Engadin recipes written by life
Discovering Sils with your eyes is an experience. To savour Sils with your taste buds is a revelation. In their book «bap & figl», father and son Giovanoli combine the two: A tribute to Engadin cuisine.
Nature, landscape and climate have always characterized the hearty recipes of Engadin cuisine. No one knows this better than the chef Dumeng Giovanoli from Sils. In the sixties, he was one of the world's best ski racers and won against Karl Schranz and Jean-Claude Killy. He then moved from the slopes to the kitchen. For over 30 years, he spoilt his guests in the family-owned Pension Privata (now Hotel Privata).
Dumeng Giovanoli has continued the centuries-old tradition of Engadin cuisine, refining its specialities. A special inspiration for him was the handwritten cookbook of his ancestors. It was created around 1817 - at a time when the culinary arts and the art of healing were still closely intertwined.