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Dolomite Tastes and Flavours
Bolzano
Magazine: May 2007
What makes the Dolomite mountains unique is a mineral and the fact that they were covered by the sea in ancient times. Alps with the soul of an ocean, like the stone sculptures of an artist, which rise with breath-taking grace and grandeur. Named after the French geologist Dolomieu (1750-1801), who discovered that the mountain range was prevalently made of an unknown mineral called “dolomite”. The people who live here are called Ladini, ancient people descendants of the Rhaetians and Celts, whose language, which contains Italian, French, Spanish, Austrian and German influences, is still spoken and taught at school today.
Alto Adige cuisine is genuine and plain, capable of warming both mind and sou
Mountain Fare
Alto Adige is a world of aromas, colours and textures suspended between past and present, as much in its cuisine as in the scenery. It spikes the curiosity of all food lovers, thanks to its twin Austrian and Italian soul. Proximity to the Austrian-Hungarian Empire has influenced not only the alpine region’s traditions and customs, but also its kitchen. A cuisine of decisive tastes, often spicy and smoked. South Tyrolean food products are salami, cheese, cereals, bread and starchy food. Speck, frankfurters, mountain cheeses, like ziger and graukäse, yogurt, alpine butter, freshwater fish, game, wild herbs and mushrooms are the main staples.
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