Gastronomy

In Val di Fassa, especially after an intense day of sport, there are plenty of opportunities to satisfy the palate, a holiday here in fact is not only made of mountain, relaxation and outdoor activities but also sins of gluttony.

How to resist a dish of the famous dumplings? The recipe includes cheese, speck, or liver and is served served in broth or dry, accompanied by sauerkraut and stew. Less famous but equally tasty are the spatzle (buckwheat gnocchi) or cajoncie, ravioli made with figs or wild pears. And still steaming polenta, barley soup ... and we are only for first courses!

As a second course we can order sauerkraut that here in Val di Fassa always accompany sausages, ribs and pork loin. Or bet on typical meats and cheeses: the legendary speck or the stink of Moena (a few years Slow Food) just to mention the most famous.

And last but not least, for the sweet tooth, the strudel, the apple fritters and the "fortaes", the fried desserts with a characteristic snail shape, all strictly homemade.

The gastronomic culture of the Dolomites is deeply linked to its land and becomes an instrument to learn about flavors and traditions integral parts of a unique heritage.

Enjoy your meal!

When you go for shelters we recommend "Baita Checco" at Ciampedie del Catinaccio, really advisable.