the format

Travel with
The Lantern

Italy is a place rich in history, breathtaking landscapes, and delicious traditional recipes. For this reason, we've decided to tell and celebrate them all in a single format: the Travel with “The Lantern”. Accompanied by the Chef Federico Fusca, we've crisscrossed our country in search of unique curiosities, mysteries, and artistic and culinary traditions. What we found has made us fall even more in love with our beautiful Italy.

Episode 2

Sottoguda - Rocca Pietore

@federicofuscachef

Second episode of travels with "La Lanterna". Pt.1 | Today we're visiting Sottoguda at the foot of the Marmolada 🏔 #viaggiconlalanterna #pastalalanterna #own #federicofusca #travel #food

♬ Original sound - Federico Fusca
@federicofuscachef Second episode of journeys with "La Lanterna". Pt.2 | Today we are going to visit Sottoguda at the foot of the Marmolada 🏔 #Travel with the lantern #Street lamp #own #Federico Fusca #voyage #food ♬ Original sound - Federico Fusca

In a few minutes you will see...

  • Barns
  • Extras
  • Keys
  • Saffron
  • Canederli
travel notes

The Story

Our tour to discover new flavours on this leg takes us to the foot of the Marmolada, exactly from the village of Undercoat, rightly included in the list of Most Beautiful Villages in Italy. Thanks to the guidance of Anna from the local tourist office, we went to discover the beauties and unique characteristics of the place.

Strolling through the village, we discovered many mannequins representing various activities of village life, both past and present, such as the stonemason, the blacksmith, the woodcutter, etc., hidden among the wooden barns (traditional) typical of the village and the Dolomites. The peculiarity of these Extras And that is that they have changed every year, renewing the magic and wonder of the tourists who go looking for them.

The oldest building in the village is the Chapel of Saints Fabian and Sebastian and Roch erected in 1486, and whose wrought-iron key is kept in rotation by local families. The work of Wrought iron It is indeed one of Sottoguda's attractions, along with wood carving. Our visit therefore had to include some experiences in the artisan workshops: Federico Fusca put himself to the test in the renowned forge “The Shell” and we admired the creation of wooden and Swarovski jewellery at “Artigianlegno”.

After a regenerating break with the fantastic panorama of Passo Fedaia, we went to discover a little-known local specialty: mountain saffron. Danilo and his family, members of the consortium Dolomite Saffron, they passionately cultivate this spice, among the few to do so at this altitude. They explained the entire process to us, from planting to processing and harvesting, inspiring us to create new dishes.

Our stop could only end in the kitchen. Federico Fusca and chef Jacopo Rossi of the beautiful Baita Dovich they prepared one of the area's most beloved dishes together: Canederli.

After a thoroughly deserved tasting, we then set off again for new adventures and new villages to discover.

People, scenery and activities

Discover where we've been

The Dolphin

Via Pian, 11
Rocca Pietore (BL)

www.lafosina.com

 

Artigianlegno

10/B Pian Street,
Rocca Pietore (BL)

www.artmarmolada.it

Dolomite Saffron

Partnership consortium
of the Province of Belluno

Baita Dovich

Malga Ciapela, 96
Rocca Pietore (BL)

www.baitadovich.it

the photo story

The Backstage

the recipe inspired by the trip

Chef Fusca Recommends...

Ricotta and mushroom filled sweets with Marmolada saffron, butter and sage
Ingredients
  • Ricotta and mushroom sweets 400 g
  • Butter 40 g
  • Marmolada Saffron 0.8 g
  • Sage 1 sprig
  • Vegetable broth to taste
  • Parmigiano Reggiano 40g
Procedure
In a pan, melt the butter with sage over a very low heat. In a small bowl, dissolve the saffron with a splash of broth, leaving it to infuse for about 3–4 hours. Cook the caramelle in plenty of salted water, then transfer them to the pan with the saffron broth. Add the butter and sage, and toss with a sprinkle of Parmigiano Reggiano.
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