Among valleys, meadows and rocky peaks, a backdrop of life and ancient traditions opens up, civilization histories and cultural exchanges that dress and enrich the local cuisine with many colors and aspects. The cuisine of the Dolomites is rich and tasty, and its the cuisine that rewards the hard work in the valleys, during the cold winters.
It is the cuisine of the heart,of the long cooking on the stove,of the hot and fragrant soups,of the ”polenta” .
It is the cuisine of the mountain cheeses, potatoes and beans. A simple and homely cuisine.
Typical traditional recipes
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It takes its name from the beautiful mountains that mark our territory, an area rich of pastures and where the pasture is still widespread.
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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.
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The butter is a dietary fat derived from the processing of the milk, produced from centuries in the mountain huts.
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The cheese name “Casèl” comes from the local dialect, in which it means “dairy”.
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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.
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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…
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The entire aerea of the Valbelluna is dutted with huts; the mountain pasture is important for the cheese and all dairy products.
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Tosella cheese, very similar to the Schiz, was consumed by the herdsmen who took away, to the most valuable and marketable alpine cheese.
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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.
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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.
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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.