Carlo Cracco brings his cuisine to high altitudes
At Chalet Il Rosso in Prato Nevoso, a unique menu blending the Milanese chef’s philosophy with the flavors of the mountains
On Friday, March 14, at 8:00 PM, at Chalet Il Rosso in Prato Nevoso (CN), Carlo Cracco, chef of the 1 Michelin-starred Cracco in Galleria restaurant in Milan, curated the penultimate dinner of the eighth edition of Gusto Montagna. For the occasion, the chef, who trained under Gualtiero Marchesi and Alain Ducasse, and boasts an impressive television career, designed a menu where mountain flavors meet his culinary philosophy, creating a one-of-a-kind tasting experience.
“I am delighted to bring my cuisine to a territory so different from Milan and equally as enchanting. I have chosen to draw inspiration from the mountains of Prato Nevoso and local ingredients to create an exclusive menu that tells the story of this region with passion and creativity,” said Chef Carlo Cracco.
“We are in the final stages of the 2025 edition of Gusto Montagna, which has given us unforgettable dining experiences like never before. And the last dinner, featuring the talented Chiara Pavan, will be no exception. Having a name like Carlo Cracco this year, someone who has significantly contributed to the evolution of the chef’s role, is a testament to how far we have come since the first year of the festival. It will be an incredible honor to watch him cook at Chalet Il Rosso, and we hope this marks the beginning of a long-term collaboration,” said Alberto Oliva, CEO of Prato Nevoso Spa.
THE MENU OF THE EVENING
At Chalet Il Rosso, Carlo Cracco’s gastronomic journey began with an aperitif featuring four finger foods:
• Bread, polenta, and braised venison with garden sauce and blueberries
• Trout in bellavista style: Moscato, juniper, and sea urchin
• Crispy nori seaweed, horseradish, and mortadella
• Braised lentils, hazelnuts, and passion fruit
The starter featured a soft egg with crispy herb bread and garden vignarola, followed by a first course that combined traditional and exotic flavors: Mixed pasta with mushroom and chestnut soup, coriander, and mascarpone.
For the main course, char in a crust showcased the delicate flavors of this refined freshwater fish, cooked gently to preserve its taste and texture.
To conclude the menu, the dessert was a Zuppa Inglese with hazelnut and vanilla: a reinterpretation of the classic Emilian dessert made with sponge cake, custard, and alchermes, where hazelnut and vanilla create a perfect balance of sweetness and creaminess.
CARLO CRACCO’S MENU
Friday, March 14
• Bread, polenta, and braised venison with garden sauce and blueberries
• Trout in bellavista style: Moscato, juniper, and sea urchin
• Crispy nori seaweed, horseradish, and mortadella
• Braised lentils, hazelnuts, and passion fruit
• Soft egg, crispy herb bread, and garden vignarola
• Mixed pasta with mushroom and chestnut soup, coriander, and mascarpone
• Char in a crust
• Zuppa Inglese with hazelnut and vanilla
Carlo Cracco, Cracco in Galleria, 1 Michelin Star – Milan
Born in 1965 in Vicenza, Carlo Cracco is one of the most renowned Italian chefs. After graduating from the Pellegrino Artusi Hospitality School in Recoaro Terme, he started working with Gualtiero Marchesi in 1986 and later trained under Alain Ducasse at Hotel Paris.
Among the most prestigious milestones of his career:
• His tenure at Enoteca Pinchiorri, where he earned three Michelin stars
• The launch of Cracco Peck in Milan in 2001
• The opening of Ristorante Cracco (2 Michelin stars) in 2007, later relocated to Galleria Vittorio Emanuele II in 2017
His television appearances in MasterChef Italia (Cielo, Sky Uno), Hell’s Kitchen (Sky Uno), and Dinner Club (Prime Video) have further strengthened his public image. Today, he is a mentor for future chefs and one of Italy’s greatest gastronomes.
Chalet Il Rosso (Prato Nevoso, CN)
A historic mountain lodge at 2,000 meters above sea level, Chalet Il Rosso welcomes guests from early morning with breakfast to late evening with dinner. It is the perfect spot for skiers to take a break at any time of the day, offering an unparalleled panoramic view of the entire ski resort from its solarium area.
The cuisine is curated by Chef Antonio Ietto.
At lunchtime, guests can enjoy a casual dining experience, including quick yet high-quality meals, such as sandwiches or self-service polenta, also available in the heated outdoor seating area. Dinners, on the other hand, invite guests to take their time, savoring dishes that stay true to tradition and local ingredients.
For a more exclusive experience, guests can dine on a private terrace with a dedicated à la carte menu.
Throughout the season, Chalet Il Rosso hosts numerous events, including sunset après-ski parties, dinners with Michelin-starred chefs, and world-renowned DJ music festivals.
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How to get there
• Panoramic cable car
• Location: At the top station of the panoramic cable car, 2,000 meters above sea level
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UPCOMING GUSTO MONTAGNA DINNERS
• Friday, March 21 → Chiara Pavan, Venissa, 1 Michelin Star & Green Star (Mazzorbo, VE)
Location: Chalet Il Rosso (Prato Nevoso, CN)
Enjoy even more @ Prato Nevoso
@Alessia Castelli Chief Editor & Founder of @Monaco Woman
