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

Vom 4. November bis 1. Dezember

Montag bis Freitag: 9:00-12:40 e 14:00-18:00

Samstag: 9:00-12:40 e 14-18:50

Sonntag: geschlossen

Vom 2. Dezember bis 6. Januar

Von Montag bis Freitag: 9:00–12:40 Uhr und 14:00–18:00 Uhr

Samstag: 9:00-12:40 und 14-18:50 Uhr

Sonntag: 10:00-12:00 und 14:30-18:00 Uhr

25. Dezember und 1. Januar: geschlossen

consorzioturistico@valchiavenna.com
www.valchiavenna.com

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

Täglich geöffnet: 9.00-12.30 / 15.00-18.00.

info@madesimo.eu
www.madesimo.eu

Campodolcino
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23022 - Campodolcino (SO) Via D.R. Ballerini, 2
T 0343 50611

Montag - Samstag: 9-12.30, 15-18.30
Sonntag: 9-12.30
Diestag: geshlossen

campodolcino@valtellina.it
www.campodolcino.eu

Home Gastronomie und Tradition

Typische Produkte

Forgotten fruits

ROSTRATO ROSSO DELLA VALCHIAVENNA IS AN ANCIENT VARIETY OF CORN WITH A PARTICULAR SCENT. ITS REDISCOVERY IS CLOSELY INTERTWINED WITH THE WORK OF A COUPLE OF YOUNG AND PASSIONATE FARMERS WHO HAVE REVIVED ITS CULTIVATION.

Older farmers will remember the variety well enough. They would often come across red cobs in the cornfields of the Valchiavenna plain between Gordona and Samolaco. Instantly recognizable for its ruby-coloured grains and a pointed "beak" that scratched hands which were twisting the cob to release the grains destined for grinding. Thanks to a project launched in 2015 which has occupied the Faculty of Botany of the University of Pavia alongside the local Comunità montana, today that one-of-a-kind corn has a name: “Rostrato Rosso della ...

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How is a tradition passed down

How is a tradition passed down? Maybe through a direct experience in childhood or by participation in village festivals. Or by listening to grandparents’ stories, recalling times past with nostalgia. But for an outsider like myself, it ...

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Garum

There is a saying among chefs in english “what grows together goes together”, which clearly expresses the idea that ingredients that grow close together or in the same areas also go well together in a dish, but maybe the reality is ...

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Roberto Moreschi

Roberto Moreschi, master pastry chef from Chiavenna, transforms tradition into art in his laboratory, creating symbolic Italian desserts as ambassadors of taste and quality. Panettone: art and perfection. Roberto&´s panettone, made with natural yeast, free-range eggs, dairy butter, selected flours, Sicilian citrus ...

Snowshoeing and walnut biscuits

A winter ritual Every year, just as soon as the first snowfalls decorate the mountain tops, there is a long-standing appointment for myself, family and friends: an outing on snowshoes, and sometimes even a snowmobile tour. The route is always the same, a trek taking in some breathtaking panorama near ...

Flavors of autumn

Apple and chestnut cake Autumn arrives in Vho, and as if by magic, a thousand shades of yellow, red and ochre decorate the woodland surrounding the village. Autumn treats for me and my family mean rambles at the heart of nature and into the woods to collect chestnuts. On a Sunday, with the warmth of the sun ...

Keeping an eye on the rye

Located at the very heart of the Alps, the Chiavenna Pastificio has always been identified as a point of reference in the vast panorama of food tradition and innovation. Founded in 1868, the company is dedicated passionately to pasta production, and significantly for its use of ingredients that combine tradition and ...

New local brand for the Val Bregaglia

FROM HENCEFORTH PRODUCTS OF SWISS BREGAGLIA CAN BOAST A NEW TRADEMARK OF ORIGIN, RESERVED EXCLUSIVELY FOR THOSE PRODUCED IN ITS MUNICIPAL AREA. THE BREGAGLIA BRAND NO LESS. In Bregaglia a whole microcosm of agri-food, artisan, and even cosmetic production flourishes yet which up to press has led a rather ...

