Neat, determined, but at the same time refined flavors, for a kitchen without frills: it is the gastronomy of Valtellina, made of ancient recipes whose origins are lost in time.
There are many typical products of our land, among others the butter, potatoes, cheeses, apples and buckwheat.
Among the most famous dishes you can not fail to mention the pizzoccheri, prepared with buckwheat and 00 flour and seasoned with butter and sage, or with local vegetables;
the sciatt, which are balls of fried batter stuffed with cheese; polenta taragna, prepared with mixed flour of corn and buckwheat with butter and cheese.
This is game area, on the tables of Valtellina are common dishes such as sliced venison with currant, or deer in salmì, rabbit with vegetables, roe deer carpaccio.
Even the vegetables are prepared in “robust” recipes, combined with other typical products, such as in the taroz, a single dish made with potatoes, string beans, bacon, butter and bitto or fontina cheese.
Among the most famous cured meats bresaola, the slinzega (very similar to the bresaola but in smaller pieces), the violin of goat, the mortadella of the liver, the filzetta (a pork salami).
As far as cheeses are concerned, there is bitto, a cow’s mountain pasture cheese, suitable for high seasoning which reaches important prices, there are also casera, bormiolina, scimudin and pecorino di Monte.
Finally, the desserts, including the Valtellina panettone, also called bisciöla, made with walnuts, hazelnuts, dried figs and sultanas; curnat, made with flour, sugar, butter and eggs; the cúpetaa base of hosts, honey and walnuts.