“Milano/Cortina 26”, the casunziei uniting the Dolomites and Lombard tradition

Cuisine can become a language capable of telling the story of territories and identities. This idea gave birth to “Milano/Cortina 26“, a dish created by 1224 Bar Lounge & Terrazza at Grand Hotel Savoia Cortina. A reinterpretation of the Ampezzo casunziei that creates a dialogue between Dolomite tradition and symbolic references to Milanese cuisine, evoking the spirit of the Milano Cortina 2026 Winter Olympic and Paralympic Games. The dish takes shape from a historic local recipe, the crescent-shaped raviolo typical of Cortina d’Ampezzo, reinterpreting its structure and ingredients without compromising its original identity.

“Milano/Cortina 26” is a contemporary version of casunziei with speck and potatoes, mountain butter, saffron, ossobuco reduction, and gremolada. The proposal stems from a gastronomic reflection by Luigi Sarsano, Corporate Chef and F&B manager of Dhom Collection, who explains:

“This dish was born from a thoughtful reinterpretation of the Ampezzo casunziei, one of the symbols of Cortina cuisine, traditionally filled with red beet. To create a gastronomic dialogue between Cortina and Milan, I chose to modify its structure, removing some original elements and introducing others capable of expressing the encounter between two territories.”

The filling replaces the classic stuffing with potatoes creamed with eggs and Parmigiano Reggiano, while the speck recalls Alpine culture. The pasta remains faithful to the traditional recipe, made only with water and flour. The mountain butter is enriched with saffron, an ingredient tied to Lombard tradition.

The connection with Milan is entrusted to the ossobuco reduction, used as the base of the dish, and the gremolada added at the end. As Sarsano emphasizes: “The bridge with Lombard tradition is entrusted to the ossobuco reduction, used as a base, completed at the end with gremolada, the aromatic mix of parsley, rosemary, sage, and lemon zest, which adds freshness and depth.” The result is a dish more structured than the traditional version, which maintains its connection with the Ampezzo mountains and integrates elements of Milanese cuisine in a balanced way.

“Milano/Cortina 26” is part of the gastronomic offering at 1224 Bar Lounge & Terrazza, the bistrot of Grand Hotel Savoia Cortina, also open to outside guests. The venue is open from 10 AM to 1 AM and represents a reference point for après-ski and informal dinners. The name 1224 recalls Cortina d’Ampezzo’s altitude, 1,224 meters above sea level, emphasizing the connection with the territory. With this dish, the bistrot offers a gastronomic interpretation that weaves together cuisine, territory, and cultural identity, transforming the anticipation of the Games into a story told through food.