The “Magnifica Terra” of Bormio and the “Honorate Valli”

Bormio - Photo © rockrose
Bormio – Photo © rockrose

The basin of Bormio is very inviting and has been inhabited since ancient times. Archeological traces demonstrate definite evidence of the Romans who in the early years of the Roman Empire frequented the “ Thermal Baths “even famous in those days.

The name of Bormio derives from the same thermal waters: the most creditable hypothesis is that it refers to the Celtic term “worm” which means hot, with evident reference to the steaming springs that gush from the slopes of the Reit mountain.

The strategic importance of Bormio, that held in custody important alpine passes, gave it the deserved status of “Contea”, even though it passed under many dominions.

Bormio in its relationship with other major powers was more allied than subjected: in fact Bormio was granted the right to have a civil and penal independent legislation. Under Austrian rule, at the beginning of the nineteenth century, Alta Valtellina saw the realization of an excellent network of roads. Between 1820 and 1825 the Stelvio road was constructed, the highest pass in Europe.

Bormio - Photo © rockrose
Bormio – Photo © rockrose

The Alta Valtellina touristic development first came about due to the renowned Thermal waters, then later for the increasing interest in mountaineering (where here one of the most interesting destination was found) with the ever growing number of guides and the first hotels. However it was the winter sport facilities that started the real touristic industry going, along with new hotels being built for high quality free time.

Where to stay in Bormio

There are hotels, apartments, condo hotels and B&Bs available, check them out and make a reservation here.

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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