Aree Protette Alpi Cozie

An image from the Studio Aperto service.

The poster of Knowledge and Flavors.

An image from the Studio Aperto service.

The poster of Knowledge and Flavors.

As the summer approaches, the herdsmen and their livestock begin preparing for the transhumance season, which will see the high-altitude pastures come alive with thousands of cows, sheep, and goats grazing. This ancient tradition, which has significant positive impacts on the ecological balance of the territory, is protected by the Cottian Alps Parks through the promotion of alpine products, namely cheeses.

On May 13th, a service entirely dedicated to the brand Typical Cheese of the Cottian Alps Parks and the Plaisentif was aired on Studio Aperto Mag, filmed by correspondent Beppe Gandolfo last August at the Bergerie del Selleries and the homonymous refuge in the upper Val Chisone. The footage, available on demand at the following link, features the president of the Park Authority, Alberto Valfrè, who discusses the beauty and environmental specifics of the Protected Areas of the Cottian Alps, the shepherd Marco Agù who manages the grazing and produces the cheeses, and chef Leonardo Manavella who transforms the products into tasty dishes served at the Selleries Refuge.

Additionally, to educate and prepare enthusiasts' palates for tasting alpine cheeses, on Sunday, May 18th in Alpignano (TO), the staff from the Cottian Alps Parks will organize two cheese-making demonstrations during the fair Sapere e Sapori at 11 AM and 3 PM in Piazza Unità d’Italia.

The cheeses of the Cozie Alps featured on TV and at the Alpignano fair.

You might also be interested in...