Grison and its southern valleys are home to a wealth of traditional dishes. These traditionally come from the “Cucina povera” and are based on basic alpine ingredients such as potatoes, corn, chestnuts and buckwheat flour. These are combined with various vegetables and wild herbs and everything that comes from the barn, woods and water. The simple dishes are today popular classics. The Bernina Glaciers experience lies at the interface between the Upper Engadin and the Val Poschiavo with its southern influence. The ingredients are regional and are mainly grown organically. The wine itself also comes from the region – namely from nearby Veltlin (Italy). Yet many vineyards are still owned by Grisons.
Typical dishes such as Capuns, Plain in Pigna, Capunet, Pizzoccheri, Polenta mit Coniglio, all forms of dried meat and a wide range of cheese specialities can be sampled in the numerous rustic alpine chalets, guesthouses and restaurants. As well as the hearty alpine cuisine, visitors can also enjoy the hospitality and impressive mountain panoramas.
