Hotels at the Stelvio summer ski resort

Stelvio Pass

In summer, from the end of May to November, it is possible to ski on the glaciers at Passo dello Stelvio, between Lombardia and Trentino. These are the hotels available on-site at the Stelvio pass, the alternative is to stay in an hotel in Bormio and drive half an hour to the Stelvio Pass each morning.

The road to the Stelvio Pass was built in the last century, it climbes up to over 2,700 meters on the level of the sea, and it often included in the “Giro d’Italia”, the Italian bicicle tour.

The picture on the side shows the road on the Trentino side, on the other side the road leads to Bormio, and it’s equally challenging and steep.

The Stelvio Pass road is closed in winter, usually from November to May-June, depending on the amount of snow fallen during the winter. You can phone any of the hotels listed below to know the status of the road.

 Hotels on the Stelvio Pass
Open from end of May to November

Hotel Telephone Summer Telephone Winter
Folgore StelvioHotel Folgore*** +39 0342 903141 +39 0342 901434
Genziana StelvioHotel Genziana*** +39 0342 904523 +39 0342 903788
Sertorelli StelvioHotel Sertorelli*** +39 0342 904565 +39 0342 903060
Perego StelvioHotel Perego*** +39 0342 904594 +39 0342 904594
Capitani Stelvio Hotel Passo Stelvio Capitani*** +39 0342 903162 +39 0342 904433
Livrio StelvioHotel Grande Livrio*** +39 0342 904050 +39 0342 904433
Livrio StelvioHotel Piccolo Livrio*** +39 0342 904050 +39 0342 904433
Pirovano StelvioHotel Pirovano Quarto*** +39 0342 904421 +39 0342 210040
Rifugio Grande StelvioPirovano Rifugio Grande*** +39 0342 904621 +39 0342 210040
Baita Ortler Stelvio Hotel Baita Ortler*** +39 0342 903232 +39 0473 624584
Thoni StelvioHotel Thoeni 3000**** +39 0342 903321 +39 0342 903131
Hotel Quarta Cantoniera dello Stelvio* +39 0342 910790 +39 0342 910790

Mountain lodges at Stelvio Pass.

Mountain lodges Telephone Summer Telephone Winter
Hotel Tibet StelvioTibet +39 0342 903360 +39 0473 611635

William Dellorusso
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)

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