Among so many people, travel is less an experience and more of a consumerist pursuit for bragging rights.
Open on October 10th, 1969 Alva is a family business born as a gastronomy outlet of traditional Lombardy’s food which specializes in the production of cured meats especially “Bresaola di Balisio”. Many recipes have been available since day one on Alva’s menu.
" At Alva, we always cooked, we always tried to follow the evolution of people's tastes" Raffaele, one of the third generation owners told us.
Why Alva? Alva is a MUST. If you visit Lecco and you don’t stop by you will miss a milestone in this beautiful province. It is not a just a simple grocery store, it is not just a restaurant, it is not just a gastronomy and is not just a bar, it’s all of it combined!!
- Pizzoccheri Valtellinesi a kind of tagliatelle-shaped buckwheat pasta that has a completely different texture than the conventional pasta we normally use. They are cooked with chard and cubed potatoes then mixed with grated Bitto, Casera and Parmesan cheeses and dressed with garlic lightly fried in butter.
- Polenta Taragna a creamy texture dish made with boiled cornmeal mixed with buckwheat flour. Polenta is a staple of Northern Italian cuisine It is often cooked in a large copper pot, known as a “paiolo”. Polenta Taragna can also be recognized from other polenta-based dishes for containing substantial amounts of butter and cheese, mixed in right before the dish is served.
At Alva, everything is made with love and devotion. The Agostani family is very proud and passionate about their work. They are still serving some of the first customers who stepped inside the shop on 1969.“We love our job and our customers,” Raffaele said.
LECCO, THE CITY OF IRON