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!

Discover the TAS'T project and the role of Alpe Livigno

L'articolo La colazione di Livigno secondo la tradizione: i prodotti tipici proviene da Alpe Livigno.

  cows are among the typical animals of Livigno the children's favourite - as well as the source of milk and meat from which our delicious zero-kilometre products are made - and to see them you don't need hunters or binoculars like you do for marmots or chamois: they can easily be found grazing in the summer, in the meadows and alpine pastures of the valley, and in the barn in the colder months. But to observe them closely and get to know them in depth there is only one way: do a guided tour with Alpe Livigno!

Barn tours in winter and mountain pasture in summer

  guided tours are an opportunity to enter inside an authentic mountain farm and to discover the rhythms, activities and labours of life as a livestock farmer. We like to open the doors of our reality to those who visit Livigno, because this too is an integral part of the local tradition, handed down to us directly from our grandparents, and to show the origin of our renowned gastronomic specialities. Observing animals and breeding techniques in everyday life throughout the year also enables one to grasp attention and passion that the entire large Alpe Livigno family reserves for cows, which are bred according to the highest standards of animal welfare.

The tour to the Alpe Livigno is a experience to be had with the family, also suitable for children of all ages, in all seasons:

• during winterwhen the cows are warm in the cowshed, takes place in the form of guided tour of the farmwhere you can watch the milking of the milk and bottle-feed the calves, before discovering the typical products of Alpe Livigno with a tasting in the farm shop;
• in summer cows move to the high-altitude pastures of theAlpe Vago and theAlpe Mine  and it is possible to carry out the guided tour of alpine pastures and its cheese production sites, combining a healthy walk or bike ride in the mountains of Livigno and a typical dinner in an alpine hut at our farm.

Barn experience in Livigno: information and booking

A visit to our stable is one of the Livigno experiences included in the new MyLivignoPass, the card designed for residents and visitors that provides exclusive services and benefits, issued free of charge by accommodation facilities to their guests during their stay.

The guided tour to Alpe Livigno in the winter season is available on the following dates and times:

• from 29 November 2025 to 3 May 2026, every Friday from 6 p.m. to 7 p.m. (It is possible to book the visit on other days by writing to info@alpelivigno.it).

The experience includes:

• a guided tour of the Alpe Livigno farm in Tresenda (car park P6);
• demonstration of hand milking cows;
• the chance to feed the calves;
• a tasting of typical Livigno cold cuts and cheeses of our own production in our in-house shop.

To book the experience it is necessary to use the MyLivignoPass app, which can be associated with the MyLivignoPass card that is issued free of charge to those staying in Livigno. The prices are:

• 15 € for visitors from 3 years of age (reductions for residents and workers in Livigno);
• 14 € for MyLivignoPass Silver holders;
• 13 € for MyLivignoPass Gold holders.

Find out more e book your visit

L'articolo Visitare una vera stalla a Livigno? Da noi si può! proviene da Alpe Livigno.

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.

L'articolo L’aperitivo tipico di Livigno proviene da Alpe Livigno.

Livigno is a paradise for mountain lovers - skiers in winter, hikers and bikers in summer - and for all those who wish to experience nature, but it is also a popular tourist location for the shopping. Shopping in Livigno it is worthwhile by virtue of the status of customs-free zone enjoyed: here no VAT is paid on many product categoriesthanks to an ancient privilege that dates back to the 16th century and which 'compensates' for the historical isolation of this territory with respect to Valtellina and Switzerland.

But what are the cheapest products to buy in Livigno? Here's how to take advantage of VAT-free prices.

Extra-customs goods in the Livigno free zone: what are they

 exemption from customs duties within the Livigno free zone applies only to certain specific product categories, the products of which are therefore on sale in Livigno shops with a 'price Livigno"lower than the VAT price in force in the rest of Italy. These duty-free goods are:

• tobacco products, such as cigars, cigarettes, smoking tobacco;
• alcohol and alcoholic beverages (below 22°), wine, beer;
• fuels, petrol and diesel (this explains why the price of petrol in Livigno is lower than in the rest of Italy).

For these products there is a duty-freei.e. a maximum quantity or value limit within which it is possible to import these goods into Italy and the EU (specific rules and limits apply for Switzerland). The Foscagno customs crossing - as well as those of the Forcola and Drossa towards Switzerland - has precisely the function of controlling theexit of goods from the non-customs area of Livigno to Italy.

