“Progress is impossible without change, and those who cannot change their minds cannot change anything”
That quote popped into my head after spending the day with Chef Norbert Niederkofler.
For some time, I had been hearing talk of a small eleven-table restaurant called St. Hubertus, high in the Italian Dolomite Alps, where a South Tyrolean chef was pursuing a new kind of cooking that takes local sourcing to a whole new level.
It was early fall when we arranged to meet to talk about food and cooking, or as Norbert calls it “cooking the mountain”; and this area is truly all about “the mountains”. South Tyrol, or Alto Adige as it is often called, is a province in northeast Italy. It is a territory that spans tremendous changes in elevation, encompassing a valley, up to the Dolomites, the high plateau of the Plätzwiese region, and the ski resort area of Kronplatz.