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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.


Text © Dana Facaros and Michael Pauls

Images by: birasuegi