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   Local products

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 fruits, Calabrian citrons and Australian raisins without preservatives, stands out for its double dough and 48 hours of leavening. Winner of the 2024 Panettone World Cup, it includes variations such as the "panettone chiavennasco" with candied apricot and wild fennel.
 
Pandoro: lightness and purity. Fluffy and sweet, Roberto&´s pandoro is made only with natural yeast, guaranteeing lightness and long conservation without preservatives. This has earned it the title of Best Artisan Pandoro in Italy.
 
Torta Fioretto: Valchiavenna’s very own dessert. Very much a symbol of the territory, Roberto&´s Torta Fioretto is made with wild fennel sourced in Pianazzola. Available in the classic version or with apricot
and blueberry jam, it’s perfection with a highly original flavour.
 
Colomba: tradition and taste. The legendary Easter Colomba, with double dough and natural yeast, convinces for the aromatic glaze based on citrus fruits and Apulian almonds, confirming itself among the very finest in Italy.





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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).

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