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Fodoma cuisine is simple yet exquisitely delicious, made with many clever ideas so that none of the little food they had would go to waste. Even Giosué Carducci, a renowned traveller and a gastronome, sang the praises of the tasty trout that he ate in these parts.
The most well-known dishes are balote (a kind of bread dumplings made with speck, spinach, cheese or liver and served with stew, in a clear soup or with a salad), panicia (barley soup with smoked pork shank), casunciei (half-moon shaped ravioli filled with pumpkin, served with ricotta or melted butter, although they are also sometimes stuffed with spinach, potatoes or wild herbs), tircle (circles of pasta filled with sauerkraut or spinach and fried in boiling oil), foiadine conciade (dry tagliatelle), foiadine da lat (very fine tagliatelle), and fortaie (deep-fried pasta). The Fodoma area also offers a wide selction of sweets and desserts: canifli (fritters to be savoured with mulled wine) and crafons (these fritters made from wheat and rye flour and cumin seeds and are typically eaten at parties).
And last but not least, don’t forget to try the wonderful range of grappa flavoured with cumin, mountain pine, juniper, blueberries and wild strawberries.
Dairy produce is very symbolic of this area: Fodom, Renaz, and Contrin cheeses (made exclusively buy the dairy cooperative in Livinallongo) and Cherz cheese. The area is also well-known for its fresh and smoked ricotta, butter, schiz (a cheese traditionally made in Belluno), fresh caciotta (caciotta is a soft cheese) and caciotta with chives.
