Chiavenna

Infopoint Chiavenna

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

From November 4th to December 1st
Monday to Friday: 9:00-12:40 e 14:00-18:00
Saturday: 9:00-12:40 e 14-18:50
Sunday: closed

From December 2nd to January 6th
From Monday to Friday: 9:00-12:40 and 14:00-18:00
Saturday: 9:00-12:40 and 14-18:50
Sunday: 10:00-12:00 and 14:30-18:00
December 25th and January 1st: closed


consorzioturistico@valchiavenna.com
www.valchiavenna.com

Madesimo

Infopoint Madesimo

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

Daily open: 9.00-12.30 a.m / 3.00-6.00 p.m.
 



info@madesimo.eu
www.madesimo.eu

Campodolcino

Infopoint Campodolcino

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

From Monday to saturday: 9-12.30 a.m, 3-6.30 p.m
Sunday: 9-12.30
Tuesday: closed

 



campodolcino@valtellina.it
www.campodolcino.eu

Home    Gastronomy and Traditions

Arts and traditional crafts

Autumn alpine delights

Autumn in the mountains brings with it an endless number of dishes and gastronomic treats. The first cold days are accompanied by festivals incorporating recipes that celebrate tradition and flavours. And this year too Valchiavenna offers visitors a wealth of diversity that characterises the cultural identity of the Alpine territory. We looked for advice from local chefs and their proposals below represent some of most distinctive of this fine season. In this most colourful of seasons there’s no problem finding delicious ingredients for tasty first courses. Pumpkin, mushrooms, chestnuts are perfect for preparing risotto, soups and delicious pasta, all dishes to enhance the both scents and sensibilities. Not to mention the range of seasonal ...

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Dì de la Brisaola

ESPERIENZE DI GUSTO NEL SEGNO DELLA TRADIZIONE

DEGUSTAZIONE CON I PRODUTTORI DI BRISAOLA DELLA VALCHIAVENNA NEL CENTRO STORICO DI CHIAVENNA


Torta Fioretto nel mondo

Roberto Moreschi di “Roberto Pastry e Bakery” ambasciatore per la Valchiavenna nei principali eventi di settore, dove rappresenta con orgoglio anche la storia del territorio da cui proviene.
 
Siamo ...

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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 cheeses and cured meats. Widespread throughout the valley, for centuries they have formed important local ...
Pizza by tradition
Let&´s face it: nothing cheers the soul more than a smoking pizza, topped with two basil leaves, mozzarella and the "pummarola" (tomato) that binds everything together. Beautiful, round, cut into slices by the maestro himself alongside his wood-burning oven: pizza represents an essential dish for the many ...
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 ...
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 ...
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 prendendo per la gola gli avventori che non si fanno mancare la brìsaola chiavennasca, ...
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 ...
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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