14. Impossible... or almost

Among the Dolomite peaks, cuisine and wine become an expression of the land, thanks to those who have turned passion and tradition into art. Paolo Donei, a Michelin-starred chef in Val di Fassa, follows a culinary philosophy that enhances local ingredients, creating dishes that tell the story of the mountains through authentic and refined flavors. At 1,400 meters above sea level, Urban Piccolruaz pushes the limits of alpine viticulture, cultivating vines in extreme conditions to produce wines with a truly unique character. Two different paths, one common goal: to celebrate the Dolomites through taste and the perfect harmony between cuisine and nature.