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PROGRAMMA
25 – 26 – 27 SETTEMBRE 2026
Friday | 17:00 – 18:00
50 years of excellence: the authentic taste of Valle Taleggio
Valentina Bergamin, Alvaro Ravasio, and Flaminio Locatelli (Cooperativa Sant’Antonio)
Fifty years of history, tradition, and innovation told through one of the cooperatives that helped preserve and enhance the Bergamo cheesemaking heritage. A tasting journey that will guide participants through production techniques, mountain milk, aging, and biodiversity, weaving together the story of a territory with that of the people who make it unique.
Tasting Menu
- Fior di cardo
- Raw milk Taleggio
- Alpeggio (60 days)
- Strachitunt DOP alpine pastures, 80-85 days
Wine / Paired Winery
Mader fino all’ultimo sorso
Friday | 18:00 – 19:00
Leonardo’s cheese – a journey into the Terre del Giarolo
Matteo Grattone (Terre del Giarolo)
From Val Curone, in the heart of Colli Tortonesi, four cheeses tell the story of a borderland and its rebirth. The journey culminates in Montébore, the ancient wedding-shaped cheese that tradition links to the Sforza banquet of 1489, intertwining memory, raw milk, and contemporary vision.
Tasting Menu
- Montebore
- Toma della Valle Curone
- Tomino Borberina
- La Mongiardina ovina
Wine / Paired Winery
Laura Cugini Franciacorta
Friday | 19:00 – 20:00
Quattro Portoni, a new chapter – buffalo milk beyond mozzarella
Marco Bergamelli (4 Portoni)
A Gorlago, tra la pianura e le prime colline In Gorlago, between the plain and the first Bergamo hills, Quattro Portoni opens a new chapter in its cheesemaking history. A masterclass dedicated to the surprising possibilities of buffalo milk, interpreted far beyond traditional mozzarella through different techniques, textures, and aging processes.
Tasting Menu
- Casatica
- Quadrello
- Blu di Bufala
- Granbù
Wine / Paired Winery
De Toma Wine
Friday | 20:00 – 21:00
The cheese that rebels against time – vintages of Storico Ribelle
Paolo Ciapparelli (Storico Ribelle)
Nelle Valli del Bitto il formaggio nasce ancora in In the Bitto Valleys, cheese is still born on alpine pastures without shortcuts, following pastures, raw milk, and handed-down gestures. Four vintages transform the tasting into a journey through time, showing how every mountain summer leaves an unrepeatable signature.
Tasting Menu
- Storico Ribelle – young vintage
- Storico Ribelle – 3 years
- Storico Ribelle – 4 years
- Storico Ribelle – over 5 years
Wine / Paired Winery
Tracimati della Valtellina (Pizzo Coca - Marino Lanzini - Marco Ferrari)
Saturday | 11:00 AM and 3:00 PM
Piazza Vecchia – Upper Town (Città Alta), Bergamo
CRAFTING MILK – FREE CHEESEMAKING WORKSHOPS
Stanga Agricultural Institute
A cheesemaking workshop that transforms the calècc (a traditional open-air shelter) into a mini dairy. Adults and children can experience firsthand how milk turns into cheese, following every step of the process.
Free activity, open to all ages.
Saturday | 10:00 AM and 3:00PM Piazza Vecchia – Upper Town (Città Alta), Bergamo
IL PIRLÌ – TRADITIONAL BERGAMO GAME
Pirlì Gaming Community (L'Innesto Social Cooperative ONLUS)
From ages 3 to 99, visitors can try their hand alongside the creators at the traditional game of Pirlì. Rediscovered in 1999 and promoted by the L'Innesto Social Cooperative ONLUS—which became its custodian through the Pirlì Gaming Community—it is part of the TOCATÍ program for the safeguarding of traditional games and sports. Since 2022, Pirlì has been inscribed on UNESCO's Register of Good Safeguarding Practices for Intangible Cultural Heritage. An heir to the ancient spinning top and ancestor to pinball, the game weaves together food and wine culture, education, and social innovation. For the 2025 edition, students from the AFP Patronato San Vincenzo institutes created "Il Topolì, the Pirlì of the 9 PDO Bergamo Cheeses," a game board where cheeses serve as narrative elements of play.
