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10.10.2021 – Hotel Dolomiten

Final Celebration Party

The Dolomiti Gourmet Festival will come to an end on Sunday, 10 October. On the cozy roof terrace of the Hotel Dolomiten in Dobbiaco we will enjoy an Aperitivo Lungo together from 11 am. In a relaxed atmosphere, our guest chefs will serve various small, delicious dishes throughout the day. 

A warm welcome to our guest chefs

Sergio Dondoli

Sergio Dondoli grew up with a passion for handmade products. Several years travelling through Europe have enriched him with a wealth of experience in the culinary field as a restaurateur and ice cream maker.

In 1992, he opened the famous Gelateria di Piazza in the heart of San Gimignano, in the central Piazza della Cisterna in San Gimignano, known all over the world and visited by numerous personalities. This unique gelateria was included in the list of the 10 “best gourmet places in the world” by Lonely Planet in 2011. In the same year, he was named a Gourmet Personality by Fisar. He teaches at Gelato University. Dondoli is a competition commissioner and member of the Gelato World Cup organisation and has participated in numerous Slow Food events. He is an ambassador for Italian gelato around the world and took part in EXPO Milano 2015 with his speciality Crema di Santa Fina®.

Thanks to his experience and his willingness to experiment, he has created original and unusual taste experiences. His first creations have since become famous: the Crema di Santa Fina® (egg cream with saffron PDO from San Gimignano, pine nuts from Pisa and biodynamic raw milk from the Azienda Agricola di Poggio di Camporbiano farm), the Champelmo® (pink grapefruit and sparkling wine), the Dolceamaro® (cream with aromatic herbs), the Sorbetto di Vernaccia enrich his already extensive menu.

Massimo Spigaroli *

Massimo Spigaroli was born in Polesine Parmense on 27 April 1958 to Marcello and Enrica Micconi. Even as a child he preferred to help Aunt Emilia (the local icon/cook) in the kitchen, where, as the story goes, she set up the anolini and tortelli like lead soldiers. He attended the Scuola Alberghiera di Salsomaggiore (School of Hotel and Catering in Salsomaggiore), graduating with flying colours, and at the age of sixteen presented a special dish of his own creation at the Circolo della Stampa: “Il fegato in reticella alla Spigaroli” (Liver in nets Spigaroli style).

He then gained experience in the best 5-star restaurants in Italy and abroad and took part in important gastronomic competitions such as the “Cuoco d’Oro Internazionale”, where he came second to famous chefs at the age of 17. Meanwhile, he was invited by Luigi Veronelli to present his first television programme and by Enza Sampò and Edoardo Raspelli for “Che fai mangi?”, but these are just a few examples. In those years, the Consorzio Promozionale Parma (Promotional and Cultural Consortium) was founded in Parma and Massimo was appointed to the circle of great chefs of Parma to prepare the opening night.

At the age of 22, he was called to teach at the Scuola Alberghiera di Salsomaggiore (Hotel School of Salsomaggiore) and remained there for 5 years as a cooking teacher. Massimo Alberini, journalist, restaurateur and vice-president of the Accademia della Cucina Italiana, particularly appreciated his culture and cooking skills and appointed him as a teacher of Parmesan cuisine at the Gritti school in Venice.

Now he is in charge of catering at the family restaurant “Cavallino Bianco” and since September 2009 he has personally taken care of the Relais Antica Corte Pallavicina and the adjoining restaurant, which was immediately awarded its first Michelin star and three red forks, implementing his concept of “gastrofluvial” cuisine using local products.

He participated in the RAI 3 programme “Ballarò” as one of the examples of an Italy that works and that, through its commitment, manages to re-evaluate and develop an entire territory.

Booking & Pricing

Menu including drinks 90,00 € 

Sunday 10 October 2021

Event Start : 11:00 please be on time

Location Hotel Dolomiten
Tel. +39 0474 972136
Organisation – Chris Oberhammer
Tel: +39 335 8127783