Bormio

Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with the infusi... Read more

Amaro della Contea di Bormio is a herbal Italian liqueur made with alpine herbs in Valtellina (Bormio). This bittersweet amaro is infused with a secret combination of thirty-six locally-sourced alpine botanicals that are collected in Stelvio National Park. Some of the ingredients includ... Read more

This traditional pasta dish combines buckwheat pizzoccheri pasta with potatoes and cabbage, which is seasonally replaced by swiss chard or green beans. All of the ingredients are cooked together and are typically layered with grated Parmigiano Reggiano and Valtellina Casera cheese and garlicky me... Read more

These irregularly-shaped buckwheat fritters are a traditional delicacy of the Valtellina valley, where buckwheat has been used since the 1600s. They are prepared with a thick batter that employs buckwheat, beer, and a splash of grappa, while the final addition is diced cheese, preferably... Read more

Taròz is a fulfilling, traditional dish from Valtellina that truly highlights several wonderful local products, from the potatoes and beans that are easily grown near the surrounding mountains to the renowned Valtellina Casera cheese. This hearty purée is prepared with pota... Read more

Polenta taragna is an elaborate polenta spin-off made with a mix of yellow cornmeal and buckwheat flour, enriched with butter and cheese that are mixed in right before serving. The name comes from the word tarai or tarel, referring to the wooden tool traditionally used to stir t... Read more

Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and herbs and spices such as nutmeg, cloves, bay leave... Read more

Manfrigole are a variety of pancakes made with a combination of buckwheat and white wheat flour, filled with Bresaola and Casera cheeses. The dish is traditionally prepared in the mountains of Valtellina. Milk-soaked bread can be added to the filling in order to make it more com... Read more

Bisciola is a leavened sweet bread made with a combination of wheat and buckwheat flour, along with eggs, butter, nuts, and dried fruit. Typically, raisins, figs, and walnuts are added to the dough. Bisciola hails from Valtellina, and it probably originated as a simple, peasant dessert. However, ... Read more

Coppetta or cupeta is a traditional dessert from Valtellina. It is a type of nougat made with a mixture of honey, and nuts that is tucked between two wafer sheets. The nougat is made with a mix of chopped walnuts, crushed cookies, and honey. The combination is slowly cooked until it thickens and ... Read more

Tzigoiner is a traditional meat dish originating from Valtellina. The dish consists of thinly sliced beef that's wrapped around a wooden skewer and grilled to perfection. The beef is typically marinated in wine, oil, and spices. The meat is usually seasoned with salt and pepper before it's placed... Read more

Risotto con bitto e bresaola is a traditional type of risotto originating from Valtellina. The risotto is usually made with a combination of Arborio rice, onions, olive oil, red wine, vegetable stock, Bitto DOP cheese, bresaola della Valtellina, and butter. The onions are sautéed in olive ... Read more

Mouse di Bresaola is a quickly prepared, yet very delicious appetizer made with air-dried, salted beef charcuterie from Valtellina. Only a few ingredients are needed for this creamy treat, and the procedure is also very simple: coarsely chopped bresaola is blended with creamy cheese such as ricot... Read more

This simple antipasto known as bresaola e porcini is prepared throughout Valtellina, and it's the best proof that there is no need to complicate when prime ingredients are locally available. Thinly sliced bresaola topped with fresh porcini mushrooms is generously drizzled with a mixture ... Read more

The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender beef cut comes in five different varieties: Pu... Read more

Certainly the finest and most well-known cheese of Valtellina valley, Bitto is a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds an... Read more

The origins of this Lombardian cheese can be traced back to the 1500s when the first cooperative dairies appeared in Valtellina valley. Derived from Latin words for cheese (caseus or casei), the word Casera was used to denote a cellar where cheeses were stored for ripen... Read more

