Osteria Roncaiola: Valtellina Cuisine - rustic cooking at its finest
The cuisine is local Italian food from the region of Tirano, the village of Roncaiola and the Valtellina area in particular.
This food is not typical of other parts of Italy and it is not the sort of food served in overseas Italian restaurants. That's a shame, because it is indeed delicious. It is like good home cooking. Very comforting food. Full of flavour. Rustic.
The restaurant is perched high up in the mountains, in the village of Roncaiola, above the city/towns of Madonna di Tirano and Tirano, and on the Swiss border.
Borte's grandmother was born there, in Roncaiola.
The view of the valley is spectacular. The restaurant has been expanded since 2011, and now has a full enclosure, with beautiful wood and full glass view, so in all seasons, in all weather, the views can be enjoyed and the people can enjoy their meal in comfort without the wind, rain or snow causing problem.
The food we tried was delicious.
We both selected the "Menu del Contrabandiere" which consisted of 3 courses:
**an antipasti plate with bresaola, chicory - bitter leaf salad, cischoii/chisciöl, sciatt, prosciutto and salami.
**a bowl of pizzoccheri (see the intro page and travelogue),
** beef steak with potatoes cooked in cream, milk and cheese.
We were too full for dessert!
The menu had so many choices on it, but for us, this special menu had exactly what we wanted to try - some of the local specialties.
The waiter was very friendly and professional.
The ambience and view are wonderful.
Favorite Dish: Pizzoccheri - a bowl full of delicious buckwheat pasta strips with cheese, potato and cabbage mixed in. Filling. Delicious.
- Hiking and Walking
- Food and Dining
- Romantic Travel and Honeymoons
Albergo Alt Avilla: Traditional Valtellinese Cuisine
On our last night in Tirano, we chose to eat at the restaurant of Albergo Alt Villa because we wanted to have traditional Valtillenese cuisine. We did not stay at this hotel, but the restaurant is open to all people, not just those who stay at the hotel.
They offer traditional Valtillenese cuisine which is a cuisine that one will not likely find in other parts of Italy, or in Italian restaurants in foreign countries (unless a Valtillenese migrant opens a restaurant and cooks the traditional foods).
The cooking is rustic and filling.
For "antipasti", Chinggis chose their selection of Valtellinese style appetisers which included bresaola, cischoi, etc.
Borte chose a plate of cichoi with a bitter chicory salad.
Cichoi is a dialect word. Cichoi are made with buckwheat flour and cheese, and are like a (savoury) pancake. Borte's grandmother was born in a village above Tirano and Madonna di Tirano, and used to make these. So having the cichoi brought back a lot of memories of Nonna's home cooking.
When Borte ordered the cichoi, the waiter commented with a smile to Borte, in Italian, along the lines of "you are familiar with cichoi"? To which Borte replied in Italian that "yes, my nonna was born in Roncaiola ..." and before Borte could finish the sentence, the waiter finished the sentence with "and she used to make them?"
For our next dish we both chose a plate of Pizzoccheri - the flat strips (like fettucini) of buckwheat flour/white flour pasta with cheese, cabbage (sometimes spinach), potato. A true delight for the tastebuds. And very typical of the Valtellina area.
We were too full for more dishes.
The restaurant also offers lots of complimentary bread.
The waiter was very kind and friendly.
It was a nice restaurant, rather a formal setting. And romantic too.
The location is superb, too, just near the beautiful Basilica.
Favorite Dish: Pizzoccheri - very tasty, delicious, filling. Rustic.
Ristorante Pizzeria Belvedere: Simply the Best!
I have eaten pizzas at many places - but for me, this restaurant serves the best pizzas I have ever tasted. The place doesn't look that spectacular from the outside. But the food is delicious, the people always friendly and in summer you can sit and eat outside and oversee the piazza with the basilica and the little red Bernina train that passes every now and then.
Favorite Dish: It's not just a pizzeria, but a full-fledged "ristorante" with a large italian menu and many Valtellina specialties. But for me, the "Pizza Frescolina" with rucola, fresh tomatoes and mozarella di bufala is always my favorite.
Hostaria Tona - Antica Cantina: A great experience
This great restaurant was build inside an old wine factory: Cantina Tona. Here you can taste fantstic food and you can drink wonderful wine!!!!
And when you finish to eat you can see the fantastic wine museum under the restaurant.
A fantastic experience!!!
- Wine Tasting
- Food and Dining
- Great room rates
- Save money, Book now!
- Booking.com Excellent choice, Low rates