Pizzoccheri

A dish of the "poor" cuisine, with few basic ingredients: black and white flour, cheese and some vegetables that, wisely combined, give a tasty result. Pizzoccheri are hand-made buckwheat noodles rolled into not too thin sheets, boiled and well seasoned with Casera, the typical cheese from Valtellina and butter, better if from mountain pastures, to which are added some vegetables such as potatoes and cabbage.

An easy to prepare and delicious dish to taste that everyone can prepare thanks to the recipe codified by “Accademia del Pizzocchero” in Teglio, which for years has been protecting and promoting this pride of Valtellina cuisine in Italy and in the world.

Honey

Beekeeping has a century-old tradition in Valtellina, so much so that in the ancient times it was used as currency during trades, almost as if it was liquid gold.

Food & Wine

Wine

The vineyards cultivation dates back to ancient times and has shaped the territory, giving life to the unique panorama of the terraces.

Food & Wine

Cheese school - Mountain class

Visit to a cheese maturing firm and field trip to reach the alpine pastures or the farms of the area

Food & Wine

Pioda and Lavecc

The mountains of Valmalenco are a paradise not just for nature lovers, but also for gluttons.

Food & Wine

Typical cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.

Food & Wine

Cheese & Honey - Mountain class

Guided visit to a farm with tastings of local products

Food & Wine

Chestnuts

Sondrio and the surrounding towns are located at the ideal elevation for picking chestnuts.

Food & Wine

Pizzoccheri

The main dish of the local culinary tradition that is protected and promoted by the Accademia del Pizzocchero in Teglio, which has codified the recipe and promoted this pride of Valtellina in Italy and the world.