In addition to non-customs goods with an explicit duty-free allowance, there are other product categories for which a maximum limit per person is recommendedwhose products are therefore cheaper in Livigno than elsewhere:

• eau de toilette;
• coffee;
• sugar;
• dairy products;
• meat and meat products.

Find out the maximum limits of extra-customs goods that can be transported out of Livigno in customs

Groceries to buy in Livigno: bresaola, cold cuts, cheese

Some food products - particularly those of delicatessen and of dairy - are therefore among the tax-free items that are worth buying in Livigno. But price is not the only plus: what makes the difference is above all the quality of typical Alpine foods from excellent local producersobtained from local raw materials processed using artisanal methods and traditional recipes. This is the philosophy of Alpe Livigno, a farm that for generations has produced Livigno's farmed specialities that preserve the authentic and genuine flavour of products made as in the past.

Among the best fresh Alpe Livigno products to buy in Livigno, directly from the producer, and take home are:

• the bresaola of Livignoan artisanal cured meat processed and cured according to tradition, and in particular the Bresaola 4IT 100% Italian (find out what it is);
• the typical cold cuts of Livignozero-kilometre specialities that are directly descended from the local gastronomic culture, such as the slinzigasalami in its various versions, the bacon, I speckthe raw ham and all other cured meats of our own production (discover them all);
• cheeses from Livigno and alpine cheeses made from the milk of our cows, including the Scimudin, the fresh ricottathe first flower, i goat's cheese and a dairy excellence such as our butter from Livigno and many other specialities (discover all our cheeses);
• fresh farmed meatfrom animals reared in the mountains with the utmost attention to animal welfare and a healthy diet based on local hay. Fine cuts of veal, beef and pork, with an authentic and delicious flavour (discover all our meat and butchery products).

You can buy bresaola and typical Livigno food in one of our Alpe Livigno sales outlets: at the shop Tresenda at 132/A Dali Mina Street, the farm shop, or at our shop in the centre (via Plan 93/H).

Discover location and shop hours

L'articolo Cosa comprare a Livigno: generi extradoganali e alimentari proviene da Alpe Livigno.

It is already winter in Livigno! The first snow arrived in abundance and transformed our valley into a large white basin, framed by the Alpine peaks, ready to welcome skiers, winter sports enthusiasts and athletes from the Winter Olympics Milan-Cortina. But the alternatives in Livigno for non-skiers there is no shortage: our two alpine pastures, for example, Alpe Vago and Alpe Mine, in this season they are destinations for beautiful winter walks with snowshoes on your feetto walk on fresh snow and immerse yourself in nature away from the ski slopes or the busy streets of the centre. Ready? Here are the itineraries.

Snowshoe trail to Alpe Vago

 hike to Alpe Vago is an activity to do in Livigno both in summer (discover the route) than in winter. In the snow, you can reach the alpine pasture either on skis or snowshoes: the cross-country skiing track in Livignoabout 30 km long, does in fact reach this area, but for those who want aeasy, flat winter hike The best way is to get to Alpe Vago on snowshoes. The starting point is the last stop of the free bus in Livigno in the direction of the Forcola pass (closed in winter), at the Hotel Forcola: from here you walk along the marked trail, skirting the road in the first section and then the river Spoland then into the beautiful snowy forest in a fairytale setting. In less than an hour of easy walking you are in sight of theAlpe Vago and the eponymous hut which stands out amidst the whitewashed pastures: here, generally from February when the farm reopens, you can stop for a lunch of polenta, pizocar or others typical livigno dishes or for a substantial snack with cheese, cold cuts and other zero-kilometre delicacies from our shepherd's basket.

With snowshoes in Val delle Mine

Also the Valley of Mines is one of the most beautiful places in Livigno in any season, but the charm of the snow covering the forest makes it truly unique. La snowshoeing in Val delle Mine consists of a loop route that starts and ends in locality Tresenda, just a few metres from our farm (car park P6 in Livigno) and is easily recognisable as it is marked by the green and fuchsia bollards that distinguish the snowshoe trails in Livigno. The road largely follows thesummer excursionAt the very first fork, turn left and climb up the side of the valley, with a gentle slope punctuated by a few hairpin bends. When the track begins to descend, in a few steps you reach the halfway point of the snowshoe hike, which coincides with the most scenic and 'Instagrammable' point of experience: the Lovers' Bridge, a small, pretty wooden bridge suspended over the Tresenda stream with two carved hearts affixed to it. Crossing it leads to the second part of the route (in fact, you do not climb up to the 2200 metres of the Alpe Mine hut closed throughout the winter), which returns to its starting point via the forest pathequally scenic.

