Baita Mondschein travel guide

Sappada specialties, prepared the peasant way, are certainly peculiar and worth tasting. Food had to be plenty on the tables of old, since it came at the end a day of hard work, often in the fields or the wood. Some sweeties, instead, were prepared by women - and distributed throughout the family - only for Christian festivities. Here some samples of local dishes. The “Gherschte Suppe” is a barley soup with milk, speck (a sort of flavored ham, fairly common throughout north-eastern Italy) and potatoes. The “Plodar fricco” is made of cheese (medium or full seasoning) and boiled potatoes. The “Kneidl” are the typical breadballs with eggs, milk, bacon or speak, chives. Then cakes must be tried, starting with the "Ghebaitz", that is "focaccia" (a flat oven-baked bread) with salami, which used to be eaten on Easter under the special terms that both bread and salami (or speck) had been prepared and blessed that same day. More properly sweet are the fried “Muttn”, made of eggs, sugar, milk, flour and yeast (which used to be prepared after June and September harvests), the “Hosenearlan”, fried the same style but three-cornered (served on Carnival), and the “Mogn kropfn”, filled with honey and poppy seeds.

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