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bitto

cheese from the Valtellina

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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Text © Dana Facaros and Michael Pauls

Images by: birasuegi