K-news
Our journey through South Tyrolean excellence takes us to Val Gardena, among the peaks of the Sella Group and Sassolungo. Here, in Ortisei, we enter the realm of Anna Stuben’s Michelin-starred cuisine, where hospitality is an art handed down with precision and passion.
Guiding us in this episode is Egon Peratoner, a long-established Sommelier and Restaurant Manager. With an empathetic approach and deep expertise, Egon tells us how hands-on experience and love for one’s roots are the secret ingredients for turning a glass into an unforgettable memory.
From mountain huts to Michelin stars
Egon’s roots run deep in the heart of the Dolomites, in an atmosphere shaped by genuine conviviality and honest products.
Kettmeir: What is the first memory connected to your work that comes to mind?
E.P.: My first memory goes back to when I was at Baita Daniel, up on Seceda, with my uncle. I used to watch people drinking bottles of wine, eating a bit of speck, enjoying themselves. Watching them, I said to myself: I want to do this too when I grow up.
The value of local excellence
In a Michelin-starred restaurant, the temptation to look only beyond the border is strong, but for Egon the real challenge is to give voice to the local territory with the highest possible quality.
Kettmeir: What added value does a Kettmeir Metodo Classico bring to the dining experience?
E.P.: Kettmeir represents enormous added value. I firmly believe that in a Michelin-starred restaurant you should not serve only French wines; local products should be celebrated as well, and with Kettmeir that is easy because the quality is extremely high.
The seasonal pairing: Athesis Brut Rosé and tomato gnocco
Every season is an opportunity to experiment with new dialogues between kitchen and cellar, seeking unexpected points of connection.
Kettmeir: The perfect pairing with Kettmeir Athesis Brut Rosé?
E.P.: Every year I try to pair something with Kettmeir because I really like it as a sparkling wine, and every season we try to create something new. This year, together with the Chef, we have tomato gnocco paired with something secret that we will add later.
Advice at first glance
Often, understanding how to recommend the right wine is a matter of rapport, of understanding the table’s needs by reading between the lines.
Kettmeir: How do you understand the right pairing for your guests without them telling you?
E.P.: This is something I really enjoy, and it is why I do this job. I go to the table calmly, knowing that it comes naturally to me to understand the guest and what they want. So with two specific questions I can immediately understand what they like, and then I am even happier when they tell me I got it right.