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Imagination turns into Reality

Imagination turns into Reality

Our Dream comes True!
Just how many times from the very beginning of the La Fiorida adventure have we pointed the way towards the future?
I’d like today to share some of the secrets behind the scenes of the history of La Fiorida;
how La Fiorida itself came to be dreamed up, and saw the light of day;
thanks in no small part to a determination to conjure up what
the future might look like and then surrounding myself with people
who were equally prepared to throw heart and soul into overcoming any obstacle in the way.
What should be understood is that these ambitions and objectives are precisely those that we set ourselves, and have depended hugely on how we performed in their realisation.
I feel very lucky to having been born with a passion within me and a vision extending in unlimited directions.
The rearing of animals and agriculture itself have always engaged me enormously, so much so that as a child
whilst my mates were occupied with toy soldiers,
I spent all my summers in the mountain pastures
and winters at the many cattle fairs in the company of adults. Buying and selling.
The creation of first a farm, and then our noted agriturismo, still regarded as unique of its type in Europe, has meant extraordinary commitment, energy and dedication.
But we’ve done it!
We have overcome all the many obstacles in our way and been able to breathe life into an enterprise - our shared dream – with you all genuinely to the fore.
It simply could not have happened without you!
A very Happy Easter to everyone, and particularly with a view to the hallowed significance of resurrection!
Plinio and Simonetta Vanini and the entire staff of La Fiorida
 

CLEANLINESS WITHIN THE ROOMS


At La Fiorida we have always paid serious attention to the importance of cleanliness within rooms and indeed our entire environment, so much so that we have continually received nothing other than positive feedback from guests.
We make a point of using a chlorine-based product for the cleaning of rooms and common areas, and once completed, the air is invariably refreshed using a spray based on 41 essential oils, among which thyme and tea tree feature and which boast a highly specific and effective action against bacteria, viruses and fungi.
Our laundry services have always used quality sanitising products for all bedroom and bathroom linen. If you like you can download the certificate right here!
In the current emergency situation we have actually intensified the nature of our cleaning practices, taking great care with using alcohol disinfectant ever more regularly on the surfaces of reception counters, common bathroom areas and within rooms frequented most often by guests.
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COVID 19 - EXTRAORDINARY CLOSURE

COVID 19 - EXTRAORDINARY CLOSURE

From 10 March to 3 April 2020 La Fiorida closes its agritourism and hospitality services (rooms, catering, educational farm, conference services, wellness center).
However, the Shop will remain OPEN and the Shop-on-line service will be active https://www.lafiorida.com/negozio/


We have made this decision despite not being expressly provided for in the Prime Ministerial Decree of 8 March and having always rigorously applied the rules issued in relation to the evolution of the health situation.
However, we believe that at this moment we are all called to an act of courage and responsibility towards the country, the families of our guests and those who work in La Fiorida, actively participating in the great effort put in place by institutions, law enforcement agencies, Health.
We also want to tell you "if you love yourself, stay home".
Only in this way can we return as soon as possible to make you feel at home here again, in La Fiorida!

#DistantiMaUniti

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THE FIVE OLYMPIC RINGS

THE FIVE OLYMPIC RINGS

WINTER OLYMPICS 2026 – MILAN/CORTINA – 5 RINGS TO WHET YOUR APPETITE
AN ORIGINAL INTERPRETATION BY SUPER-STARRED VALTELLINA CHEF GIANNI TARABINI.
Just a week after the confirmation of the Winter Games 2026 granted to the joint candidacy of Milan-Cortina, in Valtellina Olympic considerations are already at the planning stage. And that’s not all. Now it also has all the flavours of an original “five-ring” dish as interpreted by Michelin-starred Gianni Tarabini, Chef at the Azienda Agrituristica La Fiorida.
And it’s the Olympic symbol itself which was the inspiration for Chef Tarabini: “The five rings will become five ravioli; their five colours will offer up five differing nuances of flavour, all in consummate harmony with one another, as it is in the very spirit which unites athletes right across the five continents” reveals Chef “The Winter Olympics 2026 will undoubtedly be a magnificent sports celebration, but it’s also a precious opportunity for interaction and a showcasing of our splendid territory. I was one of the many present in piazza Garibaldi in Sondrio for the much-anticipated countdown on Monday 24th June and could rejoice with everyone else at the announcement of the conferment of the Games to Milan and Cortina. I immediately began to think not only how we might celebrate, but especially just how we might engage the public whilst we all await the actual event itself: the potential on tourism of the flavours of an area can have an extraordinary added value, because they provoke genuine emotions, memories and mindfulness. So I was happy to play around with this highly-distinctive sporting symbol, recreating it using the very finest produce from the La Fiorida supply chain, from Valtellina itself whilst not forgetting to pay due homage to Milan”.
 
