Ballabio

Last updated
Ballabio
Balàbi  (Lombard)
Comune
Comune di Ballabio
Italy provincial location map 2015.svg
Red pog.svg
Ballabio
Location of Ballabio in Italy
Coordinates: 45°54′N9°25′E / 45.900°N 9.417°E / 45.900; 9.417 Coordinates: 45°54′N9°25′E / 45.900°N 9.417°E / 45.900; 9.417
Country Italy
Region Lombardy
Province Lecco (LC)
Government
  Mayor Alessandra Consonni
Area
  Total 15.04 km2 (5.81 sq mi)
Elevation 661 m (2,169 ft)
Population (30 April 2017) [1]
  Total 4,043
  Density 270/km2 (700/sq mi)
Demonym(s) Ballabiesi
Time zone CET (UTC+1)
  Summer (DST) CEST (UTC+2)
Postal code23811
Dialing code 0341
Website Official website

Ballabio (Valassinese Lombard : Balàbi) is a comune (municipality) in the Province of Lecco in the Italian region Lombardy, located about 50 km (31 mi) northeast of Milan and about 6 km (3.7 mi) north of Lecco in the Valsassina.

Valassina

The Valassina or Vallassina is the valley of the upper tract of the river Lambro, situated in the Larian Triangle in the Province of Como, northern Italy. The most important settlement in the area is the town of Asso, from which the valley takes its name. Here the border between Valassina and Brianza is marked by the waterfall known as the Cascata della Vallategna.

Lombard language Gallo-Italic language spoken in the Italian region of Lombardy

Lombard is a language belonging to the Cisalpine or Gallo-Italic group, within the Romance languages. It is a cluster of homogeneous varieties used by at least 3,500,000 native speakers in Northern Italy, Southern Switzerland, and Brazil. The languages closest to Lombard are Franco-Provençal, French, Romansh, and Occitan.

<i>Comune</i> third-level administrative divisions of the Italian Republic

The comune is a basic administrative division in Italy, roughly equivalent to a township or municipality.

Historically, it has been a center for production of cheese, brands from the area including Galbani and Locatelli.

Cheese generic term for a diverse group of milk-based food products

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

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References

  1. All demographics and other statistics: Italian statistical institute Istat.