Chiavenna

Tourist Office Chiavenna

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

Opening times winter 2017/2018
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
From Monday to Saturday: 09-12.30 e 14.30-18.00
Sunday and national holidays: 09-12.30

madesimo@valtellina.it

Campodolcino

Tourist Office Campodolcino

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

Monday: 09-12.30 and 15-18.30 
Tuesday: 09-12.30 and 15-18.30 
Wednesday: chiuso
Thursday: 09-12.30 and 15-18.30 
Friday: 09-12.30 and 15-18.30 
Saturday: 09-12.30 and 15-18.30
Sunday: 09-12.30



campodolcino@valtellina.it
www.campodolcino.eu

Home    Gastronomy and Traditions

Local products

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 care necessary to preserve these quality cuts of beef. The climate in the valleys of the province of Sondrio, typically dry and windy with relatively low temperatures, is the basic element to enable the drying process of meat but in addition to this, there is a range of other operations carried out with great skill by capable hands. The cuts of meat are cleaned, placed in a container, sprinkled with a mixture of salt, pepper and natural flavourings and let to stand for a fortnight. The composition of this spiced mixture starts to provide the ...


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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 ...

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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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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 ...
Second time round
The title just about says it all. “Leftovers”. At least that’s what inspired Giusi Corti Moro&´s latest publication. Last time she dealt with modest, traditional and local dishes, and now she returns to the kitchen/computer to record dishes produced using nothing other than leftovers, ...
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, ...