You’ll do yourself well to go from the ingenious mill to the goodness of the Branzi cheese
On the tracks of the original ingredients in the true Orobic taragna cheese cornmeal: from the meeting by the milled flour in an ancient mill, restored back to activity by the Italian Environmental Foundation, and the delicious Branzi cheese, a must is born for Brembana cuisine, to taste in the local restaurants.
Arrive at Baresi, a district of Roncobello, in the morning and a visit of the sixteenth-century mill, reached after a brief walk through the meadow. The small stone structure, immersed in the greenery and brought back to its original charm by the conserving restoration of the Italian Environmental Foundation, safeguards not only a mill, that still grinds kernels for the flour today of the typical Bergamascan cornmeal, but also a press for the walnuts that give a wonderful oil, and an oven for baking bread. Trasfer to the nearby town of Branzi, a small and well-cared for village nestled in the mountains, where a centuries-old tradition produces the typical local cheese, Branzi precisely. It’s from a milk derivative with a sweet delicate flavor, if aged for 2 or 3 months, and zestier after a prolonged storage in the cellar. It is produced by working exclusively the milk from the alpine browns, the Orobic cows par excellence, raised in the High Valley. The town is known also for the extraction and processing of slate, a dark stone used over all for civil and religious roofing, making it unique at a glance from above on the roofs. Lunch with a menu for sampling products from the area. Return to the hotel.
A stay in a double room & buffet breakfast.
Minimum number of participants: 25
Rates on request
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