Homemade Mountain Food

At Rifugio Bresciadega, food follows the seasons and ingredient availability. Marisa prepares hearty homemade Valchiavenna and Valtellina dishes for walkers arriving from the trail.

First courses may include fireplace-cooked pizzoccheri, Spätzle or Chiavenna gnocchetti, porcini risotto and pasta with chanterelles. There is no fixed menu: dishes change with season and availability.

Pot of pizzoccheri over the fire at Rifugio Bresciadega — The hut fireplace, at the heart of the dining room and kitchen on colder days.

Polenta, mushrooms and local produce

When available, main courses include polenta santa or taragna with stew, cured meats, cheese and vegetables. Porcini and chanterelles bring the valley woods to the table.

Milk, butter, cheese and cured meats come from the cattle that move up to the Bresciadega alpine pasture at the start of summer and spend the season there. This direct link with local producers keeps upper Val Codera's food chain alive.

Cow from the Bresciadega alpine pasture among greenery — The Bresciadega pasture keeps a direct link with local milk, butter and cheese.

Vegetables and eggs from the garden

The hut's small garden supplies vegetables and produce according to the harvest. Eggs are collected fresh each morning and used in cakes and other dishes. The garden, like everything else, is tended by Marisa and provides fresh ingredients every day.

Vegetables grown in the Rifugio Bresciadega garden — The Rifugio Bresciadega garden with Marisa's hens.

Homemade cakes and liqueurs

At the end of every meal you'll find tarts with homemade jam and the cake of the day. And to help digestion, liqueurs, genepì and grappas flavoured with erba iva, gentian, mountain pine and many other herbs skilfully gathered by Marisa. Here too the choice varies with what has been prepared and the available ingredients.

Herbal liqueurs and grappas at Rifugio Bresciadega — Liqueurs, grappas and aromatic herbs gathered and prepared at the hut.

Indicative meal times and dietary requirements

Lunch is normally served from noon to 1 pm and dinner around 7:30 pm. As an Alpine hut, there is no fixed menu. Communicate allergies and dietary requirements directly in advance; the hut must confirm whether they can be accommodated.

Food FAQs

Is there a fixed menu?

No. Dishes change with the season and available ingredients.

Do I need to book lunch?

Lunch is normally served from noon to 1 pm without booking, but confirm opening and service before the ascent.

Do you accommodate allergies or dietary requests?

Communicate them in advance. The hut must confirm directly whether they can be accommodated.

Which products are genuinely local?

Garden vegetables and herbs and, when available, eggs, milk, butter and cheese from the Bresciadega pasture.

Homemade zero-kilometre food from Valchiavenna and Valtellina