Cheeses, cured meats, dairy products: the culinary excellence of the high mountains
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.