Ricette di montagna

Alla scoperta della tradizione gastronomica di Sondrio e Valmalenco.

Il territorio di Sondrio e Valmalenco vanta un ricchissimo patrimonio gastronomico. Pizzoccheri, sciatt e bresaola sono senz'altro i piatti più conosciuti, ma sono moltissime le ricette, gustose e a volte curiose, ereditate dall'antichissima tradizione contadina.

Taroz

Valtellina

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Oss de Mòrd

Lanzada

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Cotizza

Berbenno di Valtellina

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Rüsümada

Valtellina

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Ris e Revertis

Castello dell'Acqua

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Cunsc

Valmalenco

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Minestra di ortiche

Valmalenco

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Polenta Cropa

Val d'Arigna

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Gnocchi con i "cucul"

Valmalenco

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Costine al lavécc

Valmalenco

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Honey

Beekeeping has a century-old tradition in Valtellina, so much so that in the ancient times it was used as currency during trades, almost as if it was liquid gold.

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Wine

The vineyards cultivation dates back to ancient times and has shaped the territory, giving life to the unique panorama of the terraces.

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Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.

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Pioda and Lavecc

The mountains of Valmalenco are a paradise not just for nature lovers, but also for gluttons.

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Chestnuts

Sondrio and the surrounding towns are located at the ideal elevation for picking chestnuts.

Food & Wine

Pizzoccheri

The main dish of the local culinary tradition that is protected and promoted by the Accademia del Pizzocchero in Teglio, which has codified the recipe and promoted this pride of Valtellina in Italy and the world.