My name is Luigi Dariz (Gigi to my friends), and I have been running the Piezza Refuge for the last ten years. I learned the profession from my father Aurelio. I still remember that, when I was little more than a boy, he taught me to prepare my first desserts. After working abroad and obtaining my specialisation at the Etoile School of Cuisine, I came back home to my much-loved refuge.

Together with my father, I have worked hard, but the effort has been recognised. In fact, my restaurant boasts a loyal clientèle of gourmets and is recommended in important guides such as the Gambero Rosso, Michelin, Veronelli, Gola in Tasca and Class. I like to prepare traditional dishes with a touch of imagination using the typical recipes of South Tyrol and the Veneto region. I use ingredients that are strictly in season, and I take particular care over the presentation, which must be  simple but elegant.

I am a sommelier who loves good wine. My wine list contains more than 200 wines coming from  Italy, France, Australia, the United States and South Africa. Not to mention the desserts and the  home-made grappas of which I am particularly proud.
Here are some delicious ways for you to end a meal high up in the mountains:

Warm cakes with bilberries and cream
Double chocolate mousse
Vanilla ice cream with hot raspberries
Cinnamon mousse with hot pears in wine
Passion fruit bavaroise with almond brittle