The Brembana Valley is called "The Valley of the Cheeses" thanks to Branzi, Taleggio, Strachitunt, Agrì, Formai de Mut and many other cheeses which have been recognised and given the official status of 'Formai de Mut dell’Alta Valle Brembana D.O.P' . Omnipresent on the cheese and meat plates of the valley.
Agritourism Ferdy is located in Lenna, in the Brembana Valley, at 500 masl. Our structure, along the Brembo river, is not far from the city of Milan and Orio al Serio BGY airport. The farmer life Our farm daily routine goes with the rythm of the nature. We love to introduce the daily tasks to our guests so that they can take part in first person in the process of the breeding and of the discovery our mountains. The respect of the nature and of our traditions is what marks day by day our passion and the way of working of our family business. 100% FerdyEverything that surrounds you has a story. In our kitchen we use hand picked wild herbs from our mountains, different kind of cheese made in our Ferdy Pasture, meat from our breeding. The rooms our guests stay in are made out of different kinds of local wood and preserve the real wood scents. Unique wellnessOur guests will stay in cozy rooms where they will discover the richness of our mountains tradition. The 'Wellness Hamlet', our Private Spa, is a special place where to enjoy relaxing and private moments in the middle of the nature. the Private Spa area is exclusively private. Live the mountainsThe mountain experience is for everyone: adults and kids, sportive and amateurs people. We will take your in a magic trip among our kitchen flavours. During the winter the snow, during the summer in a linden treen shadow. Each season of the year brings natural amazing gifts.
It was inaugurated in 2010, located in Sambusita di Algua. It raises on Serina Valley on an altitude of 900mt. We offer tasty and generous meal in order to rediscover typical and real taste. We only use our products both for the preparation of starter and main course or sweets.
La Pèta is an agriturismo (farm) situated in Costa Serina, in the Bergamo area (Lombardy, northern Italy).The beautiful Serina Valley has been our home for about 20 years. We rear pigs, horses, donkeys and other farmyard animals.We produce delicious goats cheese, yogurt, honey and cured meats.At La Pèta guests can eat, sleep and enjoy the silent beauty of the local mountains and the attention we put into taking care of our green areas.The Costa family lives here and runs the farm in co-operation with the Aeper group.Paola cooks delicious and balanced meals, Mario turns our goats' milk into excellent cheese.Marco, Andrea and Silvia share their energies and smiles, and Alessandro takes care of our woods and meadows.
The farm Trionfini Ivan, located in the village of Lavaggio in Dossena at 1200m above sea level on an area of about 20 hectares between peace and quiet, has a historical tradition that is handed down from generation to generation, which despite technological evolution still maintains the origins of the past.The livestock is fed with fodder harvested on our fields. In summer they graze in the meadows and in winter they live in free housing in our stable.We produce in a traditional, historical and genuine way every day: cheese, stracchino and dairy products with milk exclusively from our cows.
In order to find the historical roots of the Monaci Cheese Factory, it is necessary to go back to the year 1966, when Mr. Antonio Monaci, supported by his three sons Silvio, GIovanni and Antonio Italo left his native village Branzi to transfer his activity first to San Pietro d'Orzio and then to San Giovanni Bianco in the hamlet of Roncaglia Entro where he still lives today.After the uncertainty of the first steps, in the three brothers, dairy technicians graduated in a dairy school in the valley, the spring was triggered that allowed them to reach the ambitious goal they had set themselves. Today, in fact, Monaci Cheese Factory is an established and well-known company, which makes use of the work of the three brothers, some family members and some external collaborators.Most of the processed milk comes from the hamlets of San Giovanni Bianco, but the collection route also extends to Taleggio Valley, Imagna Valley and as far as the foot of Brembana Valley.The production of the Monaci Cheese Factory, which takes place within a modernly adapted structure, is focused on two products: "Dolce Branzi" Cheese and "Valle Brembana" Butter.
For more than fifty years, the milk from the barns of the Brembana Valley and neighbouring areas, which acquires its typical character from the quality of the forage and pastures, is collected daily and sent to the Latteria Sociale in Branzi, where it is transformed after meticulous testing. Artisanal work methods are used, although different equipment is employed considering the large quantities of milk that are transformed each day and to meet modern standards of hygiene. Large steel vats have replaced the traditional “coldere” cauldrons shaped like an upside down bell. The curd is no longer broken with a spada (wooden rod) or curd knife, but with large rotary tools. Temperatures for heating and cooking are regulated by thermostat. It still remains the art of the master cheesemakers, the only ones able to decide when the curd formed by the rennet has reached the right degree of homogeneousness and consistency for breaking down and when the curd is cooked to the right point where the whey can be removed.