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Valle del Bitto Albaredo, in the Orobie Valtellinesi regional park, stretches over an area of approximately 10 square miles in southern Valtellina, on the left bank of the Adda River. Along with Valgerola, it forms the alpine area of the Bitto Valleys, where the typical D.O.P. (protected designation of origin ) fat alpine cheese is produced.

The suggested itinerary can be enjoyed in about one and a half hours. Starting from “Porta del Parco”, in the cosy city centre of Albaredo (with beautiful murals depicting the landscapes, daily life and history of the community), visitors can take the ancient Via Priula and then reach the rural buildings where Bitto cheese is made.

At some 3.658 ft above sea level, there is also a charcoal manufacture facility, and it is possible to admire a peculiar structure – “bait del lat” – used for storing fresh milk.
Last but not least, there is the nearby old sawmill – used until the early decades of this century – and iron smelting furnaces, at the bottom of Bitto Valley, dating back to 1392, but only recently discovered (1984).

This post is also available in: Italiano (Italian)