HOW IT’S DONE
Five ravioli served up in the format of the Olympic rings, naturally adopting all the colours. The dough has flour at its base, Selva eggs (produced by free-range hens roaming in the Orobic woodlands above Morbegno) and a small measure of buckwheat flour (Saraceno) representing our very own Pizzoccheri. The differentiation of the colours comes about by adding an individual ingredient to each variant: blue using blueberries from Val Gerola, black with charcoal, red from Pasola, a local variety of beetroot adopted for use particularly in Livigno; underscoring but at the same time outstanding is the yellow of saffron (a serious nod towards typical risotto Milanese) and of course the green of wild, natural mountain herbs.
Each raviolo contains a filling which combines ricotta from the La Fiorida dairy, a reduction of bitter Braulio and a pinch of Pesteda grosina (local aromatic seasoning).
And all delivered on a platter made of pietra ollare (potstone) local to Valchiavenna and Valmalenco, with a Bitto cheese DOP fondue, Prince of mountain pasture cheeses, and a dusting of Bresaola from Valtellina IGP.
A single territory, traditional and typical produce and a heartfelt message carrying the best of luck for the Winter Olympics 2026 in a unique dish.
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BITTO AND THE STARS 2018

BITTO AND THE STARS 2018

TRADITIONS AND EXCELLENCE
IL BITTO E LE STELLE (BITTO AND THE STARS) TRADITION AND A CHARITY EVENT REVISITED:
AN 18 YEAR-OLD CHEESE PUT UNDER THE HAMMER AT THE BENEFIT AUCTION FOR 12.000 EURO

 
The event which celebrates the Prince of Alpine cheeses summons once again acclaimed and innovative Chefs to Valtellina, whilst at the same time making a significant contribution to Cancro Primo Aiuto ONLUS – with a new formula - which sees the collaboration between Euro-Toques, Associazione Italiana Ambasciatori del Gusto e Chic – Charming Italian Chef – Le Istituzioni Regionali and Coldiretti - and in recognition of the crucial role of noble mountain farming – the concept of the “Sentiero del Bitto,” a 70km itinerary through the Orobie pasture lands.
Flavours of age-old traditions from which Bitto DOP cheese was created and the joys of discovering it in new shapes and forms through the signature creativity of 15 Guest Chefs at the very heart of Valtellina: yes indeed - it’s “il Bitto e le Stelle” 2018.
For the fourth year in succession L’Azienda Agricola La Fiorida di Mantello (SO) has assumed the promotion and hosting of an event dedicated to this Prince of Alpine cheeses, which over the course of time has succeeded in becoming one of the most outstanding labels within the Italian culinary panorama. It also presented a genuinely creative challenge to produce original dishes, with one simple constraint: that of exploring Bitto in all its versatility, the result of its evolution through enduring maturation.
 
Champion of longevity and charity
 
One particular element of “Il Bitto e le Stelle” 2018 will live long in the memory: the presentation of a cheese matured for fully 18 years, placed under the hammer by the founder of La Fiorida, Plinio Vanini, to raise funds on behalf of Cancro Primo Aiuto ONLUS, the Brianza-based Charitable Organisation which has worked to support cancer care for many years.
Thanks to the huge generosity of those present, the four quarters into which the cheese was divided, having been stamped back in the year 2000, were rewarded with the remarkable sum of 12.000 Euro.
 
