Our Culinary Philosophy
Our philosophy: respect for raw materials, love for the territory, and a look towards the future of gastronomy.
Returning to the Roots: "Nose to Tail"
In an age of waste, we have chosen to look back in order to move forward. The culinary philosophy of Taibon 1885 is founded on the "Nose to Tail" principle. In ancient Ladin peasant families, when an animal was slaughtered, nothing went to waste. Back then, it was a matter of necessity; today, for us, it is an ethical and gastronomic choice. Chef Stefano values every part of the animal, not just the "noble" cuts like the fillet. We work with lesser-known but flavor-rich cuts that require slow cooking, precision, and patience. The result? Dishes of extraordinary intensity—like our famous kid goat trio, where ribs, shoulder, and other parts are prepared in varying textures to honor the animal in its entirety.
"True" Zero Kilometers: Our Producers
Red meats: beef, sheep, and goat come from neighboring mountain farms (masi), where animals graze freely on alpine grass.
Ethical poultry: we exclusively select poultry from Slow Food certified farms, ensuring animal welfare and natural growth.
Vegetables and herbs: our produce strictly follows the rhythm of the seasons. Many of the aromatic herbs and edible flowers that garnish your plate come directly from our own garden or are foraged from the meadows of San Vigilio.
Mountain fish: we celebrate the freshwater of our valleys with incredibly fresh trout and char, often featured in delicate, house-smoked preparations.
Ladin Tradition and Mediterranean Spirit
The cuisine at Taibon 1885 is a meeting point between two worlds. On one side, there is the robustness of Ladin tradition: bold flavors, stone-ground flours, and sharp mountain cheeses. On the other, the lightness and sunshine of Mediterranean cuisine: the expert use of extra-virgin olive oil, crunchy vegetables, and handmade pastas. This fusion creates a perfect balance: hearty dishes that warm the heart after a day in the snow, yet light enough to keep you ready for tomorrow's hike.
Handmade with Passion
Technology helps, but hands are irreplaceable. Approximately 90% of what we serve is produced in-house. Our fresh pasta, from ravioli to tagliatelle, is hand-rolled every single day. The bread on your table, scented with cumin and rye, is baked fresh by our chefs. We believe that true craftsmanship is the only real luxury we can offer: the time and care dedicated to every single bite.