The area surrounding the province capital is rich in streams and rivers that descend to the valley bottom from uncontaminated peaks and perennial glaciers. There are numerous small alpine lakes, each one of which hosts particular animal and plant ‘communities’ depending on the altitude and other environmental factors.
The main river is without doubts the river Adda that crosses Valtellina in all its length and collects the waters of its tributaries before it enters Lake Como. Throughout its course, it collects the waters of a number of streams including Mallero, Fontana, Livrio and crosses villages, towns and protected areas such as the Bordighi forest, where numerous aquatic species nest and reproduce.
Within the surroundings of Sondrio, over 30 lakes are present, the majority of which are located in Valmalenco. Among them, the Palu lake emerges as the most well-known and the largest of them all. It is completely surrounded by conifer forests and dominated by the rocky mass of the Roggione mount, in the West, and by the Sasso Nero’s bastions in the North.
A botanical trail around the lake allows to enjoy the different floral species that grow over 2000 meters of altitude.
In this area, several artificial lakes are also present and are used to produced hydroelectric energy, Campo Moro and Campo Gera lake in the upper Valmalenco are particularly noteworthy.
For further information:
Ufficio turistico Sondrio
Via Trieste, 12 – 23100 Sondrio (SO)
Tel. +39 0342 512500 – Fax +39 0342 212590
Ufficio turistico Valmalenco
Chiesa – Caspoggio – Lanzada
Via Squadrani 1 – 23023 Chiesa in Valmalenco (SO)
Tel. +39 0342 451150 – Fax +39 0342 452505
Where to stay in Sondrio
There are hotels, condo hotels and B&Bs available, check them out and make a reservation here.
Where to stay in Caspoggio
There are hotels, apartments, guesthouses available, check them out and make a reservation here.
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)