The Sambucana Sheep The Sambucana sheep breed, indigenous to the Stura Valley, is a hardy animal, capable of living even on uncomfortable and steep rocky pastures, adapted to high altitudes and withstanding low temperatures. Its agility allows it to cross steep ravines and abrupt slopes, to overcome rocky walls following the draios, to reach the...
Na Draio per ViourePercorso Museale MEETING AND EXHIBITION ROOM SHOP RAM SELECTION CENTER THE BLACK SHEEPTASTING POINT COMMUNITY DAIRY CHARCUTERIE ECO-MUSEUM’S PATHWAYS
Every landscape is a unique heritage of biodiversity, landscapes and millennia-old knowledge. The Eco-museum of Shepherding tells us how farming and landscape are closely connected: for thousands of years the grazing of flocks has created, maintained, improved and shaped landscapes, favouring both plant and animal biodiversity. We propose two routes in the footsteps of shepherds,...
History The Eco-museum of Shepherding was officially founded in 2000 in Pontebernardo, an alpine village at 1400 meters above sea level in the municipality of Pietraporzio (CN). However, the actual origin of this cultural, economic and social reality can be traced back many years before, when the Stura Valley Mountain Community embarked on a journey...
The latest addition to the Eco-museum project is the laboratory for processing Sambucana sheep meat, a Slow Food presidium. The delicatessen is run by Gianni, owner of the ‘Spada’ butcher’s shop in Demonte, who has always been attentive to the quality products of the Stura Valley: in the Pontebernardo premises he produces sauces, pates, packaged...
A small community dairy for processing Sambucana sheep’s milk has been in operation since 2005. It is designed with glass walls to allow visitors to enter and observe the processing of the product in full compliance with current health regulations. The dairy is used by a family of Pontebernardo farmers involved in the Eco-museum project....
‘The Black Sheep’, the Eco-museum’s tasting point opened in 2008, is a cosy place inside a traditional house, a food and wine presidium where it is possible to taste the typical products of the Stura Valley area, especially the Sambucana lamb meat, Eco-museum’s cheeses and cold cuts. The small restaurant is run by the ‘Germinale’...
The selection center, which has been in operation since 1988 and is owned by the ‘L’Escaroun’ Consortium, keeps around sixty rams in winter, which are then distributed to individual farms for breeding in the spring and autumn. Compared to single breeding, this initiative allows more complete and timely evaluations as well as a rapid comparison...
A space where you can buy Sambucana wool handicrafts, publications edited by the Eco-museum and the Stura Valley Mountain Community, books, guides and other informative material on the territory.
On the ground floor of the structure housing the Eco-museum, a multifunctional room is dedicated to temporary exhibitions, screenings, conferences, concerts, educational workshops and community meetings.
