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.