The Crotti of Valchiavenna

The Valchiavenna crotti differ from traditional cellars in that they are formed from massive boulders and have a natural vent called a sorel that helps to maintain a more or less constant temperature. Their natural qualities make them ideal to cellar the wine, cured meats and cheeses for which the region is famous. 

While the interior of the crotti acts as a natural fridge, their courtyards are also a fantastic place to meet with friends and family, being lined with rustic tables and benches. Visitors have been flocking here ever since the first osteria-ristorante opened, and the Sagra dei Crotti fair in Pratogiano further boosted their popularity. The “andèm a cròt” slow food and wine circuit is also immensely popular. 

“Andèm a cròt” literally translates as “going to the grottos”, and the circuit is all about socialising and taking time out to enjoy the local cuisine in an ancient setting. The heart-warming local cuisine includes such delicacies as Gnocchetti di Chiavenna, Valchiavenna bresaola (marinated and cured fillet of beef), meat and vegetables grilled on stone slabs, biscottini di Prosto and the delicious torta fioretto cake.