Recipes from Cortina
Flavors and Traditions
In Cortina d'Ampezzo, dining together is a fundamental part of the local culture, where typical local recipes are true culinary delights shared among friends and family.
Dining in Cortina is a ritual, very Italian, that takes on different functions depending on the time and occasion.
Dining in Cortina is first and foremost a moment of pleasure, and in this sense, the Queen of the Dolomites offers the best in variety and quality of culinary and gastronomic options.
Naturally, sitting at the table also represents an opportunity to share and relax in good company, and a well-maintained and welcoming environment greatly enhances the enjoyment of these precious hours.
Finally, the combination of local flavors, Tyrolean, Venetian and Italian cuisine, along with the thoughtful incorporation of international influences, creates the ideal condition in Cortina for dishes that are always varied and original, yet retain the comforting taste of tradition.
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These are most likely the dishes you’ve heard about and, if you’re lucky enough to live in Cortina or visit frequently, you’ve probably seen on the table more than once.
We’re talking about traditional recipes that use simple, even humble, ingredients but, through their harmonious flavors, create heartfelt dishes that are tasty, comforting in every sense, and magically appealing to children as well. And, in honor of the little ones, how could we not mention Strüdel? Or the characteristic fritters with red currant jam, called “Fartaies”?
Spätzle, or green dumplings, are often an excellent choice for lunch, as are the characteristic casunziei – “ravioli” filled with red beet – and the canederli, available in their many versions: with speck, cheese, or green…
Feeling hungry? So are we!
Grocery shopping in Cortina d’Ampezzo allows you to experience the beauty and uniqueness of the region.
Grocery shopping in Cortina is not merely a chore but a journey into the bountyof a land that is still partly wild. It’s a marvel to witness craftsmanship that has disappeared elsewhere and to discover traditional and healthy methods for creating simple, unique foods.
Shopping in Cortina provides the opportunity to connect with people while experiencing these moments: times of human interaction, slower rhythms, and genuine satisfaction.
Have you ever tried crossing the doorstep of the Cooperativa di Cortina? You’ll likely be amazed…
… by the selection and variety of products, but especially by the “Bondì” and “Sanin” that locals exchange, with shopping bags in hand, after chatting a bit together.
Have you ever tasted the typical products from Brite de Larieto and from the Ronche Barn? The cheeses made in Cortina, crafted from milk of cows raised here with care and attention, enjoying pure water, clean air, and grass or hay from high-altitude meadows and pastures. It’s a world of beauty to explore all around. You can truly taste the difference.
If you want to discover our shopping spots and get some insider tips… Write to us!
Have you done your grocery shopping with everything you need?
Check that you have taken everything and try to make your favorite traditional dishes.
Small note: each Ampezzo family will certainly have their own version of these recipes; if you want to share it with us, write to us here.
Recipes from Cortina
Ingredients:
Finely chop the bread by hand, avoiding turning it into powder but ensuring there are no large pieces. Gradually add milk to the bread in a bowl: typically, you need as many milliliters of milk as grams of bread, but it’s important to gauge the consistency by hand, which certainly comes with a bit of experience.
Add and mix in chopped parsley and garlic or onion, then add small pieces of speck or cheese according to your taste. The indulgent ones will put both at the same time, but the important thing is not to overdo it so as not to make it difficult to shape the dumpling, which should be able to fit in one hand.
Add eggs until the mixture binds well together, and use a small amount of flour to adjust if it becomes too sticky.
Boil in vegetable broth until they “float to the surface,” then “fish them out” one by one with a slotted spoon.
We realize that the recipe is quite intuitive, but that’s exactly how timeless recipes are created. Enjoy your meal!
Ricette d'Ampezzo
Usually, after a hearty plate of canederli, it’s hard to make room for more courses, but there’s always space for dessert! So, here’s one of the many recipes for apple strüdel.
Dough ingredients:
Filling ingredients:
Here too, the quest for the perfect – personal – recipe is always ongoing, but we’ll try to help: after all, especially with desserts, the “just enough” is something only a very experienced pastry chef truly understands.
Mix flour, water, butter, a pinch of salt, and a scant tablespoon of brown sugar. Let the dough rest in a bowl for at least half an hour, and in the meantime, prepare the filling.
Dice the apples into small cubes and toss them with sugar, lemon, cinnamon, raisins, and pine nuts. Once the butter in the pan starts to sizzle, add the breadcrumbs and let them toast until golden before adding the apples with raisins and pine nuts. Let the mixture to cool slightly.
Roll out the dough to a thickness of 1 cm without adding flour, then stretch it with your fingers to make it as thin as possible: this step can be a bit labor-intensive. Spread the filling over the dough and roll it up carefully, as there is a high risk of it tearing. To minimize this risk, perform this step directly on parchment paper, using the edges of the paper to help with the rolling: this method usually works well.
Now it’s time to bake at 180°C (350°F) for about 40 minutes. Once it’s golden brown, transfer it to a serving plate. After it cools slightly but is still warm, dust it with powdered sugar. Et voilà!
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The adventure don’t end here. Do you follow us?