2024-01-11 08:30:53
Which ski lodge can boast of having a romantic love story? For example, the Comici Hut high above the South Tyrolean Val Gardena. In the 1960s, a woman from Hamburg enjoyed skiing in the Dolomite Valley, saw a photo of a beautiful climber in a book and fell in love with him. The robust man’s name was Emilio Comici, and the woman from Hamburg really wanted to meet him. And made his way to the Comici Hut, 2154 meters above sea level.
She thought to herself, I’ll go up there, he’ll probably be the innkeeper. When she got to the top, there was a photo of her crush hanging in the hut, but she learned that the man who was named after her had died in an accident in the mountains 20 years earlier. The hut landlord, Gianni Marzola, left a lasting impression on the Hamburg woman when he told this tragic story – they became a couple and married soon afterwards.
Igor Marzola still grins today when he tells the love story of his parents, who made the Comici Hut one of the most famous ski huts in South Tyrol, serving up the finest seafood in the middle of dumpling land.
Mediterranean: mussel pasta in the Dolomites
Those: Rifugio Comici
Father Marzola completed his military service in South Tyrol. He liked it there so much that he stayed and bought the Comici Hut. In 1955 he built the first lift, today the family owns seven lifts; they are part of the Sella circuit, one of the most popular ski routes in the Dolomites.
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Something special to eat after skiing
The Marzola family comes from Grado on the Adriatic. Which explains the sea-heavy menu. From grilled calamari to grilled scampi to sea bass fillet, everything is available, including the most popular dish: bavette with lobster “Comici Art”, a portion for 42 euros. The demand for culinary specialties is now high in the high Alpine ski circuit (see below), and there are enough winter sports enthusiasts who are willing to pay a lot for such extravagances.
Wide range: everything from grilled calamari to grilled scampi to sea bass fillet is available
Those: Rifugio Comici
The Marzola family ran a fish farm on the Adriatic, says Igor Marzola, born in 1971. “There was an abundance of fish, so grandfather always sent some to the hut.” As a child, Igor invited his friends to eat fish, and their parents soon came too , “everyone enjoyed it, so it became a business.”
Things went so well that soon fish farming was no longer sufficient. “We’ve been ordering from wholesalers for a long time,” he adds, “especially since you can’t breed lobsters in the mud in Grado.” However, most fish still come from the Adriatic.
You get to Plan de Gralba in Val Gardena via the wholesale market in Chioggia, “from there we bring everything up with the snow cat almost every day before the lifts open”. The crustaceans came from Sicily and Sardinia, the lobster mostly from Canada.
Freshly flown in: lobster from Canada
Those: Rifugio Comici
“The fish is always fresh. If it were frozen, it could be delivered once a month. But you can taste it straight away. The same applies to crustaceans: they are only really good when fresh.” The Marzola family has now stopped farming their own fish.
The range of fish dishes is still the trademark today. “If we were the only hut far and wide, we would offer cheese dumplings and game ragout. But there are 40 ski huts in the area. It’s like in the city: there a Thai, here a Vietnamese, there an Italian. And for us, fish.”
More tips for skiers:
In the Comici Hut, eating takes place in two shifts, which is organized by itself, says Marzola: “The Germans come at twelve, the Italians at two.” Up to 30 portions of lobster pasta are served over the counter every day – but only in the restaurant Winter, because hikers preferred simpler dishes. “In the summer we serve them dumplings and venison. Of course we can do South Tyrolean too.” (rifugiocomici.com)
More ski huts with surprising menus:
Hündeleskopfhütte in Allgäu: The Hündeleskopfhütte, located 1,180 meters above Pfronten, calls itself “the first vegetarian hut in the Alps”. Landlady Silvia Beyer grew up on an Allgäu farm in Nesselwang. Nevertheless – or rather: because of this – she decided early on to live a vegetarian life. That didn’t change when, as a teenager, she spent a year on a meat-heavy ranch in the USA.
In her hut she cooks purely vegetarian, partly vegan. Guests come on foot with snowshoes or touring skis. Her own favorite dish is the cottage wrap, filled with vegetables, lettuce, herbs and spicy cheese cream (huendeleskopfhuette.de).
Restaurant 3303 in the Engadin: The “Restaurant 3303” is located at 3,303 meters in the Corvatsch-Diavolezza ski area and is the highest restaurant in Graubünden.
Corn for everyone: the “Restaurant 3303” in the Corvatsch-Diavolezza ski area
What: Michael Mueller
The menu is all about corn: there is white polenta from Ticino or polenta Taragna with buckwheat flour from Valtellina. From this, the kitchen conjures up polenta vegetable cake, polenta cream soup with caramelized figs, polenta gnocchi with salmon, winter salad with polenta fries and even tiramisu of white polenta or crème brûlée with corn crumble. And what goes best with the polenta menu? Exactly: a Ribelgold corn beer! (corvatsch-diavolezza.ch).
Glungezerhütte in Tyrol: Nepalese momos dumplings at Austrian ski huts? Since Nepal-Hilfe Tirol began training young people from Nepal in huts in the Alps a few years ago, dishes from the Himalayas have been smuggled into Tyrolean kitchens.
For example, at the Glungezerhütte near Hall: At 2,610 meters, the hut for ski tourers serves momos as well as Kathmandu spaghetti – the chef from Nepal mixes chicken strips and spices such as curry and chili into the sauce. He also has a Nepalese lentil soup in his program (glungezer-huette.at).
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In order to display embedded content, your revocable consent to the transmission and processing of personal data is necessary, as the providers of the embedded content require this consent as third party providers [In diesem Zusammenhang können auch Nutzungsprofile (u.a. auf Basis von Cookie-IDs) gebildet und angereichert werden, auch außerhalb des EWR]. By setting the switch to “on”, you agree to this (revocable at any time). This also includes your consent to the transfer of certain personal data to third countries, including the USA, in accordance with Art. 49 (1) (a) GDPR. You can find more information about this. You can revoke your consent at any time using the switch and privacy at the bottom of the page.
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