#AlpFoodway

#AlpFoodway

Food heritage is a strong source of identity for Alpine populations. It goes beyond products to include productive landscapes and traditional knowledge on production techniques, consumption customs and rituals, and the transmission of ancient wisdom. AlpFoodway will create a sustainable development model for peripheral mountain areas based on the preservationand valorization of Alpine Space cultural food heritage and on the adoption of innovative marketing and governance tools. It will also foster the emerging of a transnational Alpine identity based on the common cultural values expressed in food heritage.


 

"Alpeggio" Piazza

Naturalistic Knowledge

Albaredo (SO), Lombardia - Italy

The "alpeggio" Piazza belongs to the commune of Albaredo, and is located in the territory of the Parco delleOrobieValtellinesi, at about 2,000 metres above sea level. Between June and September[...]

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Alpine cheeses in Montespluga

Technical Knowledge

Madesimo (SO), Lombardia - Italy

In Valchiavenna the manufacture of cheese is an established practice and it is on one hand an economic resource, with the bitto, crott valchiavenna distributed on the wider market,[...]

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Beekeeping and beekeepers in Aosta Valley

Technical Knowledge

(AO), Valle d’Aosta - Italy

Beekeeping in Aosta Valley has always followed the cycle of the seasons. The season begins with the first warm days in late winter, when subtle hazelnut blossoms, followed by the flowering of almond[...]

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Beekeeping in Trentino and rhododendron honey

Naturalistic Knowledge

Ton (TN), Trentino-Alto Adige - Italy

In Trentino, the production of mountain honey is widespread and occupies a great part of the provincial territory. Discrete quantity of honey is produced here, especially wildflower but also monoflo[...]

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Botìro di Primiero di malga

Naturalistic Knowledge

Mezzano (TN), Trentino-Alto Adige - Italy

Butter made from fresh cream off naturally skimmed milk from free grazing cows in high pastures. It represents a use of mountain and hig altitude pasture peculiar to the Alps. Though somewhat m[...]

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Bread in the cereal chain of Giudicarie Esteriori

Naturalistic Knowledge

Storo (TN), Trentino-Alto Adige - Italy

Of all the edible goods, bread possesses an extraordinary symbolic density. If food is an existence security, a measure of well-being and a source of life, in bread these components become particula[...]

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Cheese Making on the Baummoosalm, Upper Bavaria

Technical Knowledge

Oberaudorf -

The Baummoosalm is a high mountain pasture with a hut, located at 1250 meters of altitude on the Brünnstein mountain, the most easterly peak of the Sudelfeld mountains in the district of Rosenheim.[...]

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Cheesemaking in Formazza

Technical Knowledge

Formazza (VB), Piemonte - Italy

The Formazza cheese, known as one of the Alps cheeses produced in Val Formazza, is a type of cheese obtained from fresh whole milk, worked raw to a semi-cooked paste, called in summer time [...]

Details

Chestnut cultivation in Aosta Valley – chestnut harvesting, drying, and storage

Technical Knowledge

(AO), Valle d’Aosta - Italy

Chestnut production boasts a long tradition in Aosta Valley. As in the past, the cycle of seasons continues to determine the various phases. Toward the end of September, depending on variety, altitu[...]

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Chestnut cultivation, chestnut and marronai in Canton Ticino and Bregaglia

Naturalistic Knowledge

Ticino - Switzerland

The roast chestnut seller, marunatt in dialect, is a figure that you still frequently find in town squares during fairs, festivals and markets. Chestnut sellers carry out their independent [...]

Details

Chestnut-growing in Valsugana

Naturalistic Knowledge

Roncegno Terme (TN), Trentino-Alto Adige - Italy

Chestnut-growing is focused on the cultivation of chestnut: a plant that has always been exploited both for its fruits and its precious wood, for producing coal. Chestnut is a centuries-old fruit tr[...]

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Cooking terjak in the Škofja Loka hills

Naturalistic Knowledge

Gorenja vas - Poljane, Železniki -

Black elderberries (Sambucus nigra) have great currency in Slovenian folk tradition. There is an old custom in the Gorenjska region which requires men to raise their hats when passing by an e[...]

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Cultivation of maize in Aosta Valley for use in making polenta

Technical Knowledge

(AO), Valle d’Aosta - Italy

Both in the past and today, maize grown in Aosta Valley has principally been ground into cornmeal for use in making polenta. The varieties cultivated in the region—whether in kitchen gardens or fi[...]

