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. However, this historic variety gradually disappeared with the arrival of commercial hybrid maize and the abandonment of many traditional crops.

The rediscovery of Rostrato Rosso began with a project launched in 2015 by the Department of Botany at the University of Pavia in collaboration with the Valchiavenna Mountain Community. Through genetic research and germplasm selection, it became possible to recover and preserve this ancient local cultivar while safeguarding its original characteristics and agricultural biodiversity.

Alongside scientific research, several local farms played a key role in bringing this corn back to the valley’s fields. Among them is the farm of Elisa Sertorelli in Samolaco, which chose to revive the cultivation of Rostrato Rosso using traditional techniques, including hand harvesting and slow stone milling.

The result is a flour with a deep colour ranging from dark yellow to orange, characterised by rich aromas and a rustic, authentic flavour. Rostrato Rosso flour is mainly used to prepare traditional polenta, desserts and other recipes linked to Valchiavenna’s rural cuisine.

The recovery of this corn is significant not only from a gastronomic perspective but also as an important contribution to preserving the Alpine agricultural landscape. Continuing to cultivate historic varieties helps safeguard traditional farming knowledge, agricultural practices and a unique genetic heritage that was at risk of disappearing.

Today, Rostrato Rosso della Valchiavenna has become a symbol of renewed attention towards local production and the preservation of traditional mountain crops. It is a variety that tells the story of the valley through the work of the land, inherited farming traditions and the desire to preserve the most authentic flavours of the Alpine territory.

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 plates.

What makes this specialty truly unique is not only its recipe but also the way it is prepared and cooked. Füghiascia is baked vertically on a special hot stone placed in front of the flame of a dedicated wood-fired fireplace. This traditional cooking technique requires experience and skill and remains one of the most distinctive features of this ancient preparation. The secret lies in defying gravity: the dough cooks on the stone without sliding off.

Over time, this tradition has become one of Valchiavenna’s best-known folkloric symbols and is celebrated every May during the annual Festa de la Füghiascia. The event brings together local communities, families and visitors in an atmosphere that combines gastronomy, Alpine identity and local culture.

From a culinary perspective, Füghiascia preserves the authentic character of mountain cuisine through simple ingredients, traditional preparation and genuine flavours. It is often enjoyed warm, either on its own or served with cured meats, cheeses and other local products, becoming an essential part of convivial occasions throughout the valley.

Beyond its culinary value, this tradition also reflects the strong bond between the local community and collective life. Preparing Füghiascia is a shared activity in which manual skills and traditional gestures take on a meaning that goes far beyond food itself.

Today, the Füghiascia of Gordona remains one of Valchiavenna’s most authentic symbols: a tradition that combines flavour, craftsmanship and memory while preserving the connection between Alpine culture and local identity.