What to eat in the Dolomites
We present to your attention a small “guide” on the restaurant menu at the ski resorts Dolomiti Superski. We hope he can help you navigate the local gastronomic diversity and choose the most necessary dishes.
So delicious italy
For the first time going on a ski vacation in the Dolomites Superski region, most tourists are unlikely to think about what they will be fed. “Pizza Pasta” – it is with these dishes that Italian cuisine is associated with many travelers. But only for those who have never been to the Dolomites. As elsewhere in Italy, in this diverse region, food is not just a way to get enough, it is a whole ceremony, a process the essence of which is the enjoyment of communication and delicious, lovingly prepared dishes.
The ubiquitous pizza and pasta in the Dolomites, of course, can be found literally everywhere, but the menus abound not only with “tourist” dishes. And although not every restaurant can boast Michelin stars, it will be delicious everywhere. At the same time, even in restaurants and cafes in the mountains, the price of food and drinks differs pleasantly from the prices of neighboring countries, for example, espresso will be offered to you for 1 euro, and mulled wine – for 2.5 – 3 euro. Much has been mixed in the cuisine of South Tyrol – the influence of neighboring Austria, the traditions of Italian and Ladine cuisine, and the fashion trends of the Mediterranean. Many family restaurants offer traditional recipes.
Everyone is at the table!
South Tyrol has long been part of Austria, and this is noticeable everywhere, not only because of the German language spoken by the locals. In addition to the expected polenta and risotto, in almost every restaurant there are traditional Tyrolean and Austrian dishes. Dumplings and dumplings, soups, indispensable goulash and, of course, apple strudel ¬– if not for the Italian language on the menu, one would think that you are in Austria. But the locals could not stop with only dishes from Tyrol. Any dinner at the hotel will certainly turn into a hours-long ceremony. It all starts with antipasti: olives and olives, bruschettas and salads, sun-dried tomatoes, excellent prosciutto, baked vegetables and a full assortment of Mediterranean and Italian snacks. Many could be limited to this, but no – we are in Italy. And so on the table appears risotto with porcini mushrooms or truffles, all kinds of pasta, gnocchi and ravioli, polenta and soups. Is it time to move on to the dessert? No matter how! After all, you have not tried the main dish yet – it can be meat, fish, game, a rabbit beloved in Italy, or traditional Ladin dishes.
Trentino and Alto Adige is famous for the production of grappa, cheese, bacon and smoked meats. Many dishes can not do without traditional products in the mountains – bread, potatoes, bacon and cheese. Almost any menu in Dolomite restaurants has a special place in polenta. Simple food that came to the restaurant kitchen from peasants, in fact – corn porridge. But in Italian and South Tyrolean versions its varieties have no limits – with meat and onions, with honey mushrooms and porcini mushrooms, fried or baked, with anchovies or just like that … And if you don’t have to be surprised at the long list of pasta, then the inventiveness of cooks on the topic of polenta and its variations makes me repeatedly amazed.
Italian cuisine is unthinkable without risotto, a traditional and very common variant of primi piatti – the first course. Risotto with parmesan and local cheeses, ubiquitous mushrooms or, according to the traditional recipe from Alto Adige – with apples – these are just some of the species. Ladin dishes are also held in high esteem – a unique nation that inhabits the region and has preserved not only its own language, but also culinary traditions. Those who were in the Swiss canton of Graubunden and St. Moritz will certainly notice a lot in common: this is pearl barley soup (always delicious, contrary to expectations), various types of capons (all kinds of stuffed cabbage rolls with various fillings), and traditional nut and honey pies . And this is not surprising: this Swiss region is not only located nearby, but they also speak a similar dialect: Ladin and Romansh are close relatives.
Another iconic product for Italian cuisine is, of course, mushrooms. Pastas and pizzas with mushrooms, casserole with white mushrooms, meat, risotto with mushrooms, fried chanterelles and honey mushrooms are just some of the very popular dishes that can often be seen even in mountain restaurants. What can we say about the most expensive and revered mushrooms in the entire culinary world, truffles. If the price of the dish seems unreasonably high to you – most likely, these mushrooms went into business. Of course, a mushroom whose value exceeds all reasonable limits, no one is going to consume in the same way as ordinary white or chanterelle mushrooms. Which, in general, is understandable: for example, a 1.5-kilogram truffle was bought by a billionaire from Macau for $ 330,000. A true cult of truffles exists not only in gourmet restaurants; in northern Italy, fairs and truffle celebrations are regularly held. Black and white truffles grow in different areas of the country, which differ not only in price, but also in shades of taste and…