Friday 18 January
DINNER.GOURMET.DANCE
Four-handed dinner with WAGYU Shoji Master and
Eros Teboni, Best Sommelier of the World 2018
2 courses of our Chef Marco Spinelli
2 courses of Chef Shoji
The evening begins at 20, an exciting ascent to Piz La Jla, to welcome the Bollicine and Finger Food, and then continue with an exceptional Gourmet dinner prepared by our Chef Marco Spinelli and all his staff.
At the end the party begins with our Resident DJ Thomas Dorsi.
We remind you that to go down to the valley, you can also ski at night, on the illuminated trail prepared by our snowcats!
♦WHAT IS WAGYU?
Wagyu is a Japanese beef breed from the Tajima-line. Until 150 years ago they were used as working animals and were only rarely crossed with beef breeds from the west. That's why today the characteristics of the Wagyu breed have remained unchanged.
The most noticeable difference between Wagyu and other beefs, is that the former can store more fat in their muscle fibers. Together with good feeding and a long and stress free breeding, the best meat results out of it.
Since Wagyu beefs have become meat suppliers, they have been breaded to reach a high marbling degree. So have other breeds’ fat been reduced because of the low demand. Taste and tenderness have mostly been lost because of this fat reduction.
The Wagyu “population” that we find nowadays mostly originates from a few animals that where transported to the United States for scientific purposes. There has since then been a strict embargo on the export of Wagyu genetics. That's why Wagyu cattle is rare outside Japan.
At the Oberweidacherhof they thrive wonderfully and so is Stefan Rottensteiner able to offer regularly exclusive Wagyu meat.
€ 120,00 for Person
Per info & prenotazioni:
info@moritzino.it
+39 335 6009456
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