Free activity, ages 3 to 99.
Saturday | 12:00 – 13:00
In Goat We Trust – Resegone told through goat’s milk
Chiara Ferrari (Azienda Agricola Deviscio)
Ai piedi del Resegone, una piccola azienda agricola ha costruito il proprio mondo intorno alle capre e al latte crudo. Quattro formaggi mostrano quanto possa essere sorprendente una sola materia prima: dalla freschezza lattica alla crosta fiorita, fino al blu e alla lunga stagionatura.
Percorso di Degustazione
- Vero Caprino con aglio orsino
- Nerino crosta fiorita carbone vegetale
- Quadrotto
- Latteria
- Pane del mulino di Davide Longoni - Pane Terra
Vino / Cantina in abbinamento
Azienda Agricola La Costa
Domenica | 12:00 – 13:00
At 2,116 meters – the organic alpine pasture of Agneda
Andrea Agneda (Azienda Agricola Agneda)
In Valtellina, among organic pastures and alpine pastures at 2,116 meters, Agneda breeds mountain-adapted breeds and processes raw cow and goat milk according to the seasons. Four tastings showcase biodiversity, originality, and closed-loop agriculture, culminating in raw milk Stracchino d'Alpe.
Tasting Menu
- Alpine goat cheese
- Alpine peppery cheese
- Alpine cow cheese reserve
- Alpine Juniper Butter
- Stracchino D'Alpe
Wine / Paired Winery
Azienda Agricola Agneda
Saturday | 12:00 AM and 7:00PM
Each masterclass lasts approximately 30 minutes.
LOCAL EXCELLENCE IN WCC
How to Participate
Free admission. Sign up on-site at the Info Point in the Torre, Piazza Vecchia.
Event Description
A guided tasting experience, dynamic and accessible to all, set within the striking backdrop of the Calècc in Piazza Vecchia. An event designed to explore the perfect meeting point between dairy tradition and local winemaking excellence, a short but intense sensory journey that showcases local production through the ideal pairing of selected cheeses and the notes of Valcalepio wines.
Tasting Path
- Selection of four excellent local cheeses
- Bread from Davide Longoni's mill – Pane Terra
Wine / Winery Pairing
Consorzio Tutela Valcalepio
Saturday | 13:00 – 14:00
: Sensory Journey Through the Swiss Valleys
Valentina Bergamin (Cheeses from Switzerland
UA tasting experience that leads participants into the soul of main Swiss cheeses through the scents of herbs, flowers, and essences that define the character of the milk and, consequently, that of the cheese. An immersive experience where crisp, orderly, and colorful Swiss alpine nature becomes flavor.
Tasting Menu
- Mountain Emmentaler
- Le Gruyère d'Alpage
- Tête de Moine AOP
- Sbrinz 24 months
Wine / Paired Winery
Agricola ValleCamonica - Extreme mountain wines
Saturday | 14:00 – 15:00
The time of Silter – from the mountain huts of Case di Viso to Val Camonica
Andrea Bezzi (Azienda Agricola Bezzi)
From the mountain pastures of high Valle Camonica, Silter DOP brings the aroma of pastures and the slow pace of the mountain into its paste. A vertical tasting tells how raw milk, altitude, and aging transform the very same wheel into distinct experiences.
