ALPE DEI is an adventure that originates in a beautiful valley covered with lush forests and filled with beautiful pre-Alpine vegetation enhanced by the scents and colors of a rich variety of herbs and flowers.

The Veddasca Valley, an enchanted place where nature thrives in all its splendor and has managed to preserve itself over the years from the encroachments of a progress that is sometimes too frenetic and disrespectful of the territory.

ALPE DEI was born from a deep love for this valley, where the roots of the person who created this small but promising reality, are deeply rooted and where growing up he learned to love, respect and know the valley and all that this land, with simplicity and humility could offer to those who took the time to discover it.

Serena, this is the name of the person who thought of, wanted and created ALPE DEI, was helped and directed by her father Claudio, who has been living and working in symbiosis with his land for years.

ALPE DEI wants to bring the highest quality products to your table that reflect the harmony and beauty of the Veddasca Valley.

With the support and inspiration of family and friends, Serena started ALPE DEI by creating vegetable gardens and planting the essences that are the basis of her products, as well as taking care of the bees and providing them with a pristine growing environment for a production of honey of rare quality and fragrance.

It is from these high quality assumptions that the honey and jams produced by ALPE DEI in Val Veddasca are born, artisanal and organic products that know how to offer scents and flavors of other times.

An absinthe should be like a beautiful piece of music: at the beginning a beautiful and pleasant attack, which then grows and becomes rich in subtleties, a pianissimo of ethyl dominance but a grandiose of round and generous nuances covered with lasting floral and vegetal complexities, and in the end a long, broad and noble flavor.” These words would be enough to frame René Wanner, producer of Absintissimo: an original and passionate personality, a true artist in the art of distilling the enfant terrible of spirits.

Born and raised in Couvet, in the Val-de-Travers, he learned from a very young age the secrets of absinthe directly from clandestine distillers . However, it was an early retirement that convinced him to turn this knowledge into a profession, and in the early 2000s his activity revived absinthe in one of the most important places: Geneva, which before prohibition was the second largest producer of absinthe in all of Europe.

An eclectic and lively personality, René Wanner likes to organize Absint’Events, during which he lets people taste his products and tells, in four languages, colorful anecdotes about illegal immigrants. Passion, curiosity, and persistence have made him an unrivalled distiller and winner of 85 medals in seven years, including the World Spirit Awardand the Absinthiades by Pontarlier / F.

All the goodness and authenticity of the Trentino cuisine enclosed in comfortable jars of preserves: this is the idea behind Alpe Magna, born from the long experience of its founder Mario Simonetto and the foresight of his two sons Andrea and Davide.Symbol of a tradition that is not afraid to confront modernity, Alpe Magna combines the ancient gastronomic wisdom of Trentino and Italy with the latest preservation techniques, strictly without additives.

The careful selection of noble ingredients at km0; the slow preparation, by hand, of the preserves; the attention to a practical and at the same time-elegant packaging make Alpe Magna preserves real gourmet goodies.

Carefully selected meats and cold cuts are processed directly in the Alpe Magna laboratories, and for the recipes we have chosen to use only Italian extra virgin olive oil, Trentino wines and freshly cooked vegetables. The result is a selection of preserves: Purezze (single-meat recipes), Armonie (with ingredients blended to create unforgettable flavors), Memorie italiane (a selection of the culinary art of the Bel Paese) and Memorie alpine, born from the desire to rediscover the rich culinary tradition of Trentino with exciting new flavors.

Alpe Pragas, born and aromonically grown in the heart of the Dolomites, has a mission: to eliminate Co2 emissions by 2027. It is a dream, before a mission, that Alpe Pragas founder Stefan Gruber had in mind from the very beginning. In his words, in fact, “It is our responsibility to treat with respect the resources that have been given to us, such as water, energy, air and soil, in order to preserve the world as it is, for future generations.”

Becoming a carbon-neutral company is certainly not a goal that can be achieved overnight, and Alpe Pragas is aware of this. That is why he has been actively committed, since day one, to making small gestures that can make a long-term difference.

