Chiavenna

Tourist Office Chiavenna

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

Opening times Spring 2018
From Monday to Saturday: 09:00 -12:40 and 14:00 - 18:50. 
Sundays and bank holiday: 10:00 - 12:00 and 14:30 - 18:00




consorzioturistico@valchiavenna.com
www.valchiavenna.com

Information and requests for groups, meetings and events Chiavenna

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

Opening times
From Monday to Saturday 09:00 -12:40 and 14:00 - 18:50. 
Sundays and bank holiday 10:00 - 12:00 and 14:30 - 18:00.

consorzioturistico@valchiavenna.com
www.valchiavenna.com

Madesimo

Tourist Office Madesimo

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

Opening time until 05th June
From Monday to Saturday: 09-12.30 and 14.30-18.00
On Sunday and bank holidays: 9.00–12.30



info@madesimo.eu
www.madesimo.eu

Campodolcino

Tourist Office Campodolcino

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

From 11.04.18 till 31.05.18
Monday: 09-12.30
Tuesday: 09-12.30
Wednesday: closed
Thursday: closed
Friday:15-18.00 
Saturday: 09-12.30 and 15-18.00
Sunday: 09-12.30



campodolcino@valtellina.it
www.campodolcino.eu

Home    Gastronomy and Traditions

Local products

Unique, original and hand made

A long-cherished dream, put off so many times over the years, has finally come true.
The Panzeri cured meat factory has, in recent months, introduced its new product line inspired by Chiavenna traditional “brisaola”. Yes, brisaola because in Chiavenna - the town that breathed life into this extraordinary cured meat – it’s the “i” which distinguishes it from its industrial rival.
Brisaola is hand-produced according to the original recipe handed down over the centuries by local artisans. Which is how Brisaola Panzeri first took its place in the world: starting off with the meticulous selection of raw materials suitable for production by craftsmen. Every single piece of meat is lovingly processed, subjected to a specialized “curing” using highly ...

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Il violino di capra

Flavoursome fiddling

Leafing through the on-line content dedicated to Slow Food, sooner or later you’re bound to come across the legendary violino di capra della Valchiavenna. Here we have a very particular cured ...

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Typical salami and cold meat

Bresaola of Valtellina IGP (Protected Geographical Indication) and “Brisaola” of Valchiavenna
This food is the fruit of our mountain people’s experience, who are extremely simple, hiding the skill and ...

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Local cheeses
Local cheeses Some of the most characteristic elements of our valleys are the cheeses produced at the dairy farms or on the mountain pastures, which together with the excellent local butter exist as quality ingredients used to prepare typical local dishes. The maturing process is important and for many cheeses it ...
Honey
"A Mediterranean touch in an alpine valley" In Valchiavenna, honey, of unmistakable purity, comes from the typical flora of the area, where rich blossoms give their product to bees throughout the eseason. The Lake of Como, mitigating the climate, allows the most typical mediterranean scents to settle down, ...
Where the Cheese hangs out
In the crotto at San Giovanni in Chiavenna, Eleonora and Sofia reveal the fine arts of cheese maturation which has made their business a local flag-bearer.  Maturation represents an essential step in the highly complex and structured process of cheese production. It’s a delicate phase ...
Beer
Between 1820 and ´30, the first breweries started up together with cotton mills in Chiavenna, giving birth to the local industry. When Valchiavenna belonged to the Austrian Lombardo -Veneto Reign, Austrian craftsmen opened their factories in the area inspired by good air and water as well as by famous crotti, perfect ...
Typical cakes
"One might think that cakes play a marginal role, actually, the human mind has been able to use natural ingredients available to the very best, to succeed in satisfying the glutton wishes.The flour is an element common to all these products and, in the historic centre of Chiavenna still today we find a splendid ...
I Grapat della Val San Giacomo
Fino alla meta dell’ottocento gli abitanti della valle di S.Giacomo, più che dallo scarso allevamento e agricoltura, traevano sostentamento dal trasporto delle merci. Quella dei "porten" era, infatti, un’associazione italo - grigiona di corrieri. Dopo l’apertura dei trafori ...
La semplicità che non inganna
CROTTO QUARTINO La semplicità che non inganna e che conviene…. anche in tempo di crisi!   A pochi minuti da Chiavenna, facendo una piccola deviazione rispetto alla via che attraverso il Passo del Maloia porta a St. Moritz, si scopre il Crotto Quartino, un ambiente semplice e informale, in ...
The hight art of cheese making
Dawn breaks on Italian Val Bregaglia and herdsmen are already on their daily round. It’s a life which has remained the same for centuries and it’s thanks to this dedication that we can still enjoy flavours of old created by a wealth of experience and man’s unique relationship ...
Patate di Starleggia
Starleggia è una frazione di Campodolcino che, collocata sul versante destro della valle in posizione panoramica, si trova a 1565 m di quota su uno dei ripiani minori sotto la grande scarpata rocciosa che tronca a Est il Pian dei Cavalli e la piana di San Sisto. Da qui si gode un bel panorama sul Pizzo Stella, ...

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