One of the peculiarities of Bergamo’s gastronomic heritage is its ancient dairy tradition.
Since the 13th century, the Bergamì, expert cheesemakers, have gathered the millennia-old knowledge of local shepherds and expertly tended to the quality of milk, developing unique skills.
Transhuming between mountain and valley, in the context of the Orobie, the local pre-Alps, the animals found forage throughout the year and gave rise to a range of cheeses that has evolved into the modern Princes of the Orobie.
Fine cheeses, with protected origin, that make contemporary Bergamo the European Cheese Capital.
The Bergamini family, spread their knowledge throughout northern Italy, becoming the current players in one of the world’s most prestigious dairy industries, the Italian dairy industry.
Bergamo European Cheese Capital is not just a boast but a mission to protect, safeguard and enhance the Cheese Valley area and its dairy heritage.
We are talking not only about a culinary product but about a heritage made up of knowledge and crafts that have been handed down for generations.
To travel to Bergamo is to get in touch with this age-old culture and absorb its flavors.
