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The typical Valtellina cooking is distinguished by its ancient history and its simple and natural character. It’s unique for its delicate soft and charming flavours. Buckwheat, potatoes, butter and cheeses are the main and basic ingredients, besides game and freshwater fish.
  • panzerotti-porcini-formaggioPanzerotti
  • pizzoccheriPizzoccheri
  • sciatt-salumiSciatt
Among the main dishes and typical products you can find:
They are the leading salumi of the country. Bresaola is mainly produced by beef, horse and deer meat.
Slinzega is produced by remains of Bresaola, and it’s usually smaller and more tapering in its shape.
Like traditional “maltagliati” but made out of buckwheat, seasoned with butter, vegetables and the typical Casera cheese, one of the many DOP dainties in the Valley.
From dialect word “rospi” (toads) because of their likely shape, they are small balls of DOP Bitto or Casera cheese, rolled up in buckwheat batter and fried in boiling hot oil. They’re generally served with green crunchy salad.
It’s surely unique because it’s made out of buckwheat flour, cooked with DOP Valtellina Casera cheese, mountain pasture butter and continuously mixed during is cooking. It perfectly matches with meat dishes, cheeses, mushrooms or you can taste it by its own because it’s rich with the flavours and scents of this land.
They are the main and maybe the most famous typical Valtellina cheeses. You can easily find them with different maturing and sizes. They are very good if eaten with honey, walnuts and jams, but absolutely suitable to be used as base ingredients or seasoners for lots of typical dishes.
Valtellina boletuses go perfectly well with the tasty meat and with risottos, but they are often used as tasty decoration of Bresaola Carpacciata, together with flakes of cheese, rocket, a drizzle of oil and lemon.
In Valtellina Nebbiolo rules the roost among the singular vines climbing along the narrow and steep terraces got from the mountain side. These grapes give rise to very important wines which are different either according to the production areas or the mellowness, fragrance and body, as, for example: Rosso di Valtellina DOC, Valtellina Superiore DOCG, Sassella, Grumello, Inferno, Valgella, Sforzato di Valtellina DOCG (Passito).
The Alpine Refuge Baita Motin offers most of these products using a careful selection and trusting to local reliable producers, so reaching the best in freshness, quality and security.
The selected and prestigious providers of Baita Motin are:

Cooperative Farm “Il Taulà” of Filippo and Layla (Oga), for cheese and salumi which are rigorously produced by the farm itself.
Lumina srl (Bormio) for fresh meat, game and salumi.
Nino Negri (SO) winegrowers and Az. Agr. Baccichetto (TV) for the delicious and very fragrant red and white wines.
Revertis Brewery (Caiolo – SO) for the tasty and rich selection of traditional beers.
Motin S.a.s. - loc. Motin presso Oga - Valdisotto (SO) - p. iva 00964000145 - (+39) 347 5892281 - - © 2016. All Rights Reserved