Ski touring in Italy is highly civilized and geared to a broad cross-section of skiers. Our stomachs did somersaults as the van winded its way up and down the many passes on our way from Venice to San Cassiano, the starting point for a ski touring excursion with Dolomite Mountain s.r.l. Part of the Italian Alps in north eastern Italy, the Dolomites are unique for a number of reasons, including their sheer walls of rock that jut up, their narrow deep valley and their almighty snow, a skier’s best friend. A UNESCO natural heritage site, this region is truly a geological wonder and it boasts being the number one ski resort in the world with over 1,200 kms of groomed terrain. It does so with good reason. This skiing experience, in fact, is truly unparalleled.
It’s not uncommon in Europe to have a gondola in the centre of a village but never before have I skied from one tiny village down into another small village, taken my skis off, walked across a narrow road, put the skis back on and taken a lift up to the top of the next peak. With 18 peaks in the region, one could spend days travelling from village to village. (At one time the locals did just that as the ski trails were the only means of connecting villages.) Thanks to the Dolomiti Superskipass, you can ski the whole region using all 450 lifts with one ski pass. The pass has a magnetic strip that triggers the turn-style and later, you can log onto their web site and track the total kilometres skied by keying in your pass number.
But skiing is only part of the Dolomite experience. Our tour operator, Agustina Largos Marmol from Dolomite Mountains s.r.l., expertly paired our adventure with stops at incredible restaurants and overnight accommodations. On the first night, we dined at the 2 star Michelin accredited St. Huburtus restaurant located in the Hotel Rosa Alpina in San Cassiano. Third generation owner, operator, Hugo Pizzinini gave us a tour of St. Hubertus’s kitchen. Chef Norbert Niederkofler explained the different types of ovens including the wood oven which is used solely for cooking risotto. The food and white-gloved service was exceptional. Fois gras crème brulée, venison and apple tart were nothing short of divine.
The next morning we headed down the road with our overnight packs on our back. We met a helicopter that swooshed us up to the jaw-dropping 3,342 metre peak of the Marmolada glacier. The view from the top is fantastic. The glacier offers a 12 km run with breathtaking scenery. Believe it or not, this is intermediate skiing. The locals all seem to ski in large swoops like ex-world cup downhillers skiing invisible wickets. If off-piste is more your thing, you won’t be disappointed. Our guide Alberto provided us with avalanche beacons and we headed off to try some of the steeper ungroomed faces.
Instead of lunching slope-side, Alberto skied us through the 2 km long, magnificent Serrai Di Sottoguda gorge with its sky-high walls of ice. Popping out the other side at the small village of Sottoguda. We shouldered our skis and walked down the street to a local café for lunch. At the end of our ski day a “snow-taxi” picked us up slope side and motored us to a remote isolated valley and the beautiful remote Rifugio Façade (it is not accessible by roads.) I can’t recall the last time I experienced true silence. It was magnificent, only to be outdone by the excellent meal that evening. The dining room was busy for a mid-week, end of season evening.
We skied our next day between the peaks of the Pelmo and Civetta stopping to view the historic openings in the rock face where the Austrians tried in vain to fight off the Italians during WWI. Taking in the scenery never gets old. It just gets better and better. That evening we spent the night at Rifugio Lagazuoi at 2700 metres. This Rifugio literally sits on the peak of a mountain. The restaurant area opens to an oversized deck where if you dare, you can look over the edge to the valley way, way below. Accommodations are a little tighter but seeing the sunset on top of the world was magnificent. As is the custom with Italians, the food was great even at almost 3 kms above sea level.
On our last day — now swooshing down the slopes like the locals — we skied around Cortina-d’Ampezzo, the site of the 1956 winter Olympics and by far the largest of any of the villages visited. (Amazingly, there was still not a printed tourist t-shirt in sight). After skiing the World Cup and Olympic runs, there was no hopping across the road with skis in hand. Instead, we caught a city bus to the gondola that services the peaks on the opposite side of the valley. After a day of hitting the books, the school children here hit the slopes in droves. It was great fun to see them all out having fun skiing.
After another fabulous meal at Tivoli, a Michelin guide accredited restaurant we spent the night at the stunning Cristallo Hotel, Spa & Golf. The hotel has old world charm.
Augustina and her staff at Dolomite Mountains went out of their way to give us a memorable week of skiing, food and friendship. The trip was perfectly tailored to our ski level and surpassed our expectations.
Take a break from the beaches and endless buffets of our southern cousins and head to Italy’s Dolomites for an all-inclusive, ski-touring trip of a lifetime. Whole families can be comfortable swooshing down the wide pistes together, stopping here or there for a coffee or for a spectacular lunch on one of the many patios perfectly positioned to enjoy the stunning scenery. How many times can a person say amazing in one day? We simply stopped counting.
Written by: Karen Temple
