Val di Fassa

Gastronomy

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Ladin Gastronomy - Flavoursome and hearty. Or rather, various combinations of Italian and middle-European flavours and Alpine traditions. This is the common thread of food in the Dolomites. The cooking found in each valley is differentiated by its relationship with Germanic culinary traditions, or with the less rich, but just as flavoursome, traditions of Trentino and the Veneto. Each valley has its own variations which in turn are modified according to the season and, therefore, the ingredients available. This local cooking is a far cry from haute cuisine and has remained natural and uncomplicated. It is based on dishes from a previous age, comprising a few, simple ingredients that rediscover the principles of the old, traditional recipes. In fact, food among these mountains has the same ritual as other human activities: it requires wisdom in the choice of ingredients and time for its preparation. But traditional Ladin cooking is above all full of aromas.
Part of the staple diet is bread, which when softened in milk forms the base ingredient of "Knödel" ("canèderli" in Italian), the famous dumplings prepared in a variety of ways with spinach, liver and cheese. They are served as a starter either dry or in a clear soup, as a side dish accompanying meat and sauerkraut or, in the sweet version, as a dessert. An irreplaceable ingredient of the traditional "canèderli allo speck" is the "speck" salami, prepared using the thigh of the pig expertly seasoned and smoked.
Among the desserts and cakes are "Fortaes". These spiral-shaped, fried cakes accompany all the traditional festivals. And you certainly cannot forget the apple strudel, served in slices, to accompany your sweet homecoming.
At Val di Fassa, there is tourist accommodation available in hotels, farm holiday, farmhouse, residence self-catering accommodation, mountain chalets, b&b, rooms for rent, holiday homes, camp sites and tourist villages.
The realization of these pages was possible thanks to the contribution of the A.P.T Val di Fassa ©