Cunsc

Valmalenco

INGREDIENTI

1 kg di carne di pecora tritata
3 hg di burro
1/2 lt di buon vino rosso valtellinese
alloro
salvia
rosmarino
timo
sale
pepe

Mettere in una pentola la carne con il burro, farla rosolare lentamente, aggiungere le erbe finemente tritate, salare, pepare e aggiungere il dado. Bagnare con il vino rosso e cuocere a fuoco lento fino a quando il vino sarà evaporato, per circa due ore.
Con questo sugo si possono condire polenta, tagliatelle, gnocchi e pasta a piacere.

Ricetta tratta da: A tavola con i malenchi

Bresaola

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

Food & Wine

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.

Food & Wine

Cheese school - Mountain class

Visit to a cheese maturing firm and field trip to reach the alpine pastures or the farms of the area

Food & Wine

Cheese & Honey - Mountain class

Guided visit to a farm with tastings of local products

Food & Wine

Pioda and Lavecc

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

Food & Wine

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.