Canederli
Culture

The roots of Ladin cuisine

A journey through the authentic flavors of the Dolomites: simple, genuine, and rich in history.

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A journey through authentic flavors

Between the Dolomite valleys and sunny slopes, Ladin cuisine is born from the mountains and their centuries-old traditions. It is a simple yet intense cuisine, telling stories of community, patient work, and deep connections with the land. Every ingredient, from flour to potatoes, milk and butter to cheeses aged in alpine huts, and from wild herbs to traditionally preserved meats, carries a piece of the Dolomites’ culture and identity.

Tasting Ladin cuisine means slowing down, savoring each bite, and letting yourself be carried away by the aromas and flavors of the Dolomites.

Typical Ladin dishes are a true expression of authenticity and genuine flavors. 

Canederli

Canederli (or balotes in Ladin) are soft dumplings made of stale bread, speck, and cheese, served in broth or with melted butter and chives. Each family preserves its own recipe, passed down as a treasured secret from generation to generation.

Turtres

Turtres are thin fried pastries filled with spinach, ricotta, or sauerkraut and are a must of the ladin cuisine. Best enjoyed warm, perhaps sitting outdoors while admiring the peaks of the Dolomites.

Panicia

Panicia is a rustic barley soup with vegetables and speck, that warms body and soul during cold winter days.

Tyrolean goulash

Tyrolean goulash, reinterpreted with mountain flavors, surprises with its delicacy and depth, often served with steaming polenta.

Fortaes

Fortaes are small sweet pancakes that are crispy on the outside and soft inside, are served with sugar and blueberry jam or stewed apples. 

Apple strudel

Apple strudel, fragrant and scented with cinnamon, is the perfect way to end a meal after a day spent among forests and trails

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