Food & Wine Experiences

Traditional dairy cheese is produced in small valley dairies, where milk is carefully transformed into products with distinctive characteristics. Produced between October and May, Latteria cheese may be full-fat or semi-fat. The former is soft and delicate when young, while the latter develops a firmer texture and a more intense, slightly spicy flavour as it […]

At the foot of the terraced slopes of Pianazzola, above Chiavenna, a prestigious and unexpected grape variety has flourished in recent years: Pinot Noir. From these grapes comes an elegant and distinctive wine, the result of a bold choice and a careful pursuit of quality. The project began in 2009 with the restoration of an […]

Between 1820 and 1830, the first breweries were established in Chiavenna, supported by ideal natural conditions: pure water, mountain air and, above all, the crotti, remarkable natural environments that served as perfect refrigeration cellars for the brewing and maturation process. During the period of the Kingdom of Lombardy–Venetia under Austrian administration, brewers from across the […]

In the valleys of Valchiavenna, a local speciality reflects the knowledge and culture of alpine communities: Brisaola. Simple in appearance, it is the result of ancient expertise refined over centuries through precise and essential techniques. The process begins with the careful selection of the finest cuts of beef, trimmed of fat, tendons and less valuable […]

Crotti are built among the huge boulders left by ancient landslides and are crossed by the sorel, a natural airflow that maintains a constant temperature throughout the year—cool in summer and mild in winter. This natural breath of the mountain creates the perfect conditions for wine ageing and the curing of salami, bresaola and cheeses. […]

Füghiascia originated in the municipality of Gordona, at the entrance to Valchiavenna, where it has been one of the area’s most distinctive traditional foods for generations. It is prepared using simple ingredients such as soft wheat flour, water, polenta and salt, mixed into a soft, elastic dough that is then cooked on special heated stone […]

Located in Mese, just outside Chiavenna, the Mamete Prevostini Historic Winery preserves the origins of a family business that has been linked to hospitality and wine culture for more than a century. This is where the story of the Prevostini family began, in a place where tradition has been passed down from generation to generation […]

When people think of dessert wines, they often imagine sun-drenched Mediterranean landscapes. Yet among the Alps of Valchiavenna, an extraordinary passito wine is produced from grapes grown in a historic vineyard dating back to the 16th century. Harvest takes place in mid-September. The grapes are carefully picked and left to dry naturally for four months […]

For many years, Rostrato Rosso survived only in the memories of the oldest farmers from the plains between Gordona and Samolaco. A few red ears of corn could still occasionally be found in maize fields, easily identified by the characteristic “beak” at the tip of each kernel, from which the name rostrato (“beaked”) is derived. […]

Starleggia, a hamlet of the municipality of Campodolcino overlooking Valle Spluga, has maintained a strong connection with high-altitude farming. In this demanding yet fertile Alpine environment, potato cultivation has been a fundamental resource for local families for centuries thanks to its ability to adapt to mountain climatic conditions. Starleggia Potatoes are still grown today on […]

Distilling began as a seasonal occupation carried out during the winter months, when agricultural work came to a halt. Thanks to their expertise, many people from Val San Giacomo travelled from their mountain villages to Italy’s main wine-producing regions, where they applied their knowledge of grape pomace processing and grappa production. Over time, the Grapat […]

Flour is the foundation of many traditional recipes, and its heritage is preserved at the Bottonera Mill, a historic 19th-century mill that now serves as a museum. Here, visitors can discover the legacy of a working culture in which water, stone and time combined to produce everyday food. Butter carries the fragrance of alpine pastures, […]

In Valchiavenna, liqueurs are more than simply gastronomic products; they are part of a tradition rooted in the daily life of Alpine communities. Medicinal herbs gathered at high altitude, the slow infusion process and recipes preserved by local families have, over the centuries, given rise to preparations that reflect the deep relationship between people and […]

Valchiavenna honey is produced throughout the valley, from the milder valley floor to the high-altitude pastures of Valle Spluga and Val Bregaglia. The valley’s particular geographical position, influenced by nearby Lake Como, creates especially favourable climatic conditions for a wide variety of botanical species. Alongside typical Alpine flora, Mediterranean species also thrive here, contributing to […]

Among the sunlit terraces of Pianazzola, above Chiavenna, Vini Hermau was created as a project that combines winemaking, hospitality and the enhancement of Valchiavenna’s alpine landscape. Here, viticulture is closely connected to mountain history and a contemporary vision of hospitality, creating an authentic destination surrounded by vineyards, stone walls and views across Val Bregaglia. The […]

Violino di Capra is made from the shoulder or leg of locally raised goats that graze in a semi-wild environment among pastures and woodlands, feeding on herbs and wild plants. After preparation, the meat is cured in brine and flavoured with garlic, natural spices and red wine, creating a balance of flavours rooted in tradition. […]

Unlike the better-known buckwheat pizzoccheri of Valtellina, White Pizzoccheri of Valchiavenna are prepared exclusively with white flour. Their texture is softer and more compact, resembling small irregular dumplings, and preserves an ancient preparation linked to Chiavenna’s culinary traditions. According to historical accounts of local gastronomy, the availability of white flour in Valchiavenna was encouraged by […]