I prodotti Alpe Livigno – charcuterie, cheeses, fresh meat – sono ottenuti a partire dalle materie prime di allevamento, forniteci dai nostri animali. Ma c’è un’altra materia prima, la più importante di tutte, che è alla base di tutta la nostra azienda agricola: il fieno di Livigno, che rappresenta una componente fondamentale non solo dell’alimentazione delle nostre mucche, ma dell’intera filosofia di Alpe Livigno. Ecco perché.

La fienagione a Livigno

A Livigno il periodo della fienagione è quello dei mesi di luglio e agosto, quando l’erba nei prati è cresciuta a sufficienza dopo il lungo inverno e dopo essere stata concimata con concime naturale in primavera, post scioglimento della neve. Come azienda agricola abbiamo scelto di produrre in prima persona il fieno per i nostri animali: una squadra dedicata di Alpe Livigno nei mesi estivi si dedica a tempo pieno al taglio del fieno nei prati di Livigno che ci vengono affidati dai proprietari per lo sfalcio, attività che contribuisce anche a mantenere in ordine il verde naturale e a impedire il rimboschimento.

Se i nostri avi a Livigno lavoravano il fieno esclusivamente a mano, oggi la fienagione si avvale di tecnologie e mezzi meccanizzati che facilitano le operazioni: dopo la falciatura il fieno viene lasciato asciugare al sole per alcuni giorni, durante i quali viene effettuato il rivoltamento, fino alla raccolta, ammucchiamento e compattamento finale in balle di fieno per conservarlo al meglio.

Dei circa 4000 quintali di fieno prodotti ogni anno, 3000 vengono stoccati nei nostri fienili dove sono fatti asciugare perfettamente con essiccatoio e monitoraggio dell’umidità in modo da ottenere un prodotto di alta qualità, mentre la rimanenza viene avvolto in rotoballe.

The taglio del fieno a Livigno è una tradizione antichissima che vive ancora oggi e rappresenta un aspetto molto importante della cultura contadina locale, oltre che un’attività agricola indispensabile. Per questo motivo, ogni anno a Livigno si celebra nel mese di agosto la Festa dal Fen (festa del fieno), una giornata dedicata alla fienagione alpina e ai suoi rituali, che vengono rievocati dagli abitanti di Livigno vestiti in costumi tradizionali.

Perché il fieno di Livigno è così importante

Il fieno tagliato a Livigno è per noi un fieno a km zero: cresciuto, tagliato e conservato nei prati che ci circondano. Questo, oltre a rientrare in una logica di economia circolare, ci consente di garantire ai nostri animali la stessa alimentazione di qualità tutto l’anno: il fieno secco che le mucche mangiano in stalla da ottobre a maggio, infatti, è dello stesso tipo e provenienza di quello fresco di cui si cibano in estate, quando pascolano libere in alpeggio all’Alpe Vago.

Il fieno costituisce più del 50% dell’alimentazione delle bovine da allevamento: quello di Livigno è un fieno ricco di sostanze nutritive fondamentali, come fibre, proteine, minerali e vitamine, a cui si aggiungono poi i cereali che completano la dieta degli animali per fornire loro un profilo nutrizionale equilibrato. Il fieno di secondo taglio chiamato digoir, che si ottiene solo nei prati sfalciati a inizio luglio e poi soggetti a una seconda fienagione a inizio settembre, è considerato un fieno più pesante e più ricco, in grado di aumentare la produzione di latte.

Produrre in estate il fieno che alimenta le mucche durante il lungo periodo invernale è un compito faticoso, ma estremamente importante, di cui l’azienda agricola Alpe Livigno si fa carico da sempre: poter disporre di una materia prima unica, naturale e proveniente dal nostro territorio è uno dei cardini del nostro approccio e dell’intera filiera produttiva, condizione fondamentale per dare vita ai nostri prodotti tipici genuini e autentici.

Scopri la filosofia della nostra azienda agricola, fra tradizione e moderne tecniche di benessere animale

L'articolo Il fieno di Livigno, la base dell’alimentazione delle nostre mucche proviene da Alpe Livigno.

Bresaola di Livigno in vendita a Livigno: i nostri negozi

  Bresaola in Livigno si trova nei supermercati, in macelleria e in negozi specializzati nella vendita di prodotti tipici locali. Tra questi spiccano anche i punti vendita di Alpe Livigno, che rappresentano il luogo d’incontro tra noi produttori e chi cerca alimenti genuini di montagna, ottenuti da ingredienti locali e con metodi artigianali figli di una lunga tradizione alpina.

