Bormio is an exceptional area for dining. The Valtellina, just to the south, is one of Italy’s little-known wine-growing regions and the surrounding orchards produce excellent fruits. This, combined with the mountain flair for cheeses, sausages, dried meats and grappa, makes for a delicious mixture.

Try the Valtellina wines. Sassella, Inferno, Valgella and Grumello are all excellent red wines. The Sforzato (or Sfursat) wines are dessert wines made from dried grapes. Try it with fruit and cheese in front of a fireplace, the glass warmed in your hand.

The bresaola, or aged, salted, dried beef, is an excellent mountain specialty. Pizzoccheri, the regional dish of buckwheat noodles with melted cheese, potatoes and cabbage is a hearty meal. Test the sciatt, a cheese-filled buckwheat donut hole. Enjoy excellent local cheeses such as Casera, Scimudin and Bitto. Other local foods are their game, river trout, porcini mushrooms, sausages, hams, polenta, honey and jams.

Most hotels provide breakfast and dinner. Some of the hotel restaurants are exceptional, but for a special meal try one of the following:

The best restaurant in town is Al Filo (right; Via Dante 6, 0342-901732, closed Mon.) set in on old house cellar in the middle of the old town. It can only seat about 40 people. A local tasting menu costs about €27 and goes excellently with one of the local Valtellina wines. Finish off with Sassella Nera grappa.

On the slopes, at the top of the Ciuk lift, have a lunch at Baita de Mario (0342-901424) and enjoy some of the best-prepared specialties of the valley.

A rustic old barn of a restaurant, La Rasiga (left; Via Marconi 6, 0342-901541, closed Mon.), provides atmosphere in spades. Dine on local foodstuffs surrounded by wood and old sawmill and farming tools.