It was Roy’s father who first sold me the idea of the Dolomites in June. It would be a summer. The sky would be a startling blue with fluffs of piercing white clouds. There would be the most stunning mountains in the world and don’t forget the alpine meadows. But I love the Italy of the coast and the languid blues of the sea. The Northernmost point we had ever gone was Lake Como. You can imagine that it took much coaxing, much back and forth, for me to settle on the idea. I would have to acclimatise to the mountains of the North and inevitably, their rich cuisine. But Roy reminded me, “It will be an adventure. A very different Italy.” 

ALPE DI SIUSI

I have often heard that the food in the Dolomites is very different from the rest of Italy. It is entirely landlocked, sharing borders with Austria and Switzerland. Menus are in Italian, German and Ladin. In a way, it is a very un-Italian region with food that feels like a distant cousin of their neighbour Lombardy. Here, the alpine meadows shape the menu, as is the cuisine at Franz’s place Gostner Schwaige. Dora, who has been working here for decades, declares that he is the chef. She never allows anyone to over-order and with a reservation, she will seat you at the best table—right by the meadows. Franz’s dishes are his beautiful creations—a love letter to the Alpe—but it’s when Dora brings them to the table that they truly come alive, carried with pride and care. Carob-flour ravioli, folded in the shape of mezzelune half-moons, are dressed in tomatoes and pine pesto. Hay soup stewed in herbs and flowers. Goulash in red wine served with golden polenta. Then comes dessert, the hardest choice of all. While we manage to settle on scrambled pancakes and apple strudel, we could not decide between honey or cream. But of course, Dora has the best idea of all, “I’ll bring both!” While the charm of the Alpe di Siusi is the slow walk to everywhere and anywhere, the satisfyingly long lunches are what makes the walks worthwhile. 

SECEDA

If Michelangelo had hidden one last masterpiece in the Alps, it would be Seceda. The peaks rise like great sand dunes turned to stone, shaped over centuries by the hands of time. If it is a clear day (which usually is in summer), you can see the far-off mountains gleam under Carrara-white snow caps. Even after a few rounds on the trek, every view would feel new. By mid-day, hikers would be stretched out like silver hairpins on the sunbeds at Baita Sofie Hütte for their hour of alpine sun followed by a lunch of speck and eggs and local Alto Adige wines. With the sun high up in the sky, it is easy to savour the slow stretch of time at a rifugio, the world below all forgotten. 

ALBERGO STUA CATORES

It can be hard trying to find a restaurant here in this part of Italy. There are a million tourists and hardly any locals in sight. This is also hardly the place for the great Italian classics like tagliatelle al ragu or spaghetti alle vongole. But Stua Catores is exactly the kind of place that speaks to me: family-run, local cuisine and in the middle of nowhere. Decisions were made as quickly as the moment we walked in. They are known for their dumplings and pork knuckle, Mara told us, the daughter of owners Sigrid and Markus. Everything was no doubt wonderful and we were kept busy guessing the ingredients in the pork knuckle. In the end, Sigrid revealed one little detail but from the look in her eyes, there was clearly much more to it. Some things are meant to stay secret and the pork knuckle would remain a dish we would all travel for.