Albe in Malga on Monte Baldo
"Malgaro" for a day at Malga Artilone
Wake up at dawn to round up and milk the cows, then head to the malga to discover how milk is turned into cheese and have a healthy, rich breakfast.
Meet at an altitude of 1538 metres at Malga Artilone in the heart of the Monte Baldo Natural Park, the garden of Italy, rich in rare flowers, preglacial plants and “Legambiente green flag”. Here you will spend a day in contact with nature and animals to discover all the activities that characterise life in the malga, starting with lining up the cows for milking. But one important step is missing… how does milk become cheese? Renzo, the owner of the malga, will tell you, without a practical demonstration, how this transformation takes place, showing you the different types of cheeses, from mature to fresh. At the end of the activity, you will be able to enjoy a delicious sweet or savoury breakfast prepared with genuine products, while enjoying a magnificent panoramic view of the suggestive mountains that frame the malga: bread, jam and malga butter, cheeses and cold meats, home-made cakes, grape juice, coffee and milk…to lick your lips! Did you know that every year the malga gives its milk to the Caseificio Sociale di Sabbionara d’Avio? Here, as well as a wide variety of fresh and mature cheeses, they also produce Trentingrana d’alpeggio, which was nominated a Slow Food Presidium in 2021. To take part in the experience, it is necessary to comply with the Covid dispositions in respect with the currently in force law.
Meet at an altitude of 1538 metres at Malga Artilone in the heart of the Monte Baldo Natural Park, the garden of Italy, rich in rare flowers, preglacial plants and “Legambiente green flag”. Here you will spend a day in contact with nature and animals to discover all the activities that characterise life in the malga, starting with lining up the cows for milking. But one important step is missing… how does milk become cheese? Renzo, the owner of the malga, will tell you, without a practical demonstration, how this transformation takes place, showing you the different types of cheeses, from mature to fresh. At the end of the activity, you will be able to enjoy a delicious sweet or savoury breakfast prepared with genuine products, while enjoying a magnificent panoramic view of the suggestive mountains that frame the malga: bread, jam and malga butter, cheeses and cold meats, home-made cakes, grape juice, coffee and milk…to lick your lips! Did you know that every year the malga gives its milk to the Caseificio Sociale di Sabbionara d’Avio? Here, as well as a wide variety of fresh and mature cheeses, they also produce Trentingrana d’alpeggio, which was nominated a Slow Food Presidium in 2021. To take part in the experience, it is necessary to comply with the Covid dispositions in respect with the currently in force law.
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