Discovering Alto Elvo raw milk butter - Slow Food Presidium - with lunch at Trappa di Sordevolo

La Trappa di Sordevolo is a former monastery, then alpine pastureland and now an eco-museum, in a valley where the breeding of the Pezzata Rossa d'Oropa cattle has been practised for centuries. An activity dedicated to discovering the traditional techniques of raw milk processing and its main product, Alto Elvo raw milk butter, a Slow Food Presidium. The experience will begin with a welcome from the Scuola Senza Pareti (School Without Walls), an educational project of the Valle Elvo e Serra Ecomuseum, in which we will talk about the specificity of this butter produced by outcrop, the wooden utensils traditionally used, the origin of Toma Magra, which has almost disappeared (and for this reason is listed on Slow Food's Ark of Taste), its producers and the difficulties of continuing to produce it. This will be followed by lunch, with a simple mountain menu that is an expression of the territory, where you will taste the main dishes of the Alpine tradition with butter and toma cheese. In the afternoon, there will be a guided tour of the building. The rehabilitation of traditional building techniques and the regeneration of the terracing, hospitality in the cells that were once the monks' and then the Alpine people's, and the rediscovery of an authentic cuisine linked to its landscape make La Trappa today a ‘school for new inhabitants’, where past and future meet. La Trappa offers the possibility of staying overnight at the facility at a cost of 25 euros, a fee that includes breakfast. La Trappa offers the possibility of overnight Translated with DeepL.com (free version)