Tasting Menu
- Silter DOP Young Alpine Pasture
- Casa di Viso Young Alpine Pasture
- Silter DOP Aged Alpine Pasture
- Casa di Viso Aged Alpine Pasture
Wine / Paired Winery
Azienda vinicola Togni Rebaioli
Saturday | 15:00 – 16:00
Allevatori di formaggi – quattro montagne, una cantina dal 1876
Pedro Domenghini (Guffanti)
For over a century, the Guffanti family has selected cheeses from high-altitude territories and accompanied them through cellar aging. Maccagno, Bettelmatt, Castelmagno, and Gorgonzola become four chapters of a journey across alpine pastures, cheesemakers, and refinement, where selecting means first and foremost listening to the land.
Tasting Menu
- Raw milk Maccagno Biellese
- Bettelmatt
- Castelmagno DOP d’Alpeggio
- Gorgonzola DOP Piccante Reserve 250 days
Wine / Paired Winery
Corte Fusia - Franciacorta Wines
Saturday | 16:00 – 17:00
Between Milk and Moscato – La Via Lattea meets Biava
Frescolat
Four cheeses illustrate the artisanal work of La Via Lattea and a territory expressed through milk, herbs, and aging. From the delicacy of crescenza filled with fenugreek to the personality of Morla and Sciur, up to Geret—a cheese whose structure and tradition recall Salva Cremasco. Accompanying the journey are the wines of the historic Cantina Biava, interpreter of Moscato di Scanzo and the Bergamo hills. A tasting conceived as an encounter between two authentic expressions of the local territory.
Tasting Menu
Duè with fenugreek
Morla
Ol Sciur
Geret
Wine / Paired Winery
Azienda Biava
Saturday | 16:00 – 17:00
Valtellina in four agings – the time of Casera and Alta Quota
Christian (Latteria di Chiuro)
In middle Valtellina, milk becomes a collective memory preserved by a dairy cooperative uniting farmers and mountains. Three ages of Valtellina Casera DOP set the stage for Formaggio Alta Quota produced in Livigno, revealing how time alters aromas, texture, and persistence.
Tasting Menu
- Valtellina Casera DOP 70 days
- Valtellina Casera DOP 180 days
- Valtellina Casera DOP 300 days
- Formaggio Alta Quota
Wine / Paired Winery
Dirupi - Nebbiolo di Valtellina
Saturday | 17:00 – 18:00
Borders of milk – alpine excellence from the Ticino Alps
Leonardo Drayer (Cetra)
Tra Lombardia e Canton Ticino, Cetra costruisce ponti tra produttori, affinatori e culture casearie. Tre volti del Gorgonzola dialogano con un formaggio d’alpe ticinese, in un percorso che attraversa consistenze cremose, piccantezza e profumi di montagna.
Percorso di Degustazione
- Alpe Ticino DOP 2024
- Alpe Ticino DOP 2025
- Formaggio Gottardo di montagna 2025
- Formaggio Gottardo di montagna 2026
- Pane del mulino di Davide Longoni - Pane Terra
Vino / Cantina in abbinamento
Azienda agricola Pecis
Saturday | 18:00 – 19:00
Lombardy in four rinds – from Quartirolo to great blue cheeses
Marco Colonna (Arrigoni Battista)
Dalla bassa bergamasca nasce un racconto di famiglia chFrom the lower Bergamo plains comes a family story traversing Lombardy's iconic denominations. Fresh and aged Quartirolo meets Taleggio and a bold blue cheese in a tasting focused on rinds, textures, and time transforming milk.
Tasting Menu
- Fresh Quartirolo Lombardo DOP
- Gorgonzola Dolce DOP (Spoonable)
- Taleggio DOP
- BerghemBlu
Wine / Paired Winery
Azienda Agricola Tosca
Sunday | 11:00 AM and 4:00 PM
Piazza Vecchia – Upper Town (Città Alta), Bergamo
CRAFTING MILK – FREE CHEESEMAKING WORKSHOPS
Stanga Agricultural Institute
A cheesemaking workshop that transforms the calècc (a traditional open-air shelter) into a mini dairy. Adults and children can experience firsthand how milk turns into cheese, following every step of the process.
