Let’s get ready for “giorni della merla”: here’s 10 delicious winter specialties that will warm you up!

Do you know what “giorni della merla” are?

In Italy “giorni della merla” (literally days of the blackbird) are the last three days of January and they are known to be the three coldest days of the year. It is said that during this period if the weather is terribly cold, the spring will be beautiful and will come soon, if instead it will be merciful, the spring will be late to arrive and will not be so flourishing.

So… let’s hope to freeze, what do you think?

To get prepared to face these cold winter days we have listed 10 delicious culinary solutions that, also thanks to the amount of fats contained, will surely warm and cheer you up! Let’s discover them together!


If we want to start off with a bang, we can’t help but mention one of the best regions when it comes to warm winter foods: Trentino Alto Adige. Here the variety of warm dishes is long…but we will begin from a must.

Canederli are big dumplings made of stale bread, bacon, eggs and chives. They don’t have a strict consistency or form, everyone prepares them in their own ways, but they don’t have to be either hard or too soft. The recipe is kind of sustainable because you are supposed to use the old bread that you would probably waste otherwise.
This recipe is special and perfect for a stop in the hut after a long skiing!


Okay, we got off to a great start, but now let’s move on the left of the “Boot” to discover one of the post popular dish of Lombardy.

Yes, we are talking about  “Pizzoccheri”! They are a variety of pasta prepared with mixed flours (the main is the buckwheat one). Similar to tagliatelle, but grayish, they are a traditional dish of Valtellina and people love to eat them with potatoes and kale.


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Un post condiviso da True Italian (@trueitalianfood)



What a stop in a mountain lodge would be without polenta? It is special because you can eat it with different kinds of sauces, the same concept as with pizza or pasta! Polenta will never disappoint on a cold day!

Polenta is made with boiled cornmeal, it may be served as a hot porridge or you can leave it to solidify into a loaf that then can be fried or grilled. One of the most famous ways to eat it is with the venison stew. Deer meat has a very particular and wild taste and is very used in mountain cuisine. Very typical in Valle d’Aosta is the “Polenta alla Concia”, a very cheesy meal.



Despite the name makes spätzle more commonly associated with Germany, this dish is quite popular in the Sudtirol region of Italy.

Spätzle are dumplings of irregular shape, in Germany they are usually served as a side dish with meat rich in sauce, whereas in Italy they are a first course often seasoned with fresh cream, melted butter or gorgonzola. Incredibly delicious!


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Un post condiviso da Sam Panitch (@chef.potscratch)


Soupe grasse

Now let’s concentrate on the part of Italy close to France. This dish is very similar to the famous french onion soup, even if in Valle di Susa, in the Piedmont region, they do it a bit differently: let’s discover how!

Soupe grasse is an inviting meal made with onion, stale bread and cheese to flavor. It’s a poor dish of the peasant tradition, characterized by simple and easy ingredients. There is nothing better than a soup to warm and cheer you up, enjoy!



In the geographic area of Tirolo, in Trentino Alto Adige, Schlutzkrapfen are very famous. Don’t let the name scare you! We also call them “mezzelune”, they are just ravioli with an elongated shape.

Schlutzkrapfen are stuffed with spinach and ricotta, a filling that never disappoints and which is always suitable for everyone. They are always served with butter and cheese to fully taste them.


Cotoletta alla valdostana

In Italy there are different types of cotoletta, like the Milanese or the Bolognese ones, but the “valdostana” is one of our favorite!

It’s a typical dish from Valle d’Aosta. According to tradition, it is prepared following the same recipe that dates back to the thirteenth century. The cotoletta is therefore composed of slices of veal stuffed with cheese and ham, then breaded in egg and breadcrumbs. And, finally, it is fried in butter. The perfect meal to recover your energies after your skiing lession.


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Un post condiviso da Andrea Ponzinibio (@justnibio)


Fonduta alla Valdostana

This course is a great way to fill you up (of joy).

Fonduta is made of a combination of Fontina cheese, egg yolks, milk, and flour. The ingredients are combined and heated until the mixture is well-incorporated and attains its creamy, dense texture. You can enjoy it even more if you eat it with bread, soiling your hands! Funny, right?


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Un post condiviso da Alysei (@alyseilaunch2020)



It is considered the most typical culinary preparation of Friuli Venezia Giulia, we are talking about….

Frico! Made of cheese of various seasonings, potatoes and onion, it’s something like a potato pancake, you just pile on lots of cheese that melts into the potato and forms a delicious round, creamy on the inside, crispy on the outside. It has to be tasted at least once in a lifetime!


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Un post condiviso da ? Monia e Veronica ?‍? (@monia_veronica)



Let’s finish this list with a beautiful and delicious dessert: Strudel.

It’s a rolled or stuffed cake that can be sweet or salty, but in its best known version is sweet, with apples, pine nuts, raisins and cinnamon. It is typical from Trentino, the region that has filled us more today!

So, which one would you like to taste first? Hurry up and start this mountaineer culinary journey!