Culinary delights at Hotel Pradat

Where traditional Ladin flavours meet Italian zest for life

At Hotel Pradat, the culinary experience begins early in the morning and continues through the evening.

Breakfast starts with the traditional Ladin “Gustè”, while dinner – the “Cëna” – brings the authentic flavours of Alta Badia to the table: hearty bales (dumplings), delicate cajincí (spinach-filled ravioli) and the rich barley soup known as panicia.

Ladin cuisine is simple, genuine and deeply rooted in the region. Originally shaped by ingredients from local farms, orchards and gardens, its recipes have been passed down through generations and continue to delight today – sometimes in their most authentic form, sometimes reimagined with creativity and a contemporary touch.

Alongside Rita’s much-loved Ladin classics, the chef also prepares refined Italian dishes, where Alpine flavours meet lightness and elegance.

In the bright, welcoming dining room, Paulina and Christina are always happy to share stories about Ladin traditions, ingredients and the dishes that soon become new favourites.

The Ladin cuisine, for bon vivants

I learned that the Ladin cuisine is simple, made from genuine ingredients and, as our grandparents used to say: in simplicity lies strength. The regional cuisine of Alta Badia stands for tradition, down-to-earthness and authenticity, and today, thanks to the young chefs working in this area, it also open to innovation and more cosmopolitan flavours. I would call it that: Rural charm meets the big wide world.

In the past, the local housewives could rely on few ingredients, but they would still manage to create delicious dishes.This traditional rural cuisine still exists today (which I find quite remarkable), but sometimes it is reinterpreted in a more contemporary way.

Anyway, I can never resist "tutres" (fried savoury doughnuts with a spinach and ricotta filling), “spaetzle” (home made pasta) "bales" (dumplings) - they're just too delicious!