We would like to introduce you to Arianna and Alessandro from “I Pascoli di Amaltea”, who produce high-quality goat's and sheep's cheese in Mombarcaro using regenerative grazing methods. A Slow Food Presidium of Permanent Pastures, which protects biodiversity and the landscape.
At Fuoritempo, we believe that restaurateurs should be “ambassadors of the supply chain”, telling the story of the local area, the people who care for it and the ethical choices behind every ingredient used in the kitchen.
That is why we are delighted to collaborate with “I Pascoli di Amaltea” (The Pastures of Amalthea)., The agricultural venture of Arianna Marengo and Alessandro Boasso in Mombarcaro (Cuneo). Two young people with no agricultural background who decided to build a business from scratch based on regenerative grazing: a model that protects biodiversity, regenerates the land and restores identity to the Alta Langa landscape.
Their pastures produce goat's and sheep's milk cheeses of the highest quality and great character., capable of conveying all the aromas of local herbs and their seasonality. It is no coincidence that I Pascoli di Amaltea are part of the Slow Food Presidium of Permanent Meadows and Pastures.
Some of their cheeses are now featured on our menu: we pair them with our breads and baked goods, made with stone-ground semi-wholemeal flour.
