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Ciasa Alpina

Ciasa Alpina Relax Hotel | La nostra Cucina | Rigenerarsi a Moena, in Val di Fassa

Natural Kitchen

Simple and genuine dishes from the Val di Fassa tradition

The most beautiful things are often also the simplest, which immediately reveal themselves to our eyes. Genuineness and naturalness also enhance the flavours of the cuisine of the Ciasa Alpina Relax Hotel in Moena, which will delight you every day, with the passion of our Chef.

Every day, homemade bread as long ago…

Bread was never to be missing from the table of Ladin families. Until the middle of the 20th century, black bread, prepared with a rye compound, was almost exclusively eaten, while white bread was a true rarity, reserved only for feast days. Its preparation was a real ritual in which the whole family participated, gathering in the stua: the warmest and most welcoming room in the traditional Ladin home. The ingredients are those of yesteryear: water, flour, caraway seeds, salt and meadow fenugreek.

Ciasa Alpina Relax Hotel | La nostra Cucina | Rigenerarsi a Moena, in Val di Fassa
Ciasa Alpina Relax Hotel | La nostra Cucina | Rigenerarsi a Moena, in Val di Fassa

A journey to rediscover the flavours of Ladin tradition

Once a week a very special dinner: a refined mix of the best traditional Ladin recipes and our chef’s creativity. Let yourself be enchanted by the typical flavours of Ladin tradition such as cajoncìe, gnoches da formai, enhanced by the famous puzzone di Moena, a soft cheese with an intense aroma and strong flavour.


A simple and tasty dessert:

• 5-6 eggs
• 80 g of butter
• 1/4 l of milk
• 3 tablespoons of sugar
• 160 g of flour
• 60 g of washed sultanas
• 1 pinch of salt


Make a batter with egg yolks, flour and milk. Separately whip the egg whites until stiff and then add the sugar. When the sugar is well blended, slowly add the batter. Take a 28 cm diameter pan with a high rim, grease it with butter and heat it well. Pour the mixture into the hot pan and sprinkle with sultanas. Cover the pan with a lid and cook for 5 to 8 minutes over low heat, taking care that the pancake does not blacken. If it sticks, slide a little butter into the pan, lifting the edges of the pancake slightly. When it has solidified at the bottom, cut it into four parts and with the help of the spatula turn it over to finish cooking. When the second part is also solid, cut it up with the help of 2 forks.
Serve the warm crêpe immediately with blueberry jam, apple puree and cooked apples or plums.

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