Among the several activities, which can foster the sustainable development of the territory, there are those connected with the conservation of the agricultural biodiversity and with the safeguard of the territory's typical aspects. This is the reason why the project for the enhancement of the brovedâr cheese from Moggio Udinese has been continued for many years, through the collaboration among the producers, the local governments and the many associations.
This initiative allows the pursuit of several agricultural, landscape and socioeconomic goals. A particular attention is paid to the territory's typical features, which can work as an instrument for tourist promotion, able to make people know and appreciate the still intact natural areas. Knowing the brovedâr cheese means understanding the territory where it is produced, being interested in the origins of its taste and in who has been preserving it over the years as well as in who still today goes on producing it.

Processing of the Brovadâr of Moggio Udinese
Processing of the Brovadâr of Moggio Udinese
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Brovadâr di Moggio
The Brovadâr is a traditional product from the Municipality of Moggio Udinese, in particular from the Aupa Valley, obtained through the processing of a small type of turnip (Brassica rapa) of late sowing time. This vegetable is cultivated in small...
Category: Vegetables and Legumes
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