The New York Times ran an article on skiing and most importantly eating in Cortina d’Ampezzo in the Dolomites. http://travel.nytimes.com/2010/01/24/travel/24cortina.html
It echoed many of our observations from a few years ago on our first visit. We ate very well both on and off the mountain.
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| From Food |
Pork shank with roast potatoes and spinach made for a hearty informal lunch
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| From Food |
Homemade Farfalle with Wild Boar Ragout
Cortina is easily accessable from the US with flights to Venice followed by a 2 hour transfer to Cortina. After skiing for a week, you can easily incorporate a few days in Venice with minimal crowds before your return to the US.
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| From Italia! |
