Some small secrets

Ladin dishes and receipts

Val Badia, as many alpine valleys, presents a gastro economic culture strongly oriented to local products, provided from local cultures able to resist the clima of the dolomitic valleys, rich gifts of the land that the ladin population has turned into unique dishes of simple and enveloping savours.

Tutres

Tutres - Tirtlan

Ingredients for 4 people: pasta: 150g rye flour, 100 g corn flour, 1 egg, 50ml lukewarm water, 1 C oil and salt; for the stuffing: 150g boiled spinach, 50g finely minced onions, ½ clove of garlic, 1C butter, 100g ricotta, chives, nutmeg and pepper.

Mix the flours and place them in a fountain shape, adding salt, the egg, water and oil and knead everything until you get a consistent mass. Cover the dough and let it rest for 30 minutes. For the stuffing finely mince the spinach, brown the onion and the garlic with butter, add the spinach reducing the flame. Add ricotta, chives, and season with nutmeg, salt and pepper. Spread the dough as quickly as possible until you get a fillo dough. Cut out disks of 6/7 cm and place the stuffing in the middle of them. Wet the borders with water and fold the disks in order to get half-moons. Press on the borders with your fingers and cooked them in salted water for 3-4 minutes.

Sprinkle with "parmiggiano" cheese, melted butter and chives.

Canederli allo speck

Bacon dumplings

Ingredients: 300g di pane bianco raffermo, 100g di speck, mezza cipolla tritata finemente, 1 noce di burro, 2 uova, 300ml di latte, 2 C di farina, prezzemolo, erba cipollina e sale.

Cut the bread and the speck in little cubes and mix them. Fry the onions in the butter. Whip the eggs with some milk, add parsley and pour it on the bread. Let it rest for 30 minutes. Then add flour, salt, onions and, if necessary, some milk. With wet hands, form the "canederli" and book them in salty water on a moderate fire for 15 minutes.

Serve them with meat soup and chives or with gulasch.

Canci ravioli agli spinaci

Cancì - South tyrolean Ravioli

Ingredients for 4 people: pasta: 150g rye flour, 100 g corn flour, 1 egg, 50ml lukewarm water, 1 C oil and salt; for the stuffing: 150g boiled spinach, 50g finely minced onions, ½ clove of garlic, 1C butter, 100g ricotta, chives, nutmeg and pepper.

Mix the flours and place them in a fountain shape, adding salt, the egg, water and oil and knead everything until you get a consistent mass. Cover the dough and let it rest for 30 minutes. For the stuffing finely mince the spinach, brown the onion and the garlic with butter, add the spinach reducing the flame. Add ricotta, chives, and season with nutmeg, salt and pepper. Spread the dough as quickly as possible until you get a fillo dough. Cut out disks of 6/7 cm and place the stuffing in the middle of them. Wet the borders with water and fold the disks in order to get half-moons. Press on the borders with your fingers and cooked them in salted water for 3-4 minutes.

Sprinkle with "parmiggiano" cheese, melted butter and chives.

Alta Badia Chiesetta S Croce la crusc

Active holidays in the Dolomites of Alta Badia

You can either spend your "White Week" in the mountains, an active holiday filled with sport activities, Alta Badia will never be disappointed.

Camera comfrot hotel gardenazza 3
Comfort b hotel gardenazza
Camera standard hotel gardenazza 2
Vista panoramica dolomiti
Comfort b hotel gardenazza 2
Camera standard hotel gardenazza
4.8 / 100+ reviews

We stayed for 4 nights at the Hotel Gardenazza. It was a perfect holiday: Mirjam and Oskar are excellent hosts, always available and smiling, as are the dining room staff

Alfredo S / Tripadvisor

I wanted to relax, I wanted to play sports and I wanted to feel good. All perfect. High level breakfasts and dinners, other than 3 stars, 4-5 star standards.

Oapax / Tripadvisor

Miriam and Oskar are the kindest hosts and their warmth was reflected in our experience at their hotel. From the moment we arrived to the day we left, everyday was a terrific experience.

Lanny S / Tripadvisor

A very pleasant ski week with a stay in a facility that lived up to our expectations. A very well run hotel with excellent value for money. It is definitely recommended!!

Domenico Mazzocca / Google

Hotel Gardenazza is perfect for those who want to enter the heart of Val Badia. The helpfulness of the managers, Mirjam and Oskar, and the waiters know how to pamper you perfectly and make you feel at home.

Luca Colombo / Google

Three days in a cycling paradise. This hotel is PERFECT - Miriam is a great front of house host and Oskar is a superb chef. Great location too - handy for Giau and Sellaronda (or Maratona dles Dolomites).

Charles Caase / Tripadvisor

Design boutique hotel for food aficionados! Hotel is great and very modern. Rooms are very clean with all facilities. Cuisine was amazing, only local and fresh products.

Gregory Z / Tripadvisor

We have just spent a week in this splendid hotel, excellent cuisine and refinement in presenting the dishes. Excellent cleanliness, staff always friendly and helpful, recommended to everyone.

Diego Severgnini / Google

Hospitality at its best, what a gem! This is a family business with really nice people, passionate about what they do and no matter what, they do it with a genuine smile all the time.

Michelle / Tripadvisor

Amazing Find, Food & Service. The hotel runs like a Swiss watch with a staff dedicated to delivering a great experience. Oskar provides advice for cyclists if needed. A really fantastic experience.

Joe M / Tripadvisor