 
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OUR CHOICES FOR YOUR HEALTH AND YOUR WELLNESS

OUR CHOICES FOR YOUR HEALTH AND YOUR WELLNESS

OXIMATIC SMART

News in the pool and in the whirlpool


Our water, pure as that to drink ...
With a new technology, Oxymatic® Smart, we have introduced the only 100% environmentally friendly water disinfection system, reducing the use of chlorine and similar products in the pool and hydromassage pool.
This choice, in line with our principles, guarantees optimal water quality for people and the environment.
We take care of your skin and your well-being, choosing the best technologies for you, to be even more  green!

 
 
Medal-Green-Tecnology-2009
Best-New-Product-2010
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IDENTITA' GOLOSE 2018

IDENTITA' GOLOSE 2018

Identità Golose Milano 2018, savouring the flavours and scents of Valtellina 
At the appropriate demonstration for the sector, the Chef and accompanying Brigade from La Fiorida brought centre-stage (and onto everyone’s palates) intimations of Valtellina creativity and tradition.

But at the same time, flavours, products, characters and ideas from Valtellina all came together to take part in the 2018 staging of Identità Golose Milano. From the 3rd to 5th March the most elaborate ever edition took to the stage at the sophisticated and persuasive Congresso internazionale di Cucina e Pasticceria d’Autore in Milan: with a wealth of leading players, rotating between platforms and the hundreds of seminars and workshops and an equal wealth of innovation, Identità Golose reaffirmed itself as the genuine agorà of the culture of quality catering.
 Saturday 3rd March and Valtellina is one of the leading players of its Sector
To try to put some perspective on the full scope that the event has assumed today, the very first staging in 2005 saw 18 guest speakers being introduced to the public; during the “long weekend” which has just come to a close, within the excellent format conceived and developed by Paolo Marchi and Claudio Ceroni 120 top contributors took part - among them Chef, Pasticcieri and Maestri dell’Ospitalità (the likes of Massimo Bottura, Carlo Cracco, Davide Oldani, Niko Romito, Ernst Knam) who fully explored the current state of the art within each sector, whilst managing to throw light on innovation and new trends.
Within the interweaving of themes, characters, classes, naturally enough Valtellina made a decisive contribution to the development of the central narrative of the Event: the Human Factor and its key role in the construction of a philosophy not only for cooking, but also towards a global approach to the theme of contemporary co-existence.
Saturday 3rd March, and the three key moments when the Brigade of the Azienda Agrituristica La Fiorida di Mantello (SO) and Chef Franco Aliberti and Gianni Tarabini were to leave their mark.
The last-named shared his reflections on the event’s major theme: “The Human Factor makes plain its potential in the value of relationships: with colleagues, with the supply chain of the territory and of course with Guests. It’s a factor which enhances the relationship between the territory and the people who cultivate it, rear animals on it and keep intact its vital traditions. It’s a relationship from which raw materials and products can evolve and express passion and quality”.
For Gianni Tarabini, Executive Chef of La Fiorida and Stella Michelin, what is also important is: “the rapport between the people who come together to form the Kitchen Brigade. Because this is the place where ideas are tossed about, where intuition abounds and thus where experimentation leads to emerging flavours which will go on to represent local history and originality. Hence the Human Factor becomes essential in the endorsement of the heritage of a territory and its supply chain, served up on the palate and seen through the eyes of the Guest”.
 Seminars, Workshops and Guests of the Highest Order
Three invitations, between seminars and workshops at Identità Golose Milano 2018 which on the morning of Saturday 3rd March were to feature the Chef and Kitchen Brigade of La Fiorida.
It was Chef Franco Aliberti who kicked things off at the Ambasciatori del Gusto Stand, the Association founded to represent the Italian concept of Taste, worldwide, identifying the favoured finery and finesse of the pasticciere whilst presenting his very own sweet “Vegetale”; a rather special encounter between Truffle, Jerusalem Artichoke, hazelnut and white chocolate, which features temptingly on the current menu at the restaurant‘ La Preséf’, La Fiorida’s shining “Star”. It was a presentation which clearly won the hearts of participants in the seminar through the magic of both the creative process and in the taste of the end result.
A little later, the entire Brigade led by Chef Gianni Tarabini completely captured the imagination of all at the Stand representing the Istituzionale di Regione Lombardia with a cooking demonstration in which a traditional dish was revisited in distinctly creative fashion with the taste of “Tripe and Snails”, accompanied by one of the great classics proposed by the Starred restaurant La Presef at La Fiorida: “Gnocco al Bitto”. Aromas and reminiscences of Valtellina, a farming culture and life in the upper mountain pastures which captivated 500 visitors all of whom wanted to engage with its distinctive nature, including Ernst Knam, starred “guru” of the culinary arts and internationally renowned pasticcera , and Enrico Derflingher, formerly Best World Chef and Chef to the Royal Household In England and the White House: a genuine surprise which involved lengthy and enjoyable conversation, with the inevitable photo opportunities immediately shared on social media.
And finally, in the afternoon, Chef Franco Aliberti proposed the simplest, but no less delicious snacks: bread, butter and jams, this time at the Molino Quaglia; splendid examples of Italian excellence in the flour “camp”, from which he chose 6 varieties selected to illustrate bread production which enhances the taste of quality butter from the La Fiorida dairy and the fruit jams cultivated on the farm complex. A genuine snack reminiscent of childhood days with which Franco Aliberti wanted to deliver a variant on the theme “country refreshment”, in which hints of wild berries matched the strong character of goat’s cheese.
Another occasion on which the sensations and undercurrents of Valtellina enthralled a select assembly of gourmet, but also catering operatives, experts in quality hospitality and the national media.
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La qualità premia e noi....siamo felici di condividere con voi!

