ISPO Extended — Pampered at Pampiago


Post by WildSnow.com blogger | February 17, 2017      

A quick hit here for Friday, then hopefully I’ve got time over the weekend to pump out more Europe content for the coming week. More ISPO, more Sportiva, and more from Austria. For now, while Sportiva product developer Sandro De Voldt and I were going through a pile of boots at the Italy HQ, we cooked up a plan for a short uphill excursion at a local resort. I had not brought any ski gear, so we scrounged up some stuff and did a few hundred meters as a “boot test” of the new Synchro. I’m not much of a guy for touring in freeride boots, but have to admit the cuff range and weight of the Synchro had me thinking this could be a boot for a lot of you freeride type folks reading here. I’ll cover the boots more, but for now, a few photos from our foray.

Sandro is a local boy and mountain guide, as well as the keeper of what is known as a 'van' but is more of a gear closet.

Sandro is a local boy and mountain guide, as well as the keeper of what is known as a ‘van’ but is more of a gear closet.

Looking easterly from Pampiago, over the prosecco farms of Italy.

Looking easterly from Pampiago, over the Prosecco farms of Italy.

It appears the Dolomite behind me have a good coating of backcountry snow, but alas it was thin enough to make adventure skiing a non option.

It appears the Dolomite behind me has a reasonable coating of backcountry snow, but alas it was thin enough to make adventure skiing a non option. Instead, a beer and lasagna at the “baita” (hut). Italy, of course, is known for good food. You do not get an overpriced dried out hamburger at their on-mountain restaurants. Oh no. Quite the opposite. My lasagna was a walnut enhanced version loaded with spec. World class. About six dollars.

Inside the restaurant.

Inside the baita restaurant. I was told that the business and land arrangements here go back to feudal times, and that the cash flow of these places in the millions.

Look what I spied. Ahoy, pastry on the port side captain!

Look what I spied. Ahoy, pastry on the port side captain!

Resistance was futile.

Resistance was futile.

Espresso machines of Italy, is that a blog?

Espresso machines of Italy, is that a blog?

I get good ideas from Italians.

I get good ideas from Italians. Like how important colors are to our mental well being, how to add an “a” to the end of words, and how to set up a genius compressed air ski cleaning station. All ideas will be implemented at WildSnow HQ, though my air compressor will need an upgrade and Lisa will probably requisite that I stop saying things like “pass-a the salt-a.”

Any of you Italians out there care to name that pastry? Something like wild berry cake with whipped cream, only in your language? Sandro said he wasn’t quite sure of the English translation, but I think he actually did know it and didn’t want to let on that he consumed mass quantities of these things, which is why he is so skinny and goes uphill so fast.

Map below shows the layout, Baita Passo Feudo is the restaurant. This is actually quite a good sized mechanized skiing complex by U.S. standards, but is just one of hundreds if not thousands you may have never heard of, in the mountains of western Europe.

Comments

11 Responses to “ISPO Extended — Pampered at Pampiago”

  1. Nick February 17th, 2017 11:28 am

    Really enjoy your cultural musings!

    Off topic – not sure if you are aware that OR is leaving SLC: http://www.sltrib.com/home/4952414-155/outdoor-retailer-convention-leaving-utah

  2. Billy February 17th, 2017 12:21 pm

    remind us again, you actually get paid for this?

  3. Lou Dawson 2 February 17th, 2017 1:54 pm

    The few, the proud, the brave, the problogger, ha!

  4. Wookie1974 February 18th, 2017 6:40 am

    1) Its called a “Zuppa Romana” – I only know it by this name, and we use the same name in German as well as in Italian – so it may be universal, like “Pizza”

    2) I can’t believe you were at La Sportiva, got loaner gear, and STILL managed to stick to black pants. La Sportiva. Yellow, mate. It coulda been all you.