Jams, jellies, mustards and syrups are the result of work with the primary value of respecting the environment and obtaining a finished product of absolute quality. The fruit, which is given as much time as necessary to ripen properly, is carefully selected, picked and washed completely by hand.

Alpe Pragas also firmly believes in the importance of the passion of the people who work within the company, and is therefore very proud of its fruit experts, who work with great zeal side by side, keeping quality and precision under control at all times.

The final product can only testify to so much commitment. Syrups, jams, mustards and kindred give the palate a unique and completely natural sensory experience, without the aid of artificial additives, flavorings, preservatives or coloring agents.

After graduating as an agricultural expert, he started working in the livestock sector. In 2002, he became a mountaineer in the Upper Leventina Valley. During the years he spent in the alpine pastures and as a worker on a number of farms, he began to approach the world of beekeeping by purchasing his first beehive, which he placed on his terrace at home in Airolo. The first year production was very limited but the product was exquisite.

His passion for bees has grown, and so has his skill and professionalism in the field. Three years ago he decided to leave everything behind to take up the professional activity of beekeeper, accepting the risk and challenge involved, convinced that the honey his bees would produce in the Upper Leventina Valley and in Ticino would be excellent.

For the production of his honey, Eddy Cassolato uses dandelion, rhododendron, chestnut and linden, all flowers that give his honey high quality characteristics for a totally natural and genuine product.

ThePrunotto Mariangela farm is living proof that it is possible to combine a thriving agricultural business with respect for nature.

For more than 15 years, the Prunotto Mariangela farm has been cultivating its land according to theorganic farming method, taking advantage of the assistance and production control of Suolo e Salute, a famous and serious certifying body.

But what does it mean, in practice, to cultivate organically? Contrary to what many people think, organic farming has a distinguished tradition in human history. Suffice it to say that, until a hundred years ago, it was by far the most widely used method.

The natural fertility of the soil is exploited, favoring it with the rotation of crops, and fertilization is done with Humus, eliminating all fertilizers of chemical origin. The collection of fruits and vegetables is always done exclusively by hand and for some cultures in several steps on different days in order to always be able to harvest the product at the right point of ripeness.

These are all methods, these and many others, that Prunotto Farm adopts and carries on with legitimate pride. And the result is that from a gustatory point of view, you can feel it!

Jams are a riot of aroma with a full, natural taste, and legumes regain their old-fashioned flavor. Appetizers and sauces then allow you to bring something good and healthy to the table in just a few minutes, without sacrificing quality. And for those with a sweet tooth, the pantry cannot be short of delicious fruit in syrup: great on its own but also for creating mouth-watering tarts and cakes!

Indomitable character and never satiated curiosity are the key words to describe the Bassan family, which has been working in the beverage industry for four generations now, standing out for its inventiveness and the originality of its proposals.

Passion on the one hand and experience on the other make Bassan Bernardo and Sons a creative but solid company characterized by a lot of imagination, foresight and resourcefulness. And its products, only reflect its disruptive personality….

In lagAlpi’s shop you will find a unique product, starting with the rich and vivid history the label carries.

Gazunt is a Cimbrian language word, linked to the origins and Vicenza territory of the Bassan family. It means health, and comes from the deepest respect for nature. It is a term that represents the idea of conviviality, participation and shared joy.

The Vicenza area, with its concatenation of hills and valleys, was the inspiration for the Gazunt bitter, embodying the “mountain spirit.” The Cimbrian people who has lived here were handed down, from family to family, ancient knowledge of herbs, roots and plants or cynals, which once pounded and placed in alcoholic infusion generated elixirs of good health.

For Bassan Bernardo and sons, being in contact with nature today means giving value to the time that spends hissing among the beech leaves and fir needles. It means breathing deep in the spicy smell of valleys sunk in silence. This is where GazuntBitter, an elixir of herbs and spices with unique flavors, was born, creating a perfect marriage of tradition and innovation.

It was 2014 when a group of people gathered around Lake Sambrogand took part in a surreal scene. From the gray waters of the alpine lake, at an altitude of 2076 meters, a huge barrel slowly emerged, lifted with the help of a helicopter.

