ONCE UPON A TIME

They were called "contrabandéir" namely smugglers who - hidden by darkness - crossed the Alpine passes with sugar, coffee, cigarettes, and alcohol on their backs. Isolation drove them to defy the law and face a thousand dangers to survive Livigno's long winter.

Livigno is still a borderland which is why today we are a duty-free area, but two dates changed our lives: in 1952 the Foscagno Pass became passable even in winter. And in 1965 a Swiss company started digging the Munt La Schera tunnel to build the Livigno dam, which since then connects us faster to the Canton of Graubünden.  This is how we came to be an Alpine destination for international tourism, but we will never forget where we first started.

Staying in a hotel or apartment, you've probably already seen or tried the Tas'T - Livigno Native Food. Thanks to this project accommodation facilities organize gastronomic corners designed to give guests the chance to taste food 100% made in Livigno, from bresaola and cheeses to bread and desserts: all labeled Tas'T.

All products are made by local producers only using Italian raw materials chosen to get genuine food of premium quality. These Products are also offered by the community during village fairs and festivals to introduce the flavors of the area and promote the local economy.  

"Leina da Saor - an avalanche of taste" - is more than just a bilingual book designed and edited by the Livigno Chefs and Pastry Chefs Association and published by Mondadori. It is an experience that involved the entire Livigno community in collecting ancient recipes and traditional ingredients. The result is a book with 100 traditional recipes, 37 revisited ones, and over 250 photos. Once home keep the tasty part of Livigno with you. 

Here in Livigno we have another great gastronomic story to tell. The one started by Mattias Peri, the first chef in Livigno and Valtellina to receive a Michelin Star in 2009.  A history that the Associazione Mattias keeps alive by developing the local food and wine tradition with a gourmet touch.