Chiavenna

Tourist Office Chiavenna

23022 - Chiavenna (SO) Piazza Caduti della libertà, 3
T 0343 37485
F 0343 37361

Von Montag bis Samstag: 09:00-12:40 und 14:00-18:50
Sonntag und Feiertagen: 09:00-12:00 und 14:30-18:00





consorzioturistico@valchiavenna.com
www.valchiavenna.com

Madesimo

Tourist Office Madesimo

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

Von 07. September bis 22. November

Von Montag bis Freitag:  09.00 - 12.30 und 14.30 - 18.00
Sonntag: 9.00 - 12.30
Am Mittwoch Büro is möglich bei E-Mail und am Telefon





info@madesimo.eu
www.madesimo.eu

Campodolcino

Tourist Office Campodolcino

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

Von 01. Oktober 2020

Montag - Mittwoch - Sonntag: 9.00-12.30
Freitag 15.00 - 18.00
Samstag: 9.00-12.30 und 15.00-18.30
 


campodolcino@valtellina.it
www.campodolcino.eu

Home    Gastronomie und Tradition

Traditionen und Handwerke

Grandad

Everyone in Bodengo knows him. Habitué of the splendid village lying in its valley upstream from Gordona learned long ago how to recognise Romolo’s ventures into the woodlands.
He moves prudently, deliberately, examining each and every tree. With an expert eye. Experience has trained him to recognise the leafy clusters and branches that have had just the right exposure to the sun necessary to give the required elasticity to the fibres in order to make the article for which they are destined.
Romolo is held in high regard for his work. Collecting the wood, making preliminary adjustments and at the end of the year when he returns to the valley he takes the material to his small workshop and begins production. Beech, ash, chestnut and willow are just ...

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Quartino ristorante esperienziale

Crotto Quartino
In mezzo alle montagne, su per la Valchiavenna, in direzione Passo del Maloja sulla strada principale che porta a Sankt Moritz, da circa una settantina d’anni si “spignatta” alla grande ...

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Our crotti

Crotti are natural cellars/caves formed beneath the mass of ancient rockfalls through which the “sorèl” blows – a current of fresh air at a constant temperature – ideal for wine-ageing and the maturation of ...

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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 ...
Master of his craft
Master of his craft If you were to “google” the word “pietra ollàre” or indeed “potstone” you’d find endless suggestions on how to use this material for gastronomic purposes. Reminiscent of more than a thousand years ago – today potstone remains an invaluable kitchen resource. Understandably Pietra ollare is 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 Ubiali Style
Within the wide-ranging panorama that characterises all that Chiavenna has to offer on the gastronomic scene, December 2017 saw an important and very welcome new entry. It’s the Crotto Ubiali, a place which draws its inspiration from all things local and where typical crotto cuisine reigns supreme, from ...
In the best possible taste
You can’t really suggest that you know Chiavenna, if you haven’t tasted the fare served up at Al Cenacolo.  It’s a sentiment that might just seem a little over the top, but it does sum up the philosophy that Silvano Scinetti’s restaurant is based on. Tho’ even finding the place is not to be taken for granted. We are ...
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 - ...
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 ...

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Informazioni ex art. 1, comma 125, della legge 4 agosto 2017 n. 124
Relativamente agli aiuti di Stato e aiuti de Minimis, si rimanda a quanto contenuto nel
“Registro nazionale degli aiuti di Stato” di cui all’articolo 52 L. 234/2012 (www.rna.gov.it).

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