Šmòrn e Kaiseršmòrn

Find out more about Cortina's traditional cuisine, in which Italian and Tyrolean cultures intertwine, preparing this recipe with foodblogger Federica Constantini of @dolcisenzaburro!
(Ingredients for 4)
2 eggs
250 g of milk
30 g of sugar 
125 g flour
2 apples
1 spoon of rum
For the batter, mix the eggs with milk and flour. Add to the batter one spoon of rum and the apples cut into pieces and cook it in a hot pan greased with oil or butter.
Turn the omelette and cook the other side. When almost ready, break it with a wooden spoon into big chunks while cooking and add some sugar.
Serve the Šmòrn sprinkled with icing sugar and accompanied by jam.
Note: An alternative to the recipe of the Šmòrn (Schmarrn in German) is the Kaiseršmòrn (Kaiserschmarrn), a richer variety of the recipe that the Austrian emperor (Kaiser) was particularly fond of and to whom it owes its name. To prepare the Kaiseršmòrn, add some raisins (soaked 30 minutes in warm water) and pine nuts or other nuts at your discretion.

Photo Credits: Federica Constantini

Did you miss something?

- Read last articles to keep Cortina at home with you -

The beauty of climbing in the Ampezzo Dolomites

Short documentary about climbing in the wonderful Ampezzo Dolomites with Pietro Dal Prà as the protagonist: one of the most important Italian alpinists and climbers, part of the Scoiattoli (“Squirrels”), the climbing group of non-professional climbers of Cortina d’Ampezzo.
WATCH THE VIDEO to feel the magic of climbing in Cortina d'Ampezzo!

In the documentary, you can see him climbing at the Beco d’Ajal, one of the most incredible climbing areas of Cortina, on an overhanging route set by himself and graded 8b. In the background the majestic Tofana di Rozes.
Afterwards, you can watch his solitary ascent on the “Paolo VI”, a route set by the Scoiattoli on the South face of the Tofana di Rozes. Pietro describes it as “ the most beautiful, elegant and representative route of these mountains. A classic route with a logic, a history and an incredible quality”. 

Tuesday, 24th March 2020

homemade butter

Butter is an essential ingredient of Alpine cooking tradition, and it tends to be particularly good in places like Cortina, where cows still spend the summer on high-mountain pastures.

Not many know it is actually possible to make butter home, and it is a fun activity to try with kids. It is very simple and doesn’t require any complicated procedures or ingredients…just some patience and strong arms!


1 plastic bottle

Enough cream to fill 1/3 of the bottle (make sure the cream has a high fat content, better if > 30%)


Fill the bottle with the cream and seal it tightly. Shake the bottle for at least 10 minutes, until the cream divides into a harder mass a whitish liquid. Cut open the bottle to take out the hard part: that’s our butter! The remaining liquid is called buttermilk and can be used for some recipes (including pancakes!).

Drain the butter from the remaining buttermilk using your hands or two wooden spoons and shape your butter into a little pat. You can store it in the fridge for not more than a few days, wrapped in aluminium foil. 

Tip – you can salt your butter or flavour it with mountain herbs. Why not try cumin butter?


Saturday 21st March at 2pm Italian time on RAI 1 


Linea Bianca is Italy’s leading TV programme about everything related to the mountains: winter sports, traditional food, mountain life, nature, history and much more. A whole episode was shot in Cortina, focussing on the UNESCO World Heritage Dolomites and the Natural Park of the Ampezzo Dolomites, thanks to the cooperation of Linea Bianca with Cortina Marketing and DMO Dolomiti. The episode will air on 21st March on Italy’s premier TV channel RAI 1. 

Beetroot casunziei

Savour Cortina’s tradition preparing this recipe with foodblogger Monica Giustina of #onecakeinamillion!
(ingredients for 4)
Wednesday, 18th March 2020
For the filling:
400 g of beetroot
100 g of golden beetroot
200 g of potatoes
15 g of plain flour
1 tbs salt
1 pinch of nutmeg
For the dough:
320 g of plain flour
1 egg
180 ml of water
1 pinch of salt
For the sauce:
100 g of butter
Smoked ricotta cheese or parmesan
Poppy seeds

