Our cuisine offers typical meals of Valtellina and Chiavennasca tradition, carefully made, from original recipes, using products from our fields and vegetable garden, cultivated by techniques of the past, without mechanical machines and chemical treatments whatsoever, respecting the environment and traditions; maize and buckwheat, which we mill when needed to maintain their unalterated properties, are the basis of the dishes we propose: the sciatt, the pizzoccheri, the gnocchetti della valchiavenna flavoured with wild herbs, chestnuts or pumpkin, pasta alla Cudéra, risotto and orzotti with seasonal herbs or mushrooms, that abound in our chestnut woods, polenta, strictly made with a blend of our corn, buckwheat or chestnut flours expertly dosed to accompany meat-based second courses: kid, ribs, sausages stewed or grilled, roasts, braised meats and stew.
You can’t miss the “taròz” that represent the joining together of products from our pastures, vegetable gardens and fields, cultivated naturally by us, claiming the tenacity of our valley and those who, like us, are committed to keeping it alive.
What about our inevitable potatoes? carefully cultivated by us, they express all the special taste fro our soli and climate, and are served with many tipical dishes.
Those whoprefer a light snack can try a local cheese platters to be tasted with chestnut honey, goat and cow cheeses, fresh and seasoned, strictly from Piuro breeders and Val di Lei, or a local meat plate of brisaola, pancetta, speck, coppa and salame with our “sweet and sour” vegetables.
