Tourist Office Chiavenna

23022 - Chiavenna (SO) Piazza Caduti della libertà
T 0343 37485
F 0343 37361

Oeffnungzeiten Winter 2017/2018
Von Montag bis Samstag: 09:00 - 12:40 und 14:00 - 18:50
Sonntag und Feiertagen: 10:00 - 12:00 und 14:30 - 18:00

The tourist office will be closed on 1st January 2018

Information and requests for groups, meetings and events Chiavenna

23022 - Chiavenna (SO) Piazza Caduti per la libertà
T 0343 37485
F 0343 37361

Von Montag bis Samstag: 09:00 - 12:40 und 14:00 - 18:50.
Sonntag und Feiertagen: 10:00 - 12:00 und 14:30 - 18:00.


Tourist Office Madesimo

23022 - Madesimo (SO) Via alle Scuole
T 0343 53015

Öffnungzeitungen bis 8. Aepril
Jeden Tag: 09-12.30 und 14.30-18.00


Tourist Office Campodolcino

23022 - Campodolcino (SO) Via D.R. Ballerini,
T 0343 50611

Montag: 09-12.30 und 15-18.30 
Dienstag: 09-12.30 und 15-18.30 
Mittwoch: chiuso
Donnerstag: 09-12.30 und 15-18.30
Freitag: 09-12.30 und 15-18.30
Samstag: 09-12.30 und 15-18.30
Sonntag: 09-12.30

Home    Gastronomie und Tradition

Traditionen und Handwerke

In the best possible taste

You can’t really suggest that you know Chiavenna, if you haven’t tasted the fare served up at Al Cenacolo. 
It’s a sentiment that might just seem a little over the top, but it does sum up the philosophy that Silvano Scinetti’s restaurant is based on. Tho’ even finding the place is not to be taken for granted. We are in the Santa Maria district nearby the baroque church in the historic pedestrianised centre. The entrance is distinctly low-key and leads into an unremarkable corridor. Yet once inside, the restaurant envelops each guest in a particularly special atmosphere which over the years has become an integral part of its very identity.
Silvano Scinetti was among the very first to engage in the reworking of recipes based on local traditions, ...

[lesen sie mehr]

I Crotti della Valchiavenna

Alcuni crotti sono aperti al pubblico e sono diventati ristoranti dove viene offerta una cucina genuina e ricca di tradizione in un ambiente tipico a cui non manca un tocco di raffinatezza.
Cantine naturali formatesi sotto i massi di ...

[lesen sie mehr]


The general name potstone (pietra ollare) is given to different types of medium-fine grained rocks, particularly suited to the carving or turning of pots and bowls (olle). Petrographic analysis of Valchiavenna?s deposits has attributed its stone ...

[lesen sie mehr]

The focaccia that defies gravity
Take in the atmosphere in mid-May at the annual fughiascia celebration and you’ll note immediately how finely-woven this traditional dish is within the cultural, social and historic fabric of Gordona. Mario Zaina is one of the most vocal enthusiasts of the originality of the focaccia produced locally. Mario’s adamant ...
The Balgera Bakery maintaining family traditions
At the heart of Chiavenna, three generations of a bakery and pastry shop offers up genuine flavours and aromas of the past. It was the place my grandmother Berenice would send me as a child in search of the very special biscuits for our snacks. It was already “The Balgera” for me as “Mr Luigi” alongside Jolanda – his ...
Agriturismo La Campagnola
A Gordona, l´Agriturismo "La Campagnola" propone una cucina semplice e gustosa, con ingredienti prodotti dall´azienda agricola. La specialità dell’agriturismo “La Campagnola” è senza dubbio la carne. Se vi capiterà di fare una sosta in questo locale - ...
The Scandolera Crotti
The Scandolera Crotti A timeless location where modest buildings with a simple elegance stand within woodland aligned along the slopes that approach the entrance to Val San Giacomo. And it’s really as simple as that. A remarkable cluster of crotti within the district of Mese, and one which the local ...
Taste of autumn: Ristorante La Genzianella
Great welcome, marvellous traditional fare made with local produce. Quality Valtellina wines. Here’s how one of the most popular dishes comes about: Venison Stew (Serves 4) Ingredients 500gm lean venison, 1 carrot, 2 cloves, 1 celery stick, 1 onion, 1 clove of garlic, 2 juniper berries, 1 bay leaf, 1 pinch of ...
Bar Vicini watching the world go by
It’s a popular local pastime in winter: sitting in the Bar/ Café Vicini watching the ‘world and his wife’ make their way through the snow in the busy, picture-postcard piazza Pestalozzi. A cup of steaming tea on hand following a typically warm welcome within. Presented with the Lombardy region “Historic business ...
Moreschi the home of good taste
A highly convenient stop-off on your way along the SS36 inValchiavenna – much appreciated by regular visitors to the ski slopes at Madesimo and the Engadine. Guests are welcomed by a large car park whilst within boasts a veritable culinary oasis to suit all tastes. Ideal for meals at all times of day with a modern and ...
Crotto Quartino: Simple, healthy and natural
Since it opened in 1930 the Crotto Quartino has always been regarded as a veritable champion of genuine Valchiavenna cuisine. Run by the Salini brothers Mauro and Fabio, the Quartino is open throughout the year serving up delicious traditional fare: savoury sausages and cured meats, pizzoccheri of the valley, ...
Amarena: Uschione's precious resource
Uschione, the tiny hamlet above Chiavenna has just a single resident. No surprise then the tranquillity it offers to families returning for the summer months. Linked by the old mule-track down to Prata, there’s a genuine rustic feel to Uschione and surrounding pastures. History tells of men being forced to leave to ...
Poets in exile
By Ray Ball “There is no greater sorrow; than to recall a happy time; when miserable.” – Dante Alighieri Dante Alighieri might well have got that right. But over the years it certainly hasn’t stopped artists of every genre from Baudelaire, through to Fellini, Proust, Keats, Joyce and Allen ...
Valchiavenna s Crotti
Discovering these extraordinar y natural cold stores   One of the most distinctive features - given their general rarity - in Valchiavenna , are the crotti and their proliferation locally. They’ve played an extraordinary socio-cultural role over many centuries. Today they remain a ...
Kitchen herbs
It’s a custom adopted throughout the Alpine arc. Making full use of everyday plants as fresh ingre- dients. And this habit is no less relevant today wi- thin the mountain culture where the gastronomy, typified by the simplicity of preparation, is a legacy of old farming traditions, originating in times of need when ...