Milk producers
Milk producers

foto-agricoltura

Agricultural work in Livigno

The valley of Livigno is located 1,800 metres above sea level. The winter is long and cold, summer is short but mild.  The only product extracted from the ground is forage, the feed base for all our cattle.

The agricultural season begins with the melting of snow in May, when the peasants go over their land, cleaning the surface of the meadows. The hay harvest is the most important moment; the grass is cut, spread out and turned over so that it dries well. The hay is harvested and brought to the nearby toilà, the barns where it will be stored throughout the long winter.  In the autumn, when the animals return to the valley from the mountain huts on high, they are left to graze as long as the weather permits. When it is time to fertilise the grasslands, manure is spread carefully before snow covers the valley. Until a few decades ago, all this was done by hand, absorbing the energies of the whole family. Today, mechanisation has brought considerable benefits, although there are still difficulties linked to the instability of the climate of our mountains.portato notevoli vantaggi. Non mancano tuttavia le difficoltà da sempre legate alla volubilità del clima delle nostre montagne.

agricoltura3 001The processing of milk, the last link in a long chain that begins on the meadows and pastures at high altitude, has always been the heart of all farm work. Milk is the valuable and genuine raw material for which our ancestors, with wisdom and determination, developed refined techniques using a myriad of wooden instruments to turn it into butter, cheese and cottage cheese, and to preserve it.

 

Today, the long tradition of milk processing continues at the Latteria di Livigno; the secrets of farmer tradition take shape and taste in our laboratories and in our cellars.

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Latteria Livigno un Certificato di Eccellenza 2013

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