• Food & Wine

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines

Adventure and relax. Lombardy isn’t all plains, paddy fields and lakes. The region is also home to forests of fir trees, mountains to climb and slopes to ski down, a cool refuge in the scorching summer and an adventure playground in the harsh winter.

Valtellina has been seen as a haven of wellbeing since Roman times, with the Romans discovering sulphurous water here – the baths in Bormio are a must-visit to this day. Don’t miss out on a stroll through the spending Art Nouveau-style historic centre of Tirano, one of the most beautiful villages in Alta Lombardia.

Wine worthy of heroes. The vine that produces the Nebbiolo grape, known in these parts as Chiavennasca, is cultivated in spite of the obstacles nature has thrown up. To overcome these problems, the locals completed the painstaking job of building terraces out of dry-stone walls. The pursuit is known locally as “heroic viticulture” – the refusal
to surrender to the harshness of reality and the determination to see those bunches of grapes grow,  to harvest them and then to turn them into precious
nectar. The result is a range of top-quality red wines like Sassella, which hails from a tiny area where the hillside is steep and the wind fierce. Inferno is made from grapes taken from an area which gets notably hotter in the summer; Sfursàt – or Sforzato – is one of the most famous Passito wines in all of Italy.

Milk miracles. Valtellina’s most well-known cheese is Bitto, which traditionally was produced in just a few pastures perched on the mountains in the area cut in two by a stream of the same name. The cheese is warmed during the production process, while cow’s milk is joined by milk from Orobica goats, a native species of the Val Gerola. Also worth tasting is Casera, whose name comes from the local word for the cellar in which the cheeses are left to age. It’s the perfect cheese for grating on pizzoccheri and
stuffing sciatt – delicious little buckwheat fritters.

Bresaola and Violino di Capra. There are some excellent cured meats to be discovered too. Take bresaola, for example, which is made from a single piece of lean, flavoursome beef, or Violino di Capra, made from the thigh and shoulder of the goat and so named because its shape resembles that of a violin case.

Take me here: Discover the flavors of Valtellina

On the same topic

Where to Have Breakfast in Brescia

Who begins well is half of the work. That's why starting the day with a great breakfast is a must
  • Food & Wine
Where to have breakfast in Brescia, suggestions

Grana padano

Typical Italian DOP cheese
  • Food & Wine
Grana Padano

Wine tastings and cellars in broni

At the foot of the Pavia hills, Broni, where wine is poetry
  • Food & Wine
Wine tastings and cellars in Broni

Teglio, the home of pizzoccheri

The small Valtellina town of Teglio is the home of pizzoccheri, the tasty dish of buckwheat pasta with cheese and vegetables
  • Food & Wine
Pizzoccheri, Valtellina

IGP Apples of Valtellina

This type of apple has all the characteristics of mountain apple: crunchy, fragrant, aromatic and juicy
  • Food & Wine
Apples

Crotti in Valchiavenna

Discovering the natural cellars formed under the boulders of ancient landslides from which the "sorel" blows
  • Food & Wine
Gustosi appuntamenti nei Crotti in Valchiavenna

Wines of Valtellina

The extreme variety of the Lombardy territories is reflected in a very wide range of absolutely fine and famous red and white wines all over the world
  • Food & Wine
Discover and savor the wines of Valtellina

Brescia Caviar

A surprise in the Po Valley
  • Food & Wine
Brescia caviar, a delicacy of the Po Valley

It s raining meatballs

One of the most typical and traditional dishes of the Lombard cuisine
  • Food & Wine
It’s raining meatballs!

The mantua pumpkin

From peel to seeds, pumpkin is a real "jolly" in the kitchen
  • Food & Wine
The Mantua pumpkin

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets
  • Food & Wine
Taleggio

Local Products of Lombardy

Lombardy is also a gastronomic journey of tastes and flavors to be discovered
  • Food & Wine
Local products of Lombardy, try them all

Wine and Flavor Trail Lombardy

Lombardy was one of the first Italian regions that concretely developed the idea of ​​Wine Roads promoting its realization
  • Food & Wine
Wine and Flavor Trail in Lombardy, authentic tourism

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history
  • Food & Wine
Salame di Varzi

Sbrisolona Cake Recipe

It is a Mantuan cake tied to the peasant tradition based on almonds
  • Food & Wine
Sbrisolona Cake Recipe, a unique dessert

Where to eat in Lecco

  • Food & Wine
The 6 best proposals about where to eat in Lecco

Wine and Flavor Trail Oltrepò Pavese

Oltrepo Pavese has always been recognized for its wines and most of those who have had the pleasure of going to this part of the province of Pavia, will remember above all its hills and stretches of vine rows
  • Food & Wine
Wine and Flavor Trail in Oltrepò Pavese, history taste and traditions

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines
  • Food & Wine
A caccia di sapori in Valtellina

Eating in Como

Here are some suggestions of where to eat in Como
  • Food & Wine
Eating in Como, 3 culinary worlds and 5 different restaurants

Pizzoccheri Valtellinesi Recipe

They are the symbol of a tradition rich in flavors linked to the land and to the art of cheese making
  • Food & Wine
Pizzoccheri Valtellinesi recipe, traditional flavors