Here you can find some of the most important ladin gastronomical specialities: some of then you can still taste in traditional restaurants or in the "trattorie" of the valley; the others maybe belong to the past and today only the skillful hands of a few grandmothers can realize them.

THE FIRST COURSES

Bales:it's the popular "canederli", well known in the whole Trentino and Südtirol. They're real balls of dried bread, kneaded with eggs and flour, to which we must ass the main ingredient: liver (bales da fià), chees (bales da formai), speck or bacon (bales da speck). You can eat them alone or in the soup, and they can have different dimentions; genrally, due to the concistency, one or two of them  could be a wonderful first course.

Cajoncìe: they're little crescent-shaped ravioli (Schlutzkrapfen); on the basis of the stuffing, we can recognize them as: cajoncìe da spinat (with spinaches), da fighes (with figs), da zuca (with pumpkins). The most original are the cajoncìe da megol vert (with fat-hen, the ball-shaped flower that cover the paths in summer) and the cajoncìe da chiozin (wild pears, a sort of compromise between figs and pears).

Jufa: we can find two versions: the normal jufa (for adults) with milk, flour and salt, and the jufa da pop (for children), adding a little bit of sugar. Its concistency is rather particular: it is not fluid as the water but it is not solid as a pudding. It is a sort of fluid cream that passes through the hole of a feeding-bottle.

Gnoches da Penìa: "gnocchi" with ricotta and chive, tipical of the last northern village of the Valley.

Scassaìte: it's something similar to the "stracciatella". It's a soup with pieces of beaten eggs and grated cheese.

Papacei: little gnocchi (frignacui) made with flour and milk; they're very similar to the "spetzle" of Trentino.

Supa da orc: it's a classical soup with vegetables (not so many) and barley. 

Supa rostida: it's a rather particular speciality. To prepare it you must burn a little bit of flour in a frying pan; then you pour the flour in a pot adding some water, untill some lumps form.

THE SECOND COURSES

Grestl: little pieces of boiled meat (steer scraps) with roasted potato slices.

Polenta e pria: this course is not so tipical, but it's very popular: polenta (with corn meal) and steak.

Supa da cèrn: a sort of meat soup.

Craut: this dish is composed by fermented and boiled sauerkraut. Together with wurstel the're a very tipical winter course.

THE BREAD

Pan de sièla:  rye bread with cummin (Kuemml), similar to fennel seeds. It's very popular still nowadays.

SWEETS

Fortaes: maybe it's the most popular dessert of the zone, that you can find in all kind of folk festival. You can prepare it with milk, flour, eggs, yeast, salt, sugar and grappa. This way you obtain a semi-fluid cream; then you have to pour it thread-shaped in a frying pan and fry it. It must be served coverd by sugar and red bilberry or redcurrant jam.

Grostoi: thin sheets of pastry (flour, eggs, sugar, oil) fried with icing sugar upon them; they're similar to the carnival's "chiacchiere".

Grafons:  they're similar to the grostoi, but you mast add raisins or jam filling. You maust use also yeast and a glass of grappa in order to make them less greased.

Sones: they're ring shaped apple sheets covered with fritter pastry and fried. They must be served with a little bit of icing sugar.

Zapolà: it's a sort of omelette broken up with a fork (zapèda sù) in order to obtain little pieces of pastry; it's served with a little bit of jam.

Peta da lat vert: it's a cake with flour, butter and "lat vert" (colostrum, the first churn-milk of the cow after calving). Its sweet version is with eggs, sugar, raisins, lemon peel and yeast.

Bramesc: it's like the "jufa" with whipped cream (brama), butter, sugar and raising or poppy seeds. It must be served iced and it seems the classical 2panna cotta".

Bracel: it's a sweet ring-shaped bread.pane dolce a forma di ciambella. The ladin used to present it as "bombona" (the present of the godfather to his godchild the first day of the year).

Pomes de èlber chec: they're apples baked in the oven. You have to cut the part of the apple with the petiol and fill it with sugar, a little bit of butter and cinnamon. Leaving it in the oven, it will leaven and then it'll be ready to be eaten. Another version is composed by boiled fruit with cloves.

[Summer routes] [Fassa Valley in winter] [Bike] [Ladin culture]

[How to reach the valley] [The villages] [The Valley] [Hotels and Restaurants] [Webcam] [Advice to the tourist]

[Curiousness] [Festivals and shows] [News] [Refuges] [Photos] [Weather forecast] [Lifts] [Usefull adresses]

[Who we are][Guestbook] [Contact us] [Home]