San Pellegrino Terme, part of the Mountain Community of the Brembana Valley, is known worldwide for its mineral water, the S. Pellegrino. It flows from three sources of the same composition, placed one close to the other, i.e. the "Palazzolo", which is the highest and most abundant, the "Salaroli" and the "Fonte Vecchia".
Following various chemical analyzes of the water it was considered that this was therapeutic as it was adequate for diseases of the stomach and intestines, of the liver and of the biliary tract. Towards the end of the eighteenth century San Pellegrino developed as a thermal center, becoming the best known.
San Pellegrino Terme is crossed by the river Brembo which divides the village in two and its name dates back to the eighth century A.C., when the bishops at the service of Charlemagne consecrated and erected parishes in the empire. The town was dedicated to the martyr San Pellegrino, the first bishop of Auxerre in France in the III century.
The village offers numerous possibilities for excursions (on foot or by bike), from the most relaxing to the most "adventurous" and in addition to its enchanting landscape, it offers suggestive testimonies of the "Belle Epoque", such as the monumental complexes of the Casino and the Grand Hotel.
Valle Brembana is a land of high quality dairy products. Among the cheeses stand out: the Strachitunt D.O.P., Formai de Mut of Alta Val Brembana D.O.P. and Taleggio D.O.P., Slow Food Presidia Agrì di Valtorta, Bitto Storico delle Valli and Stracchino all'Antica delle Valli Orobiche and Formaggio Branzi. In addition to these excellent products, goat's cheeses, formaggelle and other products of the Bergamo tradition should be noted. With some of these cheeses (in particular Bitto, Formai de Mut or Branzi) the most characteristic dish of the Brembana Valley is produced: Polenta Taragna.