Webcam

Getting there
Tourist offices
Useful numbers
Shops and services
Südtirol Guest Pass

Find your accommodation

Roda dles Saus

Flavours week

A week of Ladin flavours

“Roda dles Saus” is Alta Badia’s Ski Food Festival that promotes and celebrates the traditional Ladin cuisine in March.

The initiative, which is linked to “Skiing with Taste”, involves the alpine huts within the La Crusc - Santa Croce ski area, which offers dishes of distinctive and authentic flavours – just like in the old days. After all, the event's slogan speaks for itself: dishes cooked following grandma's recipe. Needless to say, each delicacy is paired with one of the outstanding regional wines, thus further sealing a well-established partnership between Alta Badia and Alto Adige. Vives.

Good to know

Where and how is homemade Ladin butter used?

Whether for apple strudel or dumplings, homemade butter adds character and genuine flavour to Alta Badia’s food, reflecting the traditions and simplicity of the Ladin culture.

Which dishes are typical for the traditional Ladin cuisine?

In Alta Badia, you can enjoy the most typical Ladin specialities, such as “cajincí” which are very similar to ravioli stuffed with chard or spinach, typical fried pastries called “crafuns mori”, spectacular stuffed pancakes “tutres”, the renowned dumplings called “balotes”, savoury goat cheese dumplings “gnoch da zigher” or the “panicia” barley soup.

Is Roda dles Saus an event that values environmental sustainability?

Absolutely! The event promotes the utilisation of local and seasonal ingredients, advocates for traditional farming methods and raises awareness of the preservation of the territory and biodiversity.

As the rule goes, “it’s the same everywhere you go” – does also the Ladin territory boast its own festive dishes?

Sure! And here they come: there are the “nigheli” – fried dough croquettes with a topping of sweetened wine or the aforementioned “crafuns mori”, which are very similar to the “nigheli” – only somewhat larger. Then there are the “cajincí arestis”: fried and crescent-shaped potato dumplings, filled with ricotta cheese and spinach or poppy seeds.

Is it meaningful to continue fostering traditions, including gastronomic customs, in present times?

Beyond doubt, for there is no future without the knowledge and awareness of our past. It is only by upholding the identitary values of each community that one can envision a tomorrow founded on respect, solidarity, sharing and a welcoming spirit.