Traditional product of Dolomiti Bellunesi
The uniqueness of a very natural territory and its ancient agro-pastoral traditions, handed down over the centuries with wise peasant culture, have preserved to this day an extraordinary agricultural heritage, appreciated not only locally but also nationally.
Small and very small agricultural productions, mostly of a seasonal nature,aimend at an audience that researches and appreciates the flavours and values of tradition, originality, simplicity,as well as productions that have managed to combine tradition and technological innovation.
Cheese, cold cuts, legumes and cereals, fresh or dried fruits tell us, with authenticity, the history of Belluno’s Dolomites.
It takes its name from the beautiful mountains that mark our territory, an area rich of pastures and where the pasture is still widespread.
The cheese name “Casèl” comes from the local dialect, in which it means “dairy”.
Soft and creamy cheese, made with pasteurized cow’s milk and rennet.
The ricotta is a tipical product of the ancient dairy tradition, achieved by heating the serum obtained from the process of turning milk into cheese.
The butter is a dietary fat derived from the processing of the milk, produced from centuries in the mountain huts.
This cheese is really tipical of theValbelluna. In the past it was consumed mainly by the herdsmen and, together with polenta, it was the main dish of a poor but genuine cuisine.
The name comes from a mountainous area overlooking all the Valbelluna. Nevagal is really snowy during the winter and really rich of fodder during the summer.
One of the most famous local cheeses, takes its name from the historic Piave river which flows through these valleys.
Bastardo del Grappa
Bastard of Mount Grappa is a cheese produced in the alpine pastures of the Mount Grappa since the early ‘800. The name (Bastard) derives from the fact that the Bastardo is produced when the milk is no longer transformable in Morlacco cheese.
The entire aerea of the Valbelluna is dutted with huts; the mountain pasture is important for the cheese and all dairy products.
Tosella cheese, very similar to the Schiz, was consumed by the herdsmen who took away, to the most valuable and marketable alpine cheese.
Morlacco del Grappa
A cheese with ancient roots : the Morlacco, called also Murlak, Murlaco or Burlacco is made with cow’s milk in the plateau of Monte Grappa.
In the collective imagination, the “Sponcio” corn represents the typical corn and therefore the typical polenta of Veneto’s mountains, with all the references that can be drawn from the uniqueness of the Dolomites’ environment.
Once the barley was cultivated in almost all the valleys of the Dolomites of Belluno, but today, unfortunately, the cultivation has been greatly neglected and resists only in small fields in remote mountain areas.
Fagiolo of Lamon in the Belluno's valley
The Bean of Lamon in the Valley of Belluno, represents locally the most common and known type, finding great appreciations as well as many unsuccessful attempts of imitation.
Also called “Fasol Biso”, or “Solferino”, the ”Gialét” is in the historical memory of the valley of Belluno and its cultivation has been documented since the beginning of '900.
Thanks to his taste, quality and healthiness one of the most loved agro-alimentary products of the area of Belluno is Cesiomaggiore’s potato.
In the Valbelluna, among all the common and valuable vegetables, the pumpkin takes on an important tradition. In all the rural households in the different valleys of Belluno, it was customary to cultivate and consume it.
Honey of the Dolomites
The territory of Bellunos’ Dolomites has a great and valuable tradition in beekeeping, thanks also to the ample varieties of flowers that are in the lawns , at different altitudes.
The Pastin represents an important tradition of the food culture in the Province of Belluno.
Salami from Belluno
It was initially realized with pork or horse meat, but nowadays the more common paste is a mixture made by pork and beef meat.
Mela Prussiana (Prussian Apple)
The “Pom Prussian”, as it is called in this areas, has a history that began at the end of the ‘800, when a group of mine natives of Faller, coming back from Prussia, brought some apple trees with them.
Fragola delle Dolomiti (Strawberry of the Dolomites)
The strawberry and other wild berries enrich the undergrowth of the Dolomites.
Nut of Feltre
The Walnut of Feltres’ area has an ancient tradition, renowned for the excellent quality of the fruit, but also for the quality of the wood, which is known nationally.
Morrone del Feltrino The sweet chesnut of the area of Feltre
The “Marrone Feltrino” is of ancient origins. It was grown in these areas since Roman times. Compared with the chestnuts, it is distinguished by the larger size.
The Kodinzon is a paste made of apples. Precisely, it is a conserve made from dried apples of local varieties, usually apples from dry pulp, which dry quickly.
The Beer of the Dolomites
It's the beer Chilometro Zero!!
The production of the vineyards of Feltre have ancient traditions, it is believed that the vineyards were cultivated since '200, and also extensive trade with the Austro - Hungarian Empire was documented.