La qualità premia e noi....siamo felici di condividere con voi!

Zeroottantaquattro è il numero che identifica e caratterizza i formaggi e i latticini che nascono dalle mani dei nostri casari Bruno e Sergio.


Zeroottantaquattro  non è un semplice numero di identificazione, ma una dichiarazione di autenticità che garantisce e attesta l’utilizzo esclusivo del latte della nostre mucche e delle nostre caprette per ogni prodotto del nostro caseificio.


Un marchio unico per prodotti unici e di valore.


Un autunno foriero di buone novità e di riconoscimenti importanti.


A Novembre 2013 la comunicazione della prestigiosa Stella Michelin per il Ristorante La Présef.


Un traguardo importante che premia prima di tutto il lavoro del nostro fattore Luca, dei nostri casari Sergio, Bruno e Nicola e del nostro macellaio Valerio, che, con grande passione e dedizione, forniscono ottime materie prime a Km Zero, allo chef Gianni Tarabini.


IMG_4932


La Guida Ristoranti d'Italia del Gambero Rosso ci ha assegnato il premio gusto & salute che condividiamo con voi :-* :-* 


gambero_rosso
 
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The chef of #EuroToques at #LaFiorida

The chef of #EuroToques at #LaFiorida

The chef of ‪#‎EuroToques‬ at ‪#‎LaFiorida‬Important moments of sharing and comparison. ‪#‎niceday
 
 
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Manchmal besuchen wir einen Weinkeller...

Manchmal besuchen wir einen Weinkeller...

...nur um zu zeigen, dass die Veltliner Weine ausgezeichnet zu unserer Käseauswahl passen und...
#‎lafiorida‬ ‪#‎Valtellina‬ ‪#‎agriturismo‬ ‪#‎vino‬ Rivetti & Lauro
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#Harley-Davidson at the Fiorida

#Harley-Davidson at the Fiorida

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Was essen Sie heute Abend? Wir essen wunderbaren Käse!

Was essen Sie heute Abend? Wir essen wunderbaren Käse!

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