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.

  continuity with the values and customs of our ancestors is very important for our company and for all of us at Alpe Livigno personally, as we are aware that it is up to us today to carry on the teachings that those who have gone before us have passed on to us by example. Our products are really made like they used to be because it would not be possible otherwise: this is how our grandparents taught us, this is how we still do it today.

This strong link with tradition is what prompted us to participate in the TAS'T projectwhich brings together the local producers in Livigno with the aim of enhancing, safeguarding and disseminating Livigno's original foods and flavours.

The TAS'T project and Livigno's historical products

TAST means "Timeless Alpine Tradition"The project TAS'T - Livigno Native Food was born from the synergy between a number of Livigno associations and realities as an initiative to the protection and dissemination of Livigno's recipesof the oldest products and the most authentic flavours. Rediscovering the historical local gastronomic tradition and proposing it to those visiting Livigno is one of the aims of the project, which involves restaurants, accommodation facilities and producersincluding Alpe Livigno.

I livignaschi historical products which are among the excellences of the TAS'T project are zero-kilometre specialities that belong to our country's traditionfoods that have always been prepared and eaten in the homes and mountain huts of Livigno and that still today, centuries later, maintain their genuine character and close relationship with the land.

I selected TAS'T Livigno products are 21 in total:

• bread and bakery products:
  • Pan da séal valésrye bread from Livigno with aniseed;
  • Breciadégl da Livìgnthe typical Livigno bread doughnut;
  • Pan da carcéntbread made from dried Livigno turnips;
  • Pan da còlprepared with colostrum, which makes it a sweet bread;
  • Bisc'cothomemade biscuits with simple ingredients;
  • Cake from Rosina, a sweet made with the local ricotta cheese (masc'chèrpa);
  • Tórta da l'indoméniathe typical homemade Sunday cake in Livigno;

• cheeses and dairy productsincluding goat cheese, butter and various Livigno alpine cheeses;

• traditional cold cuts from Livignofrom slinziga to pancéta.

TAS'T Livigno cheeses and cold cuts produced by Alpe Livigno

Alpe Livigno contributes to the TAS'T project through the production of traditional cold meats and cheeses according to original recipes:

• the slinziga of Livignomade from 100% Italian beef or 100% livignasca, a typical artisanal salami similar to bresaola but smaller and tastier;
• the salàm da bàitathe typical homemade salami from Livigno to go with rye bread;
• the bondiölacoppa livignasca marinated in red wine;
• the brasc'caròlaa seasoned bresaola prepared with meat from Livigno cattle;
• the baconthe tasty pancetta livignasca, matured for at least 30 days;
• the bidul, i.e. Livigno butter, a genuine and tasty Alpine product made from mountain milk cream;
• cottage cheese fresh from Livigno, called 'poina' in Livigno dialect;
• the alpine cheeseprepared and matured in our high altitude cheese factories;
• the scimudin, a typical Valtellina cheese made with ingredients from Livigno.

Our commitment to the preservation of tradition and authentic flavours is renewed every day and is an integral part of the philosophy of our farmfind out more about our breeding farms and on the TAS'T project.

L'articolo TAS’T Livigno e Alpe Livigno, insieme per valorizzare la tradizione proviene da Alpe Livigno.