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Agriturismo Ferdy, a kitchen at the disposal of the mountain.

When we tell the young people joining the brigade we tell them this: the mountain comes first, our table must be able to create value and contribute to what is around us. First and foremost, our farm allows us to enjoy unique products that follow the natural cycle of the seasons, milk, cheese, wild herbs, sustainable ethical meats, cured meats, what we can store in the pantry, from fermented to jam.

Ancient breeds of animals such as the Original Alpine Brown and the Orobic Goat allow us to carry out a now vanished agriculture, made up of only grazing for now 8 months and winter hay in the remaining months; composed of physical labors such as milking by hand, the performance of every manual process, which are necessary to be able to cheese at every height of the alpine pasture.

Since we could not be 100 percent self-sufficient, we built a project named "Mountain Superheroes": a supply chain built by farmer friends who reflect the values of a futuristic territorial agriculture, creating synergies and strengthening our proposal at the table.

We have always handled meat consumption the way it used to be done in mountain families: little was eaten, in times of celebration, nothing was wasted, and no one would ever imagine slaughtering an animal before it had reached the end of its natural cycle.
 
To be able to serve a product that comes from the fullest respect for animals that live long, eat only grass not stealing energy from the planet and at the same time contributing to the preservation of the environment is a duty and a central point of the project that has since expanded outside the farm with farmers who follow the same practices and are paid more than three times the market value.

A kitchen composed of wild herbs gathered in our pastures, under the tradition of Ferdy who has been practicing what we now call foraging for more than 30 years, complemented by herbs planted in the three greenhouses next to the dairy, allow us to self-produce the most common aromatics even in the cold autumn months.

All the plant part is shared with a territorial micro reality called "Al del mas," which with a coordinated program provides us with what is in season in a dynamic way.

A work of several years has led us to build two stone ponds in the mountain pasture where we raise our mountain trout at about 1450 meters; they feed only on what falls into the pond and are caught directly by the kitchen, which takes care of the supply chain in 360°, enhancing every.