Frittata di Erbe di San Pietro

Frittata di Erbe di San Pietro is a traditional Italian omelette from the Veneto and Dolomites regions, particularly associated with the town of Auronzo di Cadore. The dish takes its name from the wild herb *San Pietro* (St. Peter’s herb), a foraged green that grows in alpine meadows and is prized for its slightly bitter, earthy flavor. The frittata is made by binding these wild greens with fresh eggs, salt, and often a touch of local cheese, then cooking the mixture slowly in olive oil until golden and set.

A great version of this frittata is distinguished by the quality and freshness of the *San Pietro* herb, which should be harvested at its peak in late spring and early summer. The eggs must be farm-fresh, and the cooking technique should yield a tender, custardy interior with a lightly crisped exterior. Overcooking or using stale herbs can ruin the delicate balance of flavors.

Regional variations exist across the Cadore area, with some cooks adding grated Parmesan or Asiago, while others incorporate wild garlic or chives for extra depth. At **Albergo Ristorante Cacciatori** in Auronzo di Cadore, the dish is prepared in the classic mountain style, as noted by the food enthusiast *Habemus Fame*, who praised its simple, honest taste. The frittata is often served as a starter or light main course, accompanied by crusty bread and a glass of local white wine.