Flavors of the Dolomites: What to Eat and Drink While Hiking in Italy

• Canederli (Speck Dumplings) – Large bread dumplings made from day-old bread, speck (smoked ham), eggs, milk, and herbs, boiled in broth or served with melted butter and cheese. Born out of frugality, they were a way to use up leftovers and provide a filling meal for farmers and workers.
  
  
• Speck Alto Adige IGP – Lightly smoked and air-dried ham, flavored with juniper and mountain herbs. Traditionally prepared in autumn and matured over months in cool, dry air. You’ll often find it served with fresh bread, cheese, and pickles.
  
  
• Goulash – A slow-cooked stew of beef, onions, paprika, and red wine, inherited from the Austro-Hungarian influence. Perfect for chilly evenings in the mountains.
  
  
• Polenta – Cornmeal cooked slowly until creamy, served as a base for stews, sausages, or wild game. In the Dolomites, polenta is a symbol of rural tradition, often cooked in a copper pot over an open fire.

• Strudel di Mele (Apple Strudel) – Thin layers of pastry wrapped around apples, raisins, pine nuts, sugar, and cinnamon. The recipe reflects centuries of trade routes, with spices coming from the south and apples from local orchards.
  
  
• Kaiserschmarrn – Fluffy shredded pancakes caramelized with sugar and served with fruit compote. Legend says it was a favorite of Emperor Franz Joseph I, hence the name “Emperor’s Mess.”
  
  
• Zelten – A traditional Christmas fruit bread with dried figs, nuts, and spices, originating from Trentino but found in huts year-round.

• Grappa – A strong spirit distilled from grape pomace, often infused with mountain herbs or berries. Locals sip it as a digestive after a meal.
  
  
• Vin Brulé – Mulled wine flavored with cinnamon, cloves, and citrus, a winter staple for warming cold hands after a day in the snow.
  
  
• Forst Beer – A South Tyrolean brewery favorite, often enjoyed in huts alongside a platter of speck and cheese.

Meals in the Dolomites are more than just fuel — they are part of the social fabric of the region. In mountain huts (rifugi), hikers share long tables, swapping stories over steaming plates of dumplings or slices of apple strudel. Many dishes are served family-style, reflecting a culture where hospitality is as important as the food itself.

Trekking here means not only moving through dramatic landscapes, but also tasting the traditions of people who have lived in these valleys for centuries. Each dish tells a story — of resourcefulness, seasonality, and the blending of cultures in a region where Italy meets the Alps.