Local cheeses and cured meats for a zero-kilometre chopping board
A Livigno the busy winter days come to an end with the après-ski rituala well-deserved moment of relaxation and refreshment that skiers treat themselves to at the end of the day on the slopes, between sips of hot chocolate and one of beer to restore themselves from their sporting exertions. But time passes quickly and it is now time for theaperitif: the venues in the town centre or at the arrival of the slopes are numerous, but the aperitif must be able to combine properly mountains, conviviality and authentic flavours. And our typical products do this to perfection.
Aperitif platter with typical Livigno products
Among the many food and wine proposals in Valtellina, the star of theaperitif livignasco is that of tradition: the classic chopping board with local cold cuts and cheesesa selection of flavours that sum up the typicality of the territory and tell of the genuineness of the raw materials. I artisanal products that cannot be missing from the Livigno chopping board are:
- the slinzega, a worthy substitute for bresaola for the aperitif, with its thicker, hand-cut slices and its tasty, lively flavour;
- the salami of Livigno, small in format but big in taste, in its different variants 100% pork, beef, goat and sheep, for those who want to try new but surprising tastes;
- the raw ham, a traditional product prepared according to the Valtellina recipe that adds a touch of refined sweetness to the aperitif, or alternatively the speck;
- a good mountain cheese, as soft as scimudin or more mature and savoury like the first flowerall produced with Livigno milk;
- bread or breadstickswith which to accompany cold meats and cheeses;
- honey, jam or mountain pine molasses (as in our Shepherd's basket at Alpe Vago), to be eaten in combination with Livigno cheeses to further enhance their flavour;
- the beer from Livignoa good glass of white aperitif wine or - for those who do not wish to consume alcohol - a Valtellina apple juice or a non-alcoholic cocktail, of which Livigno's bars and restaurants are spoilt for choice between great classics and innovations.
Salumi e formaggio a km zero: the goodness of Alpe Livigno
The Livigno aperitif is in short an invitation to discover the gastronomic culture of the high mountainsin a unique Alpine setting. Here the craft methods of our ancestors in the breeding and processing of raw materials are still put into practice by the new generations, integrated with the most modern production technologies and techniques of animal welfare. This is the secret of the excellence of the ingredients we use for our products: the pure mountain milk retains the taste of fresh grass and hay stored during the winter on which our cows feed, as well as superior nutritional properties, while the pork, beef and beef are of high quality and controlled throughout the supply chain.
We add our own craft skills and let the nature do the rest: the 100% Italian bresaola (denominated 4IT) and the others typical cold cuts of Livigno are processed according to tradition and then matured in the mountain air and thus take on their authentic and characteristic flavour, with a unique texture and scent, while the cheeses are produced in our cheese dairy from alpine milk in summer, and then matured according to schedule.
I products of Alpe Livigno can be purchased from our outlets in Livignoalong with other excellent local food products from selected producers: bring along the best local specialities and relive the ritual of theaperitif livignasco even at home.