Bresaola: This is one of the products that are symbols of the Valtellina. It is made using a method of preserving meat by salting and drying. The first mentions of this practice in literature date back to the XV Century. Its origins are considered to definitely predate this.
Thanks is a special configuration of the Valtellina. The very dry air and the rather low temperature allow preserving a product through limited salting. It is therefore soft and rather fairly savory.
The production technique of the bresaola improved over time. The quality of the product improved. Today it is sweeter, softer and with a more pleasant flavor than in the past.
Every manufacturer has little secrets that make it possible to distinguish his product from all the others. They all respect the smallest basic requirements and receive the Protected Geographical Indication.
The work of giving effectiveness and efficiency to this important declaration of the typical type of production and to guarantee consumer protection is the responsibility of the Authority for Safeguarding the name of Bresaola of the Valtellina, an association that includes nearly all the producers working in the protected geographical area that corresponds to the whole Province of Sondrio.
Consorzio per la Tutela del nome Bresaola della Valtellina
A journey in the magic world of the mountains. Surrounded by Rethian and Orobic Alps, Valtellina is an east-west oriented valley in which culture, as evidenced by its ancient palaces and churches, nature, with its beautiful valleys and mountains, and find typical Italian alpine food and wine create a quaint and relaxed scenario that gifts its best through a glass of Nebbiolo. Valtellina deserves some days but a full-day tour is enough to fall in love. Meet your guide and private driver in Milan. You will reach the Valtellina territory in one hour and a half. Your Guide will escort you through its beauties and you will reach a Valtellina with a typical menu; in the afternoon you will visit the Como Lake with a nice stroll in Varenna. Discover and Live Valtellina and Como Lake with us.
Valtellina is located north of Lake Como and it’s the only longitudinal valley of the Italian Alps. On the Rethic side of the Adda river wine has been grown up since century, stealing land to the mountains and constructing the widest terraced area in Europe. The grapevine extension is 950 hectares and goes from 300 to 900 meters above sea level. Still, nowadays the harvest is done by hand and the wine obtained is the product of great sacrifices and love for this difficult terroir. Wines are paired with local cheese and famous Bresaola, a dried beef which is the specialty of the region together with Pizzocheri, a kind of homemade Tagliatelle made with black corn and alps cheese and dressed with mountain butter and garlic your private driver will pick you up directly at your hotel and drive you in total comfort throughout the day.
Details of the Tour
Departure is from Milan but it is possible to organize a transfer from Como Lake. You will visit the Valtellina with its famous cheese called Bitto and the Bitto valley comes from the Western Orobic valleys and its unique product has been possible thanks to the particular environmental, natural, political and cultural factors. In the territory comprising the Parco delle Orobie Valtellinesi, there is an area of mountain pastures with just the right sunlight, humidity, and temperature for an economy of farming and cheesemaking that has been flourishing since the Medieval period.
You will visit and taste this Bitto Cheese and will enjoy traditional dishes of the area, which include polenta taragna and pizzocheri. We will serve you a great red wine Rosso di Valtellina with lunch. After lunch and the free time, your driver will take you to Como Lake for a nice stroll in Varenna through the narrow streets of this fascinating village.
Varenna, with colorful houses and churches, is one of the pearls of Lake Como, together with Bellagio and Torno have enchanted visitors over the years. Enjoy your short tour and be back to Milan in the evening.
Lombardia in Cucina: The Flavours of Lombardy
Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.
The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.
The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)