Old-fashioned Alpine recipes to start the day with taste and authenticity
cuisine of Livigno is rich in tradition and comes in a variety of typical recipes and of genuine flavours inspired by the land. This applies to the dishes and main courses that in the past were the basis of peasant food, such as polenta and pizocar livignaschi, but also for the other moments dedicated to food throughout the day, breakfast. Sweets, homemade dishes and local products are the basis of the typical livigno breakfastLet's find out together.
Sweet breakfast in Livigno: traditional foods
breakfast in Livigno is a concentrate of authentic flavours and aromas, short supply chain ingredients and recipes handed down from one generation of the same family to the next. In traditional morning menu cannot miss the traditional Livigno sweets, which used to be a gastronomic luxury to be indulged only on festive occasions, and which today are delicacies to be savoured every day:
- i bisc'cot da Livign, traditional homemade biscuits made using poor ingredients such as eggs, flour, sugar and butter, but rich in flavour. Baked in the oven and rectangular in shape, they are simple and rustic-looking biscuits, but their flavour surprises and conquers from the first bite;
- the cake at Rosina's, a homemade ricotta cake with a special ingredient: not the classic ricotta called “poina” in dialect, but the so-called “masc'cherpa” from Livigno (which designates cream instead);
- the Tórta da l'indoménia, i.e. the Sunday cake that used to be made on public holidays, made in the shape of a doughnut or traditional cake. Eggs, milk, sugar, cream, white flour and maize flour are the ingredients of this simple but nutritious mountain cake.
Livigno's savoury breakfast foods
In the Livigno breakfast made the old-fashioned way, there is room, alongside pastries, for various savoury food, since the first meal of the day served to incorporate energy in view of the daily labours and the often harsh climate:
- local cured meats zero-kilometre products, such as bacon, bondiola (Livigno's version of the cured pork neck) and the slinziga, foodstuffs with a genuine character, still prepared according to tradition and using artisanal methods, just like in the old days;
- cheeses made from the milk of Livigno's cows, typical dairy products including scimudin, fresh ricotta and alpine cheese made in the alpine pastures during the summer period;
- butter spread on bread: Livigno butter (bidul) is a concentrate of tradition and authenticity (find out more) and is used for many local recipes, while the typical breakfast bread is the rye bun (pan da séal valès).
Today, thanks to the project Tas't! (Timeless Alpine Tradition) several hotels and flats in Livigno offer a breakfast of traditional local products alongside the classic sweet or savoury buffet. Alpe Livigno is among the producers participating in the Tas'T Livigno projectOur cheeses and cured meats, prepared by rediscovering and enhancing the culinary tradition of the region, are an integral part of the typical Alpine breakfast. Come and discover them in our shops!