SummerSimo Travel Troubles Notes and The Purring Page

Alta Badia is widely considered the culinary capital of the Dolomites, where high-altitude mountain huts (rifugi) blend ancient Ladin traditions with Michelin-starred sophistication.

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Traditional Ladin Cuisine: Rustic & Authentic

These huts focus on “simple and genuine” ingredients, often sourced directly from their own mountain farms.

• Rifugio Santa Croce (Badia): Housed in a historic farmhouse dating back to 1718, this hut serves classic local specialties like barley soup and Kaiserschmarrn in a stunning setting below vertical cliffs.
• Scotoni Mountain Hut (San Cassiano): Famous for its grilled specialties, including Florentine steaks from the butcher Dario Cecchini, ribs, and sausages prepared by the owner himself.
• I Tablà (La Villa): Known for a rustic appeal, this restaurant offers hearty everyday proposals such as dumplings, polenta with sausage, and generous portions of eggs with speck and potatoes.
• Ütia Nagler (Badia): A panoramic spot offering typical local dishes like “föies da soni” (potato pie with sauerkraut) and homemade desserts.
• Ütia Bamby (La Villa): Specializes in organic meat produced directly on the hut’s own farm, along with goat cheese and South Tyrolean speck.

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Contemporary & Gourmet: High-Altitude Fine Dining

Through initiatives like “A Taste for Skiing,” several huts partner with world-renowned chefs to offer refined gourmet creations.

• Club Moritzino (La Villa): One of the most exclusive stops in the Dolomites, known for high-quality seafood and fish dishes served at 2,100m, followed by an elegant après-ski atmosphere.
• Piz Boè Alpine Lounge (Corvara): A modern, glass-walled lounge offering a fusion of tradition and modernity, with gourmet dishes like hare ragù pasta or specialized creations by Michelin-starred chefs.
• Ütia Bioch (La Villa): A must for wine lovers, featuring a cellar with over 1,700 labels and a menu highlighted by meats prepared in a unique Josper oven.
• Rifugio Col Alt (Corvara): Recognized by the Michelin Guide, this hut transitions from fast-paced lunches to sophisticated evening dinners (reachable by snowcat) featuring modern options like oysters.

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Must-Try Ladin Specialities

When browsing the menus, look for these iconic dishes that represent the heritage of the Val Badia:

Dish Name	Description
Tutres	Deep-fried dough pockets filled with spinach and ricotta, sauerkraut, or poppy seeds.
Cajincí (Casonzièi)	Crescent-shaped Ladin ravioli typically stuffed with spinach and ricotta, served with melted butter.
Balote (Canederli)	Nutritious bread dumplings made with speck, cheese, or spinach, served in a warm broth or with butter.
Panicia	A traditional, hearty barley soup often served with smoked pork or knuckle.
Kaiserschmarren	A fluffy, shredded pancake dusted with powdered sugar and served with cranberry or plum jam.