Sondrio, a city of the Lombardy region of Italy has a fascinating mix of styles from the past and famous for it's wines known as Sassella, Grumello, Inferno, Maroggia Valgella and to top them all the Sforzato.
The Sforzato wine is considered one of Italy's top wines and pairs well the it's regional cheeses: il Bitto and the Valtellina Casera and with meats of deer, pheasant, wild hare and duck. It is also considered a meditation wine therefore can be enjoyed alone.
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The Bitto and Valtellina Casera are the king and Queen cheeses of the Valetellina territory while the cut meats of Salami, Bondiola and liver mortadella are the local specialties . The Bitto cheese is a perfect table cheese and also an ideal filler for ravioli's and crepes and makes the perfect thickener for risotto. The Valtellina Casera is also a perfect table cheese but it can also become a tasty ingredient for modern and creative recipes.
Sondrio is home to the prize winning mushroom known as porcini. Porcini are gathered in the dense woods of the Valetellina territory. A very popular Sondrio dish is the "filetto di Manzo ai funghi porcini" (roast with porcini).
And finally for it's traditional dessert, a cake called Bisciola. The Bisciola is also know as
"pan de fich", a traditional bread type cake made with figs,nuts, raisins and dried fruits. This bread is very popular during Christmas but available all year round in Sondrio and throughout the Lombardy region. Sacatomato.com features how to make this delicacy.
Photo's courtesy: Google
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