Ciapparelli Slow Food
    Bitto biodiversità  
  Bitto qualità e unicità
Bitto l'unico  

Associations of Producers Valli Del Bitto


Too many people... support Culture History Tradition Environment ... just with words
The honest and brave producers have been fighting since 1994 with deeds ... for your sake, too

Paolo Ciapparelli

On tasting a ten-year-matured sliver of Bitto cheese, one is surprised by its delicious flavour, which results from its natural and genuine ingredients. This initial pleasant surprise is followed by a thousand questions about the origins and the production of such an "explosion of taste". It is therefore essential to know its history and realize that we are confronted with a manufacture which "I would define as of medieval origins and hence unique, exceptional and incomparable".

Hervè Mons, meilleur ouvrièr de France. Torino - Salone del Gusto 2002.

        
BIO IN 2000 NATURSL PRODUCTION EVER SINCE.......

    

 

NEW OPENING BITTO CENTER

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THE NEW "BITTO CENTER" in GEROLA IS OPEN FROM SEPTEMBER 2007 :

- Direct selling of Bitto, Latteria and Mascherpa Cheese

- Guided Tasting

- Educational Center, Eco Museum, Biodiversity

- Ripening

10-04-2009 COMUNICATO inerente l'esposto alla COMMISSIONE EUROPEA (PDF 12 pagine)
Memoria ad opponendum sulla richiesta di approvazione della modifica del disciplinare di produzione della denominazione di origine protetta "Bitto"
   
 IMPORTANT!! THE CHEESES OF THE NEW SEASON 2008 ARE NOW AVAILABLE; YOU CAN ALSO BUY THE CHEESES OF THE LAST YEARS
    VISIT DIRECTLY OUR CASERA O CONTACT US

INTERACTIVE MAP VALLI DEL BITTO - Click icon to see..
  • Contact Us
    Contact us to buy the Original Bitto branded with the name of its mountain pastures. Where a unique tradition has been repeating itself for ages, exclusively there.

  • BITTO - PIEGHEVOLE versione 2009 - Click to download


  • The DVD "Bitto, The Eternal Cheese" is available: it's a documentary about the Presidio Slow Food of Bitto from Bitto Valleys (26 min)-

    Sinossi: È l’ora della mungitura e, come sanno i casari delle valli di Albaredo e Gerola della provincia di Sondrio, questa è l’ora del Bitto: un formaggio che profuma dei fiori e delle erbe alpini, frutto di un’antica tradizione passata di mano in mano fino ai giovani produttori di oggi.
    >> Preview in flash circa 3 min.

    featured by Kenzi and Fondazione Slow Food per la Biodiversità Onlus, directed by Annamaria Gallone.
    For further information visit

    www.slowfood.it