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.
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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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There are myriad traditions in Arcumeggia; one of these is Bicc cheese. Bicc is not a cheese derived from the simple coagulation of milk, but is a cream, tasty and dry, obtained by[...]
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The Alpe Legnone, of regional ownership, falls within the territory of the municipality of Delebio (SO) and develops on steep slopes along the northern ridge that rises to Monte Legnone (2610).[...]
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The Ottelli Zoletti Roberto farmhouse leads three mountain pastures, owned and managed by Ersaf: Rosello di mezzo, Roselletto (both in the municipality of Esine), and Silter della Valle dell'Orso (i[...]
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The Azienda Agricola Malga di Piano of Ester Paterlini leads Alpe Vaia, owned by the region, managed by Ersaf, and divided into the three stations of Vaia di Fondo (1,716 m), Vaia di Mezzo (1,851 m.[...]
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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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The origins of alpine dairying in the Alps can be traced back to prehistory and are deeply related to the socio-economic development of Alpine communities, and the transformation of upland landscape[...]
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The baking of Christmas bread, also known as poprtnik, was a widespread practice at the beginning of the 20th century, and has been preserved in the central part of Slovenia to this day. Th[...]
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The “Slovenian potica cake” is a roll made of yeast dough filled with various sweet and savoury fillings, it is shaped into a cake and baked in a “potičnik” baking mould with a typic[...]
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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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Despite the fact that bee habitats can be found on practically all continents and beekeeping as an agricultural activity is globally widespread, beekeeping in the Gorenjska region can be ascribed a [...]
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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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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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Bovški krafi are dumplings filled with kloce – baked dry pears of the Tepka variety (Pyrus communis). This is a typical Bovec festive dessert, historically due[...]
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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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Lesachtal is a mountain valley on the upper reaches of the river Gail between the Carnic Alps and the Gailtal Alps in the Austrian province of Carinthia. It borders on Italy to the sou[...]
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The Carniolan sausage has a long tradition in Slovenia. It is a pasteurised, semi-durable, slightly smoked meat product. Its stuffing contains roughly minced pork and bacon, flavoured with pepper an[...]
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Dario Persico’s farmhouse, based in Cene (BG), leads the mountain pastures of Casinetto di Cigoleto con Poffe di Stabil Fiorito and Cigoleto con Stabil Solato, in the municipality of Bovegno. Thes[...]
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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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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 [...]
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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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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 [...]
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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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In Malesco, the term Runditt indicates a kind of food composed of a very thin sheet of pastry made up of flour and water. The preparation of the dough requires 800 grams of flour for every [...]
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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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Alpe Culino, located in the Municipality of Rasura (SO), at an altitude ranging between 1500 and 2300 meters, is comprised within the territory of Orobie Park and is part of the Regional State Fores[...]
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Laufener Landweizen (LLW) is an old regional grain variety that has been recultivated in the former area of origin. Currently this old variety is grown by over 30 regional organic farmers, who have [...]
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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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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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Potatoes are a staple in the diet of Aosta Valley. From the distant past to recent times, almost every family had a patch of land where they planted this tuber, which was both necessary and sufficie[...]
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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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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[...]
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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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Easter is the most important Christian festival. It celebrates Jesus Christ's resurrection from the dead. Easter Triduum, seen as preparation for the festival, is celebrated before Easter. It[...]
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The Enzian (German for gentian), also called "Enzner" in the local dialect, is a spirit made from gentian roots. While the Enzian schnapps, which is available in numerous souvenir shops in the area [...]
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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 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 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[...]
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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[...]
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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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The gathering of blueberries is an old human activity; in ethnology it is also called a foraging economy. With the formation of a village proletariat, the gathering of berries on common village prop[...]
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Buckwheat was brought to Europe from Central Asia by the conquering Mongol tribes at the end of the Middle Ages. It was mentioned for the first time in some of the land registries from Slovenian lan[...]
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Tepka is an indigenous Slovenian pear variety; it is considered the oldest, it was known already in the 16th century, and genetically the least modified pear variety in Slovenia. It is th[...]
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Bohinj trdinka is an indigenous corn variety grown in the Bohinj area; its cultivation is concentrated in the area of Zgornja Bohinjska dolina between the villages Jereka and Stara Fužina. Even tho[...]
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Ljubljana, Škofja Loka and Bloke plateau were the most famous cabbage growing areas in Slovenia. Before the Second World War, the Slovenian sour cabbage was known far beyond Slovenia; it was ev[...]
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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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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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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[...]
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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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Scientific names: Artemisia Genipi Weber, Artemisia glacialis, Artemisia umbrelliformis; Common name: Génépi; Diffusion: it is located at high altitudes, often[...]
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Dialect name: ortiga. Scientific name: Urtica dioica. Nettles are one of the wild plants of Valchiavenna most commonly used for food, both at home and in restaurants. L[...]
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Dialect name: susei (sing.: suseł) and sciuscei Scientific name: silene vulgaris. From the point of view of the terminology, susei have a [...]
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Scientific name: Gentiana lutea, Gentiana purpurea; Common name: yellow gentian, purple gentian, blue gentian; Diffusion: spread on areas at high altitudes; Use: the roots[...]
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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 [...]
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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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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[...]
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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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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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Dialect name: vanga, vench, vanch, spinacio del buon Enrico (literal transaltion: spinach of Henry, the good man), erba del buon Enrico (grass of Henry, [...]
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Dialect name: segresöla. Scientific name: tymus serpyllum. Thyme is a plant used primarily as a flavoring on food but it is also appreciated for some non-food uses. Leav[...]
