The enogastronomy of Valbelluna is a perfect blend of Venetian culinary traditions and those of the Ladin cuisine of the Dolomites. The love for our farmers' land is reflected in genuine and healthy flavors. Alongside the classic polenta, strictly made with locally sourced corn varieties, are meats and cheeses produced by dairies and mountain huts. And then there are the beans, with their countless cultivated varieties, barley and spelt, vegetables, honey, fruits, and much more. Unmissable dishes include "lo schiz," polenta made with spongy corn, barley and "fagioli gialet" soup, and the beans from Lamon.
