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Tempted with food
Fine food is essential for an enjoyable vacation. Lungolivigno tempts its guests with food, it spoils them with gourmet dishes, it entices them with appetizing breakfasts, it pampers them with homemade pasta and sweets. Yet the food is light with lots of fresh, sautéed and flavorsome vegetables that don't leave you bloated.
From the Valtellina to the Gulf of Naples
In his choice of dishes, Concordia chef Antonio de Tullio is inspired by the Valtellina cuisine, with "pizzoccheri" - buckwheat pasta with vegetables and cheese, little buckwheat gnocchi, "sciatt" - fried cheese balls, made out of the traditional buckwheat and regional cheese, and dishes based on bresaola, air-cured beef. And of course there are also the flavors of nearby regions, like barley soup from the Grigioni Canton in Switzerland, canederli butter and sage dumplings in broth. But he also offers dishes from regions even further away: square spaghetti alla chitarra or tender gnocchi with tomatoes, mozzarella cheese and basil.
The choice of menu
Every day, guests at the Lungolivigno hotels can choose from a selection of four first courses (soup, two fresh pasta dishes and one dried pasta dish) and four main courses. There is always an antipasto that can range from small eggplant timbales with ricotta to warm salted cod salad with potatoes. There is always a buffet offering fresh vegetables and salads and the dessert buffet where you can try out the ricotta cake, the walnut cake or the forest fruit cake.
When you start off the day well...
You can also find cakes in the plentiful buffet breakfast, along with natural yogurt, fresh milk, Valtellina apples, fruit salad, homemade jams and croissants. And the savory section offers ham, speck, cheeses from the Valley, including Bitto and malga cheese. And you can have eggs done any way you like, hard boiled or scrambled, with bacon and small salamis.
The fun of barbecues
A barbecue is organized every week at the Tea Giacomelli, a mountain pasture towards the Forcola pass. Departure from the hotels is around mid-morning taking the Tresenda track, at the entrance to the Mine valley. After walking for a couple of hours, you arrive at the old family mountain hut where the chefs have the barbecue ready, offering salami and ribs, bell peppers and tomatoes. A typical local product is the "bachet", a wooden stick with barbecued beef strung onto it.
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