From the original mill, FAI property, to the goodness of the Branzi cheese

On the tracks of the original ingredients of the authentic polenta taragna orobica: from the meeting between the flour milled in an ancient mill,, property of FAI, and the delicious Branzi cheese born a must of the cooking of the Brembana Valley, to be tasted in the local restaurants.
- Overnight
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Arrival in Baresi, suburb of Roncobello, in the morning and visit of the 1500s mill, reachable after a small stroll in the field. The small rock structure, refurbished by the FAI (Fondo Ambiente Italiano), guards not only a mill , which mills wheat for the flour of the typical polenta bergamasca, but also a press for the walnut, which produces oil, and a oven for the backing of bread.

After this, transfer to the district of Branzi, small village in the mountains, where from tradition the original local cheese is produced, the Branzi . it is a milk product with a sweet taste, if aged 2/3 months, more spicy after a long aging in cellar. It is produced kneading the milk of cows form the Orobie, raised in high valley. The village is known also for the extraction of the slate, a dark rock used especially for the religious covering.

At the end, lunch with local tasting menu.

Itinerary suggested in late spring and summer, special moments when enjoy nature and walking in the Valley.

Possibility to book transfer service. Quotation on request.

Availability and rates on request

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