Crotti are natural cellars with a source of fresh air that blows between the crevices of the boulders and keeps the temperature constant all year round. They store traditional local food and wine specialties and some offer tastings comprising salami, such as bresaola, and cheeses like Bitto and Valtellina Casera with the DOP certification.
Some of the best local dishes to taste are sciatt (small buckwheat pancakes stuffed with cheese) or pizzoccheri, buckwheat pasta strips cooked with cabbage and potatoes then creamed with butter and cheese, or the famous polenta taragna, topped with lots of cheese and butter. If you have some space left for dessert, don't miss the bisciola, also called Pan di fich or Panettone Valtellinese, a sweet loaf enriched with dried fruit, butter, eggs and, in some recipes, even honey.
Autumn is the right season to learn about this heritage of flavors, thanks to the many festivals and festivals dedicated to the excellence of the Valtellina territory. It starts on October 1st with Gustosando in Valtellina, a series of food and wine itineraries between villages and historic cellars of Gerola Alta, Talamona, Traona, Albaredo for San Marco and Mello and on the Wine Trail.
On October 2nd, in Chiavenna and surroundings, is the Dì della Brisaola, to get to know the artisan producers and taste the typical product. The Weekends of taste animate the weekends (until November 27th) in the capital of pizzocchero, Teglio: mushrooms, game and other typical autumn products will be the protagonists of the menus of the restaurants in the area.
The tasty autumn ends with the Mostra del Bitto in Morbegno (15 and 16 October) and the Valtellina Wine Trail, a race through vineyards, historic cellars and villages on the road from Tirano to Sondrio, on 12th November.