Il nostro negozio storico è lo spaccio aziendale situato presso la nostra azienda agricola. Si trova in locality Tresenda, sulla strada che conduce al passo Forcola e al passo del Bernina, all’imbocco della Valley of Mines e comodamente raggiungibile anche tramite la pista ciclopedonale di Livigno. Qui si trovano tutti i nostri migliori prodotti freschi e stagionati e ovviamente la bresaola, disponibile in diversi formati e pezzature, sempre autentica e ricavata da carni di qualità. I più fortunati entrano nel nostro punto vendita al termine della visita guidata in stalla, per una degustazione di formaggi e salumi a km zero: find out more.

The secondo punto vendita, aperto già da oltre 15 anni, si trova nel centro di Livigno, all’interno della zona pedonale che coincide con la via dello shopping su cui si affacciano tutti i più importanti negozi. Il negozio Alpe Livigno in centro è visibile direttamente dalla strada, ma per raggiungerlo bisogna fare pochi passi verso i prati che fanno da sfondo a questa location immersa nella natura: cortesia, disponibilità e tante eccellenze del territorio accolgono chi cerca bresaola e prodotti tipici livignaschi da acquistare direttamente dal produttore.

Cosa acquistare oltre alla bresaola: carni fresche, salumi, formaggi

Il prodotto più richiesto nei nostri punti vendita è senza dubbio la deliziosa bresaola Alpe Livigno, con la possibilità di scegliere anche la bresaola 4IT  – una bresaola italiana al 100% realizzata con materia prima da filiera interamente italiana: find out more. Ma una visita nei nostri negozi è l’occasione per acquistare anche tante altre specialità di allevamento che sono il risultato della filosofia produttiva della nostra azienda agricola:

• local cured meats, preparati con passione e secondo la tradizione dei nostri nonni, come il salami di suino, di pecora o di capra, il salame misto manzo/suino, the pancetta livignasca, the coppa stagionatathe ham, la slinziga di Livigno parente stretta della bresaola (scopri le differenze) e molti altri ancora;
• carne fresca e prodotti di macelleria provenienti dai nostri allevamenti, da animali cresciuti e nutriti all’insegna del benessere animale e nei pascoli alpini, con i migliori tagli di manzo, vitello e suino, dall’ossobuco alla costata, dallo scamone a salsicce e costine: scopri tutti i nostri prodotti di carne;
• typical cheeses of Livigno, prodotti con il latte delle nostre mucche nei nostri caseifici, anche direttamente in alpeggio nella stagione estiva, sinonimo di genuinità e natura. Tra le bontà casearie Alpe Livigno spiccano lo scimudin, la nostre squisita fresh ricottathe first flower e gli immancabili formaggi di capra livignaschi, oltre al butter da latte crudo che è uno dei fiori all’occhiello della nostra azienda.

Ti aspettiamo nei nostri punti vendita a Livigno: scopri gli orari di apertura e come raggiungerli

L'articolo Dove comprare la bresaola a Livigno? Nei punti vendita Alpe Livigno proviene da Alpe Livigno.

  Bresaola in Livigno It is part of the Alpine tradition and culture of the local area, but another characteristic of the territory is the slinzega, an ancient sausage that is still one of the best and most genuine ones today. These are two similar but different products in some respects, which we at Alpe Livigno We include in our Production of cured meats at zero kmLet's discover what they resemble and what they differ from each other.

What do slinzega and bresaola have in common?

Let's start with what bresaola and slinzega have in common and what makes them similar. two similar sausages:

• the alpine origin, Because in both cases it is mountain cured meats deeply rooted in the local area. Various hypotheses have been formulated regarding the geographical origin of the bresaola; all of them are confined to the Alps area, but Valtellina is considered the homeland of the bresaola, while slinzega is a typical Valtellina cured meat and is not found outside the province of Sondrio: the one in Livigno is called “slinziga”, in the local dialect, which makes it even more specific and unique;
• the type of processing, This method is similar for both cured meats and involves traditional and artisanal techniques following the same steps: the selection and grinding of the raw material, the curing process with aromatic herbs and salt, and the subsequent massaging of the meat, the rest period, drying, and finally the curing process in the climate of the Livignan mountains;
• the quality of the products, which is the result of the quality of the raw material sourced from a local supply chain that is controlled at every stage and that uses only the thinnest and finest cuts. We have been farmers for generations (discover the history of our agricultural company) and we produce our sausages from the meat of our animals that live in the mountains, cared for and fed with commitment and passion in the barn and in the pasture;
• the methods of consumption, Because both the bresaola and the slinziga are perfect aperitif meats, ideal to be savored in their pure form just cut or to be served with local cheeses, rye bread and a good glass of red wine (discover the typical products of the Livigno aperitif).

