Menu

The famous Bitto Storico and the events in which it stars are recounted in various books, articles and photographs.
Recommended reading:

Cibo identit• CIBO E IDENTITA’ LOCALE. FOOD AND LOCAL IDENTITY. Food and agricultural systems and the regeneration of the community. A comparison of six experiences in Lombardy Michele Corti, Sergio De La Pierre, Stella Agostini. Editor: Centro Studi Valle Imagna, 2015.

This volume reconstructs the model used in several success cases where the care and improvement of our heritage with regards to traditional local food and agriculture trigger beneficial regeneration of the community. The case of the resistance of Storico cheese in Gerola Alta is shown as a positive experience for the regeneration of Lombard localities that don’t follow mainstream ideas. As well as the case of  Storico the scholars have analysed the case of the pink asparagus of Mezzago (Mb), the reintroduction of native buckwheat In teglio (So), the improvements made to the Pusterla/Capretti vineyards in Brescia, the reintroduction of the prestigious barbed corn the oldest type in Lombardy and, finally, the protection of traditional “stracchino all’antica” in Corna Imagna (Bg).

 vertikal mobil• VERTIKAL MOBIL – An approach to understanding alpine economies in archaeology – Yolanda Alther – Servizio archeologico dei Grigioni – Ufficio della Cultura 2014

The book, in German, is an archaeological investigation into the temporary settlements used by shepherds and herdsmen, the so called deserted villages, with a long tradition in the Central Alps since prehistoric times. However, the overwhelming majority of the ruins still visible date back to medieval times and the modern age. Like silent witnesses, they are often the only monuments left of a lost and forgotten world.
In the area studied, the Bitto Valley in the Orobic Prealps of Lombardy, these structures are still used today for the management of multilevel rotation of pastures. The observation of these traditional agricultural systems helps us in understanding such structures and their functions in alpine settlements. These are the so called Calècc’, square or rectangular structures with dry stone walls, covered with a waterproof cloth, still in use today in 12 mountain pastures as temporary shelters and where Storico
cheese is produced. The documents illustrate and map the calècc used by the Manni family with their animals in the Alpe Trona Soliva pastures. The work contains more than 140 black and white illustrations.

ER co• THE CULINARY INHERITANCE OF THE ALPS. THE HISTORY OF FOOD IN THE
ALPINE AREA Dominik Flammer, Sylvan Müller - Casagrande 2013.

“ The culinary inheritance of the Alps” follows a gastronomic itinerary right across the Alps: fresh and cured meats, fresh water fish, fruit and vegetables, cheeses, wild herbs. In unique scenarios the Alps tell stories of delicious products and of families who for generations dedicate their lives to cultivation and breeding animals with great passion and care in order to guarantee high quality. This volume is divided into various sections (the cultivation of cereal crops, fats, cheeses, ancient breeds of livestock, fish, fruit and vegetables, spontaneous plants, spices, herbs, food in times of hardship) with photographs of landscapes, produce and producers, to reflect the authentic way of life
in the alpine valleys. The addition of a glossary and an extensive list of useful addresses make “The Culinary Inheritance of the Alps” a useful reference book in which to find precise information about the products and the producers

cucina-montagna-alpi• CUCINA DI MONTAGNA. LE ALPI CENTRALI- MOUNTAIN COOKERY. THE CENTRAL ALPS– Paolo Marchi – Bibliotheca Culinaria, 2012

The central Alps. Our mountains are full of traditions, products and recipes which add unique flavours to the national gastronomic panorama. Traveller and food lover, Paolo Marchi leads the reader over the peaks and vales of Lombardy on a voyage of discovery to meet the chefs, who see in their bond with the territory, the antidote to that sameness of taste which is globalisation. Often geographically (but certainly not mentally) isolated, these professionals have discovered how to prepare modern dishes without betraying their roots. They not only keep alive the local culinary traditions but, insome cases, have rediscovered those that had been lost. The journey doesn’t simply take us through the kitchens. There are several typical local products (and the artisans of taste) to discover: from Bresaola to Storico, from buckwheat
to the wines of the Valtellina and many others too. And if it is true that the more you eat the more you want, it must be equally true that, page after page, your mouth will start to water just looking at the more than fifty dishes photographed by Stefania Sainaghi.

ribelli-del-bitto-blog• I RIBELLI DEL BITTO. THE BITTO REBELS. When a dairy tradition becomes subversive– Michele Corti. Slow Food Editore, 2011

The story of the resistance of Heritage Bitto. Story of “rebels” who were opposed to the production methods endorsed by the PDO (protected denomination of origin), which allow the use of industrial feeds and rennet. The battle to protect Heritage Bitto produced in the traditional way and to allow the survival of a community of dairy
workers: from Mosè, the patriarch, to Cristina, the youngest. Preface by Piero Sardo

 

Val del Bit• IL FORMAGGIO VAL DEL BITT. La storia, gli uomini, gli alpeggi.
THE CHEESE OF THE BITTO VALLEY. The history, the men, the alpine pastures- M. Corti, C. Ruffoni - Ersaf, 2009

Bitto cheese represents an emblematic and fascinating case for all those involved in the sphere of “prodotti tipici” (typical local products). This work traces the history of this cheese right from the origins of the Bitto method, a method with a precise pastoral organisation (which left its mark on the landscape) and community practices and know how. The emblematic events regarding Bitto cheese not only offer a key to understanding in the study of the fundamental aspects of past social and economic history, but also help in understanding the reasons for the debate which rages today with regard to the typical local products of the mountain dairies and the future of the resources in agriculture and forestry.

PASTORI• PASTORI NELLE VALLI DEL BITTO – Gianpiero Mazzoni – Progea, 2004.
HERDSMEN OF THE BITTO VALLEYS

Book of black and white photographs depicting the everyday life of the “caricatori d’alpeggio” (men who take their herds to the alpine summer pastures). The beautiful photographs, which illustrate the way of life of the mountain farmers, show the summer pastures, the people and the animals which seem to belong to ancient times; these
traditional methods are still used today by twelve producers who belong to the Consorzio Salvaguardia Bitto Storico (Consortium for the Safeguard of Heritage Bitto).

SHOP - ACQUISTA DIRETTAMENTE DALLA CASERA DI GEROLA ALTA


Storico Ribelle dell'ultima annata

Account login

Video Bitto Storico - Slow Food

Video Slowfood Bitto

Bthechange

Iscrizione newsletter

Presidio Slow Food

presidio slow food

Blog Ribelli Del Bitto

ribelli del bitto blog