The flavours of  tradition

From mountain-like honey to those flavors deriving from the woods, from pizzoccheri to the historical Bitto made by the Bitto Producers Association named “Consorzio Produttori Bitto Storico” (Slow Food Presidium), from polenta flour (maize flour) to homemade bresaola.

Renowned wines from the best Valtellina wine cellars, grappas (spirits made from distillation of the residue of a wine process), bitters, traditional liqueurs and reserves.