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We can talk of heroic vine-growing when the landscapes presented a particular orographic-environmental configuration: mountain contexts with which the rural communities have measured themselves over[...]
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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[...]
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The use of game meat is very widespread and popular in the Slovenian culinary culture. Wild game meat follows a strict path. The high culture of Slovenian hunting ensures that food preparation begin[...]
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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 [...]
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In Vorarlberg, the westernmost province of Austria and often simply referred to as Ländle in the local tongue, the dairy industry, and especially cheese-making, plays a dominant role in loca[...]
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The Gruschli, sweet Walser tradition of Formazza, are flattened pancakes diamond shaped, similar to the chiacchiere, the bugie or frappe - regional names to indic[...]
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Making small honey bread is a traditional handicraft characteristic of the Škofja Loka area and its surroundings – the Selca Valley (especially Železniki and Dražgoše), and to a lower e[...]
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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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Trnič cheese is a dried pear-shaped cheese that was manufactured in the alps of Velika Planina, Mala Planina and Gojiška Planina in the Kamnik Alps (and according to some sources also in their low[...]
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In Čadrg, where the main agricultural activity has always been the processing of milk into cheese and ricotta cheese, fruit growing has had a rather marginal role. Nevertheless, every home[...]
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Mushrooms have been a part of the Slavic food culture for centuries. In the past, mushrooms were picked in Slovenia mostly for sale. They were picked eagerly and diligently as large amounts of mushr[...]
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In the Trentino area there are over 1,500 olive growers who own olive trees or produce oil coming from more than 500 cultivated hectares (400 of specialised olive-grove and another 100 cultivated in[...]
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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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Carbonada is the quintessential family dish for festive occasions when people gather and eat together. Although it is very rich, it is simple and fast to make and thus lends itself well to moments w[...]
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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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Seupa à la Vapelenentse is a traditional recipe which, as the name indicates, is prepared by the inhabitants of Valpelline: the Vapelenèn. Once a humble dish prepared using simpl[...]
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From Ash Sunday to Easter, devout Christians practise a 40-day fasting (also called Lent) that commands abstinence from meat and bad habits. Traditionally, diet was based on mush, legumes, carrots, [...]
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Maslovnikis a hearty dish consisting of cream, flour and eggs. Its Slovenian name derives from the word maslo(butter) and means “a butter dish”, indicating its greasy nature. [...]
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Throughout the centuries, cheesemaking represented an important economic activity in the Bohinj area and the broader Alpine region. Due to its geographical features, Alpine farming was one of the re[...]
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In the past two centuries, mutton has been – along with pork and beef – the most frequently consumed type of meat in Slovenia. One of the distinct dishes made with mutton is the so-called tr[...]
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There are essentially three different types of butter produced in Aosta Valley: top-cream butter (beuro de crama or simply beuro), centrifuged whey butter, and beuro de brossa[...]
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The boudin is a traditional sausage of Aosta Valley. In the past it was considered a nourishing but humble food because of the simplicity of its ingredients. It is now a common food on most tables i[...]
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Grappa boasts a long tradition in Aosta Valley. Many small-scale producers still distil the marc, or pomace, on their own or in cooperatives for consumption within the family. The preferred period i[...]
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"Spin di Caldonazzo" corn is a local variety of corn found in Trentino and an ecotype of the corn plant (Zea Mays L.) belonging to the group of "rostrati" corn. It is an ancient open-pollinat[...]
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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 [...]
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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[...]
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Upper Savinja Valley stomach sausage is a unique dry meat product made on farms in the Upper Savinja Valley. If production of domestic meat sausages and salami was extensive in other Slovenian Alpin[...]
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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[...]
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The production of walnut oil is as old as it is widespread in Aosta Valley. The stately, solitary walnut trees are an important feature of the Valdostan agricultural landscape. Today as in the past,[...]
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Rateče dumplings are made of dough and filled with various fillings. They are one of the most typical and traditional dishes in the Rateče area. The locals mention several varieties. That is why i[...]
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Casolet is a soft cheese made from raw full-cream cow's milk. It has a raw, tender and soft white or straw-coloured texture, with sparse and small rinds. It is consumed fresh or semi-mature, with at[...]
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Ricotta soup (skutn’ca, skutni krop, skutna župa) is a very strong soup known across the villages of the Upper Soča Valley. In the past, housewives prepared it almost every day as a lig[...]
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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 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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Rye bread, black bread, or as it is often known, "poor man’s bread", is a particular type of bread made of rye flour which still today is consumed throughout Valtellina. In the past, rye and buckw[...]
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Štruklji (rolled dumplings) are a typical Slovenian dish, popular in all Slovenian Alpine regions. Most often they are prepared from thinly rolled-out, unleavened dough where various types of filli[...]
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In the region of Upper Carinthia, Talggen is the result of a traditional way of processing grain, which has been almost forgotten in recent years. Talggen is made by steaming, drying a[...]
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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 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 [...]
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Tolmin frika is in a pan-fried potato and cheese dish, made to enrich and fatten up yellow corn polenta meals. Varieties of frika dish are known in the wider area of the Eastern Alps, besides in the[...]
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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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Horticulture is the cultivation of vegetables in spaces designed for this purpose, using techniques and methods of sowing, transplanting and plant caring.Traditionally, in Trentino, the orchards[...]
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Vorarlberg, the westernmost province of Austria, is characterized by a strong and distinct cheese culture. In the region, various cheeses are produced, of particular interest is the Al[...]
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The fair (in German: Kirchtag) is an important festival in the Tyrolean traditional culture and shows a strong regional character. Usually, the fair takes place on the third Sunday in October, the c[...]
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