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.

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.

In Valmalenco there are two ski schools - the traditional "Scuola sci & Snowboard Valmalenco" and the new "Enjoyski school".

In Valmalenco there are two ski schools - the traditional "Scuola sci & Snowboard Valmalenco" and the new "Enjoyski school".

The pezzotto: one of the most ancient traditions of Valtellina