SOURCING LOCAL PRODUCTS  

At the Garelli Refuge, we prioritize high-quality ingredients, from traditional cheeses to Piedmontese meat and other essential products. Using local ingredients in our dishes is a key commitment for us. While it’s not always possible to have everything sourced at zero kilometers, we believe that giving priority to local producers is the best choice.  

Our cheeses come from local or regional suppliers, and our meat—especially game—comes primarily from Macelleria Gola in San Bartolomeo. Their wild boar even earned the Qualità Parco APAM certification in 2024. We get our flour, grains, and legumes from Mulino Graziano in Mondovì, wines from the Clavesana winery, and our draft beer from the AnimA brewery in Roccasparvera.  

In general, we are always on the lookout for small to mid-sized producers who can meet the high standards of quality and quantity required by our refuge.

MEALS AT THE GARELLI REFUGE

​

The Garelli Refuge kitchen welcomes guests with a homemade breakfast from 7:30 to 8:30 AM, offering hot drinks, freshly baked bread with butter and jam, and crispy rusks made by the host.

For lunch, served from 12:00 to 2:30 PM, the star of the table is polenta, a classic mountain dish. It comes with a variety of sauces, such as cheese cream, game, mushrooms, and more, depending on the season and local availability. You can also enjoy homemade ravioli, fresh tajarin pasta, vegetable soups, or a platter of local cured meats and cheeses paired with a cold beer. If you're lucky, you might get to try Guido’s special "Pasta Garelli," made with onions, red peppers, and speck—best enjoyed with a glass of Bonarda wine on the sunny terrace.

Dinner is served at 7:30 PM and follows a hearty menu designed for those who have hiked all day and will hike again. It includes a vegetable soup or minestrone, a pasta dish, a meat-based main course with two sides, and dessert. The atmosphere is simple and communal, with shared tables.

While we cannot guarantee a completely allergen-free kitchen, we take great care to avoid cross-contamination. With advance notice, we can adjust our menu for specific dietary needs, including allergies or intolerances. Both lunch and dinner menus always include vegetarian options.

A bar service is available throughout the day, except during staff meal times, offering Neapolitan-style coffee and a selection of beers.

HOMEMADE

At the Garelli Refuge, we take pride in making as much as possible in-house. Fresh bread and crispbreads are baked daily in our kitchen, thanks to Guido’s passion for bread-making. This ensures a steady supply of fresh, delicious bread while reducing unnecessary transport from the valley.  

Simone, on the other hand, baking cakes and tarts. A homemade dessert is always a welcome treat, offering both comfort and the reassurance of knowing exactly what’s inside.  

Pasta is Mamma Adriana’s specialty. She prepares ravioli filled with mountain greens picked as soon as the snow melts, gnocchi made with Bisalta potatoes, and tajarin, a simple yet delicious Piedmontese pasta.  

Our choice to produce as much as possible on-site comes from a desire to minimize helicopter trips while enhancing quality. We believe our guests seek homemade flavors and warm hospitality when they come to the mountains, and we strive to deliver just that.