Carnival is more than just fritters!

Carnival at Baita Piè Tofana is celebrated with Brazorà, a sweet focaccia created for Christmas but now enjoyed year-round as a symbol of conviviality.

Baita Piè Tofana

Baita Piè Tofana, located in the privileged heart of the Dolomites of Cortina, a UNESCO World Heritage site and the venue for the Milano-Cortina 2026 Winter Olympics, was founded in 2019 as part of Michel Oberhammer’s vision. It is where contemporary cuisine intertwines with a deeply rooted culture of hospitality, brought to life by maître Elisa Prudente. At Baita Piè Tofana, Chef Rovacchi embraces a philosophy that goes beyond traditional mountain cuisine, offering dishes that pay tribute to great international masters in a modern interpretation, blending Italian traditions with French cooking techniques and Japanese-inspired refinements

Brazorà according to Chef Rovacchi

Chef Rovacchi has reinterpreted this typical Cortina dessert with an innovative twist, transforming it into a delicate, flaky brioche with a light and fragrant texture.

The dough is enriched with elderflower butter and then glazed with elderflower, evoking the scents of the Dolomites.

A distinctive feature of Brazorà is its shared experience: served whole at the centre of the table, it is broken apart by hand among diners before being dipped into zabaione.

This simple yet meaningful ritual turns dessert into a moment of connection, celebrating the joy of togetherness. It is a gesture that embodies the warm hospitality and convivial spirit that define Baita Piè Tofana.

Brazolà

Brazolà and its origins

Brazolà is a traditional Ampezzo Valley dessert historically linked to wedding celebrations.

In the past, newlyweds would personally offer it to family and friends as an invitation to their wedding, accompanied by five “carafoi” and five sugared almonds placed at the center of the ring-shaped cake. This gesture symbolized the couple’s embrace and union, represented by the intertwined circular shape of the dessert. The traditional recipe consists of a dough made with flour, eggs, butter, and sugar, kneaded until smooth and soft, then braided and shaped into a ring before baking.

Where does the name “Brazolà” come from?

The name “Brazolà” comes from the Ampezzo dialect term “brazorà,” which means “to embrace.” This etymology reflects the dessert’s circular shape, reminiscent of an embrace, and its symbolic role in local wedding traditions, representing the couple’s invitation and welcome to the community. In the local dialect, “brazolà” refers to a round focaccia, while “brazorà” means to embrace—highlighting the connection between the dessert’s name and its meaningful form.

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