THE FIVE OLYMPIC RINGS
WINTER OLYMPICS 2026 – MILAN/CORTINA – 5 RINGS TO WHET YOUR APPETITE
AN ORIGINAL INTERPRETATION BY SUPER-STARRED VALTELLINA CHEF GIANNI TARABINI.
Just a week after the confirmation of the Winter Games 2026 granted to the joint candidacy of Milan-Cortina, in Valtellina Olympic considerations are already at the planning stage. And that’s not all. Now it also has all the flavours of an original “five-ring” dish as interpreted by Michelin-starred Gianni Tarabini, Chef at the Azienda Agrituristica La Fiorida.
And it’s the Olympic symbol itself which was the inspiration for Chef Tarabini: “The five rings will become five ravioli; their five colours will offer up five differing nuances of flavour, all in consummate harmony with one another, as it is in the very spirit which unites athletes right across the five continents” reveals Chef “The Winter Olympics 2026 will undoubtedly be a magnificent sports celebration, but it’s also a precious opportunity for interaction and a showcasing of our splendid territory. I was one of the many present in piazza Garibaldi in Sondrio for the much-anticipated countdown on Monday 24th June and could rejoice with everyone else at the announcement of the conferment of the Games to Milan and Cortina. I immediately began to think not only how we might celebrate, but especially just how we might engage the public whilst we all await the actual event itself: the potential on tourism of the flavours of an area can have an extraordinary added value, because they provoke genuine emotions, memories and mindfulness. So I was happy to play around with this highly-distinctive sporting symbol, recreating it using the very finest produce from the La Fiorida supply chain, from Valtellina itself whilst not forgetting to pay due homage to Milan”.
HOW IT’S DONE
Five ravioli served up in the format of the Olympic rings, naturally adopting all the colours. The dough has flour at its base, Selva eggs (produced by free-range hens roaming in the Orobic woodlands above Morbegno) and a small measure of buckwheat flour (Saraceno) representing our very own Pizzoccheri. The differentiation of the colours comes about by adding an individual ingredient to each variant: blue using blueberries from Val Gerola, black with charcoal, red from Pasola, a local variety of beetroot adopted for use particularly in Livigno; underscoring but at the same time outstanding is the yellow of saffron (a serious nod towards typical risotto Milanese) and of course the green of wild, natural mountain herbs.
Each raviolo contains a filling which combines ricotta from the La Fiorida dairy, a reduction of bitter Braulio and a pinch of Pesteda grosina (local aromatic seasoning).
And all delivered on a platter made of pietra ollare (potstone) local to Valchiavenna and Valmalenco, with a Bitto cheese DOP fondue, Prince of mountain pasture cheeses, and a dusting of Bresaola from Valtellina IGP.
A single territory, traditional and typical produce and a heartfelt message carrying the best of luck for the Winter Olympics 2026 in a unique dish.