The lavèc is a slate pot typical of the Valtellina.  

The construction of this pot dates back to the Iron Age, as documented multiple times and continues even today.

Once they were considered ordinary pots for farmers and mountain dwellers, but now they are viewed almost as a luxury or even collector's items given the rather high prices.

The lavèc is built with slate, the quarries of which still exist especially in Valmalenco. It is turned on a lathe and banded with copper rings to increase its strength and support the handle.

The lavèc comes in various diameters, and today there are even very small specimens available. Its characteristic is a flat bottom, slightly flared high walls, and a semicircular rounded handle made of copper. It usually comes with a lid with a knob carved from a single piece of stone.

The slate pot has the characteristic of heating slowly, but once it reaches the desired temperature, it maintains it consistently even with a small heat source.

Since it also cools down just as slowly, it keeps the contents warm for a long time, even for an hour.

Perhaps not everyone knows that, being a stone pot, the slate, besides being very resistant and durable over time,  does not absorb the odors of food.

The lavèc has non-stick properties that prevent food from burning and from sticking to its surface.

This also makes cleaning the pot itself easier.

The lavèc is passed down from generation to generation because its characteristics, even after years of use, remain unaltered.

Another strong point of the lavèc is that food does not stick to the bottom, therefore it can be used for cooking without the addition of fats, so neither oil nor butter is needed.

It is particularly suitable for preparations that require long and steady cooking such as: salmì, tripe, braised dishes, stewed meat, game, ribs, soups, broths, and sauces.