From refuges at 3000 meters above sea level, surrounded by breathtaking views, to small restaurants in villages nestled in the mountains, to the huts that are the arrival point of snowshoe hikes immersed in paths and snow-covered trees. “ Aperitivo in Quota” is back from March 1st, in a winter version, the initiative of the Consorzio di Tutela Valtellina Casera e Bitto that marries its PDO cheeses with three new cocktails based on local ingredients: aromatic plants (for example Artemisia Glacialis), red fruits and Valtellina PGI apples to be tasted in a selection of refuges and “high altitude” restaurants, immersed in the charm of Valtellina in winter.
A perfect opportunity to discover the magic of an area that boasts 200 km of Nordic skiing and over 400 km of Alpine ski slopes: from the stages of the next Milan Cortina 2026 Olympics, such as Bormio (with the legendary Stelvio, home of the World Cup competitions and the 3,699-meter-long Deborah Compagnoni) and Livigno, with its 4 international snowparks, to Santa Caterina Valfurva , perfect for snowshoeing and freeriding.
But also an opportunity to discover DOP cheeses that are the fruit of centuries-old traditions, handed down from generation to generation, through new proposals that express all the flavour of Valtellina in a glass, to bring a bit of the mountains home with you when you return, with tastings that bring the charm and magic of the mountain pastures, the calecc' and the casere to the table.
There will be 12 venues involved where, on weekends from March 1st until Easter 2025 , it will be possible to taste the special cutting board based on young and mature pure Valtellina Casera DOP cheeses, paired with “APERITIF DEL CASCIN” (a mix of red vermouth, Artemisia Glacialis liqueur, wildflower honey and angostura), SPRITZ DEL PASSO (a reinterpretation of the spritz based on apple cider, local bitters and raspberries) and SBAGLIATISSIMO (barricaded sforzato grappa, Valtellina Doc red and white bitter). The cocktails are designed in collaboration with the Hotel Institute of Sondrio.
[…]
Since 1996 Valtellina Casera and Bitto have obtained the PDO: their production follows rhythms, knowledge and very precise rules dictated by the production specifications, to guarantee the origin and uniqueness of these cheeses. The certifying body to guarantee the consumer has been the CSQA of Thiene since 1998. Follow on #formaggidopdivaltellina
[…]
Source: Beverfood.com