Main differences between bresaola and slinzega

But salami and prosciutto are not a miniature version of each other; they are rather two different types of salami, They are often considered “cousins”: relatives, that is, but with different characteristics. Here are the More important differences Among the two products:

• The most immediate one is the diversity of formats and sizes. The slinzega is smaller and more compact than the bresaola (whether whole or sliced), because the starting piece is smaller, derived from a portion of the animal’s thigh;
• the duration of the maturation process is different, Because of its size, too: the bresaola requires a longer maturation period, while the slinziga matures in a few days (about 10-20) and is ready sooner;
• for the bresaola, beef is used, coming only from some noble cuts of the thigh, while The slinziga can be made from beef or porkFor the latter, we at Alpe Livigno use 100% Italian pork meat (Discover our pork slinzega);
• the bresaola is sliced, the slinzega is cut. The two cured meats require different cutting methods, respectively with the slicer and with the knife: the manual cutting of the slinziga ensures that the slices are thicker and coarser than those of the bresaola, for greater texture during the tasting phase;
• The flavor of slinziga is different from that of bresaola, It reveals itself to be more pronounced and slightly more spicy. The aroma of the bresaola is perceived as more “light”, while that of the slinzega is more aromatic and rustic.

Where to buy them in Livigno

The slinzega and the bresaola in Livigno They are typical products that can be found in many specialized stores. If you are looking for them Authentic and genuine local charcuterie Come and buy them from our store Alpe Livigno sales outlets, Quality guarantee and production from km0:

• shop in the center, on Plan 93/H;
• Tresenda store, at Via Dali Mina 132/A.

Discover the steep Alpe Livigno

L'articolo Bresaola o slinzega? proviene da Alpe Livigno.

I cheeses They can be classified according to degree of maturation (distinguishing, for example, younger cheeses from older cheeses, that is, cheeses that have been aged longer), to type of milk (cow or goat, as in the case of our delicious goat cheeses from Livigno) but also depending on milk processing. What does it mean? Let's find out in detail.

Raw milk or pasteurized milk for the production of cheeses

I unpasteurised milk cheeses These are the ones for which the construction the milk is not pasteurized before processing, that is, without subjecting the raw material to any thermal treatment: the milk is used for dairy production as it is when it is curdled. Raw milk This way it maintains its original natural microflora, Thus, they also retain more of the Aromas linked to the territory of origin. The potential microbiological risks of raw milk are eliminated through the maturing process of cheeses, which experts in any case advise against for at-risk individuals such as pregnant women or younger children.

I cheese made from pasteurized milk Instead, they are those in which the fresh milk is collected from the milking It is heated to high temperatures (approx. 75° C for 15-20 seconds) to eliminate potentially harmful bacteria; however, this also disperses part of the bacterial flora and the natural enzymes of the raw material. The result is a cheese with greater microbiological safety, but from a taste definitely less peculiar and less influenced by local pastures.

A middle way is represented by cheese made with heat-treated milk, A thermal treatment at lower temperatures (around 60°C) that allows at least part of the bacterial flora to be preserved: it is typically used to long- or medium-ripening cheeses.

The raw milk cheeses of Alpe Livigno

Some great examples of the Italian dairy tradition are raw milk cheeses, and among the delicacies produced in our country are also cheeses made with goat’s milk. mountain dairy farm in Livigno There is no shortage of cheese made with raw milk:

• the scimudin, Classic Valtellinese soft cheese which we prepare in the dairy by working the fresh milk of our cows that are fed in the summer months. The milking machine requires a rather short maturation period, On average, about a month, to be ready and serve with its creamy and soft taste;

• the first flower, semi-grassy alpine cheese that owes its name to the diet of the cows that graze on it first grass of the summer pastures, at altitudes exceeding 2000 meters. The raw processing of their milk (find out more) allows you to perceive the unmistakable aromas and natural flavors of the Livigna mountains in the first infusion;

• cottage cheese, which, although not exactly a cheese, is obtained from cow's milk serum and not from milk that has been fermented, it is prepared from raw milk by our dairy farmers at Alpe Vago and is distinguished by its freshness and his natural taste;

• and ours too butter from Livigno It is produced with raw milk: find out more here.

