Pots, pans and ovens
Ladin cuisine

Inspired by a multiplicity of cultures, historic and primarily rural, and thus bound up with the land and its typical local products, over time Ladin cuisine has maintained its ability to impress on any dining table, with its unquestionable naturalness. Dishes to be tasted and tried, exploring the nuanced differences in the cooking methods, which can vary from place to place, are inspiring gourmets and winning new fans. A taste of “panicia” (Gerstensuppe) in a bread bowl or “canci”, large white (blanc) or red (checi) ravioli, perhaps with Marebbe style game, is an experience that can satisfy the most demanding of palates. And don’t forget to try the dishes of the young chefs who are giving a creative modern twist with new combinations and great taste to what was once everyone’s grandmother’s cooking. Michelin stars are truly at home in the Badia valley too!

Granny’s recipes
CROSTI (sweet bread)

Combine all the ingredients and knead for around 15 minutes until the dough is smooth and elastic.Leave to rise for around 20 minutes. Cut into 60-gram pieces and roll them out with a rolling pin to a thickness of 1 cm. Arrange the crosti on a hot plate covered with greaseproof paper and leave them to rise for a further 10 minutes. Bake at 180°C for around 10-12 minutes. Remove from the oven and spread with sugared water.

Ingredients for approx. 30 crosti.

1 kg of flour, 50 g of brewer's yeast,100 g of butter,3 tablespoons of oil, 200 g of boiled potatoes, 100 g of raisins,the grated rind of 1 lemon, 2tablespoons of rum,2 eggs,100 g of sugar,1 teaspoon of salt,250 ml of milk,1 sachet of vanilla sugar,1 teaspoon of aniseed extract

Granny’s recipes

Make a firm dough with the ingredients, cover and leave to rest for an hour.

Shape into a 5 cm thick roll, chop it into slices and roll them into thin sheets about the size of the palm of your hand.

Obviously, you can also make these sheets with a pasta-making machine and then cut out circles of a diameter of around 12 cm. Place the filling on top, cover with a second pasta disc and press the edges together firmly to close them. Lastly cook the tultres in boiling oil.The most common fillings are cabbage, ricotta and spinach, or potatoes and ricotta.

Ingredients for the pasta (serves 4):

250 gof rye flour,250 g of wheat flour,1 egg,a pinch of salt,milk as required,1 drop of oil

Granny’s recipes

Mix together the milk, yogurt, yeast and 100 grams of flour and leave to rise for approx. 10-15 minutes.

Add the rest of the flour, the oil, eggs and salt and knead well. Cover and leave to rise for a further hour in a warm place. Roll out to a thickness of around 2.5 cm and cut out approx. 10 cm diameter circles with a glass or round cutter.

Pull these discs out carefully so that they are thinner in the middle with thicker edges. Fry in boiling oil for approx. 2 minutes per side. Finally, put a large spoon of venison or roe deer ragout in the middle of the crafuns mori and serve.

Crafuns mori can also be served with tomato sauce, mushrooms or blueberry jam.

Ingredients for 4:

600 g of flour (00),2 eggs,half a glass of oil,250 ml of milk,40 g of brewer’s yeast,a pinch of salt,125 g of unsweetened yogurt