The taste of summer in the scent of raspberries

Summer is my favourite season in which to enjoy our home in the mountains. Not only to take advantage of a warm climate and to breathe fresh air instead of the heat of the city, but also for the chance to spend time immersed in nature. Whenever time and commitments allow, I get in the car and head towards Vho, my ...

Grass fed Black Angus

For some years now a breeding farm in Valchiavenna based exclusively on grass feeding without the use of antibiotic, hormones and GMO&´s has been following a family tradition. It&´s a story of passion. Fabio Braga is 42. Today he runs a successful start-up that within a few years of its launch has become a reference ...

Dandelion omelette

The simplest of ideas taking full advatage of the most common wild plant in spring, whit a wealth of properties. Known as "Dandelion", for others the "Yellow star" or even "dandelion clock". Name apart, the dandelion - in latin Taraxacum officinale - is the most common flower/plant in ...

Aperitif with sciatt

Here&´s how to prepare crunchy croquettestyle balls of melted cheese and buckwheat flour, perfect to accompany a summer aperitif. Round, golden, tasty and crunchy. "Sciatt" are a real speciality of Valtellina cuisine, which in summer are much appreciated as delicious appetizers accompanied by well-structured red ...

One of Valchiavenna gems

A handful of habitations nestling on an expanse of green, surrounded by larch and fir woodland, crossed by the Liro torrent: introducing Vho, where I spent wonderful childhood holidays and continue to celebrate even today. The beauty and tranquility of the place can be enjoyed all year round, but especially at the ...

Honey

"A Mediterranean touch in an alpine valley" In Valchiavenna, honey, of unmistakable purity, comes from the typical flora of the area, where rich blossoms give their product to bees throughout the eseason. The Lake of Como, mitigating the climate, allows the most typical mediterranean scents to settle down, giving ...

Sets the trend

The “Gin Giüst” phenomenon took off at the beginning of the year. Initially perhaps a little muted; a limited edition Christmas present reserved for a few. Then rapidly as a genuine must have for its many devotees. A success waiting to happen perhaps, given that it follows precisely the route forecast by the ...

In tune with tradition

Violino di Capra from Valchiavenna is one of those products that are consumed above all in the cold season. They act as a stimulant for conviviality and represent handsomely that sense of sociability which embodies the very real “school of humanity” of the crotti. But Violino di Capra is anything but a simple cured ...

Destinazione bresaola

"Destinazione bresaola" è un progetto del Consorzio di tutela Bresaola della Valtellina, dedicato a tutti coloro che sentono il desiderio di organizzare un momento di "rigenerazione" scegliendo la Valtellina come meta delle loro vacanze per un viaggio tra esperienze enogastronomiche, natura ...

Lorenzo

For three generatiions, the De Stefani family has been producing honey of the very highest quality which they sell to local shops. The history of Lorenzo&´s honey has distant origins, since 1930 in fact, and his paternal grandparents Luigi and Lina. It was they who set up the beekeeping business with ...

Violino Ziegenfleisch aus dem Valchiavenna Tal

„Violino“ Ziegenfleisch aus dem Valchiavenna Tal „VIOLINO“: es handelt sich um einen Schinken, der aus der Keule oder dem Schulterfleisch der Ziege besteht. Der Schinken wird nach Traditionsart aufgeschnitten, indem er wie das gleichnamige Musikinstrument, die Violine, an die Schulter gebracht wird und zum ...

Typische Wurstwaren

Bresaola aus dem Veltliner Tal I.G.P. (geschützte Geographie-Identifikation) und „Brisaola“ aus dem Valchiavenna Tal Diese Ernährung bildet das Ergebnis der Erfahrung unserer Bergeinwohner. Sie ist eine äußerst einfache Speise aber birgt in sich eine weise Sorgfalt, die notwendig ist, um diese kostbaren ...