Free activity, open to all ages.
Sunday | 11:00 AM and 4:00 PM Piazza Vecchia – Upper Town (Città Alta), Bergamo
IL PIRLÌ – TRADITIONAL BERGAMO GAME
Pirlì Gaming Community (L'Innesto Social Cooperative ONLUS)
From ages 3 to 99, visitors can try their hand alongside the creators at the traditional game of Pirlì. Rediscovered in 1999 and promoted by the L'Innesto Social Cooperative ONLUS—which became its custodian through the Pirlì Gaming Community—it is part of the TOCATÍ program for the safeguarding of traditional games and sports. Since 2022, Pirlì has been inscribed on UNESCO's Register of Good Safeguarding Practices for Intangible Cultural Heritage. An heir to the ancient spinning top and ancestor to pinball, the game weaves together food and wine culture, education, and social innovation. For the 2025 edition, students from the AFP Patronato San Vincenzo institutes created "Il Topolì, the Pirlì of the 9 PDO Bergamo Cheeses," a game board where cheeses serve as narrative elements of play.
Free activity, ages 3 to 99.
Domenica | 11:00 – 12:00
Queijo, Café e Saudade – Brazil as told by Doca
Valentina Bergamin e relatore Giusti (Disalp & Giusti)
Un percorso di degustazione dedicato all'incontro tra From the Brazilian padoca to the streets of Milan, Doca portrays a Brazil built on memory, fusion, and conviviality. A journey through the role of queijo in Brazilian culinary culture, featuring popular recipes, street food, and comfort flavors: from pão de queijo to queijo coalho, to sweet and savory pairings.
Tasting Menu
- Pão de queijo
- Pastel de queijo
- Queijo coalho
- Romeu e Julieta (with dulce de leche)
Wine / Paired Winery
Cascina Maddalena Lugana
Sunday | 12:00 AM and 6:00PM
Each masterclass lasts approximately 30 minutes.
LOCAL EXCELLENCE IN wcc
How to Participate
Free admission. Sign up on-site at the Info Point in the Torre, Piazza Vecchia.
Event Description
A guided tasting experience, dynamic and accessible to all, set within the striking backdrop of the Calècc in Piazza Vecchia. An event designed to explore the perfect meeting point between dairy tradition and local winemaking excellence, a short but intense sensory journey that showcases local production through the ideal pairing of selected cheeses and the notes of Valcalepio wines.
Tasting Path
- Selection of four excellent local cheeses
- Bread from Davide Longoni's mill – Pane Terra
Wine / Winery Pairing
Consorzio Tutela Valcalepio
Domenica | 12:00 – 13:00
Great Cheeses and Great Balsamic Vinegars: Excellence Meets Excellence
Valentina Bergamin e relatore Giusti (Disalp & Giusti)
Un percorso di degustazione dedicato all'incontro tra due eccellenze gastronomiche accomunate dalla culA tasting journey dedicated to the encounter between two gastronomic icons united by time and aging. Distinctive cheeses dialogue with expression levels of Aceto Balsamico Giusti, creating pairings designed to elevate aromas, textures, and finish.
Tasting Menu
- Brie de Meaux DOP Dongé
- Royal Grand Cru DOP
- L'Etivaz AOP
- Shropshire Blue
- (Plus tasting of Snowdonia)
Wine / Paired Winery
Mo.Ka Wine
Domenica | 13:00 – 14:00
From the lake to the wheel – Rogeno’s milk between stretched curd and aging
Francesca Dassogno e Riccardo Martone (Fattoria Dassogno)
In Rogeno, between meadows and Lake Pusiano, a young farm processes its milk along diverse paths: stretched curd, fresh cheeses, bloomy rinds, and aged selections. The tasting showcases the courage of returning to the land and shaping a contemporary agricultural identity wheel by wheel.
