In the coffee bars of the square of Poschiavo (Grisons), along the road that connects the two worlds of the Alps, the Latin and the Germanic ones, through the Bernina pass, people have always been accustomed to speaking different languages and drinking a glass of Nebbiolo of Valtellina with travelers and foreigners. Perhaps this is why the local people were not surprised seeing for a whole week to go around the streets of the old town almost 40 people discussing uninterruptedly in English, French, Italian, Slovenian and German about mountain pastures, rye bread, cheese production and methodologies for the correct involvement of communities in the narrative and the valorisation of their knowledge.
From September 25 to 30 the representatives of the 14 Alpfoodways partners were hosted by AlpFoodway lead partner Polo Poschiavo for a week of work dedicated to the deepening of the methodologies and the objectives of collecting knowledge related to Alpine food and the mutual update on the progress of the project and future activities.
The first three days of the meeting were dedicated to the Wp T1, with the 10 partners involved in the identification and inventory of food culture in the Alps, including Dislivelli Association, engaged in an intensive work of in-depth study of the Unesco approach to the Intangible Cultural Heritage and the ways of legal protection of the knowledge and involvement of the communities, under the guidance of UNESCO advisers Benedetta Ubertazzi and Harriet Deacon.
The last two days of work have been dedicated to the periodic update meeting between all the project partners, sharing the progresses, dealing with methodologies and action strategies, and sharing goals and activities for the coming months. Formal work ended on Friday, September 29, with a public event dedicated to presenting the project and reflecting with the local population on the potential of entering the Unesco list.
If official work is essential to defining the next steps of the project, building a common awareness of the value of the alpine foodway instead went through many collateral activities, which in most cases saw partners engaged in a path of knowledge of Poschiavo food traditions from sciatt ai pizzoccheri in the local restaurants to the knowledge of local wines in the bars of the historic center, concluded with an experimental workshop dedicated to the preparation of pizzoccheri and the tipical Poschiavo cuisine.
More info: www.dislivelli.eu