On 11 and 12 November, Livigno hosts a special food competition featuring over 100 students from ten hospitality institutes, in tribute to Michelin-starred chef Mattias Peri.

October 2026 – Two days dedicated to culinary talent and training, in memory of a figure whose passion left a lasting mark on the area’s gastronomic history. On 11 and 12 November 2026, Livigno will host the Mattias Trophy, the competition promoted by the Mattias Association in memory of the Livigno-born Michelin-starred chef Mattias Peri. The event will bring together students from ten hospitality institutes across Lombardy and the Triveneto region, as they face off in a special team-based competition designed to test their skills and reward their ability to work together.

The programme includes a dinner on Wednesday 11 November, focused on traditional flavours of Livigno, and continues on Thursday 12 with lunch, followed by the awards ceremony and the presentation of the Trophy. On this occasion, Plaza Placheda will host five kitchens and a dining room, allowing the public to watch the contest live and take part in the experience as members of the public judging panel. The panel will consist of sixteen diners per institute, who can book their seat via MYLivignoPass and share their opinions to help evaluate the teams. Completing the judging team will be industry professionals: a maître and a sommelier for the dining room, and chefs and pastry chefs for the kitchens.

For seven years now, the Trophy has offered an opportunity for new generations, and, in keeping with this commitment, to mark the 10th anniversary of Mattias Peri’s passing, the 2026 edition introduces a renewed format: instead of the usual individual challenge, it becomes a team competition.

Each institute will be represented by five cooking students and six dining-room students, supported by two teachers. Participants will be required to prepare and serve a four-course menu based on mountain cuisine themes, in a test designed to challenge both their technical skills and their ability to collaborate—essential qualities for taking on the world of professional catering.

At the end of the competition, several scholarships will be awarded for the top three teams, as well as the winners in the categories for best starter, best first course, best main course, best dessert, and the most cohesive team. Among the prizes are also the Premio del Gusto Claudio Prandi, provided by Risto Team, and a week of study at ALMA – The International School of Italian Cuisine, for a student selected by the school.

The first chef in Livigno and the Valtellina area to win a Michelin Star, Mattias Peri achieved this in 2009. He helped to promote the area’s gastronomic identity, staying true to Alpine tradition while also pushing towards innovation. After his passing, the people who had shared his journey chose to carry his passion forward through the Mattias Association, created to continue his example and the values that shaped his work, and committed to supporting the training of young catering professionals, passing on the mountain’s culinary heritage.

Over the two days, at Plaza Placheda, the events continue: alongside the competition, there will be an exhibition area dedicated to raw material suppliers and local producers, with talks and masterclasses curated by the event’s partners.

Thanks to the Mattias Trophy, the memory looks to the future, and the chef’s legacy continues to live on in the aspirations of young people who choose to pick it up—devoting themselves to cooking and hospitality. With this training initiative, Livigno renews its commitment to promoting local talent and culinary culture.

Press contacts

Lifestyle press office – PAMBIANCO Communication

Lucia La Porta – l.laporta@pambianco.com – 0276388666

Francesca Magrotti – f.magrotti@pambianco.com – 0276388666

Milena Forgiarini – m.forgiarini@pambianco.com – 0276388666

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