In Roman times Chiavenna was renowned for the extraction of pietra ollare or potstone. Ollare, from the Latin olla, pot, since cooking vessels called "lavécc", were produced from the working of these same blocks. A highly sought-after product which was sold throughout Europe, the marketing of which occupied an important position in the valley’s economy. Even today the tradition of laveggi is still widespread in many communities, so much so that many families have handed down their prized cooking vessels from generation to generation. Over the centuries the working of the pietra ollare has remained unchanged. From each block a skilled craftsman can produce up to five laveggi. The waste that remains - known as the “button” – has a conical shape with a cleft at the bottom. From these “scraps” the pavements of the streets in Chiavenna were created, as in the Bottonera neighbourhood -from which it takes its name - or the vicolo del Perè, today paved with porphyry cobbles. Returning to gastronomic traditions, even today the menù of some crotti and restaurants of the town propose dishes based on meat cooked in laveggi. The popularity and characteristic of the stone is that it allows you to distribute heat evenly, ideal for slow cooking over low heat.