Food and wine

What's better, after spending a day in the mountains, than sitting at the table in front of a tasty dish and a good glass of wine? In the territory of Sondrio this combination is possible.

The Alpine range that protects Valtellina from the cold Northern winds and from the hot-humid Southern winds, the warm breeze rising from Como lake, the intense light of the mountain sun have created a particular microclimate on the Rhaetian side that favors the vine cultivation. Here the famous red vines are born, which are the ideal accompaniment to the traditional cuisine of Valtellina, the result of an ancient rural tradition: bresaola, pizzoccheri, polenta taragna and sciatt are just a few examples of the gastronomic culture to be discovered.

What's better, after spending a day in the mountains, than sitting at the table in front of a tasty dish and a good glass of wine? In the territory of Sondrio this combination is possible. Here it is possible to find the ancient flavors of this land in specialties such as pizzoccheri, sciatt and polenta taragna, which have passed the test of time and which brighten the tables of the farms together with genuine and tasty products of Valtellina tradition.

And then here are the tasty cold cuts, among which one can not miss the queen bresaola and the cutting board with cheeses: Casera, ricotta and the mature cheeses. And then the wines. They do not need any introduction: full-bodied, dry, savory wines with a persistent fragrance that well harmonize with local dishes.

Pioda and Lavecc

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

Food & Wine

Bresaola

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

Food & Wine

Typical cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.

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.

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.