![]() Dì de la BrisaolaESPERIENZE DI GUSTO NEL SEGNO DELLA TRADIZIONE
DOMENICA 1 OTTOBRE 2023 DEGUSTAZIONE CON I PRODUTTORI DI BRISAOLA DELLA VALCHIAVENNA NEL CENTRO STORICO DI CHIAVENNA
DALLE ORE 10 ALLE ORE 18
Il “ Dì de la Brisaola ” si svolge il primo weekend di ottobre a Chiavenna.
La cittadina - già insignita dei titoli di “Città Slow” e “Bandiera Arancione del Touring Club Italiano” - propone al pubblico un itinerario originale alla scoperta del prodotto nato proprio a Chiavenna. La brisaola, come viene ancora ...
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![]() Our crotti
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PotstoneThe 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 types to the talco- and chloroscists group, being identified by the naked ... |
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GrandadEveryone in Bodengo knows him. Habitué of the splendid village lying in its valley upstream from Gordona learned long ago how to recognise Romolo’s ventures into the woodlands. He moves prudently, deliberately, examining each and every tree. With an expert eye. Experience has trained him to recognise the ... |
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Quartino ristorante esperienzialeCrotto Quartino In mezzo alle montagne, su per la Valchiavenna, in direzione Passo del Maloja sulla strada principale che porta a Sankt Moritz, da circa una settantina d’anni si “spignatta” alla grande prendendo per la gola gli avventori che non si fanno mancare la brìsaola chiavennasca, ... |
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The focaccia that defies gravityTake 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 ... |
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Master of his craftMaster of his craft If you were to “google” the word “pietra ollàre” or indeed “potstone” you’d find endless suggestions on how to use this material for gastronomic purposes. Reminiscent of more than a thousand years ago – today potstone remains an invaluable kitchen resource. Understandably Pietra ollare is a ... |
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Crotto Ubiali StyleWithin the wide-ranging panorama that characterises all that Chiavenna has to offer on the gastronomic scene, December 2017 saw an important and very welcome new entry. It’s the Crotto Ubiali, a place which draws its inspiration from all things local and where typical crotto cuisine reigns supreme, from ... |
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In the best possible tasteYou 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 ... |
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Agriturismo La CampagnolaA 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 - ... |
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Taste of autumn: Ristorante La GenzianellaGreat 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 ... |
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