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Cultivation of Meadow Orchards and Traditional Fruit Processing in Bad Feilnbach

Naturalistic Knowledge

Bad Feilnbach -

 The landscape around Bad Feilnbach at the foot of the Wendelstein mountain is well renown even beyond the region for its meadow orchards. Visitors are welcomed by a town sign in the shape of an ap[...]

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Cultivation of Prié grapes in Aosta Valley

Technical Knowledge

(AO), Valle d’Aosta - Italy

Prié is the typical grape growing on the pergola in the family’s garden offering shade on hot summer days. It is a common, familiar plant that begins producing table grapes early in the season. I[...]

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Cultivation of rye and wheat for breadmaking in Aosta Valley

Technical Knowledge

(AO), Valle d’Aosta - Italy

After a period of sharp reduction, the cultivation of cereals—particularly rye and wheat for breadmaking—is now rebounding in Aosta Valley. The fields are generally of modest dimensions (a few t[...]

Details

Dried pasta production in Poschiavo

Technical Knowledge

Poschiavo, Graubünden - Switzerland

The Fisler family from Poschiavo has managed the last mill for five generations, which was one of a large number in the past. Water, the real engine of the pre-industrial economy and the most valuab[...]

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Farming and Breeding of Murnau-Werdenfelser Cattle in Upper Bavaria

Naturalistic Knowledge

Landkreis Garmisch-Patenkirchen -

The endangered breed Murnau-Werdenfelser is considered as the only autochthonous cattle breed of Upper Bavaria and is predominantly held extensively in small herds on full-time farms. These farms of[...]

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Fishing and breeding the indigenous marble trout in the Upper Soča Valley

Naturalistic Knowledge

Municipality of Tolmin -

Fishing has traditionally been an important economic activity in the Soča Valley. In the remote mountain villages sprinkled around the River Soča and its tributaries, it represented a vital elemen[...]

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Fishing in Trentino and fishing in Caldonazzo lake

Naturalistic Knowledge

Caldonazzo (TN), Trentino-Alto Adige - Italy

Fishing is a widespread hobby in all the valleys of Trentino and, while in the past it represented above all a source of integration to the family's diet and income for professional fishermen, today[...]

Details

Food heritage in Formazza

Technical Knowledge

Formazza (VB), Piemonte - Italy

Food preparation of Formazza inhabitants were intimately linked to the milieu and agricultural production that, at high altitude, provided for a small number of crops and a limited availability of r[...]

Details

Garden produce and its storage in Aosta Valley

Technical Knowledge

(AO), Valle d’Aosta - Italy

The cultivation of garden produce requires methods for storing it after it is harvested. The family kitchen garden in Aosta Valley is a small patch of land close to the home tended with care. It pro[...]

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Harvest and use of thistle/ carlina thistle in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Scientific name: Carlina acaulis Common name: carlina thistle, but also known in English as stemless carline thistle, dwarf carline thistle, silver thistle. In Italy some people call it "[...]

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Harvest and use of achillea moscata/iva herb in Valchiavenna:

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Scientific name: Achillea moschata Wulfen; Local/ dialect name: Iva herb, Iva; (The plant is known in Switzerland as forest lady's herb (Wildfräulein Kraut) and has been used the[...]

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Harvest and use of chestnuts in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

The Chestnut tree (castanea sativa) can offer a lot in terms of food uses . At home and in restaurants, both the leaves (for infusions) and above all the achene (the fruit, which is the che[...]

Details

Harvest and use of dandelion in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Dialect name: radicc Scientific name: taraxacum officinale The dandelion is locally known as "crazy salad" (insalata matta) and salad of the lawn (insalata del prato) - l[...]

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Harvest and use of the mountain pine and other conifers in Valchiavenna.

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Pinus mugo, larex decidua miller, pinus cembra, picea abies; Diffusion: widespread species at a medium/ high altitude; Use: pine cones, buds and spring shoots; branches are used for the [...]

Details

Harvest and use of the rampion bellflower in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Dialect name: rampunz Scientific name: Campanula rapunculus Rampion Bellflowers are harvested in lawns as soon as the last snow melts away, at the beginning of spring, wh[...]

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Harvest and use of the yarrow in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Scientific name: Achillea millefolium; Local/ dialect name: yarrow, "ivona" (big Iva herb), "Iva matta" (crazy Iva herb) ; Diffusion: it is widespread in areas at a medium/ high[...]

