Bitto is made of 80% cow's milk and 20% goat's milk in the provinces of Bergamo and Sondrio. It's a favourite cheese in the Valtellina, along with Valtellina casera; either one is used on the region's classic dish, pizzoccheri.
Bitto storico, made according to the oldest traditions, is in the Ark of Taste.
Popular recipes include crespelle al Bitto.
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