Dolomites Food: what to absolute eat

Why food in the Dolomites is so unique

The culinary tradition between Cortina d’Ampezzo and Cadore is rooted in alpine life, where dishes are crafted from mountain-fresh ingredients—flours, dairy, forest mushrooms, and aromatic herbs. Here, the fusion of Ladin, Tyrolean, and Venetian influences creates dishes that are hearty, flavorful, and deeply tied to the landscape.

Traditional foods you must try in Cortina and Cadore

Casunziei all'Ampezzana

The most iconic dish from Cortina d’Ampezzo.

These handcrafted, crescent-shaped ravioli are filled with a smooth, lightly sweet mixture of red beetroot and potatoes, sometimes combined with ricotta or smoked ricotta. Once boiled, they're drizzled with melted mountain butter and topped with aromatic sage and a sprinkle of poppy seeds, which add both texture and a nutty aroma. The visual impact of the deep pink filling and golden butter makes it a feast for the eyes as well as the palate. A true reflection of the elegance and simplicity of Ladin cuisine.

Pastìn

A bold and rustic staple of the Cadore and Zoldo valleys, pastìn is a raw sausage mix made from pork (or pork and beef), coarsely minced and generously spiced with garlic, wine, and pepper. Traditionally grilled or pan-fried, it's juicy, flavorful and deeply satisfying. Served with creamy polenta, sautéed wild greens or even in a crusty bread, it embodies mountain comfort food. Originally made at home for village festivals or winter meals, pastìn is still a symbol of identity and pride for many local butchers and families.

Polenta and Mushrooms

A cornerstone of mountain cuisine, this dish combines two alpine essentials: cornmeal polenta, slow-cooked until creamy, and porcini mushrooms, foraged from local woods and sautéed with garlic, olive oil, and fresh herbs. The earthy richness of the mushrooms pairs beautifully with the subtle sweetness of the cornmeal. It can be served as a starter or main course, often accompanied by alpine cheeses or a drizzle of melted butter. It's pure Dolomite soul on a plate, especially when enjoyed with a mountain view.

Apple Strudel (Strudel di Mele)

Originally from Austria, apple strudel has become an alpine classic throughout the Dolomites. The pastry is stretched paper-thin, then wrapped around a filling of sliced apples, raisins soaked in grappa, pine nuts, lemon zest and cinnamon. Baked until golden and crispy, it's served warm and dusted with powdered sugar, sometimes accompanied by whipped cream or gelato. In Cortina and Cadore, every bakery has its own twist — from adding cranberry marmalade to incorporating walnuts or local honey. It’s tradition you can taste, bite after bite.

Spätzle

A beloved dish in the alpine regions of South Tyrol and northern Veneto, Spätzle are small, irregularly shaped dumplings made from a batter of eggs, flour, and water. In the Dolomites, they’re often colored green with spinach or flavored with mountain herbs. Once cooked, they’re tossed in melted butter, topped with crispy speck or bacon, and finished with grated alpine cheese like Piave or Pustertaler. This dish is hearty, rustic, and incredibly satisfying—perfect after a hike or ski day.

Canederli (Bread Dumplings)

These hearty alpine dumplings are made from stale bread mixed with milk, eggs, parsley, and sometimes speck, cheese, or spinach. Shaped into large balls, they’re boiled and served in a rich meat broth or with melted butter and grated cheese. A dish born from humble origins, canederli are now a beloved staple that showcases the ingenuity of mountain cooking. They’re satisfying, comforting, and perfect after a day outdoors.

GRÖSTL - Eggs, Speck, and Roasted Potatoes

A simple yet deeply satisfying mountain meal often enjoyed in alpine huts after a long hike. Sunny-side-up eggs are served alongside crispy roasted potatoes and slices of speck, the region’s signature smoked ham. The combination of creamy yolk, smoky meat, and golden potatoes is both rustic and hearty. Often considered a comfort food for mountaineers, this dish delivers high flavor with minimal ingredients.

Barley Soup

A nourishing, timeless soup born from necessity and elevated by tradition. Zuppa d’orzo blends barley with root vegetables like carrots, leeks, and potatoes, slowly simmered in broth for a velvety texture. In many local variations, speck or smoked pork is added to intensify the flavor. Served piping hot, often with a slice of rye bread, this soup tells a story of alpine resilience and resourcefulness — it’s the kind of dish locals have relied on for centuries during long winters and mountain workdays.

Taste the real Dolomites

From handmade pasta to alpine cheeses and artisan desserts, Dolomites food between Cortina and Cadore is all about authentic flavors and mountain heritage.

Book a workshop, explore a malga, or simply savor it at a rifugio—the taste of the Dolomites will stay with you.