Hermau vini biologici

Cantina vini, agriturismo b&b Ca´ Pianazòla Un luogo speciale immerso tra i vigneti terrazzati di Pianazzola. Da qui, una vista incantevole sulla Valchiavevenna e la Val Bregaglia. Nel 2012, dopo anni a peregrinare per cantine e vigneti di tutto il mondo, ho deciso di produrre un vino ...

Typische Käseorten

Land der Geschmäcke „Die Molkereikäsesorten und die Bergkäse bilden das Kennzeichen unserer Täler, die mit dem ausgezeichneten einheimischen Butter zusammen, die Qualitätszutaten für die Vorbereitung der typischen Speisen bilden. Der Reifungsvorgang, der für die meisten Käsesorten den längsten und schwierigsten ...

Where the Cheese hangs out

In the crotto at San Giovanni in Chiavenna, Eleonora and Sofia reveal the fine arts of cheese maturation which has made their business a local flag-bearer. Maturation represents an essential step in the highly complex and structured process of cheese production. It’s a delicate phase ...

Beer

Between 1820 and ´30, the first breweries started up together with cotton mills in Chiavenna, giving birth to the local industry. When Valchiavenna belonged to the Austrian Lombardo -Veneto Reign, Austrian craftsmen opened their factories in the area inspired by good air and water as well as by famous crotti, perfect ...

Typische Süssspeisen

„Man könnte annehmen, dass die Süßspeisen eine Nebenrolle spielen. In Wirklichkeit aber hat das Talent der Menschen dazu geführt die natürlichen Zutaten, die zur Verfügung stehen, bestens zu benutzen, um die Bedürfnisse der Schlemmer befriedigen zu können. Für all diese Süßspeisen wird Mehl dazu benutzt. In der ...

I Grapat della Val San Giacomo

Fino alla meta dell’ottocento gli abitanti della valle di S.Giacomo, più che dallo scarso allevamento e agricoltura, traevano sostentamento dal trasporto delle merci. Quella dei "porten" era, infatti, un’associazione italo - grigiona di corrieri. Dopo l’apertura dei trafori ...

Patate di Starleggia

Starleggia è una frazione di Campodolcino che, collocata sul versante destro della valle in posizione panoramica, si trova a 1565 m di quota su uno dei ripiani minori sotto la grande scarpata rocciosa che tronca a Est il Pian dei Cavalli e la piana di San Sisto. Da qui si gode un bel panorama sul Pizzo Stella, ...

Nuova area degustazione

Nella cantina storica di Mese in Valchiavenna Nuova area degustazione, davanti al crotto presso il ristorante di famiglia Crotasc. 16 vini tra cui scegliere, comprese vecchie annate Scopri le nuove proposte sul sito! Dal mercoledì alla domenica Dalle ore 10.30 alle ...

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Valtellina Vacanze Magazine #73

Neve campioni e tradizione

I 90 anni della Scuola Sci La Scuola Sci di Madesimo celebra quest’anno i 90 anni dalla fondazione. Un traguardo che racconta la lunga e affascinante tradizione sciistica di questa località. ...
Tradizione dolciaria di Roberto

Roberto Moreschi, anima di “Roberto Pastry&Bakery”, è un maestro pasticcere che nel suo laboratorio di Chiavenna, trasforma la tradizione in arte. Con anni di studio e ricerca alle spalle, ha ...
Mulino Scartazzini

Storia della macinazione Il nostro viaggio nelle terre svizzere dei Grigioni di lingua italiana, ci porta in Val Bregaglia, nel villaggio di Promontogno. Appena pochi chilometri dopo il confine ...

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www.valchiavenna.com - www.madesimo.com - www.campodolcino.eu
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P.Iva e C.F. 00738460146 - Reg. Impr. SO 7923/1998 R.E.A. 56245

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).

Chiavenna

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Madesimo

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Campodolcino

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