Valtellina boasts of a long-standing tradition of dairy farming, that has maintained its traditional characteristics and authenticity of its cheeses.

Bitto and Valtellina Casera PDO, the European trademark that guarantees the protected designation of origin.

The Bitto cheese, whose origins date back to the Celtics, is produced during the summer season in the high-altitide pastureland: a cheese made with non-pasteurised milk that holds the fragrance of the mountain pastures.
The Valtellina Casera cheese is produced all year round along the valley floor. It is a half-fat cheese which can be thoroughly enjoyed eaten young or matured.

 


Maturation of Bitto PDO may last up to ten years.

For a flavour that just gets better and better!

The Valtellina Casera PDO is a fundamental ingredient in the traditional Valtellinese dishes

Pizzoccheri and Sciatt, and it is also sublime eaten by itself.


Consortium of the protection of “Formaggi Valtellina Casera and Bitto”

Founded in 1995, bringing together amongst its members the 68 dairy farms that produce Bitto DPO e Valtellina Casera DPO, two products that originate from the same territory and the same dairy farming traditions. Bitto is produced in the mountain pastures solely in summer, while Valtellina Casera cheese production is done along the valley floor. In the past the production was only in the winter following the cattle’s journey back home to the valley but today it is produced all year round thanks to the cattle being more settled there.

To find out more visit: www.ctcb.it

Recipe

Taròz in leaves of kale (cavoy cabbage)

Ingredients for 6 people

  • 500g of white potatoes cut into 4 parts;
  • 200g of green beans;
  • 100g of borlotti beans left to soak in water the day before;
  • 125g of butter;
  • 150g of Valtellina Casera PDO;
  • 30g of parmasan or grana padano cheese
  • 20g of onion
  • Salt and peper

Method

Cook the pre-soaked borlotti beans according to their instructions.
Cut the green beans into little pieces and steam or boil for 5-7 minutes.
Boil the potato quarters until tender in a separate pan.
Cut the cheese into cubes and slice the onion finely.
When ready. drain the potatoes and put them in the pan again, quashing them slightly with a fork. Add the drained legumes, cheese and onion to the pan with the butter. Gently heat together until the butter starts to foam, stirring from time to time. Season to taste. Serve on a leaf of blanched cabbage.

Recommended wine

Rosso di Valtellina DOC

 

Recipe

Risotto with asparagus, Bitto DOP and Coriandoli di Bresaola Della Valtellina PGI

Ingredients:

  • 60g Bresaola della Valtellina PGI
  • 300g rice
  • vegetable stock
  • garlic
  • 80g Bitto DOP
  • white wine
  • oil
  • 100g asparagus

Recommended wine

Rosso di Valtellina DOC

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