In our family, we ski mainly to eat. And, judging by the hordes of people elbowing themselves into the buffet line come 1 p.m. in every “rifugio” (Alpine lodge) in the Italian Dolomites, that seems to be the case for many of those who partake in the great Italian tradition of the “settimana bianca” (“white week”, or week-long ski holiday).
Our day begins with a leisurely breakfast, followed by a mid-morning “merenda” (snack) which is generally hot-drink related (chocolate for the young skiers; for the grown-ups, a highly alcoholic “bombardino” made with equal parts brandy, Vov egg liqueur, and espresso).
