Seasoned and precious from the 4 valleys

Zanolini Andrea

Andrea Zanolini makes Nostrano Valtrompia DOP, the cheese that carries the name of his valley. A small denomination and a long ageing, for a cheese you rarely come across outside Val Trompia.

Nello’s Groceries

A grocery on the main street of the old village of Bagolino, its window full of what has always been made here. From Nello come Bagòss and Perseghina grappa, two flavours that tell you more about the place than any guidebook.

Curtense Craft Brewery

It started in 1998 with a home brewing kit. In 2011 Matteo and Christian turned it into a farm brewery: a golden ale, an amber, an American IPA and the local Km0, right through to beer jellies to serve with cheese.

Eggiolini Germano

Up there, among the pastures of Cima Rest, Germano Eggiolini works as a cheesemaker the way it has always been done in Valvestino: from his hands come alpine Tombea and a raw-milk mountain butter that tastes of the real thing.

Mountain dairies of Bagolino

Bagolino is the home of Bagòss, and Borra is the one who selects it and follows its ageing for us. A raw-milk cheese you recognise by its alpine-dairy scent, and that takes all the time it needs.

TreValli Cheeses

Silvio and Chiara Zanini's cellars are in San Colombano, below the Maniva, where three Brescian valleys meet. There they age the rarest cheeses of the area: Bagoss, Tombea, Silter and Nostrano Valtrompia DOP.