The typical characteristics of the territory, which is mostly mountainous, is reflected in its organic food production. Products here are made from buckwheat, rye, cheese, meats, berries, apples, mushrooms, chestnuts, with the main product being the great wines of Valtellina. The wines (Sassella, Inferno, Sassella, Grumello, Valgella, Sforzato etc.) pair well with dishes of red meat, game, cheese and salami. The Pizzocchero di Teglio is the honor and pride of the Valtellina cuisine. They are typical buckwheat noodles, kneaded, rolled and hand-cut, and seasoned with melted butter, cheese, dairy and vegetables. Then there is the Bitto, a special mountain cheese, born in Valgerola and Albaredo Valley, where it is produced in the summer. Made with cow’s milk and a small addition of goat’s milk, it keeps for more than 10 years. Other cheeses from Valtellina, fresh and seasoned, are the Scimudin, the Latteria, and the Valtellina Casera Read more…