Activities

Le taí dla Maratona

The Maratona in your plate

Buckwheat ravioli, ricotta, mountain honey, pine nuts, wild garlic

Manuel Mangutsch, a young chef at the Mumant restaurant in San Cassiano, and Elena Casiraghi, a specialist in sports nutrition, have joined forces to create a dish that truly reflects the essence of Alta Badia. The recipe brings together carefully selected local ingredients, chosen not only to enhance flavor and celebrate the region’s culinary heritage, but also to meet the specific nutritional needs of athletes. Designed with cyclists and active individuals in mind, it provides a well-balanced combination of nutrients that supports both energy supply and post-exercise recovery. Each component has been carefully selected to combine flavor with function.

Buckwheat ravioli, ricotta, mountain honey, pine nuts, wild garlic

Buckwheat, naturally gluten-free, delivers steady, long-lasting energy and supports healthy circulation, helping muscles receive the oxygen they need during recovery.

Ricotta from the Lüch da Pcëi farm provides high-quality, easily digestible proteins that aid muscle repair after physical effort.

Mountain wildflower honey, harvested at over 2,000 meters and left completely pure, offers a quick source of natural sugars and is rich in antioxidants that help reduce oxidative stress.

Wild garlic from Pralongiá, growing spontaneously in the area, is packed with vitamin C and sulfur compounds that support the immune system and protect cells.

Pine nuts add healthy fats, vitamin E, and essential minerals, contributing to overall recovery and wellbeing.

The result is a well-rounded dish that not only restores energy but also supports muscle regeneration, promotes circulation, and helps the body cope with oxidative stress.

You can find the recipe to prepare it at home at the following LINK.

Or join the cooking class during the week of the Maratona, more information at the following LINK.

The result is a well-rounded dish that not only restores energy but also supports muscle regeneration, promotes circulation, and helps the body cope with oxidative stress.

You can find the recipe to prepare it at home at the following LINK.

Or join the cooking class during the week of the Maratona, more information at the following LINK.