Bormio

How to get there

Bormio is a northern Italian town situated in the province of Sondrio, Lombardy and close to the Swiss border in the Alps. It’s accessible from both Italy and Switzerland via a scenic car or bus drive, by the train, or by plane and overland transfer.

By Car

From the South of Italy: Bormio is 190km north of Milan.

From Milan: follow the S. S. 36 and then the S. S. 38, direction Lecco/Sandrio to Bormio.

From Eastern Italy: from the Brescia follow S. S. 510 and then S. S. 42 until Edolo, then Passo dell’Aprica, Tirano and S. S. 38 to Bormio.

From the North of Italy: there are two routes to get to Bormio – from the direction of Zurich or Monaco.

297 km. Zurich – Chur – Julier Pass – Bernina Pass – Tirano – Bormio.

312 km. Monaco – Garmisch – Landeck – Bormio.

By Train

The train station of Tirano is half an hour’s drive away from Bormio and is served by a bus link to Bormio.

By Plane

The main international airports closest to Bormio are:

– Bergamo (Orio al Serio) (180 km.)

– Milan Linate (200 km.)

– Zurich (207 km.)

– Malpensa (236 km.)

– Monaco (312 km.)

During the tourist season, Bormio is also linked directly to the main airports with a bus service by reservation.

By Bus

Bormio is linked to Tirano’s railway station with a bus service that serves the entire area.

Where to stay

Bormio is a ski resort in the winter season so is well equipped with a great variety of accommodation to suit all budgets and tastes.

You can search for accommodation options and check availability and prices via

www.bormio.eu

Local Attractions

Bormio is a remote town nestled in the Stelvio National Park and close to the Swiss border. During the winter months it is a world famous 3000m ski and winter sports resort and a regular venue for the skiing World Cup; come the summer and it’s a Mecca for cyclists thanks to its proximity to the epic Mortirolo and Stelvio climbs.

The town itself has been a spa town since Roman times and its fine 17th-Century centre continues to echo with history and atmosphere. Wandering through the streets you can discover Kuèrc Square with its Tower of the Hours, the Church of Santi Gervasio e Protasio, ancient wooden houses with intricate carvings, and more.

It’s history can be discovered at the Civic Museum of Palazzo de Simoni, nell’altrettanto historical and central Via Roma, and you can literally soak it up in the thermal waters of Bagni Vecchi, reached following the road that leads to the Stelvio, or in the Baths of Bormio themselves.

The mountains also offer the opportunity to get out there with every mountain sport you care to think of – from climbing to paragliding, trekking to mountain biking, and beyond.

Local food

The Lombardy region has its own distinctive cuisine to that of the rest of Italy, with plenty of regional specialties that can be sampled in Bormio.

Pizzoccheri
A type of short tagliatelle, made from buckwheat flour and wheat flour. Traditionally cooked with Swiss Chard or Savoy cabbage and cubed potatoes. Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano are then layered on top and the dish is dressed with garlic and sage, and lightly fried in butter.

Sciatt
One of the typical dishes of the region, Sciatt means ‘toad’ in the local dialect; it’s so-named because of its ugliness. The food itself is a piece of Bitto cheese – or Fontina – which is dipped in a light batter of buckwheat flour, grappa, and a local red beer, and deep fried. This ensures it’s crusty on the outside but gooey on the inside.

Manfrigole
This dish is a filled and rolled crepe made from buckwheat flour, eggs, and milk. The filling is made from bread soaked in milk, with Casera or Fontina cheese, and then coarsely chopped. This mixture is then combined with cream and seasoned, added to the crepes, and then rolled. The rolls are then cut into slices an inch or so thick, topped with a cube of cheese, and baked for about 10 minutes until the cheese melts.

Bresaola della Valtellina
Bresaola or brisaola is air-dried, salted beef that has been aged for three months until it becomes hard and turns a dark, almost purple, red. It’s lean and tender, with a sweet, musty smell and is usually thinly sliced and served on its own as an antipasto, or sometimes drizzled with olive oil and lemon juice, or balsamic vinegar, served with rocket and freshly shaved Parmesan cheese.