Discover all the other zero-mile dairy products made in Livigno with the milk of our cows: explores the cheeses of Alpe Livigno

L'articolo Formaggi a latte crudo: cosa sono e quali sono proviene da Alpe Livigno.

I cheeses from Livigno stand out for their taste and their ability to convey the authenticity of the ingredients with which they are prepared. The milk from our cows is a pure mountain milk and it's an absolutely quality raw material, thanks to the’careful feeding of cows at any time of the year, and in certain alpine cheeses it is even possible to catch the scents of the pastures where the animals have fed before milking. If you don't believe me, try tasting the Primofiore of Alpe Livigno.

The Primofiore of Livigno is a white wine produced in the Livigno area, a duty-free zone in the Lombardy region of Italy, near the Swiss border. The name "Primofiore" translates to "first flower" in Italian, which refers to the wine's early harvest and its fresh, floral aromas that are characteristic of the first blooms of spring.

The Primofiore is a Alpine cheese typical of Livigno What is ready in winter, but is born in the height of summer. It is in fact a Semi-hard, hard cheese that is produced during the summer months with the Pasture-raised cow's milk, and it owes its name to the philosophy behind its main ingredient. The cows taken to the mountains to spend the summer outdoors, in fact, are move to a different area of the pasture every 12 hours so that they always graze on fresh, new grass: this habit, inherited from them the traditions of breeding of our ancestors, ensuring that animal feed is natural and varied, rich in ever-changing flowers and herbs.

The extraordinary mountain varieties it is found entirely in the milk of our cows, with which the Primofiore is produced during the summer months using artisanal and ancient production techniques: and the flavour of this cheese also retains the memory of scents of high-altitude pastures.

Production, processing and ageing of Primofiore

Besides the raw material, the secret of Primofiore is the maturation stage. The shapes just produced in our dairy with the freshly milked milk are immediately put to to age in the cellar. Here, in the dark and under controlled temperature and humidity conditions, the cheese matures until it develops its final texture and organoleptic characteristics. The Primofiore maturing It's slow and requires time and patience: lasts at least two months (usually over 70 days) and consequently the cheese produced in summer is ready for consumption in the autumn or already in the early winter months.

but its scent and taste still retain them notes of fresh grass and flowers of the summer pastures and when it comes out of the cellar, the Primofiore brings to mind the warm months spent at the Alpe Vago hut, in one of the most enchanting and unspoilt corners of Livignodiscover Alpe Vago).

How to eat and pair Primofiore

The Primofiore Alpe Livigno it is a mature mountain cheese that is perfect as Table dairy product, tasty and balanced. As mentioned, the variety at the base of its summer origins makes each form a unique product, different from the others, with a characteristic and peculiar bouquet of flavours whose common denominator is the’Authentic mountain taste.

As well as being enjoyed on its own – perhaps as part of a Typical Livigno aperitif alongside cured meats and local products, as in our Shepherd's basket  at Alpe Vago – the Primofiore is used as kitchen ingredient. We, for example, use it to prepare one of Traditional dishes of Livigno how I pizocar, the small white gnocchi dressed with Malga butter and Primofiore cheese to make them even more stringy, flavourful and typical.

Discover Alpe Livigno's Primofiore cheese and buy it at our stores in Livigno

L'articolo Primofiore, il formaggio d’alpeggio che sa di estate proviene da Alpe Livigno.

  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.

Among ours Mountain cured meats produced in Livigno There are two Traditional Alpine products, noble and with a long history behind them: the goat fiddle and the sheep fiddle. Let's find out more about their characteristics, what aspects they have in common and where they differ.

Il violino prende il nome dalla parola italiana "violino", che è un diminutivo di "viola".

The name "violin" for a cured meat might sound strange, yet the explanation is very simple. The appellation derives from methods by which these products are traditionally slicedare rested on the shoulder and, holding them at the opposite end with one hand, just like a bow instrument, one proceeds to cut with a knife with the other hand, yielding Thin, aromatic slices.

The goat violin and the sheep violin have this peculiarity in common: they are sliced just as if you were playing a violin.

Goat violin: characteristics and production

Goat violin is a fine cured meat made from Goat leg meat, a particularly lean type of meat. The artisanal processing involves the Tanning of hides with a blend of salt, pepper, natural flavourings and wine and then, after the massage, a process of appassimento and ageing which here in Livigno lasts about 2 months. The slow drying of this goat salami is functional for flavouring the meat, which matures unique and authentic taste.

