3 August 2026 · 4 min min read
What to Eat in Livigno: Traditional Valtellina Dishes
Livigno's cuisine is rooted in the farming tradition of Valtellina, the valley it belongs to: dishes designed to give energy after a day of work at altitude, made with ingredients the land could provide even in a harsh climate — buckwheat, potatoes, aged cheeses and preserved meats.
Pizzoccheri, the signature dish
The most iconic dish is pizzoccheri: buckwheat tagliatelle cooked together with savoy cabbage and potatoes, dressed with melted butter and a mix of local cheeses (bitto, casera and the so-called "pizzoccheraia"). It's a hearty dish, perfect after a day of skiing or hiking.
Sciatt: the traditional fried snack
Also worth trying are sciatt: round buckwheat fritters with a molten cheese centre, whose dialect name means "toad" because of their stubby, irregular shape. They're usually served piping hot, often on a bed of salad or radicchio, as a starter or a light meal.
Bresaola della Valtellina IGP
Bresaola della Valtellina is the area's signature cured meat: since 1996 it has held Protected Geographical Indication (IGP) status, meaning only certified producers in the province of Sondrio can use the name. It's typically enjoyed thinly sliced, with a drizzle of olive oil, lemon and shavings of parmesan.
Where to try them
Many restaurants in Livigno serve these dishes in their traditional form. But if you'd prefer a quieter evening in the apartment, the fully equipped kitchen at Ironwood Livigno lets you buy fresh bresaola, cheese and pizzoccheri at the supermarket or local market and cook them at your own pace — a simple way to bring an authentic taste of Valtellina to your table.
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