The farm was established in the 1960s, when Claudio’s grandfather bought the business, which had always been dedicated to milk production. It was only in 2005, with the start-up of the farmhouse, that Claudio’s father took over instead. With the opening of the facility, the farm also changed, transforming from dairy farming to meat farming. Today, the Cascina Biffa farm produces traditional Bergamo-style cured meats, and the adjoining agritourism offers a typically homemade cuisine made with home-grown products and local raw materials. Here, the highlight is precisely the tagliata. But also special are the fresh pastas, such as casoncelli, all strictly homemade.