Chiavenna

Tourist Office Chiavenna

 23022 - Chiavenna (SO) Piazza Caduti della libertà
T 0343 37485
F 0343 37361

Oeffnungzeiten:
Von Montag bis Samstag: 08:00 - 12:40 und 14:00 - 19:00.
Sonntag und Feiertagen: 08:30 - 12:30 und 14:00 - 18:00.



chiavenna@valtellina.it

Information and requests for groups, meetings and events Chiavenna

 23022 - Chiavenna (SO) Piazza Caduti per la libertà
T 0343 37485
F 0343 37361

Oeffnungzeiten:
Von Montag bis Samstag: 08:00 - 12:40 und 14:00 - 19:00.
Sonntag und Feiertagen: 08:30 - 12:30 und 14:00 - 18:00.


consorzioturistico@valchiavenna.com

Madesimo

Tourist Office Madesimo

 23022 - Madesimo (SO) Via alle Scuole
T 0343 53015
F 0343 53782

Öffnungzeitungen vom 16. Aepril bis 16. Juni 2013:
Täglich 9.00–12.30 and 14.30–18.00
Am Sonntag 9.00-12.30
Geschlossen am Dienstag



madesimo@valtellina.it

Campodolcino

Tourist Office Campodolcino

 23022 - Campodolcino (SO) Via D.R. Ballerini,
T 0343 50611
F 0343 58661

Oeffnungzeiten:
Täglich geöffnet
9.00 - 12.30 und 15.00 - 18.30 
Am Mittwoch geschlossen

campodolcino@valtellina.it

Home    Gastronomie und Tradition

Traditionen und Handwerke

The focaccia that defies gravity

Take in the atmosphere in mid-May at the annual fughiascia celebration and you’ll note immediately how finely-woven this traditional dish is within the cultural, social and historic fabric of Gordona. Mario Zaina is one of the most vocal enthusiasts of the originality of the focaccia produced locally. Mario’s adamant that here we have an indigenous bread product, widespread in consumption and ever more so when locals ‘exported’ the fughiascia during a period when many emigrated all around the globe. Its presence is first recorded in 1705
and it’s clear that even today the recipe has changed little . And naturally enough the locals want to safeguard their ‘secrets’ whilst paying homage during the weekend festival.
And the ingredients? Simple: water, cold polenta and salt; ...


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Estate tempo di sagre a Campodolcino

 

Anche quest´estate si rinnova l´appuntamento con le tradizionali Sagre estive a Campodolcino.

Apre il calendario la Festa di S. Ermagora all´Alpe Motta nel ...

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Amarena: Uschione's precious resource

Uschione, the tiny hamlet above Chiavenna has just a single resident. No surprise then the tranquillity it offers to families returning for the summer months. Linked by the old mule-track down to Prata, there’s a genuine rustic ...

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I Crotti della Valchiavenna
Alcuni crotti sono aperti al pubblico e sono diventati ristoranti dove viene offerta una cucina genuina e ricca di tradizione in un ambiente tipico a cui non manca un tocco di raffinatezza. Cantine naturali formatesi sotto i massi di antiche frane da cui spira il "sorel", una corrente d´aria a ...
Potstone
The general name potstone (pietra ollare) is given to different types of medium-fine grained rocks, particularly suited to the carving or turning of pots and bowls (olle). Petrographic analysis of Valchiavenna?s deposits has attributed its stone types to the talco- and chloroscists group, being identified by the naked ...
Crotto Quartino: Simple, healthy and natural
Since it opened in 1930 the Crotto Quartino has always been regarded as a veritable champion of genuine Valchiavenna cuisine. Run by the Salini brothers Mauro and Fabio, the Quartino is open throughout the year serving up delicious traditional fare: savoury sausages and cured meats, pizzoccheri of the valley, ...
Bar Vicini watching the world go by
It’s a popular local pastime in winter: sitting in the Bar/ Café Vicini watching the ‘world and his wife’ make their way through the snow in the busy, picture-postcard piazza Pestalozzi. A cup of steaming tea on hand following a typically warm welcome within. Presented with the Lombardy region “Historic business ...
Agriturismo La Campagnola
A Gordona, l´Agriturismo "La Campagnola" propone una cucina semplice e gustosa, con ingredienti prodotti dall´azienda agricola. La specialità dell’agriturismo “La Campagnola” è senza dubbio la carne. Se vi capiterà di fare una sosta in questo locale - ...
Kitchen herbs
It’s a custom adopted throughout the Alpine arc. Making full use of everyday plants as fresh ingre- dients. And this habit is no less relevant today wi- thin the mountain culture where the gastronomy, typified by the simplicity of preparation, is a legacy of old farming traditions, originating in times of need when ...
Na crotada in compagnia
Il Crotto Quartino, fin dal 1930, è un punto di ritrovo per coloro che vogliono assaporare la cucina tipica chiavennasca. Le origini del crotto, prima che diventasse ristorante tipico, si sono perse nel tempo.   La struttura principale infatti non ha riferimenti temporali. L’attività ...
Il tacuin de Fracisc
Dodici mesi in "brì", il dialetto della Valle Spluga, con l´edizione 2013 del "Tacuin de Fracisc".   Anche quest´anno sulle pareti delle case della frazione di Campodolcino e di tante altre abitazioni sparse in Italia e persino in altri stati d´Europa ci sarà ...
Poets in exile
By Ray Ball “There is no greater sorrow; than to recall a happy time; when miserable.” – Dante Alighieri Dante Alighieri might well have got that right. But over the years it certainly hasn’t stopped artists of every genre from Baudelaire, through to Fellini, Proust, Keats, Joyce and Allen ...
Quality dessert wine
Within the walls surrounding one of the most celebrated Alpine Renaissance mansions, close to the magnificent Acqua Fraggia waterfalls, is the vineyard at the Palazzo Vertemate Franchi, Piuro, representing a splendid example of returning to old times, values and land-use. The stately home, complete with its much ...
Taste of autumn: Ristorante La Genzianella
Great welcome, marvellous traditional fare made with local produce. Quality Valtellina wines. Here’s how one of the most popular dishes comes about: Venison Stew (Serves 4) Ingredients 500gm lean venison, 1 carrot, 2 cloves, 1 celery stick, 1 onion, 1 clove of garlic, 2 juniper berries, 1 bay leaf, 1 pinch of ...
Osteria Vegia a Madesimo
A Madesimo questo luogo celebra da tre Secoli la vera ospitalità alpina Se c’è un locale che fonde bene il senso di ospitalità e di tradizione a Madesimo, quello è l’Osteria Vegia. Situato in centro al paese, a poca distanza dalla piazza, questo luogo è posizionato a ...
Valbregaglia cusine: at its very best
The restaurant at the Hotel Posta specialises in dishes which have been inspired by the Villa di Chiavenna locality of Valbregaglia: you’ll find tagliatelle made with chestnut flour, ravioli made with buckwheat, a range of goats cheese, the much-appreciated white pizzoccheri of Valchiavenna, alongside cured ...





© 2013 Consorzio per la promozione turistica della Valchiavenna
www.valchiavenna.com - www.madesimo.com - www.campodolcino.eu
P.Iva e C.F. 00738460146 - Reg. Impr. SO 7923/1998 R.E.A. 56245


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