“Cucina” Room

Ciasa da Fec

Our cuisine uses simple products of the Ladin tradition. In the past, bread was baked only occasionally during the year and dried for future use. Meat was only cooked on Sundays and holidays and, for it to be preserved, it was dried and smoked (speck). Dumplings, ciasoncie (special stuffed pasta), barley soup, sauerkrauts, potatoes, pork loin, strudel and fortaies (kind of pancakes) are only a few examples of the Ladin specialties you can taste in this valley.