From mills to ovens, to discover ancient traditions.
In the beautiful location of the Cervino Valley, a rich program is offered on both days.
On Sunday, don’t miss the interesting itinerary of the mills, where the cereals were ground, up to the finished product: bread baked in the village oven!
You can taste typical dishes where the bread will be the protagonist, in the dinner on Saturday and at lunch on Sunday, there will also be musical entertainment and more!
Each village in the Aosta Valley, in fact, was equipped with at least one community oven, where families used to took turns baking bread for their own consumption, usually once a year, at the beginning of winter. This custom is still current in many villages.
Dinner and lunch for a fee
Saturday 5 October
- 9.30am Walk for families with a hiking guide from Guide Trek Alps to discover the feuillage of La Magdeleine. Info and reservations (mandatory): +39 338 45 10 552 WhatsApp only.
- 10.30am and 3pm at the Vieu bakery Mani in pasta, bread-making workshop for children. Info and booking and whatsApp +39 349 2181826
- 5.30pm at the Torretta “L’arte Bianca e i suoi segreti”, conference with Christian Trione, European bread-making champion. Moderated by Edi Emilio Dujany Farmer and Fornaseun
- From 7:30 pm in the "Du Blé au Pain" Dinner Pavilion - (€ 28). Musical entertainment with Mirian
Sunday 6 October
- 9:00 am opening of the agricultural market, in the sports area
- From 9:30 am at the Brengon oven, bread making, taking it out of the oven and tasting of the loaves.
- 10:00 am and 11:30 am Tour along the itinerary of the mills and visit by the guides. Meeting at the town hall.
- From 1:00 pm in the Pavilion, lunch "Du Blé au Pain" - (€ 18)
See also
Note - this information is not directly connected to the Cammino Balteo path but it is part of the Aosta Valley tourist offer.