A Six-Handed Dinner Blending Art, Sports, and Fine Dining

27/02/2026 - 20:00 | 27/02/2026 - 23:00

On February 27, the Hotel Due Torri opens the doors of Bistrot al 2 to A SIX-HANDED DINNER that combines fine dining, fine wines, and stories from life “inside” the mountains. A special menu created by three chefs who interpret the mountains of the Games.

Check out the menu

Info and reservations

Salvatore Garofalo • Resident Executive Chef, Due Torri Hotel and Bistrot al 2, Verona
Vitangelo Galluzzi • Executive Chef at Cantine Masi in Valpolicella & Masi Wine Bar at Drusciè, Cortina d’Ampezzo
Michele Talarico • Executive Chef at Kosmo Taste the Mountain and Tèa del Kosmo, Livigno

Pairings: Masi Wines

After-dinner drinks: Gin Cortina and 1816 Gin Livigno.

Six-Chef Dinner Menu

Served-at-the-table appetizer

Gallina Grisa chicken tacos with mustard and charred leek powder (Chef Garofalo – Due Torri Hotel)
Buffalo mozzarella tartare with red miso, chanterelle mushrooms, hazelnuts, and smoked chestnuts (Chef Galluzzi – Masi Wine Experience)
Crêpes with Buon Enrico cheese, Alpine brown cheese, raspberry sauce, and smoked Buon Enrico cream (Chef Talarico – Téa del Kosmo Livigno)
Stuffed cushion with wild herbs, goat ricotta, and porcini powder (Chef Garofalo – Due Torri Hotel)
Salt cod with Valpolicella extra virgin olive oil, crispy corn, wild garlic, and puffed paprika (Chef Galluzzi – Masi Wine Experience)
Lingotto of Taragna polenta, creamed lake and river fish, and charcoal-grilled onion in a tangy sauce (Chef Talarico – Téa del Kosmo Livigno)
Felicetti Monograno Tubettino, goat’s milk whey, black garlic, and juniper (Chef Talarico – Téa del Kosmo Livigno)
Grilled venison, Rosa di Gorizia, venison jus with Masi wine and red berries (Chef Garofalo – Due Torri Hotel)
Chocolate mousse aged on “Arele,” strudel ice cream, caramelized almonds, and Angelorum drops (Chef Galluzzi – Masi Wine Experience)
Wine pairings curated by: Cantine Masi, Valpolicella