Agriturismo La Fiorida, Mantello
A 20-minute drive north of Colico into the Valtellina valley, La Fiorida is one of Lombardy's most celebrated agriturismi — a working farm, artisan cheese dairy, award-winning restaurant and boutique hotel rolled into one gloriously authentic package. The bresaola is cured on site and the pizzoccheri is the real thing.
What to Order
Start with a board of house-made bresaola (air-dried beef, a Valtellina signature) drizzled with local extra-virgin olive oil and rocket, then move to pizzoccheri — the buckwheat pasta gratin with Valtellina Casera cheese, savoy cabbage and potatoes that is the valley's most iconic dish.
The farm produces its own raw-milk cheeses including Bitto Storico, one of Italy's rarest and most expensive mountain cheeses, aged up to ten years. Ask the staff if a cheese-cellar visit is available — it often is for diners.
Pair everything with a glass of Sassella or Grumello, the structured Nebbiolo-based reds grown on the steep terraced vineyards you drove past on the way in.
Beyond the Plate
La Fiorida also runs a small farm shop where you can buy vacuum-packed bresaola, local honey, buckwheat flour and aged Bitto to take home — arguably the best edible souvenirs in the entire Como–Valtellina area.
The estate's walking trail through the apple orchards and past the cheese-ageing caves takes about 45 minutes and is free for guests and diners.
Reservations are essential at weekends and in summer; the restaurant fills weeks in advance, so plan ahead.
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