The goat violin is a Pure artisan cured meats, who just like the goat's cheese it stands out for its unmistakable flavour, in which one can perceive the smells of grass grazed by animals grazing in the summer months. Once sliced with a mandoline, it's perfect to accompany an aperitif with a Rich platter of typical cheeses.

Discover the goat violin of Alpe Livigno

Sheep's violin: craftsmanship and quality

Our Alpine salami production complements our goat products with sheep products. From the Whole lamb legs, used as raw material, thus giving birth to the sheep violin, whose processing is analogous: the meats, marinated with salt, wine, and spices, are subjected to slow curing, which lasts on average one month more than the goat violin (circa 90 days), during which their organoleptic and taste characteristics mature.

Besides the Differences in ageing, these sheep's cured meats have a Larger weight grading compared to goat violins – about 1.5-2 kg – and a slightly different taste profile: their flavour is therefore fuller, rounder, and sometimes sweeter Compared to the goat version, a symptom of a wider aromatic bouquet. Ideal as Appetiser meats along with its cousin, the sheep's fiddle pairs well with Full-bodied red wines, rustic jams and mountain honey.

Discover the sheep violin of Alpe Livigno

Where to buy typical Livigno violins

Goat and sheep violins, typical of the Alps and produced in Livigno following local tradition, are only available for sale at certain times of the year in Shops of Alpe Livigno:

• Alpe Livigno outlet in the centre of Livigno (via Plan 93/H);
• Sales point in the locality of Tresenda, at our farm, at 132/A Via Dali Mina.

The production is limited in quantity and the product is always in high demand, so we recommend checking in-store availability using our contacts.

Discover all our local cured meats

L'articolo Violino di capra e violino di pecora: cosa sono e in cosa sono diversi proviene da Alpe Livigno.

Experiencing winter in Livigno means not only skiing on the slopes of the ski area, which will also host the Winter Olympics, but discovering the most authentic and genuine soul of the mountains. And to do so, there is nothing better than a nice combination of food and nature.

There is a place in Livigno where it is possible to savour the dishes and products of the traditional cuisine in a setting dominated by the immaculate whiteness of the snow, far from the centre, the cars and the great tourist flows, in an almost unreal peace: the Alpe Vago, open in winter in the early months of the year.

Alpe Vago Alpine hut and farmhouse: winter hours and typical menu

After a few months’ break from summer activities, the Alpe Vago reopened its doors, as per tradition, in the days after Christmas and will remain open until early spring. Of course, there are many differences compared to July and August: the verdant pastures and mountains all around are covered in snow, the animals do not graze in the meadows but are sheltered in the barn on our farm, and the temperatures are much lower. But inside the farmhouse the atmosphere is that of summer days: warmth, cosiness and lots of good food.

Here, in our spacious dining room or at the tables outside on sunny winter days, you will find everything you need to have an unforgettable experience in Livigno, while contemplating a dreamlike panorama: a typical lunch with local dishes, or a tasting of home-made, zero-km products. Also on the winter menu are our most popular specialities, such as the pizocar livignaschi (see what they are), polenta accompanied by delicious meats and other mountain dishes, as well as the shepherd's basket, which contains a selection of goodies made in Livigno, such as salumi and cheese, ideal for a snack or a pick-me-up to regain energy.

In the winter season, Alpe Vago is open every day from 10 a.m. to 4 p.m., with kitchen open for lunch from 11.30 a.m. until 2 p.m..

How to reach Alpe Vago in winter

Just as in summer, the Alpe Vago alpine pasture is the ideal destination for a nature hike in Livigno, but in winter it is even more special: the alpine pasture is located in an area immersed in the tranquillity of nature, where it is not possible to arrive by car because the road in the direction of the Forcola Pass remains closed during the winter months. The only way to get to Alpe Vago is therefore by snow:

• walking with snowshoes, walking from the last bus stop in Livigno in the Forcola area (Blue and Green lines) following the beaten track;
• on skisfollowing the route of Livigno's cross-country ski track to Alpe Vago.

In both cases, a enchanting route in the valley of Livigno is followed, face to face with Alpine winter nature, shrouded in silence and offering postcard-perfect scenery.

Discover the winter routes to Alpe Vago

This winter we are waiting for you at Alpe Vago! For information write to us on WhatsApp at 338 2544781

L'articolo La stagione invernale all’Alpe Vago: un luogo magico a Livigno 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.

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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.