Made in Dolomiti 2026 in Belluno: food, crafts and traditions in Piazza dei Martiri
On Sunday 13 September 2026 Piazza dei Martiri hosts the seventh edition of Made in Dolomiti: a farm and craft market, Pro Loco food stands, a parade, cheese tastings and guided tours of Belluno. Saturday 12 opens with Cicchetti in Piazza.
Read MoreRoe Deer Salmì with Polenta: the Autumn Dish of the Belluno Dolomites
A night in red wine with juniper and cloves, then three hours over a low flame: roe deer salmì is the autumn dish of the Belluno valleys, served on polenta made from the local mais sponcio maize.
Read MoreFortaie: the Spiral Fritters of the Belluno Dolomites
Flour, eggs, a funnel and hot oil: fortaie are the spiral fritters of the Belluno valleys, a sweet for village fairs and Carnival. The Biois Valley recipe, the batter tricks and the redcurrant jam.
Read More‘Pastìn in the Square’, a Late-October Tradition
The "sport and pastìn" pairing returns to Belluno, after the successful 1st Edition in 2016. Pastìn is the typical product[…]
Read MorePastìn and polenta: what pastìn is and how to cook it
Pastìn (also spelled pastìm) is a speciality of the province of Belluno, in the Italian Dolomites: a fresh mixture of...
Read MoreThe Crostòi
The recipe for sweet typical Belluno, for Carnival: the “cròstoi” (aka cenci, chatter, crostoli, lies, galani, etc.) Cròstoi Ingredients: Gr....
Read MorePolenta and “schìz”
The recipe for polenta with schìz, typical cheese of the Belluno dolomitic valley: ingredients, preparation, and a symbol dish of mountain cuisine.
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