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Valtellina, Lombardia Techniques

2 techniques from Valtellina, Lombardia cuisine

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Valtellina, Lombardia
Bresaola della Valtellina IGP
Valtellina, Lombardia
The lean, wine-cured beef salume of the Valtellina alpine valley — Italy's most refined cured beef and the only IGP-protected cured beef in Italy. Whole topside of beef (fesa or magatello) cured in a dry mix of coarse salt, black pepper, juniper, cinnamon, cloves, and red wine for 10-15 days, then cold-air-dried in mountain air for 4-8 weeks. Sliced paper-thin, pink-burgundy, with a silky texture and zero fat.
Lombardia — Cured Meats & Salumi →
Chisciöl della Valtellina
Valtellina, Lombardia
The buckwheat pancake of the Valtellina valley — thick, rustic discs of grano saraceno (buckwheat) and wheat flour mixed with milk, egg, and butter, cooked on a flat iron griddle and served immediately with Bitto or Casera cheese melted over the top, or wrapped around Bresaola. The buckwheat gives a characteristically dark, earthy, faintly bitter flavour that stands as the savory counterpart to the valley's Pizzoccheri pasta. Made at home for breakfast or merenda (afternoon snack).
Lombardia — Bread & Bakery →