosts the Winter Olympics.

 

“My brother was in Korea to run a hotel – says David David – and I joined him. Together we went to a place of average mountain, very cold ». The inspection had a specific purpose: “A friend of my brother – he adds -, a rich Korean who sent his son to ski in Austria, was intent on creating ski slopes in those places not inhabited.” David David was the right man: in Gressoney he had traced the slopes of Punta Iolanda and Weissmatten. “It was not an easy job because there were many trees, but we managed to draw sketches for the creation of cross-country and downhill slopes. And the tracks were then made according to our patterns “.

Just those tracks are the same that today host the Games. «It is a great emotion to review those places – says David David – transformed thanks to our projects. When we came back to Gressoney they sent us pictures of the works started, but since they have not returned to Korea, the Olympics are an opportunity to see the results of the interventions ». David David’s memory for the ski slopes is proverbial. Even though more than 60 years have passed since his first Italian downhill title, he still accurately remembers that race and track. “The trial was held in Bardonecchia in 1953 – he says -. The final part was very steep, similar to the Weissmatten wall, while the first section reflected the tracing of the descents of those years: few turns and high speed ». After the title of Bardonecchia, he succeeded in the encore at Cortina in 1957. That year, the company that had just opened the Punta Jolanda chairlift at Gressoney-La-Trinité contacted him to organize the Ski School and to have advice on the routes of the slopes. All experiences that he later held for the position in Korea.

In the meantime Davide David married Maria Follis in 1958: Daniela and Leonardo, the blue ski champion who died on 26 February 1985, were born from the marriage due to the consequences of a fall on the track after having won 4 podiums in the World Cup at the end of the 70s A Gressoney trail bears his name.

Dolomiti Superski, because skiing is good according to science

More oxygen and more heart: skiing lowers cholesterol, increases red blood cells and makes you happy. From today to calculate how much our snow performances are worth in well-being there is a new tool to use it just a few clicks and a skipass. Here’s how and where to feel good

We know it a bit without a scientific study: when we come back from a skiing day we are happier. Being outdoors, exercising, eating well and – in the case of the Dolomiti Superski area – having in front of the beauty of the Dolomites, since June 2009 Unesco World Heritage Site, are a package that attracts not over the 1200 km of slopes about 3 million skiers every season of the world’s largest ski area.

But in addition to personal experience, that skiing is good for body and spirit, science now also confirms it. According to a study Sases of the Institute of Sports and Exercise Sciences of the University of Salzburg, those who ski with a certain regularity lowers blood cholesterol levels, hypertension, and reduces body weight, decreasing the risk of cardiovascular disease and Alzheimer’s .

Moreover, as already demonstrated in the study Amas (Austrian Moderate Altitude Study) of 2000, even staying only a few days at a moderately high level, acts on the general blood picture with an increase in the production of red blood cells and hemoglobin that speeds up the renewal of blood and improves the supply of oxygen in the tissues. The Amas study claims that over 40% of people while on the move are in a range of 60 to 80% of their maximum heart rate, which according to WHO is the frequency range that helps to keep in the training and in health the circulatory system.

To measure the benefits of skiing and “compete with ourselves”, the Dolomiti Superski area has developed a new “indicator of well-being”. On the My Dolomiti website, to which you subscribe with a few clicks (for those who want to easily access with Facebook and Google Plus), each skier has a personal page available linked to the skipass used on the slopes. This allows you to know everything about what we have done on skis: how many kilometers we have covered in a day or a period, how many and which plants we have taken, we can check on the maps our movements, reach goals and compete with other skiers (the at the end of the year, 4 winners will be chosen for kilometers traveled, height difference, number of lifts whose prize will be a magnificent helicopter flight over the Dolomites).

But even without being the first you can still be champions. Dolomiti Superski rewards users registered for “MyDolomiti” who ski more during the whole season. Three levels of performance have been identified which, if achieved, entitle the withdrawal of an exclusive bracelet identifying the level reached during the season. The three levels have been named: to be a Superskier you must have skied more than 8 days and skied in more than 5 days; to be Advanced you need to ski a total of days greater than 15 by touching 7 valleys. Then there is the Challenger bracelet, the bracelet of someone who really loves skiing: a total of skiing days greater than 25, skiing in 12 valleys! In practice, a great mountain trip.

But it is in this section that there is also the new indicator that establishes 7 different levels of well-being that can be achieved by the skier and whose values ​​have been calculated based on WHO recommendations and other clinical studies. It starts from those in a day skiing making less than 1,000 meters in altitude (not enough) up to 8,000 (an agonist not to be imitated if you are not professionals), but generally a daily gap of between 4,000 and 6,000 meters is the training is optimal. They look like so many? In reality they are done faster than imagined.