From Arraba and Corvara to Badia and Penia di Canazei - the resorts within the enormous 1220km Dolomites ski area have evolved from sleepy farming villages to thriving meccas for not just skiers and boarders, but for foodies too. It has a healthy amount of Michelin starred restaurants to shout about but their recipes come from a simpler time.
There’s a distinctly Austrian Tyrolean influence to the menus and food as local cereals, meats and cheeses are still used. With over 450 mountain refugios in the Dolomites ski area, it really is a foodie heaven.
Some dishes to try include…
1. Canederli – These dumpling type balls of bread have different fillings and use the local speck or cured hams and cheese. Canederli is often served in a broth like soup.
2. Polenta (pictured) – This was the staple diet in days gone by. It’s made with corn maize and used in hot stews or grilled/fried with local mushrooms.
3. Apple Strudel or Kaiserschmarrn – Made with local Trentino apples and pastry, this classic dish is accompanied with local jams and preserves.
The local Pinot Grigio wines are some of the best in Italy, but if red is your choice, the Lagrein is definitely worth a try.