This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


Bergamo's layered blue cheese

A recently rediscovered and recreated cheese of the Valtallegio district, Strachítunt is the Bergamo dialect word for stracchino tondo. It's produced with raw cow's milk, according to the age-old method of layering the evening curd and morning curd. It's aged for at least 75 days, during which time holes are drilled into it to encourage the growth of marbling mould amid its creamy streaks. The end result is a unique blend of sweet and savoury, grassy and nutty.

In late October, Pizzino di Taleggio holds a Sagra dello Strachítunt.

Cheeses & Dairy Products

DOP (PDO) products and acronyms

Food Festivals


Slow Food

Text © Dana Facaros & Michael Pauls

Image by rosamarinanews