Details

Harvest and use of wild fennel in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Dialect name: finocc selvadeg or anis Scientific name: foeniculum vulgare The use of wild fennel for food purposes, in Valchiavenna is quite recent, and focuses almost ex[...]

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Harvest and use of wild garlic in Valchiavenna

Naturalistic Knowledge

Chiavenna (SO), Lombardia - Italy

Scientific name: Allium ursinum Wild garlic grows in an environment characterized by high humidity, plenty of water and shade. The undergrowth of Valchiavenna is therefore its ideal lo[...]

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Heroic viticulture in Val di Cembra

Naturalistic Knowledge

Cembra (TN), Trentino-Alto Adige - Italy

Viticulture has profoundly marked the landscape of Val di Cembra over the last two centuries. These marks are still kept in the form of long rows of vines, perched on each other and on slender patch[...]

Details

Lake Fishing in Upper Bavaria

Technical Knowledge

Oberbayern -

The traditional craft of lake fishing in Upper Bavaria is cultural heritage, that has been transmitted from generation to generation over several hundred years and is still actively practiced today [...]

Details

Making Tolminc cheese

Technical Knowledge

Kobarid, Tolmin, Bovec -

Tolminc cheese is one of the most recognizable Slovenian cheeses. It received its name after the town of Tolmin situated in the southern Julian Alps. It is a hard, full-fat cheese made from raw or t[...]

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Pig slaughter in the Western Karavanke mountains

Naturalistic Knowledge

zahodne Karavanke -

Koline are an important part of the culinary culture in Slovenia, typical not only of the alpine regions but also of the entire Slovenia. This is a tradition of slaughtering a pig and obta[...]

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Preparation of micóoula in the town of Hône

Technical Knowledge

Hône (AO), - Italy

Micóoula (plural: micóoule) is a traditional bread produced in the small municipality of Hône. It is typically made—especially in  the past—in the winter, a period when there was less work t[...]

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Production of the violino di capra in Campodolcino

Technical Knowledge

Campodolcino (SO), Lombardia - Italy

The 'Violino' di Capra (lit. translation "goat violin") is a typical hand produced cold cut that comes from Val San Giacomo. The cuts used are the thigh and shoulder of the goat, rarely of [...]

Details

Production of Toma of Gressoney – Chésch (Aosta Valley)

Technical Knowledge

(AO), Valle d’Aosta - Italy

Toma of Gressoney, known simply as chèsch (cheese) in the Walser dialect, has always been, and still is, produced during the summer months in the small farms in the high pastures in the Ly[...]

Details

Production of Vino Santo Trentino: the passito of Valle dei Laghi

Naturalistic Knowledge

Cavedine (TN), Trentino-Alto Adige - Italy

Vino Santo is made only from the native Nosiola, an autochthonous white grape from Trentino. It is a sweet and very fragrant wine. It comes from the late ripening of the sparse bunches (those with s[...]

Details

Rye bread making in Montecrestese

Technical Knowledge

Montecrestese (VB), Piemonte - Italy

The traditional preparation of bread on the occasion of St Joseph's day, patron saint of the hamlet of Pontetto di Montecrestese, has no ritual meaning in itself. However, it is part of a series of [...]

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Rye bread production in Coimo

Technical Knowledge

Druogno (VB), Piemonte - Italy

Rye bread production in Coimo occurs in the handcrafted bakery of the Conti family, located in the hamlet of Coimo, in the Municipality of Druogno. Bread processing, conducted on six days from Monda[...]

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The harvest of wild plant in Val Rendena

Naturalistic Knowledge

Spiazzo (TN), Trentino-Alto Adige - Italy

Spontaneous plants (locally called "da camp") are mainly harvested in spring and summer in meadows and woods, at medium and high straights.In Val Rendena, the wide range of pedological an[...]

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The production of mustardela (or boudìn) in the Waldensian valleys

Technical Knowledge

Torre Pellice, Piemonte - Italy

The mustardela is a cured meat sausage which is dark violet, has an elongated and slightly bending shape (it is approximately 15-25 cm long, with a 5-6 cm diameter and a weight of 300-400 gr.), and [...]

Details

Traditional bread of La Saxe

Technical Knowledge

Courmayeur (AO), Valle d’Aosta - Italy

Every year, during the first ten days of December, the village oven of La Saxe, a hamlet of Courmayeur, reopens. Taking turns, four families prepare wholemeal bread and bake it. Each family can use [...]

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