A dish based on typical produce from South Tyrol, specially researched by Dr. Lucio Lorusso, a nutritionist and specialist in Food Sciences, aims to offer optimum performance for cyclists. The dish contains spelt pasta with courgettes, flavoured with aromatic herbs and enriched with shepherd’s ricotta cheese and a julienne of speck.  The wine recommended for the dish is South Tyrol S.Maddalena.

Spelt, a typical traditional cereal from South Tyrol, is the primary source of carbohydrates in the recipe. Ricotta, grana cheese and speck, from which the fat has been removed, provide a suitable amount of proteins with a high organic value and, finally, vegetables and aromatic herbs bring a fresh touch to the dish. The balanced taste, with nutrients and an optimum level of fibre, provides the body with energy that is absorbed slowly and is particularly suitable for physical activity. Meanwhile, the protein component renews and maintains muscle performance. Extra virgin olive oil, which is the only exception to local gastronomy, combines perfectly with the recipe, providing the organism with the most useful fats.
This is therefore a traditional dish, but one with a refined mix of colours, aromas and flavours, which demonstrates the perfect compatibility between taste, gourmet pleasures and balanced nutrition. 

This dish is recommended by Maria Canins, has the approval of Mario Cipollini and is available in following local restaurants as part of “Maratona dles Dolomites 2010”:

Further information: Tourist Information Offices of Alta Badia
www.altabadia.org

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