The dishes of Livigno, born to make a substantial nutrient contribution for those who had to spend a lot of effort in the work of the fields, now have become the occasion to appreciate flavors that recall the past.

Simple dishes made tasty by various spices.
Milk, butter and cheese produced by farming which for centuries had supported the economy of the country, involved in the preparation of the most typical dishes such as pizzoccheri (buckwheat noodles with magnuca cheese and potatoes) and sciatt (polenta filled with the local bitto cheese and soaked in grappa).
Other key products not to be missed are buckwheat, bresaola, mushrooms and game.