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All that fresh air and those woodland walks will give you a hearty appetite for authentic flavours and traditional cuisine, hence our trip to the “Vittorio Vezzani” Experimental Alpine Station located in the Grand Chalp area above Richardette. Rising to between 1700 and 2000 metres in altitude, the station's 82 hectares stretch as far as the slopes of Monte Genevris, but one small section is now devoted to growing experimental crops. These are primarily medicinal and aromatic plants but since 1982 redcurrants, raspberries and strawberries have also been cultivated.
Some 80 hectares of the site have been set aside as pasture. Cheese is processed and produced every day at the Experimental Station, including many alpine cheeses including Murianeng (a local cheese), Srinz, Rebloalpin as well as Tome cheeses, the freshest-of-fresh Robiola cheeses and yoghurt.
Reservations: YES
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