From the port of Livorno to the woods of Paganella. It is the story of Andrea, who, listening to the chatter of two Trentino men in the family bar, began to imagine life in the mountains.
Andrea's Tuscan soul and that of the Trentino area also come together at the table. Try the meeting chopping board: wild boar salami, Tuscan goat, speck, casolet and salted meat.
In winter you arrive with skis on your feet. Descend from Jana Granda or Selletta on downhill skis or climb from Tre-Tre on mountaineering skis.
In summer, just take the Andalo - Doss Pelà cable car and walk for about 20 minutes, almost all flat.
Once they arrive, girls and boys can put on their aprons and participate in the cooking workshops: every day they learn to prepare a different dish. The menu of the week includes stuffed pasta, polenta, canederli and 5 and 5, the characteristic sandwich of Livorno.
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