Edolo, one of the main centers of the Camonica Valley, is located 700 meters above sea level, at the northern end of the province of Brescia, borded to the provinces of Sondrio and Trento. It is a joint between different territories: the Aprica Pass and Valtellina, which can be reached in about fifteen kilometers, while Ponte di Legno and Tonale are a little further away and represent the “door” to Trentino Alto Adige. Edolo, situated at the confluence of Oglio and Ogliolo river, is still today a crossroads of ancient routes that lead to some famous alpine passes: Tonale, Mortirolo and Gavia Pass.
Nestled in a crown of mountains, the village benefits from the alpine landscape, therefore suitable for tourism. Thanks to its geographical position and moderate altitude, Edolo enjoys a pleasant climate, with cool summers and mild winters. Moreover, thanks to the shape of the land, you can discover an extensive network of paths, mule tracks and hiking trails for all tastes; there are exciting cycling, road or mountain-bike trails. Much of the surrounding area is safeguarded by two large protected natural parks, the establishment of natural parks: the Adamello Park and the Stelvio National Park.
Edolo also hosts the university campus of the University of Milan’s branch of the Faculty of Agriculture, with a degree course in exploitation of the rural heritage and the mountain area protection.
Many traditional products are part of the local gastronomy. The mountain cuisine here is distinguished by the use of organic raw materials and zero Km such as cured meats, cheese and butter. Homemade jams and cakes prepared by hands that guard “old knowledge and flavors”. Wheat flour brings us to the typical dish “polenta” usually accompanied by “salmì” (venison) and “strinù” (grilled salami). Other flours enrich the culinary offer, such as chestnuts and rye, cultivated and ground in neighboring villages and the protagonist of numerous projects. For some years now you can join events concerning the rye bread, the typical donut, that unite the community.
It was 1920 when the F.lli Tevini, put for the first time to macerate cold in large wooden vats 15 rare selected herbs of the Adamello group, thus packaging this ancient recipe that is handed down from 4 generations. Over time and manual processing shape the taste and character of this liqueur. Elixir Noreas 100 years old can be enjoyed from aperitif to after dinner, smooth or with ice. The ancient slogan that accompanied the history of this great liqueur reads “Mala digestio, nulla felicitas”.
Moreover, thanks to a recent project grown by some friends and their “think local” motivation, was born “Idòl”, a white wine, produced through the recovery of resistant vineyards on site. This mountain wine is characterized by a great complexity, aroma and flavor, freshness and great drinkability.
A popular resort in summer and winter, Aprica links Valtellina with Valcamonica in the heart of italian Alps.
The easily accessible, scenic resort has a bounty of activities for families. Aprica really shines in the summer
as it transforms into an outdoor playground, full of cycling and hiking routes. Aprica will be familiar to many
road riders as it often features in game-changing stages of the Giro d’Italia. Hit it up for some rewarding
climbs, including the iconic Mortirolo and Santa Cristina. For off-road riders, there are many mountain bike
routes to explore. Once the snowy season hits, skiers flocks to Aprica and its 50km-plus of ski pistes for all
levels and tastes. Ranging from the Pistone on the Magnolta to the child-friendly ones next to the town,
Aprica has it covered. As of the 2020/2021 season, Aprica lights up the hearts of night skiing fans with the
super panoramic Baradello run, which is now the longest floodlit pist in Europe.
Valtellina and Aprica are famous for their food excellence. Many of its products are certified as PDO and PGI certified. The local cheeses, wines, bresaola, apples and pizzoccheri are the outcome of this territory: from the valley floor to the icy peaks, it’s a neverending succession of terraced vineyards, cultivated fields, apple orchards, forests and alpine pastures. This variety and Valtellina’s long-standing agricultural and farming tradition give culinary delights. Valtellina’s traditional dishes are the perfect example of how its people have adapted to a difficult territory that offers an incomparable variety of resources. Valtellina is also known worldwide for its pizzoccheri. It’s a first course that encloses the authentic taste of Valtellina. Fresh buckwheat pasta, potatoes, cabbage, cheese, and Malga butter are the main ingredients. Sciatt is the fun side of Valtellina’s cuisine because of the shape, which gives the name to this dish. These cheese-filled buckwheat fritters are usually served on a bed of salad. These delicious nibbles have the shape of toads, hence the name sciatt (“toad” in Valtellina’s dialect). And of course, you can’t forget desserts! Aprica’s traditional dessert is called panvì, which consists of slices of rye bread toasted in butter and sprinkled with red wine and sugar.
The bond between Valtellina and winemaking started in ancient times and has shaped the landscape uniquely. Over 2,500 kilometres of dry-stone walls run along Valtellina’s valley, creating 850 hectares of vineyards and Italy’s largest terraced area: 50 kilometres from Morbegno to Tirano. Nebbiolo delle Alpi, which locals call Chiavennasca, is the mother of Valtellina’s most elegant wines: Rosso di Valtellina DOC, Valtellina Superiore DOCG, and Sforzato di Valtellina DOCG. Rosso di Valtellina is ideal for first and second courses. Valtellina Superiore DOCG has 5 subzones – Maroggia, Sassella, Grumello, Inferno and Valgella – each of which gives a different personality to the wine. This wine is produced in the sunniest areas and aged for at least 12 months in oak barrels. It goes perfectly with Valtellina’s important dishes like pizzoccheri. Sforzato di Valtellina is the first Italian dry red raisin wine to be awarded the DOCG designation. It’s a full-bodied wine, made through a careful selection of every grape, dried until it loses 40% of its weight. Then, it’s left to age for at least 20 months to reach a minimum alcohol content of 14%. Every trip to Valtellina must include a visit to a winery and vineyard to discover what’s behind a good glass of local wine, tasted where it come to life.