Tasting Menu
- Fior di Latte Mozzarella
- Basel de Caslet
- Caprin del Vecc (goat)
- Fila passato
- Quarto taglio
Wine / Paired Winery
IndoVino Mattia Citterio
Domenica | 14:00 – 15:00
The Gem of Parma
Serena Peveri / Filippo Peveri (Ciao Latte Farm)
On the hills of Borghetto di Noceto, the Peveri family maintains an organic supply chain originating in open pasture fields and finishing in copper kettles. Three ageings of Parmigiano Reggiano and a whey ricotta illustrate how milk, time, craftsmanship, and animal welfare convert into flavor. Highlighting Bio Suisse certification.
Tasting Menu
- Organic Parmigiano Reggiano Bio 12 months
- Organic Parmigiano Reggiano Bio 24 months
- Organic Parmigiano Reggiano Bio 36 months
- Organic Ricotta
Wine / Paired Winery
Tenuta Scerscé - Valtellina Wines
Domenica | 14:00 – 15:00
Heart and Mind in Rezzo – the Ligurian Alps agri-fermentery
Giulia Zappa e Roberto Martini (Agrifermenteria Cornus)
In Rezzo, Ligurian Alps, Cornus merges livestock, dairy, and fermentation into an agricultural project viewing milk as living matter. Goat, Cabannina cattle, and creative aging give life to a pathway where grazing, microbiology, and intuition become landscape to taste.
Tasting Menu
- Silvestre: Goat bloomy rind Robiola aged with fermented linden
- Misto Arrogante: Goat & cow washed rind
- Mezzun: Cow milk 4 months
- TEMPUS: Cow milk 12 months
Wine / Paired Winery
Josef
Domenica | 16:00 – 17:00
One hundred and twenty days in the mountain hut – Ardiva’s summer on Mount Corno
Davide Nicoli e Silvia Pozzato (Ardiva - Malga Serona)
Every summer, the Nicoli family ascends with their livestock to Malga Serona on Mount Corno. For 120 days, mountain rhythms govern daily work. From Tosella to extra-aged Asiago, four cheeses capture high-altitude pastures, daily milkings, and the precious season of alpine grazing.
Tasting Menu
- Tosella
- Caciotta Floreale
- Asiago DOP d’Allevo
- Asiago Stravecchio / Alpine Pasture Cheese
Wine / Paired Winery
Cantina Concarena
Domenica | 17:00 – 18:00
Guardians of Cabannina – pasture cheeses in the Parma Apennines
Giulia Rubertelli e Simone Andrei (Amamaja)
In the Parma Apennines, Giulia and Simone chose to breed the rare Cabannina cow and transform its raw organic milk with freedom and care. Caciotta, Casòn, Frontière, and Cheddar demonstrate how a heritage breed produces deeply local and contemporary cheeses.
Tasting Menu
- Cabannina Caciotta
- Casòn
- Frontière
- Cabannina Cheddar
Wine / Paired Winery
Calatroni Vini
Domenica | 18:00 – 19:00
Four summers on alpine pastures – Formai de Mut dell’Alta Valle Brembana DOP vertical tasting
Pedro Domenghini - Bruno Midali (Latteria di Branzi 1953)
Four vintages, four summers in high pastures, one great mountain cheese. Formai de Mut dell’Alta Valle Brembana DOP is explored through a vertical tasting of the 2023, 2024, 2025, and 2026 vintages to uncover how time, pastureland, seasonality, and refinement transform alpine milk.
Tasting Menu
- Formai de Mut dell’Alta Valle Brembana DOP Alpine Pasture 2026
- Formai de Mut dell’Alta Valle Brembana DOP Alpine Pasture 2025
- Formai de Mut dell’Alta Valle Brembana DOP Alpine Pasture 2024
- Formai de Mut dell’Alta Valle Brembana DOP Alpine Pasture 2023
Wine / Paired Winery
Azienda Agricola Pecis
Bergamo caput mundi casearii
