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The Val di Fassa cuisine

Val di Fassa cuisine originates from ancient times when the local people had to make do with the limited foodstuffs available. In 1800, the principal dietary components were milk and its derivatives, cereals, potatoes, some vegetables and some meat.

Rye bread and Farinata were of particular importance: rye was the only cereal that grew in extreme conditions and therefore was a farmer’s best chance of a good harvest. The bread was prepared three-four times a year. The oven was usually overhanging and families often gathered to make bread together.

Once the dough was prepared, a small part was preserved for the next time; this portion of dough provided the yeast (pan de pasta) for the next dough. Another basic element of the diet in Val di Fassa was polenta, which was often eaten at breakfast as well.

Recourse to wild resources and hunting was not very common: the local people fed on grasses, wild fruit and occasionally chanterelle and porcini mushrooms while other types of fungi were left in the woods as they were considered venomous. Preparation of food was left to the women and important life events were marked by specific dishes.

Val di Fassa cuisine, just like in Trentino, includes many elements from the Tyrol and Alto Adige: typical dishes include lucaniche (also known as luganeghe), goulash, sauerkraut and knödel with or without broth, strangolapreti and spätzle which are small gnocchi made with buckwheat or egg white and spinach. Game and trout were also common. For dessert, funnel cake is a very traditional dish. 

Grappa is sometimes prepared at home too. White grappa is flavoured with aromatic herbs and plants to make an excellent digestif. 

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