The cuisine of the Valtellina Alps

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Let me tell you about my Valtellina through its dishes, true gems of a farming tradition that never fails to amaze. Here, among the mountains, every ingredient tells a story of the land: potatoes, cabbage, beans, and chard from our soil; corn and buckwheat flours; butter and raw milk cheeses, the result of the skilled work of our dairies.

And then there are the traditional dishes! Pizzoccheri, with their buckwheat tagliatelle, boiled with potatoes and cabbage, and enriched with local cheese and golden butter sautéed with garlic and sage. And what about the Taroz, the Mac De.Co, and our polenta? These flavors tell the story of a valley that knows how to be loved, bite after bite.

I look forward to welcoming you!