Bitto

The Valtellina's most prestigious cheese, Bitto goes back to the ancient Celt pastoralists who roamed these high alpine pastures. Made with 80% cow's milk and 20% goat's milk in the provinces of Bergamo and Sondrio, it can be eaten young (giovane) or aged up to three years, or even longer—when it's usually grated.

Bitto or Valtellina casera plays a starring role in the region's classic dish, pizzoccheri and crespelle al Bitto.

Bitto storico, made according to the oldest traditions, is in the Slow Food Presidium.

In mid October, Morbengo near the Swiss border holds a Sagra di Bitto.