Val di Fiemme

Dairy production offers delicious ricotta, local cheeses, the original Fontal, Dolomiti, Formae and Grana Trentino. Speck with a maturation of at least 5 months, 3.5-4.5 kg pieces and luganeghe are characteristic of Val di Fiemme and are made from goat and sheep meat, the goodness of local charcuterie.

It is an area that also offers a wide variety of honey, which until the 16th and 17th centuries was the only sweetener: a delicious nectar rich in minerals, vitamins and enzymes.

The villages are in small part on the bottom of the valley and in majority on the slopes or terraces. Pride, autonomy and the ability to organize socially and economically have always characterized the life of the people of Fiemme.

This is the valley of community forests, covering more than 12,000 hectares. Wood has always been a building and construction material, but also a means of expressing artistic skills through sculpture or carving.

The alpine landscape here is dominated by the porphyritic rocks of the Lagorai chain on the south side and the Latemar massifs on the north side. A useful showcase of this world of rocks and the natural history of the Dolomites is the Geological Museum in Predazzo. There is no shortage of pastures and alpine meadows on these mountains, in addition, of course, to the immense and valuable forest heritage.

In winter, Val di Fiemme rhymes with Marcialonga, the more than 50-year-old 70-kilometer Nordic ski race that attracts more than 8,000 "bison" from all over the world, with a large Scandinavian representation.