Sentieri di Gusto in Valtellina: a guide to be enjoyed between historical villages and heroic vineyards to discover the local food and wine excellence.
A route away from the usual tourist routes on the Sentieri di Gusto in Valtellina, through the most beautiful villages of this large valley in Lombardy, easily reachable also for a day trip from the northern regions.
An opportunity to discover the historical terraces of Valtellina, UNESCO heritage, the countries rich in traditions, the places of production of the specialties that are the flag of Valtellina.
First of all the Bresaola della Valtellina IGP, famous in the world, and then the cheeses Valtellina Casera DOP and Bitto DOP, the Pizzoccheri, tasty, typical and genuine, without forgetting the great wines of the region.
All products that with their simplicity can conquer even the most demanding palates, to be enjoyed in a crotto, in a farm or in a starry restaurant for a full immersion in the taste and unique flavors of Valtellina.
Index of Article
Taste Paths in Valtellina
Key ring
Starting from Chiavenna, the small town named after the homonymous valley. The old town is ideal to stop to admire the beauty of the city, for a short stop in the squares features embellished with fountains in olive-stone, or to buy tasty local products in the typical shops of the country.
Riches of hidden corners and suggestive views, the streets of the center seem an invitation to make a journey in time until the far sixteenth century, the era to which the numerous buildings of the city and the surroundings date, including the elegant Palazzo Salis, the famous Collegiata San Lorenzo and the ancient Sforzesche walls, in part still visible, which bear witness to the importance of the city in the past for trade with Europe.
Key is also famous for crotti, natural rock tunnels dug through ancient lands and where the Sorel always blows, a natural cold current coming from the mountains that maintains a constant temperature between 4 and 8 ° C all year round.
The ideal temperature to season local products as well Bitto and Valtellina Casera.
Many crotti offer tastings, an excellent opportunity to enjoy a good glass of wine and a cutter of mixed meats, including the "brisaola", similar to the Valtellinese bresaola but produced with cuts of fine beef, the violin, a meat of goat meat and the inevitable bitto. Just what it takes to regain energy and continue exploring Chiavenna.
For a more substantial meal on the Sentieri di Gusto in Valtellina, it is worth a stop restaurant Lantern Verde by chef Roberto Tonola, at Villa di Chiavenna, awarded the Michelin Green Star. A sustainable restaurant in many respects, where the wise use of local raw materials and the right dose of creativity is born a kitchen that squeezes the eye on the environment and sustainability.
Do not miss a stop at Latteria Carden at Alpe Teggiate on Mount Spluga near Madesimo, where the artist-casaro Felice Codega and his son Simone carry on the family tradition working milk to make the Bitto DOP
Mor
A small jewel surrounded by the Alps, Morbegno is the main center of the lower Valtellina, where the Bitto river flows, which follows the valleys of Gerola and San Marco.
Enter the village and cross the bridge, you can't help but notice the legendary store Food Brothers Approach, a truly unique place, from the atmosphere of past times, where you can enjoy every drink produced in the Valley and not only.
But above all in the cellars of this historic workshop is seasoned the Bitto, the king of Valtellina cheeses, the aroma of the herbs of the pastures and the sweet taste little seasoned and more intended with the prolongation of the seasoning.
Just outside Morbegno, in Mantello, absolutely to visit is the farm La Fiorida, much more than a charming farmhouse with Spa attached, where you can visit the stables, the dairy, where you can watch the work of the famous cheese and, of course, taste it.
For a complete gourmand experience, just sit at the tables de The Preséf, the star restaurant inside La Fiorida, where chef Gianni Tarabini. thanks to the raw materials that it produces in its vegetable garden, in the dairy, in the cellar and on the farm, will guide you on a journey to the knowledge of the typical products of Valtellina.
Another point of sale of the region is the Latteria di Delebio, important for the production of Valtellina Casera for the seasoning of Bitto, where it is possible to visit the museum of cheese production with various and colder, the large jar used for the preparation of cheese.
For those who prefer a visit in the alpine pasture, the right destination is the Alpe Piazza refuge, in the homonymous resort at 1.835 m a.s.l., in Albaredo per S., where Marco welcomes you with great tables for a healthy lunch in nature.
