The products of our land

Valtellina Bresaola PGI

The air that descends from the Alps, the notes of aged meat and woodland, combined with the aroma of spices, release the soul of Valtellina. Unique ingredients for an exceptional and inimitable cured meat.

From the extraordinary meeting of nature and craftsmanship, Valtellina Bresaola PGI is born. Flavourful and light, perfect on its own and as an ingredient in many different recipes, it carries with it the soul of this land. A unique cured meat, made with high-quality beef and produced according to recipes carefully preserved and handed down from generation to generation.

History, tradition and passion make Valtellina Bresaola PGI a recognised heritage across Europe. Because we protect the things we hold dear.

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Bites of Valtellina Flavours

Naturally delicate

Delicate and refined, Valtellina Bresaola PGI does not pair well with overly bold flavours. To achieve the right balance, combine it with fresh and mild ingredients, paying close attention to quantities and proportions.

Bites of Valtellina Flavours

In good time

Valtellina Bresaola PGI should be enjoyed young, after four to eight weeks of curing. Only then it displays its characteristic deep red colour, a delicate aroma of spices and a subtle hint of aged meat.

Bites of Valtellina Flavours

Lemon in balance

Let’s say it once and for all: lemon juice applied directly to bresaola tends to oxidise it, creating a ‘cooked’ effect. Lemon is allowed, but only in a delicate emulsion with oil and pepper or drizzled over the accompanying vegetables.

Bites of Valtellina Flavours

The finishing touch

If you use Valtellina Bresaola PGI in a recipe, add it only at the very end of cooking so as not to alter its flavour and aroma, preserving its texture as much as possible.

Valtellina Casera PDO and Bitto PDO

Slow are the steps of the herds that reach the mountain pastures of Valtellina. Slow are the gestures of those who work with skill and experience to produce the two great cheese excellences of this valley.

BITTO PDO is a cheese with an intense flavour, born at high altitude. Produced in the mountain pastures between June and September, it begins to age in the traditional alpine casere, where air, humidity and time make it truly exceptional.

VALTELLINA CASERA PDO is a mild cheese, symbol of the dairy tradition of the valley floor. Excellent on its own and as an ingredient in Valtellina dishes such as pizzoccheri and sciatt, as well as in many creative recipes.

Cheeses that move you, because they carry the flavour of the care of those who do things with passion.

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Bites of Valtellina Flavours

Bitto PDO, child of summer

Bitto is produced exclusively in summer, above 1,400 metres of altitude, when the herds reach the mountain pastures of Valtellina. It can age for over 10 years and, as time passes, its aroma and texture evolve.

Bites of Valtellina Flavours

Valtellina Casera PDO, symbol of the Alpine Community

Since the sixteenth century, farmers would pool their milk to collectively produce Valtellina Casera PDO in the village dairies, starting a model of cooperation and sharing that endures to this day.

Bites of Valtellina Flavours

Bitto PDO, the secret recipe

Bitto PDO is made from freshly milked cow’s milk, processed while still warm, with the possible addition of up to 10% goat’s milk. Its paste ranges in colour from white to pale straw yellow, and its flavour – sweet and delicate in younger versions – deepens into more complex notes with the passing of time.

Bites of Valtellina Flavours

Valtellina Casera PDO, two characters, one identity

Valtellina Casera PDO is made exclusively from partially skimmed cow’s milk from the province of Sondrio and is produced in the valley floor dairies. It comes in a young, delicate version and a more intense aged one.

Valtellina Apple PGI

When the valley becomes a garden, its fruits offer small, exquisite pleasures. Like biting into a crisp, sweet and juicy apple.

Valtellina Apple PGI comes in three varieties, a precious treasure nourished by the valley’s sunshine, a unique microclimate and generous nature. Sun exposure, wind and soil are the ingredients that make this mountain apple exceptionally good, preserving its flavour long after harvest.

Perfect as nature made it, and wonderful in recipes that sweeten both heart and palate.

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Bites of Valtellina Flavours

A mountain apple

The contrast between sunny days and cool evenings encourages colour development and a perfect balance between sugars and acidity. Valtellina Apple PGI is more than a variety, it tells the story of an agricultural landscape, peasant knowledge and local supply chains.

Bites of Valtellina Flavours

One fruit, three varieties

GOLDEN DELICIOUS: sweet, full flavour with crisp, juicy flesh.
RED DELICIOUS: recognisable for its elongated shape, five lobes at the base and uniform bright red colour.
GALA: vivid red with pink streaks, delicate and well-balanced in flavour.

