• Food & Wine
    • Mountains

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets

The origins of the term Taleggio go way back in time. The most likely theory is that it originates from the Latin word Tilietulum, indicating a small lime tree, which grows wild in the valley. Over time, this word would become Tiletlum, then Tilleggio and finally Taleggio as it's known today.

Taleggio, a Lombard cheese that bears the Protected Designation of Origin (PDO) seal, belongs to the stracchino family of cheeses. The name comes from the valley of Bergamo where it first originated (Val Taleggio). It is a fat, soft cheese, made with whole cow's milk. While it is generally sweet and buttery, it only takes on a sharp taste when mature. Slightly acidic and aromatic, it occasionally has a truffle aftertaste and its smell is distinctive. Taleggio can be used in a wide array of dishes: as an ingredient in the preparation of pasta dishes, meat dishes, salads and is the perfect accompaniment for polenta. It should be served at room temperature to enhance its flavour and aroma and stored in the refrigerator, wrapped in a damp cloth or a paper that allows it to breathe.

Take me here: Taleggio

On the same topic

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.
  • Food & Wine
Miccone di Stradella

Malfatti: a culinary delight from the Oltrepò Pavese

Piatto della tradizione contadina dell’Oltrepò Pavese
  • Food & Wine
Malfatti: a culinary delight from the Oltrepò Pavese

Rassegna Gastronomica del Lodigiano

The flavours of tradition
  • Food & Wine
Rassegna Gastronomica del Lodigiano

Mantua Local Products Guide

Mantua beyond for its historical richness, is famous also for the numerous typical gastronomic products and recipes handed down for generations
  • Food & Wine
Mantua Local Products Guide, the flavor of tradition

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.
  • Food & Wine
Zucca Bertagnina

Franciacorta

  • Food & Wine
Franciacorta is waiting to be explored

Campagna Amica, the Sunday markets

In Stradivari Square in Cremona
  • Food & Wine
Campagna Amica, the Sunday markets

Typical Lombardy mountain dishes

Discover Lombardy's typical high-altitude dishes. Dive into traditional Alpine cuisine and its authentic flavours
  • Food & Wine
Typical Lombardy mountain dishes - Pizzoccheri Valtellina

Bergamo, hunting for flavors

Valleys of extraordinary beauty, like the city that looks at them from the walls. Wines, cheeses, pasta.
  • Food & Wine
Bergamo, hunting for flavors

Bike riding along San Colombano’s Wine Route

Vini e prodotti della Pianura Padana. La Strada del Vino San Colombano è un percorso di eccellenze dalla storia centenaria
  • Food & Wine
Bike riding along San Colombano’s Wine Route

Salame di Varzi D.O.P.

The origins of Varzi Salame are to be found in the dawn of time
  • Food & Wine
Salame di Varzi

The shop of Fattorie Cremona

  • Food & Wine
The shop of Fattorie Cremona

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets
  • Food & Wine
Taleggio

Local Products of Lombardy

Lombardy is also a gastronomic journey of tastes and flavors to be discovered
  • Food & Wine
Local products of Lombardy, try them all

Local specialties in valtellina

A small area of ​​Lombardy with a rich gastronomic tradition
  • Food & Wine
Local specialties in Valtellina

Wine and Flavor Trail Varese Valleys

It extends in the northern part of the Province of Varese, to the north of the capital city up to the border with the Swiss territory offering the opportunity to learn about the typical products and to discover the beauties of the landscape of the valleys and lakes
  • Food & Wine
Wine and Flavor Trail of Varese Valleys, discover them

Wine Cellars in Casteggio

An ancient village in the Oltrepò Pavese, rich in high quality vineyards
  • Food & Wine
Wine cellars in Casteggio, a hidden treasure

Cassoeula in Brianza

Typical Lombard dish of peasant origin
  • Food & Wine
Cassoeula in Brianza, history and variations

La schita dell’Oltrepò Pavese

A treasure of rural tradition
  • Food & Wine
La schita dell’Oltrepò Pavese

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine
Cipolla rossa di Breme