The most common ingredients of cuisine in the Dolomites are: corn, potatoes, barley, pumpkins, mushrooms, beans and other legumes.

Dairy products such as cheese, milk and butter have been the main source of protein for the inhabitants of the valleys for centuries and they are widely used ingredients.

San Daniele ham, a PDO (Protected Designation of Origin) product, differs from other Italian hams for the characteristic processing that leaves the leg and hoof intact.

Ampezzo cuisine is influenced by Tyrolean tradition. The most famous are the canederli , bread and egg dumplings flavored with vegetables or meat, depending on the recipe, and that can be served with broth or with melted butter.

In Trentino, polenta has nourished many generations of peasants and each area has its own typical recipe. The polenta Macafana, literally means “hunger-killer”, which says a great deal about its importance for the survival of many peasants. Its secret ingredient is Spressa delle Giudicarie, a semi-hard cheese produced in the south-eastern area of Trentino.

Among the most famous desserts in the area is strudel, a kind of pancake which is chopped and sprinkled with currant or blueberry jam or, alternatively, apple sauce.