We were not witnessing some improbable performance of land art, but rather the ingenious stunt of the founder of Boldini wineries, Eligio Boldini. In this way, Eligio – Ligio to his friends – intended not only to promote his exclusive Cama Brandy, but also the territory where his venture was born and continues to grow: the Mesolcina. And to do so, he put a creative spin on one of the region’s most picturesque spots, the Val Cama. In frigid Lake Sambrog, Ligio aged his brandy for a full three years, wondering every day what would become of that highly original initiative. The result was spectacular, and not only in terms of taste. Ligio’s stunt, with the incredible images of the barrel poking out of the water of the lake enclosed in the rocky slopes of the Cama Valley, was reported in numerous newspapers, making the name of a place as beautiful as it is often ignored ring in readers’ ears: Sambrog.

From the beginning, Cantine Boldini was a real gamble. In the 1980s Ligio decided to leave the safe place to venture into winemaking. The idea was to renovate the ancestral home in Monticello, a hamlet in San Vittore, and to clear the land along the surrounding hillside at 380 meters, in order to build a new vineyard. And that’s what happened. Over the years, thanks in part to the help of his wife Laila, the organizational and meticulous mind behind the venture, what was once an adventure has turned into a full-fledged enterprise that now boasts 35 thousand square meters of cultivated land and more than 40 thousand bottles of wine produced annually.

A beautiful victory for the Boldinis and for the whole of the Val Mesolcina, whose fruits are now tasted and appreciated throughout Switzerland and beyond”.

Small, cozy, familiar: visiting the Christoffel Rötali winery is like being greeted by a relative you haven’t seen in a long time. So much so that Christoffel Rötali calls her clients “friends.” And it is not an unique case. Rötali Graubünden cherry liqueur, found in the beliefs of half of Graubünden, is the fruit of the love story of the Rötali great-grandparents.

According to the story, it was the Walser women and their unmarried daughters who made the Graubünden liqueur. The Rötali was served on New Year’s Day, when the neighbors brought their wishes for the farm and the harvest. Through Nani Frida, the recipe passed to René, and began to be handed down, on a half-crumpled note, from father to son, up to Patrick.

Since then, Rötali has also been a love filter and the beginning of many other love stories.

Today, transcribed, digitized and carefully preserved, that recipe gives life to a cherry liqueur that is the pride of Davos and the Grisons, an intense red liqueur like the passion from which it was born.

Very spicy and sweetly fruity, Christoffel Rötali is like an autumn afternoon in the mountains. A quality and an absolutely unique product, handmade by carefully selecting only Swiss raw materials.

Produced from 100 percent organic fruit harvested in the canton of Fribourg, Switzerland, Cidrerie du Vulcain ‘s cider is the result of a very specific and focused philosophy of land conservation and environmental sustainability. Jacques Perritaz takes his “gentle” approach to production to heart, so much so that if he’s not buying fruit from trusted local producers, he does the picking himself.

Apples, pears and quinces, stricly unprocessed, are carefully selected, favoring those of old varieties that grow on high stalks. The Freiburg region, with its cool climate and rich soil, allows for a rich expression of aromas, all the more so on old, tall trees. An approach, that of the Cidrerie du Vulcain, which helps to enhance the old orchards currently neglected due to the lack of outlets on the market for cider and table fruit, and which makes its contribution to the protection of a rich and diversified traditional landscape , essential for biodiversity. It is no coincidence that the SLF (Swiss Landscape Fund) supports this approach.

The company’s flagship product is undoubtedly its sparkling cider partially fermented using the “guillage” technique. Ciders are of different vintages depending on the varieties available and feature “pure juice,” fermented on their wild yeasts and coarsely filtered.

But lagAlpi has also selected other tasty products for you, starting with the Botsi de Glace , a partially fermented juice from a rare species of clustered pear that grows only in a few meadows in central Switzerland. An authentic rarity that sums up the effort of Cidrerie du Vulcain to distinguish itself with a proposal that aims at excellence.