I Tried Alpine Food at One of Italy’s Oldest Mountain Huts | Road to the Winter Olympics Ep 2

Описание: As Italy prepares to host the Winter Olympics in the Dolomites, I traveled to Trentino to document how some of its most traditional foods are made. In this episode, I visit Rifugio Crucolo, a historic alpine hut in the Dolomites, located in an area shaped for centuries by the exchange between Italian and Austrian cultures, and explore how that history is reflected in the local cuisine.

Catch up on episode one here:
   • Why Italy’s Smelliest Cheese Could Disappe...  

Some travel and access for this trip were provided with the support of Dolomita, who assisted with local outreach and research.
https://dolomita.net/

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00:00 Welcome to Rifugio Crucolo, one of Trentino’s oldest alpine huts
01:23 The Austrian influence on cuisine in the Dolomites
02:28 Visiting the underground cellars and tasting traditional cold cuts
04:17 Giant salami (42 metres) and giant cheese (450 kg)
05:05 Tasting Crucolo’s washed-rind cheeses
07:50 Wines from the 1970s, collected by Danilo’s father
09:33 A glimpse into the kitchen: stews, soups, canederli, polenta
11:14 Tasting traditional Alpine dishes from Trentino
14:10 Crucolo’s iconic digestivo: Parampampoli, served over a hot flame
15:45 Stay tuned for Road to the Winter Olympics, Ep. 3: Trentino’s Grana cheese (an Alpine Parmesan?)

This video is a food documentary part of my traditional food stories series. Subscribe to my channel if you love food and travel
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I’m a journalist and producer with over 10 years of experience covering traditional dishes, food culture, and culinary craftsmanship. Originally from Bari, Italy, and now in London, I’ve built my career exploring how food reflects the identity of people and places. On this channel, I document iconic foods, meet local producers and artisans, and explore the relationship between land, culture, and cuisine. Previously, my work featured on Business Insider’s Regional Eats, So Expensive, and Food Tours.

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