La cucina bellunese

The cuisine from Belluno presents a singular graft of typical mountain dishes on the delicate base of the traditional cooking of the Veneto. Here one finds for example: barley soup, soppresse and ossocolli "de casada" (types of salami made by artisans), gnocchi alla cadorina, cansunzei (ravioli), mountain game, speck (a smoked raw ham) baked into loaves of bread. Around Belluno a number of wild mushrooms can be gathered, among which are the characteristic spugnole.

CASUNZIEI Ingredients: serves 6 for filling: 3 beets 2 potatoes 1 turnip for dough 300 grams flour 3 eggs 50 grams butter Poppy seeds "Zigar" or Parmesan-type cheese

Preparation: Steam beets, potatoes and turnip in separate pots. Grate beets and turnip, eliminating excess liquid. Mash potatoes and mix with grated beets and turnip, season with a little salt. If mixture seems too liquid add some breadcrumbs. Make dough of flour, eggs, salt and tepid water; mix and roll out thin. With appropriate tooth-edged cutter, cut out squares. On each square place a small amount of filling, fold into triangle and press edges closed with fingers. Cook casunziei in boiling water for about 10 minutes. Drain when they begin to float and top with melted butter, grated "zigar" (a Parmesan type cheese) or similar cheese, and poppy seeds.