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

Although it may seem obvious that in Italy you can eat well just about anywhere, it is equally well known that some regions and provinces have more to offer than others in terms of food and wine delicacies for true connoisseurs.

This is true of Valtellina, a land of forests, mountains and amazing views, but also of natural foods that are the result of thepeasant tradition and of well-known red wines that are dry and full-bodied and go well with local dishes, perfectly enhancing their taste.

The region is sheltered from the cold winds from the north and the hot, humid winds from the south thanks to the protection offered by the crown of the Alps, but for many days a year it is bathed in the intense light of the mountain sun.

The microclimate here is particularly favourable for growing vines. The rest is down to the ancient flavours of a cuisine that has stood the test of time and the exquisite local specialities: from Pizzoccheri to Chisciol, from Bitto to Polenta taragna.

If your mouth is already watering and you'd like to find out more, follow us on our discovery tour of the tastiest places in Valtellina.

1. Pizzoccheri — Our eno-gastronomic itinerary starts from Teglio, a village in the heart of Valtellina located in a panoramic and sunny position at an altitude of 900 mt. a.s.l. For over four centuries, Teglio has been growing buckwheat, known as "furmentum", "fraina" or "farina negra", a practice that has now almost disappeared in the rest of Italy.

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2. Bitto — The next stop on our discovery tour of the local flavours and aromas is Morbegno, the main town in the lower Valtellina lying on the Bitto cone and home to the cheese specialty that goes by the same name. A large, semi-hard cooked cheese with a cylindrical shape and straw-yellow rind, Bitto di Morbegno is made by processingraw whole cow's milk twice a day on the spot, immediately after milking, with the addition of no more than 10% of milk from Orobica goats, an animal native to the Val di Gerola.

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3. Chisciol — From Morbegno to Tirano, just a stone's throw from the Swiss border, you can discover one of the most attractive towns in the whole of Valtellina, well worth a visit both for its thriving cultural and recreational outdoor life and for its food and wine delicacies. Here, after a ride along the Sentiero Valtellina, a rafting tour on the Adda river, a trekking excursion or an equally exciting trip on board the Red Train of the Bernina, there is nothing better than to refuel with some of the delicious local specialities.

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4. Wine in Valtellina — It would be a real shame not to accompany the exquisite Valtellina dishes with a good local wine. Dating back to ancient times, the cultivation of vines has shaped the Valtellina landscape, giving life to the unique panorama of terraced vineyards and today boasting productions recognised by prestigious quality marks and world famous.

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5. Bràulio — Our itinerary through the flavours and fragrances of the Valtellina ends in Bormio, a well known mountain tourist resort located in the Stelvio National Park. The production of Bràulio, a legendary bitter aged in enormous Slavonian oak barrels stored in the fascinating cellars beneath the old town centre of Bormio, is closely linked to the history of the place.

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