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News / 1.07.2022

QUALITY AND AUTHENTICITY: THE WINNING RECIPE OF LIVIGNO'S FOOD AND WINE.

Livigno's food and wine culture aims to enhance typical Valtellina products, handing down recipestraditional from generation to generation, but always with an eye to innovation.

Livigno is a tourist destination that pleases all types of travelers: sportsmen looking for active andoutdoor, families with children of all ages, fashion (and shopping) addicts... but also all food lovers!
Little Tibet, in fact, offers a wide selection of bars and restaurants that enliven the streets of the pedestrian center, but also of alpine huts and refreshments that are instead located in the surrounding valley. The common thread of the food and wine proposal is the quality of the products and the authenticity of the raw materials, meticulously chosen by the chefs and then used to create unique dishes that tell the story and traditions of Livigno. From lunch to dinner, everyone can satisfy their culinary needs and desires, savoring both traditional local as well as innovative or international proposals.

For lunch, those seeking the flavors of traditional mountain gastronomy can choose one of the mountain huts, alpine refreshments or agritourisms found in the valleys that embrace Livigno, such as the Valle delle Mine and the Val Federia. Here it is possible to live an authentic experience that can combine taste and nature, tasting typical Valtellina recipes made with km0 products: from sciatt to pizzoccheri, to taroz, to bresaola or grilled meatgrill, paired with polenta.

If you want to continue the food and wine discovery with a snack after a day marked by outdoor activities outdoors, Little Tibet offers the Livigno Dairy, the brainchild of 25 medium and small-scale dairy farmers united in a cooperative. Alongside the processing of high-quality dairy products, this facility offers both the opportunity to visit the workshops and the museum dedicated to vintage farm equipment, but also to taste the products while enjoying the view of the valley from the restaurant's outdoor terrace. Alternatively, for beer lovers there is Europe's highest brewery, 1816. In addition to discovering and tasting of craft beers, it is also possible to book a guided tour with the Biersommelier, who will reveal all the secrets of hops, while also teaching how to describe and pair different beers. The beverage proposals also include Contraband Gin, a gin that encapsulates the true essence of the area, made locally from the harvesting of juniper berries.

There is also no shortage of gourmet proposals, perfect for ending the day with a relaxing dinner with flavors refined. The streets of the center, but also the neighboring areas conveniently reachable on foot or within a few minutes' drive, welcome high-end restaurants that offer innovative dishes, but always made with genuine and local, thus offering guests an unforgettable food and wine experience.

Tourists from all over the world will be able to continue replicating the dishes they have tried on site once they return home, thanks tothe bilingual photo book "Leina da Saor", created by the Association of Chefs and Pastry Chefs and published by Mondadori, whichcontains 100 traditional recipes, 37 revisited ones and more than 250 photographs.

In addition, lovers of good food and gourmet cuisine will not want to miss the 6th edition of Sentiero Gourmet, the traveling event that winds along a 5km route in the Vago Valley. For the first time, the six gourmand courses lunch will be prepared by starred chefs from northern Italy, each of whom will pay tribute to his or her connection with Valtellina's gastronomic tradition. On July 15, the day of the event, all participants - divided into groups of about 30 people - will move between six dedicated stations set up along the route where each chef will offer a selection of gourmet finger foods that interpret in a modern key the ingredients, traditions and typical dishes of Valtellina cuisine, accompanied by a selection of "local" wines.



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