• 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

Street food in milan

Street food is the best solution for a quick lunch break and a snack
  • Food & Wine
Street food in Milan

Lombard Mostarda Recipe

With a strong taste, the mostrada is prepared with fruit, sugar and mustard essence
  • Food & Wine
Lombard Mostarda recipe, an ancestral flavor

Flavors on the lakes: Como and Varese

Lakes and mountains. Tasty dishes, heritage of rural culture
  • Food & Wine
Flavors on the lakes: Como and Varese

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

For Wine Cellars in Lombardy

Rows of vineyards line the countryside, producing some of the finest wines in the world. Exploring Wine Cellars in Lombardy
  • Food & Wine
Vineyards in Sondrio in Valtellina

Gorgonzola

A DOP cheese from the Province of Milan
  • Food & Wine
Gorgonzola

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

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

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste
  • Food & Wine
At table, from Cremona to Mantua

Polenta e Bruscitt Recipe

Typical dish of Lombardy made with polenta and stewed beef strips
  • Food & Wine
Polenta e Bruscitt recipe, a specialty from Busto Arsizio

Where to Eat Kosher in Milan

Jewish cuisine is a table of a thousand flavors and without borders because it is the result of innumerable contaminations
  • Food & Wine
Where to eat Kosher in Milan, some tips

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

Franciacorta, a land of excellence

The humble local dishes stand alongside traditional and prestigious wines. A journey through the flavors of Franciacorta
  • Food & Wine
Franciacorta, a land of excellence

Varese Local Products Guide

The typical products with which to prepare the dining table are varied and include all the dishes: from appetizers to desserts
  • Food & Wine
Varese local products guide, essential tips

Local specialties in valtellina

A small area of ​​Lombardy with a rich gastronomic tradition
  • Food & Wine
Local specialties in Valtellina

Cremona Nougat Recipe

It is a variation of the traditional sweet that includes the addition of aromas such as vanillin and candied fruit, which make the mixture softer based on sugar, honey and album
  • Food & Wine
Cremona Nougat Recipe, homemade goodness

Risotto a la Milanese Recipe

One of the most typical and well known dishes in Milan
  • Food & Wine
Risotto a la Milanese recipe, the original taste

Where to eat in Lecco

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

Bergamo and its typical tastes

Really delicious dishes with genuine ingredients
  • Food & Wine
Come discovering typical food of Bergamo!

Mantua Local Products Guide

Mantua beyond for its historical richness, is famous also for the numerous typical gastronomic products and recipes handed down for generations
  • Food & Wine
Mantua Local Products Guide, the flavor of tradition