Cortina’s local farms are not just a chance for tourists to taste local products. They are also a way to keep traditions alive and take care of the land.
These small gnocchi made of egg dough come in many different flavours and with a variety of sauces. Cortina's most popular spätzle are made with spinach, which gives them a green colour that matches the woods of the Dolomites.
Brazorà literally means “to hug” in the local ladin language. This soft, sweet focaccia bread was given such a name because of its wreath shape and because of the occasion when it was prepared.
Another recipe of Cortina’s tradition: caraway grappa, widely used in German and South Tyrolean cuisine, also as a digestif. A recipe to download, try and to enjoy!
Stale bread, some cheese and a few other ingredients: canederli are a great example of how simple products can become a very tasty dish. Once a dish of leftovers, today the canederli are considered a local delicacy and can be found in virtually all of Cortina’s mountain huts as well as in some of its most elegant restaurants.
Cortina's most typical recipe brings together the simple ingredients of the mountain and the homely feeling of a family gathering.
Even though spiced biscuits are not a traditional Alpine recipe, we find they match perfectly Cortina’s Christmas atmosphere: snowy landscapes, cosy homes, stunning mountains and shared moments.
The zelten is a typical cake of the Dolomites, a recipe that can be found in local cookbooks from the 18th century. With the sweetness and energy of loads of dried fruits, the zelten is just perfect for December's long evenings.