For Anthony Mangieri, Una Pizza Napoletana's dough maestro, a trip to France and Switzerland might seem ordinary. However, for Mangieri, it's all about the discovery of the textures, flavors, and ingredients. That's why we asked the chef to snap pics from his travels throughout the picturesque lake districts along with ski spots like Chamonix and Megève to share his experiences.
Below, Mangieri breaks down what he saw and what he ate from iconic dishes to modern interpretations.
Days One and Two
Lake Annecy, France
This photo is looking south from the top of Lake Annecy as we drove out of Annecy down the east coast before a big road ride (one of the Tour de France routes), and after having a delicious ice cream at Glacier des Alpes and shopping at Babeth.
The day we arrived, we drove down the west side of the lake and stayed in Duingt. The next morning we went on the hunt for local produce and found an outdoor market and picked up French figs, strawberries, grapes, currants, and a few types of tomatoes for car snacking. We also discovered an amazing bread bakery with naturally leavened dough baked in a wood-fired oven in Chaparon called La Tartine.
Day Three
Megève, France
After an insane, almost vertical hike from Megève that seemed to last for hours, we reached the summit to find what looked like a shack from the back but turned out to be Chalet Lupo, an Italian restaurant with the most incredible views and fresh air. The fresh-cut tagliolini with tomato sauce and stracciatella along with the rest of the meal including tiramisu really hit the spot and tasted even better after the physical suffering to reach it.
We arrived back down to Le Chalet in Megève in time to enjoy the afternoon sun and one of the best massages of my life.
Over the course of our last day in Megève we picked up some of the local specialties and a few Italian treats and had an in-room feast.
Day Four
Mont Blanc & Chamonix, France
The town square of Chamonix—a base for hikers, climbers and outdoor enthusiasts with lots of amazing outdoor clothing and equipment stores. I got a great pair of Hoka trail shoes. We had an amazing Mont Blanc bakery at Patisserie Richard.
One of countless unbelievable views from the top of the Aiguille du Midi. Truly incredible and humbling...and cold!
Day Five and Six
Valais, Switzerland
The first course at La Tsijiri in Monthey, Switzerland: stuffed potatoes with onions and lardons, raclette foam, powdered pickles and grilled onions...with a side of black shallot ice cream.
Another day spent on the trails to balance out all of our meals and in-between meal snacks.
Day Seven
Lake Geneva & Evian
While driving along the south side of Lake Geneva, we found this gem at a little shop and knew it'd be helpful in plotting our next road trip with a little nod to the past.
We parked on the side of the road and walked down to this perfect spot for a swim in a small French town on Lake Geneva. Right after we stopped for lunch on the lake, which was local perch Meunière and frites.
Day Eight and Nine
Vaud, Switzerland
On a long cycling tour around Lac de Joux, we stopped for water in an old bakery and saw this sign. Sadly they were all sold out of bread, but the sign is cool.
The view from the top of Lac de Joux where we spent a perfect final day of vacation swimming, cycling, and driving around in search of local cheese.
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