Pizzoccheri are the most representative dish of Livigno cuisine and are produced every day and cooked according to the traditional recipe, alternating the vegetables proposed in the seasoning, to follow the seasonal trend. Thus savoy, a typically winter vegetable, in summer will give way to coasts and green beans, as the cycle of nature and the garden predicts. Also available in the glutenfree version.
The Tagliolini and Pappardelle are homemade, as are the desserts and the cakes and artisanal ice cream. The game is proposed in combination with the Polenta, the meat is presented in different cuts and cooking methods, to satisfy the needs of all palates.
Sciatt cannot be missing, a local delicacy, to be enjoyed together with platters of local cold cuts and cheeses at km 0 such as Casera, Latteria, the Scimudin and the inevitable Bresaola di Livigno, which receives all the benefits of perfect maturation without humidity from the place, thanks to the dry air and dry at 1816 meters above sea level.
