Roland Trettl, who was head chef for 10 years at the famous Hangar7 in Salzburg, was born and raised in Ritten. Everyone knew this by the finale of the cooking show "Kitchen Impossible" on March 13th.

In the duel against Tim Mälzer, he had to perfectly recreate the specialty of a local chef under the toughest conditions in two countries. Neither the ingredient list nor the recipe was given. The top chefs had to uncover the secrets of the dishes only by tasting and smelling.

From Hamburg and Liverpool to Bolzano and Naples

Roland Trettl had to cook classic North German dishes in Hamburg: kale with sausage and smoked pork, and a meatball with mustard. In Liverpool, he struggled with traditional Chinese food. Tim Mälzer, on the other hand, had to recreate a "Knödeltris and Topfennocken" at the beautiful Patscheider Hof in Ritten before daring to tackle a "Pizza a metro" in Sorrento.

Bruises from Hockey Training

Besides cooking challenges, the men also faced very different trials. Mälzer had to endure bruises during ice hockey training with the Ritten Serie A team and milk a cow. Surprisingly, the Hamburg chef convinced the jury better and won the duel. Trettl accepted defeat gracefully, saying:
"I’m devastated, only one of your pizzas could cheer me up now."