Baita Miscusi

To celebrate the connection between nutrition and sports, between carbohydrates and energy, on the occasion of the 2026 Olympics, we thought of bringing the mountain to the city.
Welcome to Baita Miscusi.

THE POWER OF CARBS

Carb up: pasta, clean energy. For skiing you need legs and a sharp mind—train hard, eat well, and fly down the slopes. ❄️🍝⛷️

HALF PORTION? FULL PORTION

Our portions are designed to provide the right nutritional intake, following the principles of the Mediterranean diet. Perfectly balanced between carbohydrates, fats and proteins

POW! POW! POWER OF PASTA

We top our pastas exclusively with high-quality grated cheeses: Parmigiano Reggiano DOP and Pecorino Romano DOP. All ingredients come from farms that prioritize animal welfare.

EAT PASTA SKI FASTA

Miscusi uses organic, ancient grains that are stone-ground. Ancient grains for modern speed.

In the Dolomites, you'll soar.

CARBS BEFORE CURVES

Our pastas deliver complex carbohydrates that help prevent glycemic spikes and keep you energized all day long. Stay on the slopes from the lifts’ opening to après-ski.

FRESH PASTA COOL RIDES

Our fresh pasta is made daily in our own pasta factories, across all of our restaurants. That is why it cooks in just 4 minutes. And you are ready to get back on track.

PASTA POWER, IT'S MOUNTAIN HOUR

84% of the ingredients we use come exclusively from plant sources. 12% from vegetarian sources and only 4% from animal sources. We're not just looking at the trees by the runway!

SAUCE IT LIKE A SLOPE

Our tomato sauce is made only from Sicilian datterini. A single annual harvest to guarantee the utmost quality. Designed for texture, sweetness and savoriness.

FREEZE YOUR FACE, WARM YOUR SOUL

Our dishes have been studied in depth, from pasta cooking to the mantecatura time. To leave the pass at a minimum of 60°C, so they reach our guests perfectly hot.

Welcome to BAITA MISCUSI

Restaurant in Milan Cadorna, 13 Via Giacomo Leopardi, Milan.

Mics On at Baita Miscusi

The Power of Carbs isn't just a slogan—it's a vision. At Baita Miscusi we transform it into a podcast that debunks myths, provides practical tools, and celebrates pasta as smart fuel.

Lifegate x Miscusi

News from Planet Earth

We debunked false myths about the Mediterranean diet with biologist-nutritionist Daniela Biserni and with Marcello Accanto, co-founder of Prevenzione a Tavola, in an episode that clarifies carbohydrates, energy, and balance.

Listen to the episode

Coming soon

Actually

With Simone Moro, a climber and explorer, we're recording an episode where pasta is the rope: it holds you up, satisfies you, and lifts you to new heights—without weighing you down.

Coming soon

Actually

With Federica Brignone, ski champion and ambassador for Miscusi, we record an episode on good energy and nutrition: what it really takes to stay on the slopes, stay sharp, and push hard all the way to the end.

Coming soon

Campolungo

With Francesco Puppi, a marathoner and mountain-running endurance athlete, we record an episode on the simplest parallel of them all: endurance and good carbohydrates. Energy that lasts, step by step.

L'APRES SKI
IN THE CITY

We brought Cortina to Milan. The first Milanese après-ski was a blast.

festa apres ski in città - baita miscusi

Milano Cortina

Potato gnocchi with parmesan cream, Tuscan kale, sautéed mushrooms, chopped walnuts, and a twist of black pepper. Born to recharge your energy after a day on the slopes.

Discover it here ›

milano cortina | gnocchi parmigiano, cavolo, funghi, noci

cliente mangia gnocchi parmigiano, cavolo, funghi, noci

Potato gnocchi with parmesan cream, Tuscan kale, sautéed mushrooms, chopped walnuts, and a twist of black pepper. Born to recharge your energy after a day on the slopes.

Discover it here ›