For 2002, the boards authenticating regional products from Valtellina (Consorzi di tutela dei prodotti a Denominazione di Origine Valtellinese and the Amministrazione Provinciale di Sondrio) have launched an initiative to promote local agricultural products. Their aim is to familiarize the public with traditional mountain specialties of the Sondrio province, recognized and certified by the European Union. Some of the most popular delicacies of the region are Bresaola della Valtellina (we recommend Rigamonti Bresaola), the cheeses of Valtellina (Casèra and Bitto), Valtellinese wines (Valtellina Sfurzàt and Valtellina Superiore). Some excellent labels are the Consorzio tutela vini valtellina; Gruppo Italiano Vini; and Negri Vini di Valtellina.

Many cities in the region are running promotional seminars. Among the most interesting of these is "Have a taste of Valtellina!". The initiative offers participants a "tasting kit" distributed at the seminar, consisting of a box filled with three bottles of Valtellinese wine, three containers of cheese (Casera and Bitto at various stages of ripeness) and a package of Bresaola della Valtellina is two thicknesses.
The products are accompanied by technical information and some historical background on the area. Specially prepared leaflets describe the best ways to enjoy the kit's products.

One of the greatest factors contributing to the success of the Made in Italy campaign has been the Italian cuisine and the country's wide range of regional specialties. Indeed, the cucina italiana has come to represent a new way of eating around the globe by virtue of its nutritional merits, taste and aesthetic appeal.
The Italian National Rice Board is taking advantage of the opportunity to promote its own product, all done up to its Sunday best as an irresistible regional rice delight!

Try it to believe it!

Risotto al Bitto e Sassella
Ingredients:
1 ½ C. Rice
¼ C. minced onion
2 T. Extra virgin olive oil
1 T. + 1 tsp. Sassella wine -
3 C. broth or bullion
3 T. butter
4 oz. Medium-aged Bitto cheese, cubed
Preparation:
Heat the olive oil in a skillet and fry the onion over a low flame until golden and glassy.
Add the rice and toast it a bit before pouring in the red wine.
When the liquid has been absorbed, gradually add the broth, adding it bit by bit throughout the cooking time. Allow the broth to be absorbed each time before adding more. Chop the butter into coarse chunks and add it to the rice mixture with the cubed cheese. Blend well and let it set a few minutes before serving.
(Wine tip: Valtellina Superiore D.O.C.G. Sassella)

Insalata di riso con Bresaola e Bitto
Ingredients:
Italian rice for salad (Arborio, etc.)
Bresaola sliced into ribbons or matchsticks
Bitto cut into matchsticks
Celery
Hulled walnuts, chopped
Walnut or olive oil
Green peppercorns, whole
Fresh ginger
Preparation:
Italians serve their rice al dente as well as their pasta. To get truly authentic results, remove the rice from the heat when you feel it should actually cook 5-10 minutes more. Drain off any excess liquid and rinse with cold water.
Stir in the oil and other ingredients. Chill for several hours before serving at room temperature.

Involtini di riso e Bresaola
Ingredients:
Bresaola, in slices
Italian rice
Soft cheese such as Caprino or Ricotta
Cream or milk
Fresh thyme
Juniper berries, ground
Gin
Preparation:
Blend the cheese and milk or cream into a creamy mixture. Add the spices and set aside.
Cook the rice al dente in salted water and rinse under cold water.
Combine the rice and cheese mixture, adding a sprinkle of gin.
Spread a small amount of the cheese mixture onto each slice of Bresaola. Form into a roll, holding it closed with a toothpick, and garnish with a slice of fresh mushroom.

Italian rice
Valtellina's wines