Valtellina has many PGI products, and Bresaola della Valtellina is for sure one of the most popular ones. The first evidence of bresaola (or brisaola) dates back to the fifteenth century, even if its origin pre-dates that. The production of bresaola was confined to family circles until the 19th century, when they started exporting it to Switzerland. Over the years, preservation techniques have been perfected so that today we can enjoy a unique, top-quality, and delicious product.

When you hear Valtellina, the first thing that comes to mind is pizzoccheri, the main local dish. It has ancient origins, like the cultivation of buckwheat, which is extremely popular in the valley, especially in Teglio. This “black flour” is also used for other traditional dishes, such as sciatt, polenta taragna and chisciöi. However, pizzoccheri is the most popular dish, perhaps because for Valtellina’s skilful women they have always been easy to be cooked and usually served on the family table. How are pizzoccheri made?

Apples have been cultivated in Valtellina since the Middle Ages. However, the current extension along the valley floor and up to 900 metres of altitude, from Sondrio to Tirano, was achieved only in the past century. The soil, sun exposure, the surrounding Alps, and the proximity to the Como lake add quality to Valtellina’s apples, which stand out for their intense taste, colour, and compact pulp. Moreover, they have excellent preservation characteristics.

The bond between Valtellina and winemaking started in ancient times and has shaped the landscape uniquely. Over 2,500 kilometres of dry-stone walls run along Valtellina’s valley, creating 850 hectares of vineyards and Italy’s largest terraced area: 50 kilometres from Morbegno to Tirano.

The Adda Valley is famous for its agricultural excellence. Many of its products are certified as PDO and PGI certified.

Aprica has its roots in the Alpine farming tradition. Visitors who come for the first time notice that this village does not have a historical centre because it’s divided into 6 quarters. Some still maintain the same atmosphere of the past, even thanks to the murals, like those in S. Maria. If rural life has given way to tourism, many traditions remain alive.

Aprica murals

Valtellina’s traditional dishes are the perfect example of how its people have adapted to a difficult territory that offers an incomparable variety of resources.

Valtellina is also known worldwide for its pizzoccheri. It’s a first course that encloses the authentic taste of Valtellina. Fresh buckwheat pasta, potatoes, cabbage, cheese, and Malga butter are the main ingredients.

Sunà da Mars

Sunà da Mars is a folk festival with ancient roots, where locals move in groups from the various quarters ringing cowbells. The purpose is to reawaken nature while they reach Piazza delle Sei Contrade, where they can enjoy mach, made of polenta and sausages, a typical festive dish. This is how Aprica used to say goodbye to winter and prepare the tools for the hard work in the countryside. So, if you happen to be in Aprica by the end of February, don’t miss the chance to be part of this popular festival.