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Gulasch and canederli! A  happy, indissoluble “mixed marriage” between Hungarian and Tyrolean cuisine which has remained rock-solid through the centuries. Served with rye bread, they are a true culinary triumph, a perfect homage to Austro-Hungarian cooking traditions. Saffron-yellow in colour and round in shape, canederli are often served in Austrian restaurants and trattorias in the tasty meat soup known as gulasch. The canederli must be soft enough to eat with a fork; if a knife is required, it means that they are not of the right consistency. The East Tyrolean Knödel  are generally served with soup or boiled würstel  sausages, accompanied by sauerkraut. They are also served with cabbage in the Ampezzo area and are common throughout the rest of the North of Belluno, where they can be enjoyed either in a clear soup or with gulasch.

Another perfect couple, this time entirely bellunese, is polenta and pastìn. Polenta is a traditional dish of the local countryfolk, who used to eat it on its own; these days it is served as an accompaniment to meat and game. Pastìn is a speciality typical of the Valbelluna, a mixture of minced beef and pork, salt and pepper and spices.

A number of different variants can be found: in the Feltre area, garlic and a pinch of cinnamon are added, while in Dont di Zoldo the mixture is left to marinate in white wine and herbs. It is served in little balls and is generally griddled or barbecued. [R.D.N.]