Bitto is an Italian DOP cheese produced in the Valtelline valley in Lombardy. It owes its name to the Bitto river. Bitto is produced only in the summer months when the cow feeds on high alpine meadows.
A tasteful cheese as Bitto knows interesting combinations with local precious wines, especially red and full-bodied. Particularly suggested are wines from Valtellina, as Valtellina Superiore Sassella and Valtellina Superiore Inferno, but also Nebbiolo d’Alba, Roccapesta Morellino, Nero d’Avola or Aglianico del Vulture.
In cooking, Bitto is used as a table cheese, and also with some recipes, thanks to the fact that it easily melts and amalgamates with other ingredients. In Valtellina Bitto is used to realize some typical dishes, as “pizzoccheri”, “sciatt” (little pancakes made with some grappa and filled with cheese) and “polenta taragna”, a delicious variety of polenta made with buckwheat. It is important to add Bitto to polenta only at the end of cooking, cutting it in cubes and blending until cheese is partially melt. Try it also to cook risotto until creamy, with some dried fruit (perfect the walnuts) or with some rye bread. You can taste it with blueberry jam or chestnut honey.
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