Day 33 – Bullwinkle

I added some 70s drying room nostalgia to our Alaska unit today by jamming the hair dryers, in each of our two bathrooms (I’m just saying) into my two ski boots. The resulting week old sweat sock aroma flooded the apartment taking us back to simpler, smellier times; Highway Alpine, Illoura. Di is yet to thank me, but I could see from here look, she was really transported.

Another beautiful day, we need a puff of cloud just to break things up a bit. We took the gondola up to Faloria again on the Eastern side of the Cortina valley and did a couple of runs down the 1956 Winter Olympics GS course (2.66km, 623m vertical) before our legs got too wobbly – which they did by the time we were done.

There were some quite steep bits (naturally) that gave us a sense of just how fast the racers must’ve been going. Doubtless they weren’t gazing upwards at the dolomites, like us, going, ‘oooh, aaah’. In tourist mode, it’s a really lovely run, rolling, from above the tree line, down through deciduous Larch and pine, steep then gentle like a roller coaster with views out over the Dolomites.

We’re keen to head over to Rifusio – Son Forca (2235m, marginally higher than Kosy) which we can see in the distance (feature photo), so plunge down off the bottom of the last lift to catch some speed before crossing the flats to the chair that takes you up.

It’s breathtakingly beautiful with views across to Cinque Torre, the run down pretty, but basic. The restaurant however – is awesome. We see, individuals in this Polish group coming out with steins of this steaming yellow liquid with whipped cream on top (this is after they’ve been nipping from some concoction stored in the handle of their ski stock!). We learn it’s ‘bombardino’ , a local drink, made from warmed brandy and another spirit referred to here, enticingly, as “Ox” – all covered in whipped cream. We feel this is just the therapy we need for our olypmic-run legs and give it a try. Cured my boot pain for the afternoon.

Some more runs back over at Faloria, catching the last sun on the more western facing slopes, before calling it quits.

After a pre-dinner drink at this little Scottish inspired bar with clan colours and 300 Whiskeys, we dine at Il Vizie to di Cortina, a small place just off the main street. We’re glad we booked – it’s packed. It was wonderful; Deer stew and homemade ravioli – outstanding. We compliment the owner on the venison and he says deer are all about the area (their meat is farmed however) and talks about the time one came into a shop in Cortina (see photo).

A glorious day that we can feel every bit of as we toddle off to bed. Tomorrow the Western side of valley and Tofana (cliff hanger was filmed here).