Mountainous areas, like Valtellina, are best known for their dairy products, tasty examples of the perfect collaboration between nature and man’s ability.

Our journey to discover Valtellina’s cheeses takes you past small villages and stunning views.

Time: 9.00
Latteria Sociale Valtellina – Delebio 
Our first stop is in Delebio to taste the delicacies of Latteria Sociale Valtellina. Typical traditional cheeses express all the variety of the area. From Bitto DOP with its rich alpine scents to Valtellina Casera DOP, which should be enjoyed on traditional pizzoccheri pasta, to the sweet and delicate Scimut al Crotto Ombra, with its characteristic cave cheese aromas, the flavors entrance the palate and tell stories of passion and outstanding craftsmanship.

Time: 10.00
Fratelli Ciapponi – Morbegno
We travel to the town of Bitto to taste the cheese at its best. In the small village of Morbegno, we are welcomed by the historic Fratelli Ciapponi store, an old-fashioned store full of cheeses, spices, wine and local food products. A visit to the store, which was founded in Morbegno in 1883, allows you to come into contact with a piece of Valtellina history.

Time: 11.00
Cantine Innocenti – Ardenno
Ardenno, in lower Valtellina, offers a breath-taking spectacle of the surrounding hills. Here, Cantine Innocenti gives us an insight into the fruit of the valley’s vineyards, as well as the best selections of food that distinguishes this area, including bresaola and Bitto. Go down to the wine cellar beneath the store, where you can enjoy a glass of Sforzato di Valtellina DOCG red wine, a meditative wine whose full-bodied flavor captivates the palate.

Time: 12.00
Centro del Bitto Storico Ribelle
Our journey in pursuit of Bitto continues, leading us to Gerola Alta, a picturesque village nestled in Orobie Park. The Centro del Bitto Storico Ribelle was set up in 2002 to promote the cheese which is not only a “ribelle” (rebel) by name, but also by nature: cheeses made by Storico Ribelle, although they are produced using the same traditional method, always have a slightly different taste, depending on the alpine pasture where they were produced and its altitude. Every taste is a new exploration.