• Food & Wine
    • Mountains

Local specialties in valtellina

A small area of ​​Lombardy with a rich gastronomic tradition

Valtellina is a region rich with high-quality products that are famous all over the world. Their most important products include cheeses (such as Bitto cheese), wine, pizzoccheri pasta, bresaola (dried beef) and bitters.

 

Tradition has it that in the mountain pastures in the summer, the milk is transformed into precious Bitto cheese, while the return of the herds in the valley is linked to the production of the Valtellina Casera once only available in winter, which can now be found throughout the year. Expert shepherds and cheese makers, the Celts, to conserve and transfer the nutritional properties of milk over time, began to produce long-keeping cheeses, and it is likely that the etymology of the name Bitto, deriving from "Bitu", may indicate something that is persistent. Since 1996, these cheeses have been awarded the Protected Designation of Origin: their production technology is defined by the respective disciplines to ensure their unique quality. After they have aged for 70 days, the wheels of cheese are inspected one by one, by the technicians of the Consortium that apply the fire brand of quality.

The first historical evidence attesting to the production of Bresaola dates back to the 15th century. The origin of the name Bresaola can traced to the Germanic word "brasa", meaning embers, since braziers were used in ancient times to heat and dehumidify the air in the aging rooms. The braziers unleashed an aromatic smoke that was obtained by throwing juniper berries and bay leaves on burning coals of fir wood.

Another important delicacy is Pizzoccheri della Valtellina. The earliest origins of this buckwheat pasta can be traced back to 1750 when it was cited in a will. Buckwheat, the main ingredient constituting the heart of the recipe, originally came from Siberia (the cultivation of this crop in Italy is dated around the 15th century, in Teglio). The first crop of furmentun dates back to the 1600s. In terms of red wines, Valtellina is a major producer. The Denomination of Origin (D.O.) of Valtellina boasts 2 DOCG (Sforzato di Valtellina and Valtellina Superiore) 1 DOC (Rosso di Valtellina) and 1 IGT (Terrazze Retiche di Sondrio), with vineyards covering about 800 hectares.

Some of Valtellina's bitters most worthy of mention include braùlio and fruit grappa. Bràulio is a liqueur aperitif, digestive and tonic, with a pleasantly bitter taste and moderate alcohol content (21 %). Its main ingredients are herbs and medicinal plants, fruits, roots and wild berries, collected in the mountains surrounding Bormio, the pristine environment of the Stelvio National Park. Grappa, on the other hand, is made with characteristic flavours including blueberries, wild strawberries and raspberries.

Take me here: Local specialties in valtellina

On the same topic

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.
  • Food & Wine
Zucca Bertagnina

Garda s olive oil

Recognized by everyone as an exceptional oil, especially when paired with certain dishes. Its freshness and delicacy are increasingly appreciated throughout Europe
  • Food & Wine
Garda’s Olive Oil

Cotechino pavese

A traditional peasant's delight
  • Food & Wine
Cotechino pavese

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."
  • Food & Wine
Ciliege di Bagnaria

Consortium Salami Cremona IGP

An institution to identify, safeguard and promote on the market a typical product of the Po valley
  • Food & Wine
Consorzio Salame Cremona IGP

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

Lodi cheeses

Curiosities and characteristics of cheeses for you to taste in Lodi and surrounding area
  • Food & Wine
Formaggi lodigiani

Milan, capital of taste

From the skyscrapers to the fields of crops. Milan is a city of thousand cultures and its surrounding area a land of a thousand flavours
  • Food & Wine
Milan, capital of taste

Flavours and aromas of Valtellina

The Valtellina is a place for relaxation and good living, not least because of its inviting food and wine. Let's go and discover it
  • Food & Wine
Flavours and aromas of Valtellina

Il Polentone di Retorbido

The beautiful spring festival dedicated to the wise farmer Bertoldo
  • Food & Wine
Polentone di Retorbido

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

Andiamo a Tavola

33° Edition - Eating in Cremona and province
  • Food & Wine
Andiamo a Tavola

Flavours of the Oltrepò Pavese: Autumnal weekends away within a stone’s throw of Milan

Discover Pavese – Enjoy an autumn weekend of tradition, culture and flavour among the most charming villages of the Oltrepò Pavese. Take a look at this list of ideas and get inspired.
  • Food & Wine
 Flavours of the Oltrepò Pavese:  Autumnal weekends away within a stone’s throw of Milan

Bata Lavar

A traditional pasta dish from the town of Canneto Pavese
  • Food & Wine
Bata Lavar

Cotoletta a la Milanese Recipe

His secret? Cutlet, breadcrumbs and... fry in a frying pan with bubbling butter
  • Food & Wine
Cotoletta a la Milanese recipe, a world famous delicacy

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

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine
Cipolla rossa di Breme

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.
  • Food & Wine
Miccone di Stradella

Tasting in Lombardy: Five flavoursome experiences

  • Food & Wine
Mete Golose_Franciacorta

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