Haymaking in Ossola

1. The mowing

 Mowing (in sigàa) normally begins early in the morning (at 4 to the first cutting of hay), to take advantage of the cooler hours of the day. The cut grass is collected in a long strip or swath called ònsgia. At about 8.00 becomes a stop for breakfast: the mowers (sigadür) women wear, in a basket, brown bread, cheese, salami and a gourd full of wine. 

 2. The shedding of hay

  The grass is then subjected to drying, spreading it on the ground, generally with the help of a trident or a rake (slargàa the ònsg; elsewhere: spantigàa). This is typically done by women. If the weather is too wet, the hay does not lose all its moisture (FEN basgiòk) and is likely to grow mold or rot. If instead the air is too dry hay, due to the rapid drying, it crumbles (to makes the crüau). To get a good hay is therefore necessary to wait as long as favorable as possible. 

 3. The turning 

 To allow the hay to dry thoroughly, you must turn it with the rake (vutàa to FEN). This operation is carried out in the early afternoon  

4. Stacking 

 The evening of the first day the hay is collected in piles (in mügiàa 's Fen; to caplinàa tarzüal u) to protect it from moisture night. The same is necessary when lightning storms. The piles of hay first cutting usually are larger. 

 5. spreader and turning on the second day

 The morning of the second day the hay is spread again (to slargàa MUCC) and allowed to dry until the afternoon. collection When the hay, after shedding and possible turning, is quite dry, it collects with the rake in long windrows (FAA the ònsc). At this point it is ready to be transported to the barn (the Cassina from fen). In the mountains for this purpose using the basket upside sparse (scivirùn), while the valley floor once used the wagon with two or four wheels (the dear from fen) pulled by a donkey. Who did not have a donkey instead used a two-wheeled cart pulled by hand.  

The conservation  

The hay crop is then transported in the barn (Cassina from Fen), which usually is located in the area above the stable (Cassina of cows). There is suitably massed and allowed to ferment (in ciapàa to boi). In winter, then, it will be sent down directly in the barn (to siaa sgiü) through a trap door (fnèr elsewhere Fener, from Latin FOENARIUM). In ancient times they were also of haystacks outdoors conical.

Climbing in Val d'Ossola - the climbing "Balma Fregia"

the climbing "Balma Fregia" is one of the most beautiful of Ossola, equipped with multiple levels of difficulty. Ideal for families and very popular. Access is free.

Lime-kiln (about 1700)

The lime-kiln of Piedilago (Premia) The artisanal production of lime was done "cooking" at high temperatures fragments of limestone.

Furnace has a drywall circular thickness of 2.2 meters. The ordered accumulation in the interior of the limestone blocks allow to obtain a chamber below which constituted the feeding area of ​​the fire. 

The room calcining an inside height of 3.8 meters and an average diameter of 3 meters and could be loaded with about 20 cubic meters of limestone. The rock fragments came from the steep cliffs above Piedilago and were transported to the furnace with a cableway.

Medieval tower of Premia

Medieval tower (second half of the fifteenth century) in the municipality of Premia località Cristo,  tenere  is a medieval tower, the tower is built of local stone and was 4 floors and It has a massive amount, with 6.9 square meters on each side and 90 cm thick walls. The fortification was necessary to report the danger approaching enemies from Switzerland. It was commissioned and built by the Duke of Milan, along with many other structures that had the same aim of defense and control of the territory.

Cows in Ossola

Cows found in Ossola, are mostly of brown race, previously called Alpine Brown, is a breed native to Switzerland, derived from Bos taurus brachycerus.

The special qualities of hardiness, side by side with a strong ability to produce milk have favored the spread in many regions of Europe and America and differentiation of genetic strains adapted to specific environmental conditions. 

From their milk, it is produced several local cheeses, including the famous Bettelmatt.

Il lago delle Fate - the Lake of Fairies

Valley Quarazza is a valley of Piedmont, is located at the side of Anzasca. It is known for the enchanting "Lago delle Fate", characterized by its blue waters and sparkling green. The lake was built by man, through a dam on the river Quarazza, used by mining companies in the area to produce electricity.

The Walsers of Formazza

The Formazza Valley, noted for its Alpine meadows and  for its abundant waters and waterfalls, was the place of the first Walser settlement. The Walsers were a people who came from the valley of the Valais in Switzerland, crossing the border in the 13th century to settle in the Western Alps.

The name “Walser” comes from the word “Walliser” which means “valaisian” (from the Valais area). The Formazza Valley became the first Walser community that accumulated and handed down the customs, habits and traditions of this population from the other side of the Alps, who were able to adapt to the difficult climatic conditions of high altitudes despite the harshness of the soil and the lack of raw materials.

Settlement in these areas meant a great deal of backbreaking work, involving clearing the woods to create open spaces for pastures and tilling the land. The Walsers managed to create a way of life at high altitude, braving the rigid winters, the perils of avalanches and the shortage of products from the land. 

They created a unique style of architecture, building their chalets with the technique of interlocking wooden beams (known as Block-Bau) and hand-built stone roofs. The village of Salecchio is one of the most attractive and  interesting Walser communities. Like all those of German origin, Salecchio is made up of 4 villages: Salecchio Inferiore at 1,322 m (Saley unter Barg), Salecchio Superiore at 1,509 m situated on a terrace about  600 metres above the Toce River (Saley ober Barg), Morando and Case Francoli at 1,555 m (Frankushuus).