Valchiavenna stretches North from the top of Lake Como in the hearth of Raethic Alps and, in Chiavenna- town of great past- it divides itself into two valleys which lead to the Maloja and Spluga passes at the border with Switzerland respectively.
Valchiavenna is a long valley you reach turning towards North as soon as you enter the province Of Sondrio, coming from the Como Lake. It stretches from the Pian di Spagna to the Spluga Pass and borders the Swiss Cantone dei Grigioni by three sides ( Engadina, Val Bregaglia, Val Mesolcina).
The ways of access to Valchiavenna are two which are open all the year: from south through the Como Lake, from north through the Villa di Chiavenna Pass. During summer Spluga Pass is open, too. Crossing Valtellina the Aprica Pass and the Tirano Pass to Switzerland are the other passes open all the year.
Ancient traces of Valchiavenna’s noble past are still evident from its historical palaces, the majority of which are located in the town of Chiavenna.
One cannot forget to mention the Vertemate Franchi palace, one of the most prestigious Renaissance residential palaces in Lombardy; here the memory of the ancient town of Piuro has survived.
There a number of palaces that you will be able to admire while walking around Chiavenna’s historic center or the town of Prosto di Piuro including:
Vertemate Franchi palace: one of the most prestigious Renaissance residential palaces in Lombardy where the memory of the ancient town of Piuro, submerged by a landslide in 1618, has survived.
Balbiani Palace: known as the Castle, it appears as a compact, stone bloc surrounded by two cylindrical towers.
Pestalozzi Palace: 15th-century palace, in whose interior is possible to admire a beautiful stua (stove).
Pretorio Palace: Painted with frescoes on both the outside and inside.
Salis Palace: Stunning 18th-century villa surrounded by a wonderful English-style garden.
Where to stay in Chiavenna
There are hotels, apartments, condo hotels and B&Bs 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)