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A Park situated at high altitude like Parco Naturale Alta Valsesia must have a dairy production.
At the foot of Mt. Rosa, where ethnic-linguistic minorities of ancient settlement (the "walser" settled here in the 13th century) contribute to the variety of habits and cultures. The cheese is still produced with traditional techniques. With partially skimmed milk (from the fat, butter is produced) coming from two subsequent milkings, the typical "toma" is produced. After heating the milk at 30 - 35 °C the skimming takes place, and then the calf rennet is added. The skimming is torn in the dimensions of a grain of rice, it is gathered and pressed. The cheese is turned over, dry salted or pickled.
In Parco Naturale Alta Valsesia you can also buy a very good bread prepared with yeast according to the traditional technique, and with stone milled biological flours.
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Producers in the Park
- Alessia Caresana
Carocoforo (VC) - Loc. Casa del Ponte, 1 - Tel. 0163/95600
Summer pasture in the Alpe Pianelli
It is worth mentioning the production of “Salagnun” (fresh "toma" seasoned with pepper and cumin) and of goat salami.
- Vulaiga
Fobello (VC) - Via Pizzetti, 22 - Tel. 0163/55901
Production of “Micche di montagna” with meals of spelt, durum wheat, and common wheat. Production of rye bread, “pantofola” (semiintegral with stone milled biological flour), ciambella (with kamut flour, oatmeal, common wheat, mountain herbs), bread with dried fruit. All of them with natural leavening.
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