If you want to enjoy the silence and beauty of the winter nature of the Alps and practice outdoor snow activitiesdon't miss the opportunity to snowshoeing in LivignoYou will experience unforgettable emotions!

L'articolo Ciaspolate a Livigno all’Alpe Vago e all’alpe Mine in inverno proviene da Alpe Livigno.

  Alpe Vago hut and theagritourism Alpe Mine are two privileged places for try the typical cuisine of Livignosurrounded by an unspoilt and scenic natural environment that is also the backdrop for pleasant walking or cycling to reach these refreshments. In addition to the km0 products from our breeding and processing chain, such as the charcuterie and the cheeses (try for example the Shepherd's basket at Alpe Vagowhich contains several examples), visitors passing through can also savour some dishes belonging to Livigno's gastronomic traditiondiscover its uniqueness and taste.

Pizocar, white gnocchetti from Livigno

In Valtellina, the most popular typical dish is undoubtedly the pizzoccheri, in Livigno there are the pizocar and care must be taken not to confuse them: a tourist ordering the "Pizöcar da Livign Expecting a dish of the famous buckwheat noodles topped with butter and potatoes, he would be rather taken aback by what he would be served (but not disappointed, after tasting). Pizocars are in fact white dumplings prepared with white flour, eggs, milk and salt (in the past, stale bread was also used in the original recipe) and spooned. For the pizocar seasoning butter, onions and potatoes are used instead. The latter, an inevitable ingredient of pizzoccheri, have only been introduced in recent times, as originally pizocar was seasoned with turnipsone of the few vegetables that could be grown in Livigno given the temperatures and altitude.

Even without buckwheat flour and cabbage, Livigno's pizocar are a very tasty dish and an expression of ancient local peasant cuisineIndeed, pizocar is even considered an older dish than pizzoccheri, from which the latter are said to be inspired. A real traditional Livigno food still to be savoured in all its authenticity, at the tables of our agritourisms.

The premises and pizocar restaurants in Livigno cooked according to tradition are not many: at the Alpe Vago hut we still prepare them as they used to be, come and try them!

Polenta livignasca, good and genuine

  polenta is the main dish of the Alpine and Valtellina culinary tradition, not only in Livigno, and in the past it was the main meal for our ancestors. At Alpe Vago and Alpe Mine we still prepare it as in the past: ours is a delicious homemade polentamade from top-quality ingredients such as Valtellina maize flour naturally cultivated and our unsurpassed alpine cheeseproduced directly in the dairy with milk from the alpine pastures.

Polenta is a mountain dish that can be served in many different ways: on the farmhouse menu we offer it in combination with our zero km meat specialities such as ribs, shank, lamb, mutton chops or the classic polenta and sausages, or in a vegetarian version with a selection of local cheeses of our own production. In all its variations, polenta remains a speciality to be enjoyed in all its softness and goodnessbite after bite, in summer as well as in winter.

We are waiting for you in Livigno to taste all our typical dishes!

L'articolo I “nostri” piatti tipici di Livigno proviene da Alpe Livigno.

Summer is really over, we know this because there is a specific date that reminds us: not the beginning of autumn, not the first day of school, but the weekend that Livigno dedicates to theAlpenfest, the transhumance and Alpine traditions festival.

Alpenfest 2025 in Livigno: significance and events

Alpenfest is the day on which Livigno celebrates the ancient tradition of the Alpine transhumancethat is, the time when the farmers at the end of summer bring the cows and other animals back into the village stables, after the summer months spent grazing in the open air. Even today, the transhumance of cattle is a real peasant ritewhich marks the end of the summer season and the beginning of the cold period that will last until spring, the cows and goats of Livigno will enjoy the warmth and comfort of the stables, while outside the temperatures will drop below freezing and the abundant snow will delight skiers, tourists and - exceptionally this winter - also the athletes of the Winter Olympics who will compete on the slopes of Livigno.

