Effective valorisation of local produce is one of the challenges AlpFoodway project has taken up. In Aosta Valley, project partner Regione Valle d’Aosta, bureau ethnographie et linguistique (BREL) is testing new, replicable event formats which will then be analysed by Kedge Business School in order to identify strengths and weaknesses and produce guidelines for future activities.

Two events under the common brand Goûter au Château will lead visitors on a journey through the sheep and goat dairy and cereal and bread production chains of Aosta Valley.

On August 11th and 12th, tourists and travellers will get a chance to discover the sheep and goat dairy production of Aosta Valley at Issogne Castle. There, they’ll get a chance to explore several learning areas at their own pace: an educational space about production landscapes, communities and traditional dairy farming, a sensory and emotional area where to have fun and learn through the five senses. In addition, visitors will get a chance to test their knowledge of products, buy their favourite ones and visit one of the most renown castles of the Aosta Valley.

On August 17th and 18th, Goûter au Château moves to Sarriod De La Tour Castle to explore mountain cereals, from traditional rye to more recent corn and wheat. A whole calendar of events will involve children and grown ups: an ethnographic and a farming tool exhibition, a theatre show, meetings, bread baking labs and, of course, culinary stands where to enjoy the delicacies of Aosta Valley.

Learn more about AlpFoodway pilot actions