Dolomites

The cuisine of the Dolomites is a true journey into the flavors of the mountains. Tradition and local ingredients come together to create dishes with a unique and authentic character.
First courses include casunziei, ravioli filled with local ingredients; potato or pumpkin gnocchi with malga butter and smoked ricotta; canederli, bread dumplings enriched with speck or cheese; and barley soup, robust and rooted in peasant tradition.
Main courses are based on game meat, often served with rustic polenta, and polenta itself, a pillar of mountain cuisine. Typical products include local cheeses and vegetables, while standout desserts include apple strudel, ricotta and buckwheat cakes, and Kaiserschmarrn, a sort of sweet scrambled pancake.
Local grappa finishes the meal, reflecting Dolomite culture and tradition through simple yet rich and authentic flavors.

The cuisine of the Dolomites is therefore a celebration of local culture and traditions, with dishes that, despite their simplicity, offer a rich and authentic culinary experience capable of winning over anyone who tastes them.

Winemaking, on the other hand, combines tradition, terroir, and innovation. In this mountainous region, unique conditions such as high altitudes and mineral-rich soils favor the cultivation of prized varieties like Müller-Thurgau, Pinot Grigio, and Gewürztraminer.

Viticulture, with ancient roots, now embraces sustainable practices, blending traditional and modern techniques. Dolomite wines, known for freshness, elegance, and complex aromatic profiles, reflect the unique terroir of the area. Even reds like Lagrein and Pinot Noir are emerging, making this winemaking increasingly appreciated internationally.