Bites of Valtellina Flavours

A long harvest season

Each variety is harvested at a different time, marking the rhythm of Valtellina’s autumn. Delicious apples are picked from mid-September to mid-October, Red Delicious between September and early October, while Gala apples begin to ripen in August.

Bites of Valtellina Flavours

A high-altitude garden

Valtellina Apple PGI is produced across 60 municipalities in the province of Sondrio — over a thousand hectares of flavour and sweetness, cultivated by around a thousand farms. A true garden at altitude.

Vini della Valtellina DOCG/DOC/IGT

They call it “heroic viticulture”, because growing vines in the mountains is a challenge.

Among terraced vineyards, narrow paths and plots supported by dry-stone walls, farmers venture out to harvest by hand, with patience and effort. This is how Sforzato di Valtellina DOCG, Valtellina Superiore DOCG, Rosso di Valtellina DOC and Alpi Retiche IGT are born. Wines of intense, elegant character, aged in the cellar and refined through generations of expertise.

These wines are nourished by the earth and the voices of those who harvest the grapes, those who quietly await their ageing, those who bottle them, and those who one day, with wonder, discover them.

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Bites of Valtellina Flavours

A unique viticulture

Valtellina is Italy’s most extensive terraced wine-growing territory. Vines grow across over 800 hectares of terraced vineyards, supported by 2,500 km of dry-stone walls, whose craftsmanship has been recognised as a UNESCO World Heritage. Protected by the Alps, kissed by the sun and caressed by the breeze of Lake Como, Nebbiolo dominates the scene, producing wines of extraordinary finesse and elegance.

Bites of Valtellina Flavours

The secret of the fruttai

Sforzato di Valtellina DOCG is the first Italian dry red passito to earn DOCG status, obtained in 2003. Born from a selection of the finest grapes, dried for around three months in dry, ventilated rooms known as fruttai. A wine of great structure and intense aromas.

Bites of Valtellina Flavours

From west to east, up the valley

Valtellina Superiore DOCG is a red wine aged for a minimum of 24 months, at least 12 of which in wooden barrels. Its complexity is expressed across five historic sub-zones along the valley: Maroggia, Sassella, Grumello, Inferno and Valgella. Aged for at least three years, it may carry the additional designation “Riserva”.

Bites of Valtellina Flavours

A wine for every taste

Rosso di Valtellina DOC is a young, full-bodied wine designed for a “pronta beva” (immediate drinking). Under the Alpi Retiche IGT denomination, a wide range of wines is produced: reds, rosés, whites, sparkling, passito and late harvest. Perfect for versatile pairings.

Valtellina Pizzoccheri PGI

When the soul of Valtellina blends with memory, pizzoccheri come to life.

This pasta originates from buckwheat: a strong, resilient plant cultivated here for centuries. In the traditional recipe, its character merges with savoy cabbage or seasonal vegetables, melted butter, garlic, pepper and Valtellina Casera PDO. Evoking the image of mothers and grandmothers who, in kitchens of another time, worked the dough with patience and devotion.

More than a simple dish. It’s a kind of magic that, when it reaches the table, carries with it the taste of the mountain and the hospitality of a simple, authentic land.

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Bites of Valtellina Flavours

The taste of buckwheat

At the heart of everything is buckwheat, also known as formentone nero: a resilient plant introduced to the valley in the seventeenth century and cultivated here ever since. This rustic grain has shaped the flavour and food culture of the Alps.

Bites of Valtellina Flavours

Shape and substance

The PGI recognition applies to pasta produced by certified manufacturers following the official production specifications. Valtellina Pizzoccheri PGI can be tagliatello steso (flat strip), tagliatello avvolto (rolled strip) or gnocchetto (small dumpling). To make homemade pizzoccheri, the dough is cut by hand, meaning each piece may have a different, irregular shape.

Bites of Valtellina Flavours

A codified recipe

Today the traditional preparation is protected by the Accademia del Pizzocchero di Teglio. The traditional recipe calls for: buckwheat flour, durum and soft wheat flour, water. Once formed, the pasta is cut and cooked in salted water together with potatoes and savoy cabbage, or, depending on the season, chard and green beans. The dish is finished with melted butter, garlic, pepper, grated cheese and Valtellina Casera PDO.

Bites of Valtellina Flavours

Rooted in the territory

Pizzoccheri originate from the area of Teglio, with the first written records dating back to the eighteenth century. A census from 1894 noted: “There are 11 pasta factories in the province of Sondrio… and 611 mills for grinding cereals.” Most of these were powered by the rivers and streams that run abundantly through the mountainous province of Sondrio.

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