Here at Pasticceria Pozzi, we make them to order, so you always get the freshest products.
Bisciola is a traditional Valtellinese fruitcake, which we make from an old recipe with a mix made from 80% dried fruit.
Ingredients include walnuts, hazelnuts and almonds, wheat flour, raisins, orange peel, figs, butter, eggs, milk, yeast and vanilla. Bisciola can be kept for 3 months after preparation.
Eat it at breakfast, as a teatime treat, or after dinner with a glass of wine.
Another handmade Valtellinese dessert, made from nuts and cinnamon, nut bread is made with wheat flour, butter, eggs, milk honey and yeast.
Just like Bisciola, it can be kept for up to 3 months.
A traditional local dessert, fig bread is made with wheat flour, sugar, butter, eggs, milk, honey, vanilla, yeast and salt. The combination of the softness of the figs with the texture of the bread makes this a delicious treat.
It can also be kept for up to 3 months.
One of the oldest desserts in the Valtellina tradition, cupeta is a soft slice traditionally made in the autumn, made from honey, biscuits, host wafer and nuts. The mixture is made by cooking the honey, nuts and crushed biscuits over a low heat, then left to cool before spreading it between two host wafers.
Every town in Valtellina prepares it in honour of their patron saint's day; Bormio makes it in honour of St Lucia, Morbegno and Sondrio for St. Anthony, Sondalo for St. Agnes and Chiuro for St. Andrew.