Tresivio, S. Casa - photo M.Amonini - Apt Valtellina archive

Despite all the troubled history, no matter how isolated or difficult living became, Valtellina residents learned not just to survive but even do so in style, turning what little they had into something special. The valley has in fact developed a unique and vibrant culture, reflected in its cuisine, wines, handicrafts (such as the pezzotti, which are colorful, rustic mats and pot stone) and local festivals (including many harvest and culinary events).

Here are some of the culinary specialties to look out for:

Pizzocheri is rustic black flour tagliatelle mixed with greens, butter and alpine cheese, a classic dish from Teglio that has become the signature plate of the Valtellina.

Sciatt are fried black flour fritters stuffed with cheese.

Polenta Taragna is black flour polenta mixed with butter and cheese.

Chisciol is a type of black flour focaccia with aged cheese, lard or butter and a drop of grappa in the dough.

Bresaola is the typical Valtellina salami, now famous throughout Italy. After being dried and left in a saline solution, the resulting meat has a most delicate taste.

Casera, Scimudìn, Bitto are the three most treasured cheeses of the region. They have been awarded DOP status, and range from fresh to grating cheeses.

Funghi Porcini are found throughout the forested mountain slopes; hikers can fill their backpacks with them, then make a delicious polenta taragna con funghi porcini back home.

Stream Trout is a wonderful local fish. The trout have their home in the many streams and creeks make their way through the mountains, finishing in the grand Adda River.

Bisciola is a rustic cake with nuts, figs and little grapes that may be served with a vanilla sauce or Braulio, the renowned Valtellina amaro (bitter).