The legend says that when the Napoleonic troops invaded Northern Italy in 1797, they advanced into Valtellina where Napoleon himself made a stop. On that occasion, the emperor asked his chef to prepare a dessert that was made with the available ingredients in our valley: this is how Bisciola was born. 

Legends aside, Bisciola is certainly a dessert with ancient traditions passed down for over two hundred years. 

It was offered during the Christmas festivities, and its preparation began as early as the first months of autumn, a period when housewives would gather, dry, and store the fruits of our valley to later use them in making the Bisciola.

To enjoy Bisciola, it is recommended to warm it near a heat source before consuming it and to slice it thinly. This dessert can be accompanied with whipped cream or sprinkled with a good white grappa.

(Source: Dolciaria Valtellinese)