Simple but delicious recipes cleverly put together with consummate skill and using such authentic local ingredients as speck (bacon) and malga cheeses, form the basis of the local Marmolada cuisine. There are the "casonziei" half-moon shaped ravioli, stuffed with pumpkin and flavoured with smoked ricotta and melted butter, plus other fillings like spinach, potato and wild herbs. Then there are "turtole", circular pasta cushions filled with sauerkraut or spinach and deep fried in siyyling oil. Along with "casonzei", one of the most famous local dishes is "bale", dumplings with speck, spinach or cheese and served with veal, either in a soup or with salad. Other local dishes to try are game served with polenta and "menestra da orz", a hearty barley soup with smoked shin of pork. There are plenty of desserts to choose from, such as "fiorostide" or "tortiei da pom", apple fritters. The crowning glory of the culinary tradition are the grappas flavoured with cumin, mountain pine, juniper, blueberries and wild strawberries.
The Serauta cable car station on Mount Marmolada, there is a fascinating museum dedicated to the First World War, with a wealth of interesting exhibits and which is the hoghest museum in Europe at an altitude of 2.950m. The war fought in these peaks is unique in the whole of human history and it was here that an Austrian engineer designed a 12km long network of tunnels completely excavated out of the ice.
Hundreds of soldiers lived in this "City of Ice" for two endless winters, a museum whose historical and scientific value is as unique as the stunning environment that surrounds it.
The artisan workshops at Sottoguda are well worth a visit to watch highly skilled craftsman transform iron and wood into objects that are utterly unique. The Marmolada area is also a treasure trove for the Ladin culture and tradition. The orgaisation "Union di Ladins de Rocia" is committed to preserving the Ladin language and all the customs that go with it.