Bitto Storico becomes Storico Ribelle
Forme-di-Bitto

Storico Ribelle is the new denomination of the Bitto di montagna.

“To maintain the historical production, that’s why we’ve done it. Our Storico is an emblem of respect to biodiversity and alpine pastures. We may not be huge, but we’re mighty. With 1500 cheese wheels sold worldwide, we’re not afraid to face the market after deciding to change the name of our cheese” 
Paolo Ciapparelli, president of the Ribelli del Bitto association.


Bitto storico was produced in small alpine villages where the river Bitto flows. Hot processing, 80% cow milk and 20% goat milk, animals fed with fresh alpine grass. After being awarded the “DOP” title, the number of Bitto producers quickly rose, from 12 to 60. New production rules began to allow the use of animal feed, industrial ferments and also allowed the total lack of goat milk in the Bitto. Due to these changes in the rules, the 12 original producers turned out to be in the wrong. The twelve had to decide whether to follow the new rules or keep the traditions alive. They wittily found a solution and created the “new” Storico Ribelle. New name, same traditional recipe.

Discover the Alpine Ribelli and the Storico Ribelle with Officine Turistiche


Forme-di-Bitto
Forme-di-Bitto

About Author

client-photo-1
Guido Clerici
Guido Clerici | Photographer since 1990, belongs to the Ordine dei Giornalisti (Italy’s Order of Journalists) since 2004. He has published covers, articles and advertisements on major Italian and international magazines (GQ Italy, GQ Germany, GQ Russia, GQ Spain, AD Russia, Traveller Russia, Max, Abitare, Interni), portraying national and international celebrities such as John Malkovich, Casey Stoner, Chef Cracco, Vico Magistretti, Winton Marsalis, Pistorius and many others. He works with companies and architecture and design studios making pictures for brochures, catalogues, and websites. He has been represented by Grazia Neri, Italy’s main photographic agency, and Agenzia LUZphoto of Milan. Beside photography, he works in the food-and-wine and tourism field. Between 2010 and 2012 he earns a Travel Agency Technical Director title, a Sommelier diploma with AIS and a Cheese Taster title with ONAF. Through Officine Turistiche, a website offering environmentally friendly wine-and-food itineraries, he also offers photo shooting, websites design, and event management.