If you happen to visit Piccolo Lago these days, you’ll find them there: 20 wheels of Bettelmatt cheese, freshly delivered to Chef Sacco and his brigade.
What is Bettelmatt?
It is a rare semi-cooked, pressed alpine cheese, officially recognised as a Traditional Agri-Food Product (P.A.T.) of Piedmont.
They were produced by the cheesemakers of the Matli family, at Alpe Forno, above Crampiolo in the province of Verbano-Cusio-Ossola.
No two wheels are exactly alike, because they are all made through an artisanal process that has remained unchanged for many years.
Here’s a curiosity: Matli does not salt the cheese directly. Instead, the Bettelmatt is placed in brine twice a day, giving it its distinctive flavour.
Come and taste this exceptional local cheese in dishes designed to bring out its unique character, such as our Bettelmatt Flan.
Over the coming months, we’ll also have fun creating ever-changing dishes, adapting our recipes to the evolving flavour of the Bettelmatt itself.
Come and discover this exceptional local cheese, and remember that Piccolo Lago will remain open until November 8 for our regular lunch and dinner service. After that, we will remain open until December 20 exclusively for private events.