Uphill the heavy backpacks slow down, downhill the heavy snow. Our ski tour to the Zapporthorn starts with a winter bivouac on the San Bernardino Pass and ends unfortunately unfinished and frustrated without a summit experience.
Mountaineering is like cooking – a professional menu does not create itself. To put a culinary feast on the table or a successful tour under the hat, you need broad know-how, some practice and a lot of experience. On some days it tastes good, on others not so much. It often depends on whether we combine the ingredients correctly, assess the difficulties correctly and the conditions are right. Although the ascent to the 3103 m high Pizzo Cassinello felt quite salty to me, it was then the truest pleasure in the descent and in the departure an endless Hatsch. A menu à la Cassinello.
To start our tour on the Pizzo Cassinello, we are served an 800 m long and ice-cold tunnel as a greeting from the kitchen, so to speak. After only a few minutes of morning sun, we dive into the black hole on the opposite side of the dam on Lago di Luzzone. We disappear in the darkness and our hands deep in our pockets.