For several years now, the Alpenfest in Livigno has been a moment of celebration and conviviality spread over two days, under the banner of Alpine tradition and rural customs. This year the appointment is for Saturday 27th (in Livigno) and Sunday 28 September (in Trepalle), with many events throughout the weekend: a peasant re-enactment in typical Livigno clothing and costumes, gourmet lunches, challenges of old-time peasant work, themed activities and games for children, and live music with guest of honour Davide Van De Sfroos. But the most heartfelt and characteristic moment is undoubtedly the parade of animals through the village streetsadorned with flowers and garlands, they cross Livigno together with their shepherds to return to the stable.

From alpine pasture to stable, always in the best of health

We too of Alpe Livigno We participate every year in the traditional Alpefest parade in Livigno with our cows, which in these late September days leave the green summer pastures to return to thespacious and comfortable stable of our farm. Since last June and throughout the summer, our animals have been grazing at the Malga Alpe Vagofeeding on fresh grass, flowers and herbs in a corner of the valley dominated by nature and the mountains, thus enriching their diet and consequently also the milk they produce.

Discover the Malga Alpe Vago

During the winter months we continue to provide our cattle with all the wellness to which they are accustomed in the summer, raising them in large, suitable spaces, giving them the necessary care and paying particular attention to thepower supply: the hay 100% livignasco mowed in the summer in the meadows of Livigno and left to dry in the sun becomes the basis of their nourishment throughout the winter.

Protecting local biodiversity and ensuring a high level of welfare for our animals are among the commitments required by the Signed By Italian Farmers' project promoted by Coldiretti, to which Alpe Livigno has adhered since 2019: in this way we contribute to enhancing a transparent, safe and circular Italian supply chain, through respect for the environment, animals and farmers, and to protecting consumers with top-quality products.

Discover our breeding philosophy

L'articolo Alpenfest: a Livigno si torna in stalla per l’inverno proviene da Alpe Livigno.

Among the walks and hikes that can be done in Livigno in summer - but, why not, also in spring and autumn - there is certainly one that leads to the Nera Valley waterfallsa natural attraction of great charm that can be reached by a easy and not long walkreally within everyone's reach. And that starts with theAlpe VagoLet's find out together!

How to reach the Val Nera waterfalls from Alpe Vago

The starting point for the excursion to the Nera Valley waterfalls is the Alpe Vago hutwhich can be easily reached in just ten minutes on foot from the car park P8 of Livigno (here you will find all the indications). Just past the refreshment point (we will return later, don't worry!) we find a signpost on our right with the directions to the 'Casc'chéda da Val Néira'. in Livigno dialect, but let's ignore it: this is in fact the steepest route up to the waterfalls, which we will use instead for the return journey, thus completing a loop. In fact, we need only continue for a few dozen metres to meet another fork: this time we follow the sign with the number 114which points to the right and gives the waterfalls at 40 minutes' walk.

We thus begin to walk a well-trodden path which enters the pastures of the Vago plain, climbing gently: with a quick zig-zag with two hairpin bends, the track overcomes a fair height difference and brings us to the entrance to the forest. This is the toughest point, but can be tackled by all, including children, but it lasts only a short time and practically exhausts the gradients to be overcome in a few metres (the overall height difference of the hike is about 200 metres) leaving the rest of the walk very quiet.

In fact, the path soon begins to climb much more gently, with some flat sections, on the right flank of the Val Neraoutside the forest and thus offers a very wide and pleasant panorama: looking on the opposite side of the valley we can see the road we will take on the way back, while in summer it will be easy to encounter herds of grazing cows sly.

After about 30 minutes of walking we stretch out our ears: we can already begin to hear in the distance the roar of the waterfallwhich intensifies as we get closer. When we finally see it too, it is time to descend: we do this by going down a series of steps carved into the rock, which are not difficult. Here we are at last at the point where the water of the Val di Campo stream ends its jump by throwing itself into the Val Nera streamcreating a truly majestic natural spectacle: seen from down here, the Val Nera waterfall is impressive.

Return and stop at the Alpe Vago hut

Once we have admired the waterfall, we can walk to return to Livigno. There are two solutions here: either retrace the route taken on the outward journey backwards, or descend on the opposite side of the valley, thus closing an entire loop. To cross the stream we must cross the Tibetan bridge located at the foot of the waterfall: this will be additional fun for the children in tow, who will have no fear. Afterwards, we climb back up the steps and finally arrive at a waterfall viewpointFrom here we follow the easy path that takes us back in about half an hour, descending steadily and gently to the initial crossroads near the Alpe Vago hut.

