The plodarisch
In Sappada, the plodarisch is spoken, a Bavarian-Tyrolean dialect that has long attracted the attention of internationally renowned linguists and dialectologists.
Due to its particular characteristics, the Sappada language is often the subject of studies, research, conferences, theses, and has recently been discovered in school classrooms as well.
Dialectal affinities are found in the nearby German-speaking linguistic enclaves of Sauris and Timau.
(Photo Manuel Piller Hoffer and Archivio Pro Loco Sappada)
Filastrocca in plodarisch
SUNNE, SUNNE SCHAI
TRAIBE DE BOLKN IN VRAI
TRAIBE SE HINTER IN SPITZ
BO AN ÒLTS BAIBILE SITZT
BO A MODAR MAAT
BO A HOHNE KRALT
BO AN OCSE LJET
BO A PLJEMBL PLJET
[SUN, SUN SHINE / CARRY AWAY THE CLOUDS / CARRY THEM BEHIND THE MOUNTAIN / WHERE AN OLD LADY SITS / WHERE THE FARMER MOWS / WHERE A ROOSTER SCRATCHES / WHERE AN OX LOWS / WHERE A PRIMROSE BLOOMS]
The Sappada cuisine
The Sappada cuisine has its roots in the past, particularly based on ingredients that were once locally produced, favoring indeed melted butter as a condiment, smoked meats and cheeses instead of those preserved with salt, which was once very precious.
A particular feature is the sour ricotta (Saurn Schotte) flavored with aromatic herbs and present in many traditional dishes, paired with polenta, bread croutons, or as a filling in tasty ravioli. In the past, it was homemade by the Sappada housewives, and it has recently been rediscovered by the “Plodar Kelder” Dairy with the support of Veneto Agricoltura and is awaiting official recognition and protection by the quality mark.
Sometimes the seasoning of the first courses uses poppy seeds, as in the case of Gepichta Kropfn, literally translated as "pinched" ravioli with a filling of ricotta and wild mint, but also in desserts, for example, those of Carnival: Mogn Kropfn, fritters filled with seeds, Krischkilan and Muttn, local variants of crostoli and castagnole, Hosenearlan, literally rabbit ears, sweet fried ravioli.
The typical cuisine characterizes Restaurants, Chalets, and Refuges. In addition to the dishes already mentioned, you can enjoy barley soups, game with polenta and mushrooms, sauerkraut, and Kneidl, the traditional bread and speck dumplings.
(Photo Manuel Piller Hoffer and Archivio Pro Loco Sappada)