  5. Lou Dawson 2 February 18th, 2017 7:28 am

    There are jeans under the race shell pants, I was thinking of just skinning up wearing the jeans but didn’t want to stand out to any border police lurking about. Lou

  6. Joe John February 18th, 2017 1:07 pm

    It all sounds and looks wonderful.

  7. savorani vincent February 19th, 2017 9:16 am

    @Lou
    would you put your feet on a table drinking beer on America!? 🙂

  8. Lou Dawson 2 February 21st, 2017 7:20 am

    Sure, anything for a photo! My money was good and the Italians looking on seemed to approve of the hero shot, as we were joking around. Lou

  9. Lou Dawson 2 February 21st, 2017 7:22 am

    Oh, and I forgot, in America (in Chile, USA, Canada, Mexico and Peru) I have put my feet on the table and also ended up UNDER the table. Amazing what happens with tables. (smile). Lou

  10. See February 21st, 2017 8:12 am

    From a marketing standpoint, it’s a nice product placement shot for a local company. In other words: the ski boots were on the table, Lou just happened to be in them.

  11. Lou Dawson 2 February 21st, 2017 8:33 am

    Exactly!

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  Your Comments

  • Lou Dawson 2: More from Matt at Atomic: "The Nm rating of 130 is actually just a coinc...
  • Jack: Lou, re: foot/leg Find someone who repairs/rebuilds prosthetics, or find...
  • Lou Dawson 2: Thanks Tom, I have fun learning about the tech stuff but definitely don't h...
  • Tom Gos: Lou, with regard to your torque math you are correct about the 50cm lever a...
  • Lou Dawson 2: Concern is that air convection within the cells will make the jacket work p...
  • Carl: I have found how the boot is buckled has a huge flex impact as well. Boots...
  • Carl: looks like a great thing to have in the pack. Site looks like it works, di...
  • Jack: hmmm. I wonder how hard it would be to instrument the boot liner to measu...
  • Omekim: Ummm.... The machine looks to be at room temperature. They should probably ...
  • Lou Dawson 2: Tom, it would be easy to do something crude using a torque wrench on an art...
  • Lou Dawson 2: From what I know, unlikely all the boot flex ratings in the industry are an...
  • Tom Gos: Lou, I seem to remember that back in the '80s Ski Magazine (the American on...
  • Bill H: Maybe SkiAlper can rent some time on the machine for next year's issue :)...
  • Lou Dawson 2: Hi Greg, I did have a graphic at one time but I don't recall it having reso...
  • Greg: I remember there being an image of the D scale at some point – with resort ...
  • Hans D.: Great advice. I hadn't thought about the "quickstep" notch, but now that y...
  • Dean Gagnon: Hello, Does anyone know where to get spare hinges for the tounge of the ...
  • Lou Dawson 2: Billy Goat, IMHO the Amer (Salomon) binding is not a done deal, it will be ...
  • Rod Georgiu: Good idea...
  • zak: Any idea on if/when Scarpa will update the F1 to include the tech from the ...
  • Lou Dawson 2: I'll say it. Many Dynafit ski models are built to be lightweight and not pa...
  • Tomas: Destruction topsheet - only 2 days during normal telemark skiing. I'm wait...
  • Lou Dawson 2: Glad you liked the photos, was a fun day with you guys. Main thing, just gi...
  • Lou Dawson 2: Agree, someone needs to forget about TUV and all that sort of thing and jus...
  • szaraz levente: I do not need a TUV certificate brake, I only hate the wire wich connect me...
  • Lou Dawson 2: Hans, the best thing to do is put your boot-binding combo on a release test...
  • Hans D.: Regarding touring boots with swappable soles for alpine use: I have Lupo TI...
  • Dave Johnson: My mind is blown at the binding technology going on today. Imagine, in '76 ...
  • Bar Barrique: Jason; If you choose to replace the liners, I would advise speaking to the ...
  • BillyGoat: Convertible alpine bindings will defiantly have a market (aside from the fi...

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