Culture, art and legend
Some typical dishes
The term sauerkraut (crauc in Ladin) derives from the German word ‘Kraut’ which means ‘herb’. It is prepared by fermenting cabbage with table salt. This process gives the cabbage its characteristic bitter taste. Sauerkraut is ever present in typical dishes from Val di Fassa.
The name derives from the German word ‘selten’ which means ‘sometimes’ and it is a product of poverty cuisine that provides the basis for the cakes and desserts that are elaborated versions of simple homemade bread.
Zelten is in fact sweet bread made with dry fruit, pine nuts and hazelnuts, typically eaten at Christmas, and which has, over the years as living conditions improved, been increasingly elaborated on until it became the delicious dessert we know today.
The term knödel (bales o gnoches in the Ladin language) derives from the German word ‘knot’ meaning ‘lump’ or ‘node’. It is a dish from farm and poverty cuisine which uses up leftovers. They are gnocchi made of stale bread, milk and egg and flavoured with speck or cheese and parsley or chives.
It is a typical first course but can also be eaten as a side dish or second course, or the modern, sweet version with ricotta, apricots or strawberries.
The name derives from German and means ‘vortex’. It is a dessert made from pastry that has been rolled and filled with apples, raisins, cinnamon and pine nuts. It is typical of the Italian areas that used to be part of the Austro-Hungarian Empire.
The term derives from Hungarian and means ‘cowherd soup’. It is a meat-based soup that is cooked until it has the consistency of a stew. The original recipe states that the goulash should be covered with paprika, a spice that gives the dish a reddish colour.
Funnel cake (fortaes in the Ladin language) is a typical dessert which is often prepared during local celebrations. The batter, made from flour, egg and milk, is added to extremely hot oil and forms into a twisted mass, once cooked it is covered with icing sugar and eaten with cranberry jam.
Dairy products have always been a foundation of Val di Fassa cuisine: two important products from the valley are Puzzone di Moena, which owes its name to its characteristic odour and was awarded the status of PDO in March 2013, and Cuor di Fassa (Cher de Fascia in the Ladin language) produced at the Pera di Fassa cheese factory.
These cheeses were once produced in Alpine huts or mountain barns and along with polenta, milk and potatoes are a staple of local diet.
Ravioli with a typical half-moon shape and usually filled with spinach, red turnip, figs or pumpkin.