 | landscape, so removed from life, 6000 feet above man and time’. As he saw it, it was ‘where Italy and Finland come together’.
We visit the Salumi Pila near the top of the Maloja
Pass. Renato Giovanoli, the proprietor, is a third-
generation maker of salami and cured meats, all made
from the wild animals of the mountains. Renato, with
his long hair and full beard, looks very at home in the
mountains. In one stone barn is his smokehouse, in
another a curing cellar filled with hams and salamis.
Back at his home we try a selection of salamis made
from venison and wild boar. They are dark in colour
and have a distinct gamey flavour. The valley where
Renato lives is worlds apart from the glitz of St Moritz
just a short distance away... | |
