What to eat in Valsassina

The gastronomy of the Valsassina has an old tradition. The polenta is its main course together with milk, cheeses and “cagiada”. In the restaurants the polenta taragna is the most required type, with different kinds of fatty cheeses according to the areas.
The pizzoccheri have an important place among the first courses, with vegetables and typical local cheeses, or rice with mushrooms of the valley woods. The sweet ravioli with bread, milk, eggs, raisins and amaratti cookies are called Scarpinasc. They are generally eaten during the festivity of S. Antonio Abate in Crandola.
The second courses are based on goal with polenta, veal pieces and mushrooms.
The typical cheeses are: the “Taleggio”, the “Robiola”, which is obtained from a piece of Taleggio with a higher quantity of salt and a different ripening, and the “Formaggio di conca”, typical stringy cheese produced in summer on the mountain pastures, and in winter in the dairies, and which is the main ingredient of the “polenta uncia”. Also the “Caprini” are typical cheeses of the Valsassina.
In the valleys it is possible to eat trouts with butter, boiled or soused, while in the coast you can also find allis shad with green sauce, soused or fried bleaks and grilled lavarets.
The forest fruits with cream are a delicious dessert in summer, while the boiled or roast chestnuts cheer the table in autumn. The Caviadini are the typical Valsassina biscuits. Moreover we suggest to taste all the delicious cakes and tarts with small fruits, cooked according to recipes different from area to area.
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Escursioni proposte: A tavola in Valsassina (328Kb)