An exclusive lunch that brings together Carlo Cracco’s latest dishes with the cuisine of the talented young chef Marco Verginer: an event not to be missed on September 7 in Alta Badia.
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The Event
There are encounters that arise from the simple desire to change one’s perspective, to broaden one’s horizons, and to see what happens when two culinary visions come together at high altitude. So, on September 7, Carlo Cracco will fly from Milan to Badia, in South Tyrol, for a special lunch at the Porcino Restaurant at the Badia Hill Design Hotel. He will be the guest of chef Marco Verginer, who was awarded a Michelin star in the 2026 edition for his restaurant.
Set against the backdrop of the Dolomite peaks, this charming hotel was born from the vision of the chef and his life and business partner, Michaela Mair: a couple who, after gaining solid experience in the cathedrals of European hospitality, chose to create a one-of-a-kind retreat. Here, the essence speaks the language of the land: the hospitality is simple and understated, characterized by wood, stone, and large windows that offer a direct view of the rocky cliffs.
Inside, the Porcino Restaurant serves as the creative heart of the establishment. In the kitchen, Marco offers a contemporary culinary take on Alpine flavors, pairing them with Mediterranean vibrancy and finding a “liquid companion” in the wine selections curated by Michaela. This identity is perfectly embodied by the squirrel, Badia Hill’s iconic “mascot”: a curious yet discreet guardian of the forest, discerning in its selection of what truly matters.
An Exclusive Event: The Occasion and the Chefs
Carlo Cracco’s arrival at Porcino promises to be an extraordinary event in which the chef will present his culinary vision, currently focused on the rediscovery of great classic Italian cuisine, brought up to date through modern techniques and ingredients, making it innovative once again. His dishes will be paired with some of Verginer’s signature creations, drawn from his experience honed at renowned international establishments such as Andreas Caminada’s Schloss Schauenstein and the three-Michelin-starred De Librije. This collaboration, therefore, stems from a shared vision of hospitality and a deep respect for the star ingredient.
Lunch: An Ongoing Dialogue Between Ingredients and Creativity
The lunch experience begins with the Merenda Alpina created by Marco Verginer, a playful and immediate welcome that brings the wild nuances of the region to the table.
The narrative then passes into the hands of Carlo Cracco with an iconic dish from his historic recipe book, the famous Insalata Russa, which reimagines textures and folk traditions through avant-garde geometry.
The culinary journey continues with Stuffed Pigeon Salad with Pickled Vegetables and Cloves and another first course by Carlo Cracco: Rice with Anchovies, Lemon, Cocoa, and Chili Pepper.
Next, a journey through the waters with the crusted char, cooked in a way that preserves its fragrance, before giving way to the Porcino-style roe deer saddle, served with pumpkin and pistachios.
To round out the experience, Chef Cracco presented a two-part finale: first, a surprise dessert, followed by Panciliegia, a soft and enveloping conclusion.
How to make a reservation? Info and details
The event will take place exclusively on Monday, September 7, 2026, during lunch service. Seating at Ristorante Porcino is limited, and admission is by reservation only.
To reserve a table, please contact the restaurant at +39 0471 1808060 or visit the official websitewww.badiahill.com.
(Press Contacts: Media Gourmet - info@mediagourmet.it | Hotel Management: Michaela Mair - direktion@badiahill.com)
