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The Irish Times Magazine - - SKI SEASON -

Get­ting there

Our trip was part- funded by Crys­tal Ski. Pack­age for two adults and two chil­dren in­clud­ing flights to Verona, trans­fers to Ho­tel Grand Par­adiso, ski equip­ment, tu­ition and ski passes is about ¤ 4,000, trav­el­ling in March.


Din­ing in Passo Tonale is mainly ca­sual and cheer­ful, with a few evening op­tions in the vil­lage. On the slopes there is a good se­lec­tion of self- ser­vice restau­rants, in­clud­ing the nicely ap­pointed Malga Val­bi­olo, at the in­ter­sec­tion of a long me­an­der­ing blue and a cou­ple of man­age­able reds. At the bot­tom of the moun­tain Sero­dine is a fam­ily- run lunchtime in­sti­tu­tion where or­gan­ised chaos and great- value pizza pre­vail.

Après ski

With live bands and two- for- one beer of­fers be­tween about 4pm and 6pm, La Baracca is a good cen­tral spot for some lively après ski.

In the vil­lage La Botte is a cosy bar, with rea­son­ably priced food and very friendly staff. It’s also a base for some of the Crys­tal events.

A drink at the Sky Bar at the top of the Pre­sena glacier is a must – so high it’s al­most oth­er­worldly.

Top tip

Ski gear is ex­pen­sive, but you need it. We bought all our gear from a huge se­lec­tion on the De­cathlon web­site. De­liv­ery is free over ¤ 50, and the qual­ity was ex­cel­lent for our needs.

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