First created in the 1500s, this traditional Italian pasta variety is made with a combination of buckwheat and wheat flour. Often described as short tagliatelle, it is characterized by its flat, wide shape and dark color. It originated in Lombardy, more precisely in the Valtellina valley and it i... Read more

Scimudin, meaning little cheese in local dialect, is a fresh, shortly aged, buttery, brie-style cheese produced in the province of Sondrio. Once made with pure goat’s milk (since goats were very common in the area), nowadays it is more often made with mixed or pure cow's m... Read more

Storico Ribelle is a traditional type of Italian Bitto cheese originating from the Valgerola area of Valtellina. The cheese is made from a mixture of raw cow's and Orobic goat's milk and it's left to age for a minimum of 70 days. However, some wheels are left to age for over 10 years. The cheese ... Read more

Pestèda is a traditional seasoning blend that hails from the ancient village of Grosio, consisting of garlic, salt, pepper, and aromatic herbs such as leaves of dwarf alpine yarrow or musk yarrow, wild thyme, juniper berries, or cinnamon. Its name means beaten, referring ... Read more

Slinzega is a variety of dark red, air-dried salted beef charcuterie produced in the Italian province of Sondrio. Flavored with cinnamon, salt, cloves, pepper, garlic, bay leaves, and red wine, it is similar to another local product, the slightly more famous bresaola, but made w... Read more

Violino di capra, literally meaning goat violin, is an Italian goat prosciutto produced in the area surrounding the Northern Italian town of Chiavenna. The name comes from its shape, reminiscent of the violin, and the fact that the traditional method of slicing suggests placing ... Read more

The apples of Valtellina are fresh fruits of the Red Delicious, Golden Delicious and Gala varieties grown within the province of Sondrio which is located in the heart of the Alpine valley of Valtellina. Even though it was once cultivated only for ornamental purposes, as of 1920s Mela... Read more

Bombardino is the ultimate Italian winter cocktail made with a combination of brandy, VOV egg liqueur, whipped cream, and cinnamon. In order to prepare it, brandy and warm egg liqueur should be poured into a glass mug, and the combination is then generously topped with whipped c... Read more

Valtellina Superiore is an Italian wine region located in Sondrio, Lombardy, that produces dry red wines from the prized Nebbiolo grape, which is locally known as Chiavennasca. The vineyards are located on steep terraces with differing microclimates, creating five officially recognized g... Read more

Sassella is one of the subregions of the Valtellina Superiore appellation in Lombardy. Considered one of the finest Valtellina areas, Sassella is the second-largest subzone, located on the steep slopes west of Sondrio. Like all Valtellina wines, they are made with a minimum of 90% Nebbio... Read more

Sforzato is a dry Valtellina wine produced on the steep slopes in Sondrio, Lombardy, with a minimum of 90% Nebbiolo grapes, locally known as Chiavennasca. The wines are produced in a passito process—drying or raisinating the grapes before vinification—which concentra... Read more

Inferno is a type of wine produced under Valtellina Superiore appellation in Lombardy. It is the smallest subregion in Valtellina, occupying small terraces dispersed around Montagna, Poggiridenti, and Tresivio. The wines are made from Nebbiolo (minimum 90%), which is locally known as Chi... Read more

Grumello is a subregion in the Valtellina Superiore appellation, located on the steep terraces northeast of Sondrio in Lombardy. The wines are made from Nebbiolo (locally called Chiavennasca), and though they have a similar character, they tend to have different features based on the geo... Read more

This full-bodied Italian wine is produced in the Valtellina region, more precisely in the province of Sondrio, with at least 90% Nebbiolo (Chiavennasca) grapes, while the rest 10% may include other Lombardian grape varieties such as Rossola, Pignola, and Brugnola. Considered to be the subtlest of... Read more

Taneda is a herbal liqueur and a type of amaro that hails from Valtellina. It is made with a macerate of Achillea Moschata—an alpine flowering plant that belongs to the sunflower family and is usually found at high altitudes. The plant is also used for herbal infusions, and it is l... Read more