Deborah Compagnoni’s Protein Boost Diet Yields Impressive Results

Deborah Compagnoni, a legendary figure in skiing, is embarking on a new culinary journey while reminiscing about her Olympic triumphs. Born in 1970 in Bormio, Compagnoni became a household name after winning gold in the super-G at the Albertville Olympics in 1992. Just a day after her historic victory, she suffered a knee injury that could have sidelined many athletes. However, she bounced back stronger than ever, clinching another gold in the giant slalom at Lillehammer in 1994.

Impressive Achievements in Skiing

Compagnoni’s illustrious career continued as she earned her third Olympic gold in giant slalom at Nagano in 1998. This accomplishment made her the first female skier to win the same discipline in consecutive Olympics. Her success extended beyond the Olympics; she also won numerous medals at the World Championships, including:

• 1 Gold (Sestriere 1997, Giant Slalom)
• 2 Silvers
• 3 Bronzes

In the World Cup circuit, she secured 16 victories and multiple podium finishes, establishing herself among skiing’s elite.

Transition to Cooking

Now, having hung up her skis, Compagnoni is channeling her passion into the culinary arts. She will host a cooking experience showcasing traditional Valtellinese dishes at an Airbnb venue during the Milano Cortina 2026 Olympics. The event will run from February 7 to 22, 2026, and aims to connect guests with the culinary heritage of her homeland.

Culinary Vision and Menu

Compagnoni’s menu highlights local ingredients, focusing on simplicity and authenticity. Key menu items include:

• Salad with artisanal bresaola, Casera cheese, and toasted buckwheat
• Risotto prepared with Valtellina Superiore wine
• Crêpes made with buckwheat and Valtellina apple compote

She emphasizes cooking that tells a story about her roots, drawing on her family tradition where her mother and grandparents were influential cooks.

Diet and Nutrition Insights

During her athletic career, Compagnoni learned the importance of a balanced diet, especially increasing protein intake to enhance performance. Reflecting on today’s nutritional landscape, she observes that while awareness has grown, confusion around food choices persists. She advocates for quality over processed foods and emphasizes the value of knowing the ingredients we consume.

Looking Ahead to Milano Cortina 2026

Compagnoni expresses excitement for the upcoming Winter Olympics, highlighting the event’s potential to celebrate not only athleticism but also the rich cultural history of the region. The atmosphere promises to be vibrant, with numerous activities planned beyond the competitions, allowing visitors to explore local traditions and cuisine.

Although she refrains from predicting medal outcomes, she remains optimistic about the Italian team’s capabilities across various sports, including skiing, biathlon, and freestyle events. As she prepares for her new culinary challenge, Compagnoni continues to embody the competitive spirit that defined her skiing career, eager to share her love for Valtellinese gastronomy with others.