Prepare the filling in advance, even on the previous evening, so that it is cold and firm by the time you use it.
Steam the beetroots and golden beetroots and, separately, the potatoes. Blend the beetroots and mesh the potatoes with a masher, then mix everything and leave to cool down.
Toast the flour for the filling in a frying pan until it browns, then add it to the mixture of beetroos and potatoes. Add salt and nutmeg and leave to rest.
For the dough, mix the egg and flour, then add salt and the water little by little, until the dough is soft (you may need slightly more or less water, depending on how dump the flour is). Knead on a pastry board until you have a ball, then leave to rest covered for about half an hour.
Roll out the dough so thin that you can see through it, dust it with flour and form circles with a 5-7 cm pastry ring. Place a scant tablespoon of filling at the centre of each circle and fold to form half-moon shaped raviolis, making sure to carefully seal the edges.
Dust a tray with bran flour and transfer the casunziei. 
Bring a large pot of water to the boil and add salt; put the butter in a saucepan.
Carefully put the casunziei into the simmering water (to prevent them from breaking) and cook for 5-6 minutes. Meanwhile, brown the butter.
Drain the casunziei using a skimmer spoon and place them on a plate, sprinkle with the ricotta or parmesan cheese and season with butter and poppy seeds. Serve immediately.
NOTE: beetroot is the classic winter filling, while in the summer you can try casunziei with herbs or potatoes. For that extra twist, add a pinch of cinnamon to the filling and some sage leaves to the butter before browning it!

Yoga and mountain, a perfect match

Untouched views, fresh air and deep silence, make the mountain an ideal place where to find new balances and peace of soul.
Monday, 16th March 2020 - It seems only right, even more in these days to be spent at home, to build some of the main yoga practices into your daily routine: basking in the warm embrace of the massive Dolomites, you will find new physical, psychic and mental balances.
Yoga is a sweet way to achieve health and harmony. Through the practice of postures (Asanas) and conscious breathing (Pranayama), a state of beneficial calm is generated inside the body. It frees the mind from negative sensations that accumulate in the frenzy of modern life, gives us clarity of mind and optimism, well-being and psychophysical balance. Together with the beneficial effect of nature, it fosters introspection and a conscious journey of self-discovery: with calm, strength and joy.

Let's practice the sun salutation together, to get our time back!

Photo: Marcella Milani

Natural Wonders of Cortina

30 years of the Natural Park of the Ampezzo Dolomites. Cortina d’Ampezzo is blessed with a unique and outstanding natural heritage, which has been preserved throughout the years in several ways.
Sunday, 15th March 2020 - 30 years ago, in March 1990, The Natural Park of the Ampezzo Dolomites was set up to protect the flora and fauna of the valley.
Today, the park covers 164 km², roughly 2/3 of the whole territory of the Municipality of Cortina, bearing witness to the considerable natural and environmental significance it represents. Such a natural treasure can be explored on the many trails across different habitats and landscapes.

Photo: Michele Da Pozzo

Read more about the Natural Park in our dedicated section!

Selected for you: a hike in the Natural Park

Spinach Canederli (Knödel), let’s cook them together!

Historically a borderland between Italy and Austria, Cortina encompasses both Italian and Tyrolean flavours in its recipes. One of the most traditional dishes are the canederli, Knödel in German. It’s a delicious recipe that enhances a poor but genuine cooking.
Here’s the recipe!
Friday, 13th March 2020
(ingredients for 6 people)

- 5-6 thinly sliced stale bread rolls
- wild herbs or spinach
- 150 g of ricotta cheese
- 3 eggs
- 4-5 spoons of flour
- ½ onion
- water
- grated parmesan cheese
- butter
- salt, pepper and nutmeg

Wash and boil the wild herbs (or spinach), chop it and brown it in a pan with some butter and thinly sliced onion. In a large bowl combine the bread with the vegetables, eggs, ricotta cheese, a handful of grated parmesan cheese, salt, pepper, nutmeg and some water.
Combine all the ingredients until a wet dough forms and assemble balls of 4-5cm of diameter with it.
Bring a large pot of salted water to a boil, lower the canederli into the boiling water and cook them for 15 minutes.
Serve them with grated parmesan and melted butter.
Hint: you can put in the refrigerator all the canederli that you won’t be able to eat (before cooking them) to enjoy them another time!

Recipe taken from the book “Cošlupe frìte e lòchi ‘n técia – raccolta di ricette della tradizione ampezzana” edited by Francesca Gaspari and Maria Luisa Menardi - Edizioni U’lda.

Photo: Diego Gaspari Bandion


Come back soon on this page to feel Cortina a bit closer!