Ernesto Iaccarino

A short drive away from San Cassiano village and just a few minutes walk from the Sciovia Armentarola ski lift, Ciasa Salares is a family-run hotel specialising in contemporary food. There are three different restaurants to choose from, but the two-Michelin-starred La Siriola is undoubtedly the hotel’s crowning jewel. In contrast to traditional alpine restaurants in South Tyrol, the food is modern and refined.

When Raymond Blanc and his then wife Jenny opened their first restaurant, Les Quat’Saisons, in Oxford in 1977 it was a huge success, winning the Egon Ronay Restaurant of the Year award that year. It was in 1984 that Le Manoir aux Quat’Saisons as we know it today opened, after Blanc fell in love with what was Great Milton Manor, an historic building set in 30 acres of countryside.

Pasta alla gricia is one of Lazio's most iconic pasta dishes, comprised of guanciale (cured pork jowl), Pecorino Romano, a twist of black pepper and of course pasta, bound together with a little pasta water for a rich, distinctly porky sauce. It's the foundation of other much-loved Lazian pasta dishes – carbonara has added egg, and Amatriciana brings tomatoes into the mix – but gricia certainly doesn't suffer from its use of minimal ingredients.