Saras (the local dialect name for ricotta) is made from whey, the liquid that remains in the cauldron after making cheese. The residual solids curdle and rise to the surface, where they are gathered and wrapped in a cloth which is hung up to drain. In the past, the ricotta produced every day in the mountain dairies needed to be taken down to the valley, which led to the habit of wrapping the round forms in hay, dried fescue grass to be exact. Every cheesemaker has their own variation: some add milk, others press the ricotta, some salt the paste while others dry-salt the forms.
Season
The Presidium Saras Del Fen is aged for a minimum of 21 days and produced year-round.
The producers belong to a minority that has been living in these mountains for hundreds of years, descendants of the followers of Peter Waldo, a merchant from Lyon who in 1170 started a movement for the poor. The community’s history involves a succession of persecutions, massacres and deportations, despite following one of the most tolerant religions in the West. The Presidium’s members, united in an association, raise goats, sheep and cattle and use only raw milk to make Saras del Fen. They work in the mountain pastures in the summer and down in the valley in the winter, where the cows are fed local hay.
Production area:
entire Pellice Valley Mountain Community, Chisone and Germanasca Mountain
Communities and the Pinerolese Pedemontano Mountain Community above altitudes of 1,000 meters (Province of Turin)
Production area:
entire Pellice Valley Mountain Community, Chisone and Germanasca Mountain
Communities and the Pinerolese Pedemontano Mountain Community above altitudes of 1,000 meters (Province of Turin)
Producers
Elvis Aglì
Via Boschetti, 4
Bobbio Pellice (To)
Tel. +39 339 5412260
elvis.agli89@gmail.com
Alpe La Gianna (1890 metri) nel comune di Villar Pellice
Bruno Catalin
Via Beisilia, 11
Bobbio Pellice (To)
Tel.+39 331 8040341
catalinmary4@gmail.com
Alpe Prà Inferiore (1732 metri)
Natalino Catalin
Borgata Teynaud, 23
Villar Pellice (To)
Tel. +39 368 275186
desiay@libero.it
Alpe Caugis (2007 metri)
Luca Charbonnier
Via Maestra, 86
Bobbio Pellice (To)
Tel.+39 338 7460629
lucaevanda@libero.it
Alpe Chiot d’la Sella (1362 metri) nel comune di Villar Pellice
Italo Gonnet
Borgata Pautasset, 6
Bobbio Pellice (To)
Tel. +39 339 1100066
Alpe Partia d’Amont (1750 metri)
Daniele Malan
Borgata Perlà, 8
Bobbio Pellice (To)
Tel.+39 333 8046220
Pier Claudio Michelin Salomon
Borgata Allori, 6
Bobbio Pellice (To)
Tel.+39 333 4949090
evirostagnol@gmail.com
Alpe Rossa (1785 metri)
Ivan Monnet
Località Inverso Fienminuto, 27
Villar Pellice (To)
Tel. +39 333 7294782
azagricolaivanmonnet@gmail.com
Alpe Giulian (2100 metri) nel comune di Bobbio Pellice
Franco Rivoira
Via Maestra, 11
Rorà (To)
Tel. +39 339 6601842
francorivoira82@gmail.com
Alpe La Palà (1500 metri)
Elvis Aglì
Via Boschetti, 4
Bobbio Pellice (To)
Tel. +39 339 5412260
elvis.agli89@gmail.com
Alpe La Gianna (1890 metri) nel comune di Villar Pellice
Bruno Catalin
Via Beisilia, 11
Bobbio Pellice (To)
Tel.+39 331 8040341
catalinmary4@gmail.com
Alpe Prà Inferiore (1732 metri)
Natalino Catalin
Borgata Teynaud, 23
Villar Pellice (To)
Tel. +39 368 275186
desiay@libero.it
Alpe Caugis (2007 metri)
Luca Charbonnier
Via Maestra, 86
Bobbio Pellice (To)
Tel.+39 338 7460629
lucaevanda@libero.it
Alpe Chiot d’la Sella (1362 metri) nel comune di Villar Pellice
Italo Gonnet
Borgata Pautasset, 6
Bobbio Pellice (To)
Tel. +39 339 1100066
Alpe Partia d’Amont (1750 metri)
Daniele Malan
Borgata Perlà, 8
Bobbio Pellice (To)
Tel.+39 333 8046220
Pier Claudio Michelin Salomon
Borgata Allori, 6
Bobbio Pellice (To)
Tel.+39 333 4949090
evirostagnol@gmail.com
Alpe Rossa (1785 metri)
Ivan Monnet
Località Inverso Fienminuto, 27
Villar Pellice (To)
Tel. +39 333 7294782
azagricolaivanmonnet@gmail.com
Alpe Giulian (2100 metri) nel comune di Bobbio Pellice
Franco Rivoira
Via Maestra, 11
Rorà (To)
Tel. +39 339 6601842
francorivoira82@gmail.com
Alpe La Palà (1500 metri)
Slow Food Presidium Producers’ Coordinator
Luca Charbonnier
Tel. 338 7460629
lucaevanda@libero.it
Slow Food Coordinator
Franco Turaglio
Tel. +39 338 2951730
info@lanicchia.net
Luca Charbonnier
Tel. 338 7460629
lucaevanda@libero.it
Slow Food Coordinator
Franco Turaglio
Tel. +39 338 2951730
info@lanicchia.net