The best way to end this beautiful mountain hike in Livigno is to snacking at the refreshment bar (or a nice lunch, if we have walked in the morning: reservations are not necessary), comfortably seated at outdoor tables: we can choose a typical sweet such as strudel or a slice of tart with jam and ricotta cream, or opt for the shepherd's basket consisting of cured meats, alpine cheeses, bread and ricotta, all strictly from zero km local production. Children will also appreciate the small playground present, not to mention the opportunity to see the cows grazing nearby.

  Nera Valley waterfallwith its unspoilt Alpine landscapes, combined with the stop at Alpe Vago for a typical lunch or snack is aexperience for the whole family in Livigno: we are waiting for you!

Discover the Alpe Vago

L'articolo Gita alle Cascate della Val Nera a Livigno proviene da Alpe Livigno.

Livigno is the ideal Alpine destination for those who love skiing and trekking also because of its gastronomic delights. Centuries-old traditions, genuine mountain ingredients and the craftsmanship of farmers and cheesemakers handed down from generation to generation result in a series of typical food excellence of this valley, with unique characteristics that distinguish them from other Valtellina products. And as producers of Livigno we know it well. So let's discover Livigno's best foods.

Alpine and mountain pasture cheeses

I cheeses from Livigno are one of the most renowned local Alpine specialities. The fresh mountain milk milked daily in the cowshed is the key ingredient, which is processed into dairy products of absolute goodness. Processing can take place at different altitudes: in mountain pastureshigh altitude dairies where the animals graze in the summer, the mountain cheeses more characteristic flavour.

In addition to the typical Valtellina cheesessuch as the Casera and the Bitto which are also produced here, the best cheeses of Livigno are:

• the scimudin, a typical product of the upper Valtellina that is still made today as in past centuries, when farmers used cow's or goat's milk to make this soft, sweet-tasting cheese;
• the cave cheesewhich is matured in natural caves at altitudes above 2,000 metres and has a very unique and pronounced flavour;
• the alpine fat, a hard cheese made from raw cow's milk and matured for at least 70 days, with herbaceous hints reminiscent of Livigno's green pastures;
• fresh ricottaalso in goat's ricotta variant, which has a very soft and creamy texture;
• goat cheesebecause not only cows but also goats are reared in Livigno and their milk is the raw material for cheese products with an unmistakable flavour.

Discover alpine cheeses from our alpine pastures

The bresaola and cured meats of Livigno

If you go to Livigno, you can't not try bresaola. La Livigno bresaola (also called brisaola) is special: fresh, thin, aromatic, with a texture that literally melts in your mouth. It is made with top-quality beefusing the finest and most delicious cuts of the thigh such as the hip tip, but there is also venison bresaola and horse bresaola. And if you are looking for a Italian bresaola in Livigno you will find the Bresaola 4IT from Alpe Livignoour 100% Italian bresaola with meat from cattle born, reared, slaughtered and cut up in Italy.

In addition to bresaola, Livigno produces many other typical cured meats:

• the slinzegaa type of smaller, artisanal bresaola with a shorter maturation period, ideal for aperitifs: in addition to beef, there is also the pork slinzega;
• the artisanal salamiof ancient peasant tradition, and the typical salami of Livigno which is realised with mixed pork and beef;
• the cup of Livignocalled bondiola in dialect, and the mountain bacon;
• i more mature cured meats such as raw ham and speck, two mountain products that mature slowly over months in cool, ventilated rooms with natural Alpine climatic conditions.

Discover all our mountain sausages

Mountain milk and butter

  cattle reared in Livigno in the high-altitude pastures in summer and in the stables during the winter months produce a good, nutritious milkwhich is characterised by a higher fat and nutrient content than lowland production. This milk also produces the butter from Livigno: a deep yellow butter with a herbaceous fragrance, still processed according to traditional methods, leaving the cream to ripen, which is then whipped by hand. The result is a creamy, slightly sweet butter, perfect for every recipe and also to be enjoyed au naturel.

Discover the butter of Alpe Livigno

L'articolo I migliori prodotti tipici di Livigno proviene da Alpe Livigno.