Uniquely Italy

Did you know that 50–70% of Italian eyeglass frames are produced in the Cadore district of Belluno? This small mountain area in the Dolomites has become world-renowned as the cradle of Italian eyewear craftsmanship.

We recently replaced our frames and lenses there and were impressed by the selection, service, and price. In fact, we paid less than half of what we had previously spent elsewhere. Based on recommendations, we contacted one of the local optical shops, asked the opticians our questions, and booked an appointment with ease. Additionally, we hiked around the Dolomites and enjoyed lunch in Domegge di Cadore.

A Brief History of Cadore Eyewear

The modern Cadore–Agordo–Belluno district emerged as a center for frame production in the late 19th and early 20th centuries. Local workshops multiplied, creating a thriving cluster of artisans. One of the earliest pioneers was Angelo Frescura of Calalzo di Cadore, who began producing frames in the late 1800s and helped establish the region’s reputation for quality craftsmanship.

Notable optical shops / optical businesses in Cadore. Here are some of the better known and well-reviewed shops:

Discover local artisan cheeses

Taste of Tradition

The province of Pordenone, nestled in the Friuli Venezia Giulia region of northern Italy, is home to a rich tradition of artisan cheeses, or formaggi. Many of these cheeses are produced in small latterie (dairies) scattered across local towns. Some of the most well known latterie are Aviano, Maron di Brugnera and Visinale.

For Americans unfamiliar with these regional specialties, it's worth noting that these cheeses are not industrial and are distinct, fresh, and different from dairy to dairy. Additionally, these dairies also offer yogurts, fresh eggs and local specialities. Some popular local varieties of cheese are below and are worth trying.

• Montasio: A semi-hard cheese with a firm texture and a slightly nutty flavor, perfect for grating or slicing. It has a Protected Designation of Origin (PDO) status, ensuring its authenticity.

• Fior di Panna: A creamy, soft cheese often enjoyed fresh, with a delicate flavor.

• Ricotta di Pecora: A sheep's milk ricotta that is softer and creamier, often used in local dishes or eaten on its own.

Italian Artisan Pastry Shops

One of the sweetest discoveries in Italy is the pasticceria — an artisan pastry shop unlike anything most Americans have experienced. These aren’t chain bakeries or supermarket counters, but small, often family-run shops where every pastry, cake, and sweet is made fresh each day in small batches. Some of the best ones are Berardi in Sacile and Prata di Pordenone as well as Pasticceria Delizia in Porcia.

What makes them special?

• Handcrafted tradition – Recipes are often passed down through generations, with pastry chefs perfecting techniques that balance flavor and artistry.

• Local, seasonal ingredients – Butter, flour, fruit, honey, pistachios, and chocolate are sourced from regional producers, so each bite reflects the taste of the territory.

• Regional specialties – From Sicilian cannoli to Venetian millefoglie, each area offers its own signature creations.

• Beauty and detail – Pastries are not only delicious but visually stunning, decorated with creams, glazes, and flourishes that make each piece a miniature work of art.

The result? Pastries and cakes with a depth of flavor, texture, and authenticity that go far beyond what’s typically found in U.S. bakeries. Visiting a pasticceria isn’t just about satisfying a sweet tooth — it’s stepping into a tradition of craftsmanship and local pride that makes life in Italy a little more dolce.