Third generation Piedmontese herdsman, she dedicates her life to the breeding of cows. She raises about 200 Piedmontese cattle, takes care of milking, feeding, transhumance and also the production of cheeses, such as the prized Nostrale d ‘Alpe. A hard job but not for her that as a child when she got a little too excited about her she was put by her mother in the pen of the calves that became her playmates. After graduating in agriculture, she remained in the family business. “Her girls”, so Roberta refers to her cows, all have a different name and personality.
You have worked in several dairies and ranches in America, England and Ireland to deepen your livestock and cheese making skills. Over the years you have continued to participate in various refresher courses on new cheese processing, such as the Onaf course (National Organization of Cheese Tasters).
A small family rural hospitality business has recently opened in the mountain pastures, a service aimed at those who want to spend a few days in the company of their family and participate in agricultural activities: visit to the dairy, milking cows, horseback riding and trekking, excursions to the high altitude pastures and also product tastings.