The largest terraced area in Italy
Rising the Valtellina towards Chiuro you will immerse yourself in the extraordinary landscape of the Wine Road, one of the other local excellence, which with over 850 hectares of vineyards along 2500 km of dry walls makes Valtellina the largest terraced area in Italy, recognized as a UNESCO heritage.
In these heroic vineyards are produced wines renowned worldwide, such as Valtellina Superiore DOCG and lolo Sforzato di Valtellina DOCG, the first dry red pass that received the DOCG wording, able to conquer the most demanding palates.
The Valtellina is also known as the land of great red wines, full-bodied and elegant, with a great personality and the terraces of Valtellina also represent a full immersion in the culture and tradition of the territory.
Chiuro
On the Sentieri di Gusto in Valtellina, Chiuro is an ancient village whose remains date back to the prehistory.
Its name is also ancient: ciür, as it is pronounced in dialect, or Clure of Ligurian or Etruscan origin.
Here is a visit to Caseificio Chiuro, where you can buy the products of the company and learn more about the local products.
The shop hosts a snack shop on the second floor, where you can have lunch and enjoy a fresh homemade ice cream.
In addition to producing cheese, Caseificio di Chiuro has developed a range of yogurts with fresh tastes and also collaborates with a social cooperative from Valtellina, which produces excellent fruit jams.
The surrounding area is worth a visit ♪ , one of the most characteristic villages in Italy characterized by natural and cultural beauties, known as Patria dei Pizzoccheri, an emblematic dish of Valtellina, whose original recipe is kept by the Accademia del Pizzocchero.
Tirano
Surrounded by steep slopes and vast vineyards, Tirano, on the border with Switzerland, is the ideal destination along the Sentieri di Gusto in Valtellina where spend a few days to re-template body and mind with fresh mountain air and authentic flavors of local gastronomy.
Lost among noble palaces, ancient squares and perfumes, until you reach the sanctuary of Our Lady of Tirano. Then take advantage of a stop to taste Bitto and Valtellina Casera along with honey or dried fruit, ideal companions to enhance the taste of these two cheeses.
In Villa di Tirano, an ancient mountain parish, there is the farm La Motta di Stefano Rumo, which in addition to the production of delicious cheeses and various products, also manages an equestrian center equipped for horse and carriage trekking, as well as offering horse riding activities for young and old.
And once the stomach is full, from Tirano you can also take the Bernina red train along the Retica Railway, a UNESCO World Heritage Site, connecting the Valtellina to St. Moritz.
Grocery
Or you can continue for Grosio, a village that preserves centuries of history of Valtellina, beginning with the Park of Rock engravings where more than 5 sacred engravings have been found on the Magna Rupe dedicated to scenes of daily life dating back to the Bronze Age. .
In Grosio it is possible to visit two medieval castles dating back to the 11th and 14th centuries, when the village was part of the fief of Valvenosta
From Grosio you can reach the Alpe Malghera mountain pasture, at an altitude of 964 meters, where the Bitto is produced.
Grosio is famous especially for pesteda, which represents the aromatic season typical of the Valtellinese gastronomic tradition. It is an insaporitore prepared with garlic, salt, pepper, leaves of achillea nana and thyme serpillo collected in Valgrosina, according to a still secret recipe, jealously guarded by the grandmothers of Grosio and handed down only inside the family nucleus.
Valtellinesi like to add pesteda to the classic traditional dishes to give even more taste and taste: lazzoccheri, stews and soups thus buy an extra march. Try it yourself, and you won't regret it.
Bormio
Bormio is a jewel where the medieval vestiges correspond to those of the XIV-XVI century, the golden age of the peasant, where many civil and religious buildings meet. Among these the most significant is the Kuerc, the tower of the fifteenth century where the city council administered justice and that, with the Tower of Bajona that the ruler, is the same symbol of the locality.
It is a must for the ancient Peloni Pharmacy, where the famous Amaro Braulio was born.
All around, green valleys of pastures dotted with huts, on the border with Switzerland and a few kilometers from Bormio and the Stelvio Pass, from which you can enjoy a breathtaking view.
So much so that we want to discover the real life of the pastures and to live the experience of milking with the shepherds, milk processing and cheese processing with the cheesemaker. Nothing simpler to the Pedranzini mountain pasture, where cheeses and meats are produced for generations, as well as other high quality products and where in summer the Bitto is produced.
