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 Chiavenna’s popular white pizzoccheri to meats cooked on hot stones or in traditional lavecc pots. It’s an undertaking which was the brainchild of three young professionals within the catering sector, Francesco Nunez, Luca Sandionigi and chef Fabio Cerletti and what makes it rather special is their ambitious attempt to create their own very special niche by way of some bold entrée.

The aim? To reinvent the traditional warm crotto welcome but in fusion mode. Put like that it might come across as a bit of gamble. But to appreciate their initiatives why not simply take a seat within the Ubiali and let yourself be seduced by Chef’s propositions. Along with the much-loved local dishes you might well find the unexpected – octopus perhaps, or turbot. Crotto Ubiali is located in the heart of Pratogiano, the gastronomic hub of the town. An area which in recent years, thanks to some astute operators, has flourished; it’s an expansion built primarily on the culinary artistry of our unique, natural resource – the crotto. And somewhere within this evolution, the distinctive Ubiali – whose name derives from the Bergamasca family who founded it – is surely destined to make its presence felt.

Should you go there, don’t forget to visit the crotto itself, refurbished with taste and style: an classic within which you can enjoy an aperitif with local bresaola and cheese, or perhaps raise a glass from one of more than a hundred labels on offer. Cheers!